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    • By DerHusker
      I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough.



      Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients.



      I applied a thin layer of BBQ sauce and some red onion.



      Then some red bell pepper and cilantro.



      Then some chicken breast I’d mixed up with some BBQ sauce



      and finally, the cheese.



      Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.



      Here’s the result.




       


      As always, it was delicious.


       
      Thanks for looking

    • By DerHusker
      Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time.

       
      This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches.

       
      Here’s a link to a thread of my first attempt making these where the original recipe can be found.

      https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/

      Started out making up the dough.



      Prepped all the ingredients and took them all out to my gas side burner.




       

      Sweated the onion and added the hamburger.



      After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.



      The dough had risen nicely so



      rolled it out into a log



      and cut it into 8 roughly equal pieces and formed each piece into a ball.



      I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center.



      I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325.



      I then closed the lid and let this bake for approximately 35 minutes. And here is the result.



      I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown)



      Yum!

       
      Everyone thought they were delicious and the game results were good as well.


       
      Thanks for looking.
    • By pmillen
      For one spatchcocked chicken that serves two people.  The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing.
       
      INGREDIENTS
      1 fryer chicken per person two people
       
      Marinade
      ½ cup soy sauce 
      ½ cup ketchup 
      ¼ cup chicken broth 
      ¼ cup pineapple juice (optional) 
      4 Tbsp Worcestershire sauce 
      2 Tbsp fresh ginger minced and smashed to form paste that emulsifies 
      2 Tbsp garlic minced and smashed to form paste that emulsifies 
      2 tsp dry Chinese-style mustard 
      4 tsp lime juice
       
      DIRECTIONS
      Huli-Huli is a Hawaiian phrase that roughly translates to “turn-turn.”  This recipe is great for just about any grill and will work very well for those who like rotisserie cooking.  Some cooks insist that every time they grill chicken, especially whole or half chickens, they brine it for at least 24 hours.  If you desire to do this – I say have at it.  Sometimes I don’t know what I’m going to grill for dinner at night until I see what’s available in the grocery store meat counter at 5 o’clock, so to brine or marinate overnight is not always an option.  This is a recipe that you can cook without a long marinate. You can make it up in about 15 minutes and serve in under an hour or marinate overnight and cook the next day.
       
      Preparation
      1.     Mix all marinade ingredients in a non-reactive container and divide in half.
      2.     Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hours or up to overnight.
      3.     Remove from marinade and pat dry, discard used marinade.
       
      Cook
      4.     Preheat grill to Medium High (350F – 450°F) and make sure the grates are CLEAN. 
      5.     Warm the reserved sauce on a side burner or warming rack.
      6.     Place the chicken, skin-side up, on grates to allow the bones to heat up the core for a few minutes then turn it and place it on a new section of the grates to sear the skin. 
      7.     After the chicken skin has seared, turn the bird over and baste it with sauce, allowing it to glaze a bit before turning again.
      8.     Turn it about every 5 minutes, basting it with sauce each time. 
      9.     Remove the chicken from the grill upon reaching the internal temperature of 160°F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place it on a clean warm plate.
      10.  Baste it once more and cover it with aluminum foil and let it stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to your desired internal temperature.
       
      NOTE: Use a meat thermometer while cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
       
      ROTISSERIE:  This recipe can be used in preparing a whole chicken on the rotisserie.  Use the guidelines for heat settings that are appropriate to your grill, basting about every 5 minutes with sauce.
       
    • By DerHusker
      It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.

      Flipped them.

      I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.

      Here it is plated up with the Steak Fries and a Modelo Especial.  

       

       

      YUM!
       
      Thanks for looking.
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