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Showing results for tags 'vegetables'.
This is another fine example of the versatility of the cast iron half grate and griddle except this setup is on the Big Joe. I love the room it gives me to do whatever I want. Here is the setup being presoaked, notice the tiny eight inch skillet taking up such a small portion of real estate on the griddle being preheated. I wanted to grill my vegetables and bacon on the grill as well as brown the butter in the pan for my own version of carbonara, but with browned butter. I absolutely love the texture the cast iron puts on the vegetables and its ability to retain heat as well as it does. And boy does it look good doing it too. Everything just seems to fit so well on it, and I love to use the cast iron as kind of a holding area too cook on especially when I want the veggies just a little more cooked! Sorry about the sideways pic! What I have loved and continue to do so is the versatility that I am provided with this accessory. There is something about the cast iron that I am really beginning to love that I can't quite put my finger on. Maybe the ease of cleanup, maybe the fact that I am not putting anything into my food that is not supposed to be there... I'm honestly not sure but with results this good, this accessory has become a staple in my arsenal and it is here to stay! The only ingredients I did not grill was the mizithra cheese and the pasta of course! Although maybe I should have! Thanks for looking!
Starting some Honey Dijon Chicken, via John Setzler's recipe. And some seasoned vegetables with sausage. As John's Chicken recipe is posted on Youtube, I am only going to post the veggies recipe. The veggies: 1.5 pounds new potatoes of Yukon, Purple, Red and Russet. 2 small Shallots, thin sliced and minced. 6 small sweet peppers, 2 red, 2 yellow and 2 orange. 1/2 pound baby carrots. 1.5 pounds beef sausage cubed. 1 TBS Kamado Joe Vegetable seasoning. 12 oz Chicken broth. Cooked until tender. The pictures also show my new economy Junior grilling and prepping table.
Time to get back to my regular schedule of Sunday cooking to prepare for the coming week. Tonight's cook was a whole roasted chicken and root veggies. Into the 3 qt dutch oven is a whole chicken on a stand, surrounded by chopped onion, potato, carrot, parsnip. I wanted beets, but the ones at the store today looked sad and wrinkled. Also 2 whole heads of garlic, cut for roasting and drizzled with olive oil: Onto the grill at 425° 40 mins later, I pulled the dutch oven towards the front of the grill and put drumsticks on the back (more about those in another post): About 1:10 later it was probing at 163° in the breast, and so I pulled it off: Served a slice of breast with some of the potatoes and veggies and a few cloves of roasted garlic: