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    • By Lydia
      Okay, this is my entry number 2 for the June Pizza Challenge and this is my other favourite pizza combo.  Before joining the  kamado club, it's one I would make in the oven at home and also in a cake tin in my baby weber Q when we're camping.  Turns out perfectly every time and the best part is there is NO KNEADING required. :-)
      The Crust
      Can be made using cold water if leaving overnight or hot tap water if you would like to make it the same day but from my experience, there is better flavour development overnight using cold water.
      1 1/2 cups all purpose or bread flour
      1/4 teaspoon yeast
      1 teaspoon salt
      3/4 cup cold water
      1. Place all ingredients in the bowl and combine using a regular spoon until there is no dry flour left in the bowl.  It can be quite rough and shaggy. This is fine. You're not aiming for a smooth dough.
      2. Cover with plastic wrap and leave overnight (or for approx 4 to 6 hr, depending on the weather if you used hot water)
      3. One hour before you want to cook, drizzle about 3/4 tablespoon of olive oil in the cast iron skillet or cake tin or whatever you're going to use and wipe it all around and up the sides as well.
      4. Put the dough in and with a bit of the oil still on your fingertips, spread the dough out gently prodding it outwards until it reaches the sides of the pan
      5. Cover with a plate or plastic wrap and leave it for an hour to settle in and puff up a bit more .
      The Topping
      - One can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs.  (This does me for 4 pizzas and usually apportion into small sealy bags so I have it ready to defrost when next making a pizza.
      - shredded mozzarella
      - 3 Italian sausages, skins removed and basically squeezing out a bunch of meatballs to the size you desire
      - some fennel seeds, that I cook the little meatballs part way on the stove prior to putting on the pizza
      - sliced red peppers / capsicum
      - On this particular pizza, I did add a bit of the leftover zucchini and pesto from the thin and crispy prawn pizza I had just made
      - some rocket dressed with a squeeze of fresh lemon juice to put on the pizza just prior to serving ... making it pretty much a meal ... healthy greens included :-)


      The kamado was cranked up to 550F and then in she went!  
      The set up in the Kamado was with the grills in position with the deflectors on top then the cast iron pan sitting on some terracotta pot plant feet as spacers.
      It took between 15 and 20 mins and it was delicious :-)

    • By John Setzler
      Preheat grill to 250°F and add one chunk of smoking wood of your choice.
      1lb ground beef
      1 cup italian bread crumbs
      1/2 cup finely minced onion
      3/4 tsp salt
      1/4 tsp black pepper
      2 cloves of minced garlic
      1/4 cup parsley
      1/4 cup grated parmesan
      1 lightly beaten egg
      Mix together completely by hand and then form into individual meatballs of whatever size you like.  Place on the grill over indirect heat and cook until you reach an internal temperature of about 160°F.  Remove from the grill and set aside.  These can be done in advance and put in the refrigerator until ready to use.
      Preheat small dutch oven over medium heat.  
      Preheat grill to 375°F and set up for indirect cooking.
      2 tablespoons olive oil
      2 finely chopped onions
      4 cloves minced garlic
      1 28oz can crushed tomatoes
      1 15oz can tomato sauce
      1 1/2 tsp salt
      2 tablespoons balsamic vinegar
      2 tablespoons sugar
      1 tablespoon garlic powder
      1 tablespoon dried basil
      1 tablespoon dried tarragon
      1 tsp crushed red pepper flakes (OPTIONAL - makes it spicy!)
      Add the olive oil and onions to the dutch oven and sautee for 8 minutes or so until the onions are softened.  Add the minced garlic and stir for another minute or so.
      Add the remaining ingredients and bring to a simmer.  Let simmer uncovered for 10-15 minutes.  Place the cover on the dutch oven and let simmer for an hour or so or until ready to use.
      1 16oz box angel hair pasta (or past of your choice) cooked to instructions on packaging.
      Mozzarella cheese to taste
      Parmesan cheese to taste
      Add the cooked pasta to a 12" cast iron skillet that has been greased.  Ladle in the sauce.  Place the meatballs on top of the sauce.  Top with mozzarella cheese and some parmesan if desired as well. 
      Place pan on grill and cook at 375°F until bubbly and browned on top.  Allow to cool for 10 minutes or so and serve!
    • By Smoke and Awe
      Adapted for kamado:
      Swedish Meatballs in Kamado
      Serves 4
      1 tablespoons butter
      1/4 yellow onion, finely chopped
      3/4 teaspoons fine salt
      1 tbs milk
      1 large egg
      1/4 cup plain bread crumbs
      1/4 teaspoon freshly ground black pepper
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground allspice
      1 small pinch cayenne pepper, or to taste
      1/2 pound ground beef chuck
      1/2 pound ground pork
      1 tablespoons butter
      1 1/2 tablespoons all-purpose flour
      2 cups beef broth
      1/4 cup heavy cream
      1/4 teaspoon white sugar
      1/8 teaspoon Worcestershire sauce
      salt and freshly ground black pepper to taste
      cooking spray
      Melt butter in a large skillet over medium heat. Cook and stir onion and salt in butter until onion begins to turn translucent, about 6 minutes Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour. With wet hands, make small meatballs and place in braising pan for baking.  Bake at 400 degrees for 25 minutes.  An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). While meatballs are baking, melt 2 tablespoons butter in skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper.    Pour over meatballs in kamado.  Continue cooking for 10 minutes, remove from kamado and rest 10 minutes before serving. ​

    • By Smokehowze
      Meat & Potato Pie Extraordinaire
      This meat and potato pie with a mushroom and onion beef gravy is cooked in a Kamado Joe dutch oven.  The over the top aspect of this pie is that the meat is not just a typical pan-browned ground beef  - they are grilled meatballs - and that the sauce is mushroom enhanced.   The accompaniment was an inslata caprese in a heart of romaine boat using my homemade mozzarella.

