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Found 9 results

  1. Friends brought over some yummy ground venison mixed with bacon and cheddar. Brushed the veggies with some evoo and seasoned with Montreal. Also did some prepackaged meatballs and hot dogs. Venison came out a bit salty but that was due to Montreal being added. I'm sure it would have been fine unseasoned. Too bad because the meat was moist and cooked wonderfully. Hope your Sunday was spent with friends or loved ones as well!
  2. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company out of Waxahachie, Texas named Meat Church. They are a competition BBQ team that have marketed their rubs through social media, and after reading reviews on their spices, I decided to take the plunge. Best part is, you get either 10 or 12 oz bottles of each, where the rubs I find in the store are usually 6oz, and they were almost the same price of some of the things I found in the store. They have 7 different rubs, and 3 different injections. I went with what they call the Fab 5. It comes with: Honey Hog BBQ, Honey Hog Hot BBQ, Holy Cow, Season-All and Deez Nuts. They also have a fajita seasoning and a Bacon BBQ rub. I like my pulled pork on the sweet side with a bit of heat. And I like my beef with a nice amount of salt, garlic and black pepper. With Honey Hog Hot and the Holy Cow, I get just that. Interesting thing about the Honey Hog Hot bbq, there is some sugar in it, but they actually use honey power for most of the sweetness. And instead of cayenne for the heat, they use jalapeno power for the heat. Gives it such an interesting flavor. I haven't added it to any cooks yet, just tasted a little taste of each to see the flavor profile. I look forward to showing off a few smokes with these soon. I think tomorrow I am going to use a bit of the season all and the honey hog hot bbq tomorrow on a pork tenderloin and grill that bad boy up. Their site is just http://www.meatchurch.com/
  3. Shrimp Stir Fry Philpom's recent post on "Eat more veggies! Pork Stir Fry" conveyed such a nice cook that it just kept popping into my head. Yesterday the market had some beautiful large de-headed shrimp on sale. Bingo. A Shrimp Stir Fry was the just the ticket tonight and satisfied that craving. The veggie portfolio was red and green bell peppers, celery, onion, green onion, mushrooms, bamboo shoots, and water chestnuts. The sauce was soy, sesame oil, and Empire brand "Royal Clam Base". Seasoning included red pepper flakes, ginger, and a touch of Accent (msg) for that umami element. The shrimp were butterflied and lightly tossed with some of my cajun blend seasoning ahead of time. We opted not to have rice with this to skip the carbs. Add some Nanami Togarashi (a Japanese mixed chili pepper blend) at the table for a bit of extra zing. Son and I had fun cooking this meal and the whole family enjoyed eating it and will be taking some for lunch tomorrow. Thanks Philpom... for the dinner idea.
  4. I thought long and hard about which way to go with my entry for the “Pass me the Veggies” Challenge. Italian? India? Thai? I finally settled on my favorite cuisine, Mexican. Now Mexican food isn’t generally thought of when you mention veggies but if you think about it a little it could be. (Lots of onion, tomatoes, peppers, beans, etc.) I wanted to make everything as “Veggie” as I could so I settled on some Veggie Fajitas. I was going to use eggplant as a meat substitute but then eggplant isn’t very Mexican. So, I rethought that and came up with Nopalitos. Yeah that’s the ticket. Here’s a Youtube video about Nopalitos. I started out by making some Mexican rice. (Which has plenty of veggies in it) Here are the ingredients for that. See this link for the full recipe. http://www.kamadoguru.com/topic/24634-mexican-rice/ I then made up some flour tortillas. See this link for the full recipe / post. http://www.kamadoguru.com/topic/25953-flour-tortillas/ I then cut up the onions and bell peppers and some zucchini and yellow squash. For the fajitas marinade I cut up 3 limes and squeezed them into a bowl. I added 1/4 cup of OO and 1 tablespoon of chipotle chili powder and 1 teaspoon of cumin and stirred. I then place all these veggies in a gallon zip lock and poured the marinade over them and let them rest for a while. Then I prepped my Nopalitos. My wife wanted to spread then out this way. I smeared on a little oil and then sprinkled on some fajitas seasoning and let them rest a while. I had made up some Pico de Gallo on Sunday. I used that to make up some Guacamole. (A couple of stones left in to keep it from turning brown) I got the kamado going and took out the nopalitos. I put on most of the nopalitos along with a couple of Mexican green onions and yellow peppers. When the nopalitos was close to being done I dumped in my veggie bag with all the marinade into my very hot 12” CI skillet. This is to start the cooking process. I had pulled out as much of the squash out as I could and put it on the grill. I took the nopalitos in and cut it up but forgot to get a pic of it. I now set up my fajitas bar with some black beans, rice, guacamole and Mexican creama. I had got my Fajitas Platter very hot and loaded it up with the pepper and onions, nopalitos and the squash. Here is that photo. Close up of the nopalitos. And here are some nopalitos fajitas tacos plated up. Nopalitos are not meat but very tasty and this was a very delicious meatless meal. Thanks for looking.
