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    • By DerHusker
      So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video:  https://www.atbbq.com/thesauce/chili-blanco/)
       
      I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
      ·         2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
      ·         Carne Asada Seasoning (I used Fajita seasoning)
      ·         2 tbsp Extra Virgin Olive Oil
      ·         1 large yellow onion, diced
      ·         3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
      ·         1 jalapeno, seeded, diced
      ·         1 tbsp All Purpose Rub
      ·         1 tbsp ground cumin
      ·         1 tsp Mexican oregano
      ·         4 cloves garlic, minced
      ·         3 tbsp unsalted butter
      ·         1/4 cup flour
      ·         2 (15 oz) cans of great northern beans, drained, rinsed
      ·         1 quart unsalted chicken stock
      ·         1 cup heavy cream (I used Caciqui Crema Salvadorena)
      ·         8 oz cream cheese, cubed
      ·         1 bunch cilantro, minced
      ·         4 oz (1 cup) pepper jack cheese, grated
       
      Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.

      Sliced al the breast in half to increase the surface area

      and then sprinkled on the fajita seasoning.

      I grilled the chicken on my preheated Grill Grates I got from BPS.

      Brought then inside to cool

      while I started prepping the veggies and other ingredients.

      Onion and Poblano diced

      and now the Anaheim’s added.  

      I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.

      I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
       
      Thanks for looking
    • By KJTerp
      Sound off everyone! What's the plan for this weekend?
       
      I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other.
       
      Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
    • By Unclebub44
      This will be my first chuck roast cook on the Akorn. I’ve only cooked steaks and wings on the grill so far, so this will be a learning experience for sure. Any advice or tips are welcome. 
    • By Smoque'n
      Working on some faux burnt ends. Been smoking since 9:30am. Almost ready to pull and cube up.

    • By MD_Ag
      Got a brand new 5 qt. Dutch Oven for Christmas and wanted to break it in. Looking for something different, I did a quick search for recommended "first cooks". A video by the name of "Layered Meat" caught my eye (how could out not?). Turns out it's a traditional German recipe using pork, bacon, and onions. My kind of meal! I also got to try out my German skills watching a bunch of other videos with the real dish name, Schichtfleisch.
       
      First off, I grabbed an eight pound pork loin and sliced it into pieces about 1 cm thick. These were coated with my sweet and spicy pork rub, then set in the fridge for a few hours. Once ready, I coated the bottom and sides of the pot with a layer of bacon. Then came a layer of onions, also 1 cm thick. Keep alternating until the Dutch oven is full. I also put in some pieces of apple, since the lid is going to block most smoke flavor from getting in. Finally, some BBQ sauce (the mustard sauce was on sale, should go well with pork) and a top layer of bacon.
       
      While watching all the videos, I noticed each seemed to have an exact number of charcoal pieces to use. Having never used a Dutch oven that way, it took me a while to figure out there is a conversion between the size of the oven and amount of charcoal to get the desired temperature. Most videos seem to go for around 350°F. That's where I am now, so here's hoping for a delicious dish in about three hours.
       
      Link to original video that sent me down this path:
       
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