      A full set of the prep and cook photos is below the write up.
      The beef is made into meatballs that are about 1 ¼ inch in diameter with chopped onion, parsley, minced garlic, salt and black pepper, some Lea & Perrins, one egg beaten with some half and half and just enough bread crumbs to lightly bind the meat.   They are gently mixed and formed to keep them on the looser side.
      Why the meatballs you ask?   Well, I wanted the meat to be browned and have a grilled and smoky flavor but also not to be dried out like they could get if grilled as a burger patty.    Plus the flavor of a meatball is just so good all by itself and they were made small enough to remain mostly intact in the pie.    So by making the meatballs I could grill them on Joe at 375 on direct heat with some pecan wood.  They do not take long to cook.  Keep a close eye in them.  
      This approach browned the meatballs, just got them to the cooked point and gave them a grilled richness and a moistness for the pie – just what I wanted in the dish to add the “extraordinaire” touch.
      The gravy is fresh sliced/chopped mushrooms that were reduced in butter and olive oil over high heat.  When they have caramelized, reduce heat, add onions and sweat for several minutes.  Add some red pepper flakes and the flour (I used several tablespoons) and stir to get the flour well coated in the oil and butter. 
      Next finish out the sauce with initially  about 2 cups of a low sodium beef broth enhanced with an extra bouillon cube or two.  I actually used 2 tablespoons  of  “Better than Bouillion Beef Base” in 2 cups water for a very beefy stock.   I also added ½ cup half and half (it was left over).   Adjust sauce thickness to be a  slow pourable gravy.   Amend with additional liquid if necessary  – I used milk to adjust.   If needed, you can add extra flour for more thickness by mixing in cool water before adding.
      The potatoes were reds that were left over from dinner the day before.
      Layer the meatballs, potatoes, and gravy in the dutch oven.  Cover with pie crust.  Brush crust with a wash of an egg mixed with a bit of water.  Poke vent holes in crust.  There are two crusts in the package and I used 1 -1/2 .
      The pie was baked indirect in the Kamado at 400 for around 45 minutes until the crust is browned.    I raised the temp to 450 after 35 minutes when the filling started to bubble thru the crust vent holes as the crust was not at the top level of the dutch oven and I wanted to speed the browning with a hotter air flow since it was recessed.
      As lagniappe, since the accompaniment for the meal was going to be a variation of an insalata caprese with my homemade mozzarella cheese, when I saw I had left over pie crust I quickly put together some “pizza” margherita appetizers.    No sauce – just some olive oil on the crust.  Cooked next to the pie for about 15 minutes until cheese finally started to toast and the crust had set up.  They were really good.
      I gotta tell ya, and the family will agree, this was indeed a meat and potato pie extraordinaire.  The flavor from the grilled meatballs with some smokiness was outstanding and was well complemented by the mushroom/onion gravy.  It was hard to stop at just seconds.  Glad there is enough left over for lunches and/or another meal.
       It may be a simple dish but certainly one that could be served to company with rave reviews.    
      The dutch oven was the perfect cooking vessel on this type of cook.
      Here is the prep and cook from start to finish in photos:
      The Meatballs
      Meatballs  (all 42 of them – about 2.5 lbs of Costco ground beef)

      The Raw Meatballs

      Cooking on Big Joe (you have to carefully turn them with spatula and tongs to avoid them breaking apart – cook unit just done – do not overcook and risk drying them out)

      They Tasted Good Just Like This

      The Sauce/Gravy
      The Mushrooms and Onions

      Sauteed in Butter and Olive Oil

      After Addition of the Flour

      The Finished Gravy (it is good all by itself, too – would be great over toast points)

      Finalizing the Pie
      The Cooked Potatoes

      Putting It Together

      Add the Gravy

      Now The Pie Crusts


      Time to Bake
      Get it Baking on Big Joe (use a double deflector with air spacer to keep bottom from burning)

      The Appetizer is Ready to Serve

      Pie is Baked – Yeah!

      Wonderful Crust

      A Last Look

      Thanks for virtually sharing this meal.
    • By bosco
      I wanted to pay respect to my Buffalo Sabres and the City that I love like my home town.... The place where the Wing was created!!!
      I also wanted to create my entry for the Appetizer Challenge for June.  
      I created an idea in my head and had to go find the accessories to complete this cook.  
      I needed shot glasses!!
      Without further a due.... I present Buffalo Shots
      I did two batches of wings.  First ones are dusted with plowboys yardbird.  I love grilled wings.  But I also wanted to have a true fried wing experience.  I thought about frying some with cast, or using bacon slices over top of wings to create enough grease to fry them......  Thinking thinking thinking.......
      Then a light bulb went off.  Thought of my old atkins days and my love for pork rinds.  I googled wings and pork rinds and some people have done it before.  So I figured why not.  I took a bag of pork rinds, ground them down in the vitamix, mixed and egg and some milk and battered the other half of my wings.  Also added some rub to the breading.




      Set the big Joe up for indirect heat, 375 cook.  Onto the grill they go for 20 minutes each side.  40 min. cook in total


      Prepared 6 shot glasses with blue cheese, and then a layer of franks wing sauce and added a sprig of celery and carrot


      Alright onto my final shot.  I topped each shot glass with a wing.  I did all drums, three of each type that I made


      The breaded wings were super crispy and tasted like they had been fried.  My kids loved them and they tasted so good. I can't wait to do this again.  I think the grease from the pork rind partially fried them.  Such a cool idea.  I would like to say I created the idea but someone else must have beat me to it.  I did come up with it in my head but man!!!!!!  So good!
      So bosco's June challenge is in the books.... thanks for looking!!
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