  5. Before we left for vacation we went to a pot luck get together. We brought Roasted veggies. I cut up red potatoes and some broccoli and tossed it in a bowl with some basil EVOO, dried thyme, some fresh ground pepper and garlic sea salt. I spread this out in a lipped cookie sheet lined with foil and placed it on the kamado at 325 for 20 minutes. While that was cooking I cut up some red onion and a red, orange and yellow bell pepper and tossed it in a bowl with some basil EVOO, dried thyme, some fresh ground pepper and garlic sea salt. I then spread this out on top of the semi cooked potatoes and stirred it in. Cooked an additional 20 minutes and it was done. No finished pics as we were running late but everyone loved it. Thanks for looking.
  6. I just finished putting in our garden for this year. Some of it is in containers up the hill. Cherry Tomatoes. Red Bell Pepper Mint, Dill & Red Bell Pepper Sweet Basil & Thai Basil. And the rest is down the hill. 1st row (on right) is Strawberries. 2nd row is Chives, Garlic, Green Onion & Thyme. 3rd row is Sage, Habanero, Yellow Tomato and Beefsteak Tomato. 4th row is Red Bell Pepper, Grape Tomato, Celebrity Tomato and Better Boy Tomato. 5th row is Oregano, Red Bell Pepper and Egg Plant. Triangle is Zucchini and Yellow Crookneck Squash. And finally some Rosemary. Now all I have to do is wait.
  7. We often take care of our close friend’s dog when they go away. He is Dutch and allot of times stops in at Solvang coming back from visiting his daughter in Santa Maria. As a thank you one time he brought us back a bunch of Medisterpølse which is a Danish sausage. (These had both Veal & Pork) Last weekend I cooked breakfast out on the patio again so I used some. Here is my cast of characters: (many of them from my garden) I started out cooking the Medisterpølse Sous Vide style by placing them into a corning ware container and bring the water up to a boil and then let them sit. Chopped the onions, bell peppers & potatoes And into my 12” CI skillet Now the veggies for the eggs. Onions, Bell peppers, tomato & green onion These go into my 10” CI skillet My grilling / cooking area After about a 20 minutes hot water bath the Medisterpølse goes into the skillet with the potatoes While that’s cooking I add 6 eggs to my onions & bell peppers And while they start cooking I took the fresh bread out of the oven. Turn the Medisterpølse Slice the bread Scramble the eggs, throw in the tomatoes & green onions and let that cook for 2 minutes And plate it up with some Feta cheese Oh so good!
  8. Veggie Scramble, Potatoes O’Brian, Bacon & ABT’s First I gathered the Ingredients: (Allot of the veggies are from my garden) 5 Eggs 5 medium Red Potatoes (Chopped) 3 small to medium Zucchini’s 1 Huge Green Onion (Chopped) 1 Red Bell Pepper ¼ medium Yellow Onion 1 medium Tomato Salt, Pepper & Hot Sauce (Cholula) to taste. Bacon Feta Cheese Here’s what is left over from my Ribs cook on Friday. Stirred it up, rearranged some pieces and lite it. When I light my kamado my girl knows where to park it. I fried some bacon up for the Bacon Grease in my CI skillets. Onions & Bell Pepper in my 12” CI skillet the direct. After 5 minutes add the Potatoes. And now the Veggies for the eggs. Bacon is also going now I moved the Potatoes to my Gas Grill Stove Top. And start the Veggies for the eggs in my 10" CI skillet After 5 minutes (Grill was very hot!) I add the eggs After 2 minutes I add the Minced Green Onion & Tomato After 2 minutes I plated it for these Money Shots. It was delicious and my wife also loved it!
  9. I’m just now getting around to posting last Sundays cook as we finished late (due to a game of Horseshoes) and Monday was a very busy work day for me. I have all kinds of herbs ready in my garden that I need to be using so I made up some fresh herb marinades for some chicken & veggies. Here is the fresh picked thyme, rosemary & oregano. I removed the leaves and proceeded to mince. (I did this twice, once for veggies & once for chicken) For the veggies I included the following: ¼ cup of EVOO ½ tsp. of course ground black pepper ½ tsp. of ground sea salt 1 tsp. of minced oregano leaves ½ tsp. of minced thyme leaves ½ tsp. of minced rosemary leaves 6 cloves of minced Garlic Poured over the chopped veggies: 6 medium red potatoes 1 medium red onion 1 ½ red bell pepper 3 medium zucchinis (These were reserved in a separate bowl to be added later in the cook) (Helpful Tip: Cut up your potatoes first and then preheat then in your microwave for 5 minutes to give them a head start on the cooking process. If you don’t do this the onions, bell pepper & zucchini will be done long before the potatoes and will be mushy by the time the potatoes are ready. I found out the hard way) I stirred and let them rest for 2 hours. I then repeated the above for the chicken except I omitted the Oregano and added the following: Zest from 1 lemon Juice from 1 lemon Juice from 2 limes Poured this over 8 chicken breasts, made sure it was well distributed and let them rest for 2 hours. (Flipped every 30 minutes) I had lit my kamado and let come up to 300 degrees. On go the veggies After 5 minutes I added the chicken breasts After 15 minutes I flipped the chicken Another 15 minutes and the chicken is done but not the potatoes so I switched them around and waited another 10 minutes. (While my chicken breasts dry out :( ) Here is the Money Shot Someone approves! Breasts were a little dry and the softer veggies a little mushy but everything was still very good.
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