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    • By endou_kenji
      Ingredients
      8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped  
      peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
    • By LJS
      Hi Kamado Peeps,
      Over the weekend I cooked up some pizza – cheese and veg cheese. I love the wood fire taste and the pizza is cooked just right in under 10min.
      I have not tried any backing yet but have done loads of baking on the webber. 
      Keep smoking 






    • By DerHusker
      I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

      It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

      Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

      Once it ignited, I let it burn for a few minutes

      before blowing out the flame.

      I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

      I took them out of their wrappers.

      I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

      I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

      I closed the lid and observed a small amount of smoke coming out the top vent.

      An hour later it looked like this.

      After two hours in the smoke I opened the lid. WOW!

      I brought the rack in the house where I could see a subtle change in the cheese color.

      I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

      This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

      I can’t wait to try them but will wait to let time do its thing on them first.
       
      Thanks for looking.
    • By Rob_grill_apprentice
      I am getting my plants ready for spring planting and some going to friends.    What you see in the photos is Roma tomato plants in bin and on on shelf, some basil, jalapeño peppers, peppercini peppers, and sweet bell.   I have some seeds germinating for spearmint, peppermint, lemon basil, sweet basil, Thai basil, cinnamon basil, marigold regular and jumbo, tarragon, lavender,
       
      my my other seed starter has English daisy, rosemary, sage, summer thyme, Greek oregano, and egg plant that not yet ready for transplanting to small pots yet.  The English daisy, sage, summer thyme should be ready for transplanting next weekend.     


    • By Shortyque
      I have been consumed lately with the desire to smoke some cheese on my classic.  It just seems that everywhere I have been reading the last little while, someone has been talking about grilling cheese.  I do not have a smoker tube or maze yet (that will probably be my next grilling purchase, but need to wait and see what Santa has in the presents first), but I got to wondering if it is possible to cold smoke without one.  So here is my setup:   just a small amount of charcoal, in a string, with a few apple chunks on top.  The plan was to light the one end, and the chunks would slowly burn around my half circle.  I had the vents almost closed, just a sliver open.  Didn't start out too bad, I was holding grate temp right at 90, but after about half hour the fire was almost dead.  I was forced to open the grates a little more, and the grate temp went to 120.  That was about as low as I could hold it, so I just put a big pan of ice under the cheese.  The smoke wasn't as clean as I would have liked, probably due to very little air circulation.  After about three hours I pulled the cheese off and left it sit, then wiped it gently and bagged it.  I just sliced a piece after a week and half of fridge time.  The swiss is really good, the cheddar is o.k., but I probably should have gotten sharp instead of mild.  Would I do this again?  Probably not, I think the smoke tube is worth waiting on, but this did turn out better than I expected.  

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