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  • Similar Content

    • By Smokingdadbbq
      I was a little late getting my cook up on instagram for the national Chili day hash tag so curious what you cooked, recipes you like etc. 
       
      I did a chili blanco with smoked chicken, coal roasted hot peppers and onions and fried prosciutto garnish. Love this recipe 
      https://www.atbbq.com/thesauce/chili-blanco/
       
      My favourite Chili is this recipe given its excessive use of hot peppers that I grow, smoke to dehydrate and preserve and use throughout winter, it’s the red one in the two photos below 
      https://www.epicurious.com/recipes/food/views/our-favorite-texas-beef-chili-51249010


    • By philpom
      "Pickled" Dill Bread
       
      1 cup of water + 1 tbs
      1/3 cup of white vinegar
      4 cups of all purpose flour
      1/4 cup of potato flakes
      4 1/2 tbs white sugar
      2 1/2 tbs powder milk
      2 tsp kosher salt
      3 tbs butter
      4 tsp instant dry yeast
      1 heaping tbs dill seed.

      Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.

      Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.

      Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.

      Cut and serve - be sure to try it still warm with butter!

      Look at this topic for some picture of what it might look like:
      viewtopic.php?f=10&t=2819
    • By CentralTexBBQ
      Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get a pic of anything on the smoker. Had to snap this picked quickly before the couples devoured the pot.
       
       

    • By Dub
      Made some chili in the crockpot today.
       
       
      http://www.hurstbeans.com/recipes/299/Slow-Cooker-Chili


       
      Hurst products have always worked out well for me.  
       
      I added some smoked salt, garlic, basil, bag of frozen onions & peppers and a can of habanero Rotel to this one before thickening up with a small amount of ap flour.
       
       

       
    • By DerHusker
      Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale.

      Shinned and deboned and cut them in half.

      Bones were saved for making stock at a later time.

      Next I made up a yogurt based shawarma marinade. Here are the ingredients:
      1 cup plain whole milk Greek yogurt
      5 cloves of garlic
      ¼ cup of freshly squeezed lemon juice
      ¼ cup of apple cider vinegar
      2 tbsp. of olive oil
      2 tbsp. of ketchup
      1 teaspoon cloves
      1 teaspoon salt
      1 teaspoon paprika
      ½ teaspoon cumin
      ½ teaspoon caraway (ground fennel)
      ½ teaspoon cardamon
      ½ teaspoon of oregano or thyme
      ½ teaspoon cinnamon
      ½ teaspoon nutmeg
      ½ teaspoon crushed peppercorn
      ¼ teaspoon of cayenne pepper
      ¼ teaspoon ground ginger
       
       

       
       

       
       
      Everybody in the pool

      and then thoroughly mixed.

      The thighs now went into pool for a nice long rest.

      Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)
      2 cups Greek yogurt
      1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
      4 cloves garlic, very finely minced
      juice of half a lemon or vinegar to taste
      3 tbsp. chopped fresh dill and/or mint
      salt, pepper, to taste
       



      Next up was the Hummus ingredients.
      One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
      1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
      1/4 cup (59 ml) tahini (we used Krinos)
      Half of a large garlic clove, minced
      2 tablespoons olive oil, plus more for serving
      1/2 to 1 teaspoon kosher salt, depending on taste
      1/2 teaspoon ground cumin
      2 to 3 tablespoons water
      Dash of ground paprika for serving

       
       

      Then some Persian Rice (From Bosco)

      2 cups of basmati rice
      3 ½ cups of chicken stock/broth
      2 tbsp of butter
      ½ tsp turmeric
      ¼ tsp cumin
      Kosher salt and pepper

      And finally a Mediterranean Tomato Salad.

       
       

      Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.

      Now I tightened up the stops to help keep in the marinade and juices

      and placed them on the grill.

      Flipped them after 5 to 6 minutes.

      Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.

      So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant.
      Thanks for looking.
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