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Found 4 results

  1. Hey JOE fans! I'd like to help you roll into the weekend by offering up this OUTSTANDING Barbecue Grilled Swordfish Steak recipe and technique for you to try! This recipe takes grilled fish to a whole new level! Time to get your JOE ON! Kamado Joe Barbecued Swordfish Steaks Ingredients: 2 nice sized swordfish steaks Marinade- 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon black pepper Rub: Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika) Finishing Glaze - 1/4 to 1/3 cup barbecue sauce (http://www.ebestbarbecue.com if interested in the Smokey Mountan Finishing Sauce) 2 tablespoons whiskey Directions: Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally. Setup and preheat your grill for high temperature direct and indirect grilling. Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
  2. I seared this swordfish steak and then topped it with a reduction of balsamic vinegar, orange juice, and a little Jack Daniels Tennessee Honey... check it out!
  3. Swordfish Steaks on the Blackstone Oven Three nice swordfish steaks that I had in the freezer were defrosted and patted dry. They were marinated and grilled on the Blackstone oven on a cast iron grill plate and served with homemade double cheese mac & cheese and a simple salad. Quite a nice meal. Is this good looking or what? A hearty meal on a cool day The marinade paste my son made had Garlic, Soy, Fresh Ginger, Onion, Serrano Pepper, Avocado Oil, Sesame Oil, Black Pepper, Lemon Juice (note updated based on further conversation with my son) - run through the food processor to make a thick marinade sauce. This was placed on the fish in a vacuum bag and sealed in my Vacmaster VP215 chamber sealing machine and left in the fridge for about an hour and then out at room temperature for another 30 minutes. Vacuum Sealed Upon removal from the marinade, the bulk of the marinade sauce was removed from the fish (to avoid burning on the Blackstone) and he made a few additions to the marinade and gently cooked it into a side table condiment for the fish. It was really good. Out of the Marinade and Resting The cast iron I used and the minor modification to fit it in the Blackstone is documented here: The cast iron on the ridged grilling side was well oiled with a wipe of avocado oil (which has a very high smoking point) and placed it in the Blackstone on the bottom cooking stone. I was going to remove the cooking stone but that made the cast iron hard to remove from the oven (should it be necessary) as it drops down into the recessed turn table with no stone. I heated the cast iron and the oven to stone to between 425 and 450 degrees. When cooking the fish I adjusted the flame level as needed over the course of the cook to even out the cooking between what I anticipated the bottom was doing on the cast iron and what the top was doing from the flame and convection heat. You have to watch the fish and let it tell you what it needs. Preheating the oven and cast iron Fish Ready to Transfer to the Cast Iron The 1.5 inch thick fish was cooked about 5 minutes, removed from the oven and internally temperature checked. I turned the steaks over and returned them to the oven for a few minutes to finish. In hindsight, 4 minutes on the first side and about 2 minutes flipped might have been preferred – but that’s learning as you go with nay new cook approach. In fact my son and I concluded that it should be possible to cook them without flipping by properly increasing the flame heat near the later portion of the cook to finalize the cook but not burn the top. That will be for the next time cooking this. Some wood pellets for flavoring To manipulate the fish this is what I found worked well. I sprayed my aluminum pizza peel with cooking spray. Set the three fish steaks on the peel and before a piece is placed in the oven turn it so the point of the triangle shaped fish piece is toward the outer end of the peel and the rounded outside of the fish towards the handle end. Why? Well as the turn table rotated by I used the peel and a metal turner to slide the fish onto the cast iron with the rounded (skin end) of the fish facing the outer edge of the grill plate. That way all three pieces fit nicely and the wider parts would pass under the flame front. To remove the fish I positioned the peel at the front of the oven and used the long handled turner to loosen and lift the fish onto the peel. Should it have been necessary to remove the hot cast iron I had my pizza pan pliers handy and a heavy weight cloth oven cooking mitt so that I could with the pliers and the mitt maneuver the hot iron over to a metal table adjacent to the Blackstone where I place three fire brick as a trivet. I tested this technique and it works. Just do not plan on carrying the hot cast iron anywhere -- It needs to go from oven to the table placed next to the Blackstone in one smooth motion. Just for grins I placed some oak wood pellets on the ear tabs of the griddle plate and they would eventually catch fire and add (maybe) a hint of smoke. Not sure if that did much in the end but it was an easy thing to try. Round and Round They Go Flipped Over and Almost Done . Conclusion - this was an excellent way to cook the fish. The family all agreed this was a winner. The hot cast iron grilling surface and the oven/broiler effect made for a perfect cook in flavor, texture, and appearance. The combination effect added something more than just grilling on the Kamado or over the gasser and was different from an oven only or broiler only cook. It also impresses people to carry the fish inside on the pizza peel and set it on the counter for serving. LETS EAT!!!! Hope this gives you some ideas for a cook of your own.
