Made some cod the other day on the KJ classic for me and my wife. It's a fairly simple and light meal for anyone watching their waistline. All I did was make two foil packets spray them down with some oil. Then I lined it with sliced onions, and tomatoes. After that I placed two pieces of cod loin which I've seasoned with some McCormick's Garden Vegetable on the veggies. Then tossed on some sliced lemons. Put them on the KJ and cooked till the cod hit an IT of 140°.
I just concluded another successful fish boil at my house yesterday and thought I'd share how it's done.
Here is a video link to it:
whitefish (cod is my favorite)
small red potatoes
small sweet onions
Boil a pot of water.
add lots of salt.
add potatoes for 15 minutes.
add onions for 10 minutes.
add fish for 10 minutes.
grab a plate and load with fish, onions, and potatoes.
Pour melted butter all over it.
Squeeze lemon juice on top of fish.
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:
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 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)
I just wanted to show you an interesting meal form the other night.
Wild Cod was rubbed with olive oil and dusted with Kamado Joe Vegetable and cooked to an IT of 140 F.
All of the chicken thighs were dusted with Meatchurch Honey Hog. One of the thighs was also dusted with Oakridge Ghost Pepper rub, hey, I like spicy! The chicken was cooked at 300 for 45 minutes.
A special thank you goes out to my friend Ricardo for turning me onto the Rubs.