  4. Grilled Swordfish Steaks & Kamado Joe Cast Iron Wok Bok Choy A Tasty Meal The market had swordfish steaks on sale. Four went in the basket for dinner. While there the Shanghai bok choy looked very fresh and was also on sale. Several pounds went into the basket. This cook gave my son and I the opportunity to simultaneously cook on Big Joe for grilling the fish and on Classic Joe with the new Kamado Joe cast iron wok. We choose to use both Joes so the food came off at the very same time and because it was the first time using a wok on the Kamado as well as the first use of the recently released Kamado Joe cast iron wok. Big(Red)Joe was set up direct at 475 degrees for the fish. The fish was marinated in olive oil, fresh lime juice, oregano, basil, granulated garlic, fresh ground black pepper and a bit of salt. Some of the marinade was set aside and reserved as a table sauce. This marinade flavor was very good on the fish. Cooked these thick steaks for 4 minutes first side on well-oiled grill and 3 ½ on flip side. Just right. Classic(Red)Joe was setup for direct cooking and stabilized at 500-550 degrees. That was my guess with regard to the right fire level for woking. I think it worked. I tested the wok on the X ring frame at the lower level and decided that was too close to the fire and too hard to use the wok. We cooked with the X ring on the upper level. Wok preheat temp at the bottom was about 700 degrees. This is a cast iron wok, so it will hold the heat. The bok choy (cooked by Smokehowze son) came out very nicely. Simply stir fired with sesame oil, dried hot peppers, garlic and soy sauce. You could definitely tell the improvement over a wok on the stove burner because of the added heat ability. The resulting bok choy was much more of a stir fry quality and much less of a steamed result when cooking with lower heat. Wok Cook Observations: Have a ready place with a heat resistant support of some type for when you need to get the wok off the heat (like end of the cook) in order to get the food out. I used three bricks on my stainless work table spaced properly as a wok nest to keep the hot wok off the stainless top which would cause the top to warp. Have a pair of forearm or elbow length leather or otherwise heat resistant gloves to use when woking or you will get your arm overheated and/or lose hair. Also a good pair of heavy duty of pots holders are essential/critical. You will need them. The wok lifting ears get very very hot. When I first saw the cast iron wok at Kamado Joe, I mentioned to Bobby Brennan that my son had commented that to use it more easily on a Joe or any Kamado it needed a half diameter flat wok ring plate to set on the X ring snuggled up to the wok to shield the heat at the front coming off the charcoal. I can (and will) now inform Bobby from experience that such a shield plate would be a good addition to the wok set. For next time I will make one or improvise one out of aluminum foil. If you are used to cooking on a wok on your stove, be prepared for some changes. Like much more heat and much faster and different cooking. Have everything you need where it needs to be including the dish for the finished cook - you have NO time to run and grab something or even have someone fetch it for you. The cast iron wok is heavier and holds the heat much more so than a carbon steel wok. Factro that into your cooking. Cooking on the Kamado and with the cast iron wok can somewhat limit the traditional cooking techniques where-in the wok is also tilted and moved around during the cook. . Will we use the wok again on the Kamado? You bet! Is there be a learning curve for woking on a Kamado? Of course. Is it more like wok cooking should be? I think so at least from the heat perspective (from my limited experience). Here are the rest of the photos: The Swordfish With Marinade Fish on Big Joe Swordfish is Done The Kamado Joe Cast Iron Wok on a Classic Joe Wok Inside Bottom Temperature Bok Choy in the Wok Bok Choy is Done.
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