BBQ Sauce. Cherry
I amended from recipe below
Balsamic glaze in a bottle from the store about ¼ cup
Agave syrup (any sweetener like molasses ) about ¼ cup
½ of the recipe brown sugar
Honey ¼ cup
Cinnamon ¼ teaspoon
Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little.
1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply
2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides
3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)
4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes
5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more
6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )
1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste.
2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat
1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)
2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)
3. Grilled pineapple on the same grates I cooked the pork on
4. Cojita Cheese
6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
Please enjoy the pictures, and as usual, ask any questions!
Got on here yesterday and came to the dessert section to get an idea. Saw these "dump cake" recipes and checked them out. They seemed easy enough so I found one with blueberries because I'm not the biggest cherry fan. Here's the recipe I used:
Blueberry Dump Cake
1 box of yellow cake mix
1 21 oz can of blueberry pie filling
1 large can of crushed pineapple, drained
1 cup fresh blueberries
1/2 cup shredded coconut (optional)
1 stick of butter
Preheat oven to 375. Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.) Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix. Thinly slice the rest of the butter stick and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40 to 45 minutes or until the cake topping is golden brown.
It was so easy that I thought surely it couldn't taste that great. After about 2 seconds in my mouth it hit me that this stuff was legit, and probably one of the best desserts I've ever made. If I had to change one thing, I'd use a can and a half of the blueberry pie filling so the cake would have a little more to soak up, but it's incredible as it is. The coconut really sets it off.
Thanks, everybody, for introducing me to new and fresh ideas every day.
Unreal weather today. 55 degrees at 10:00am. This upcoming week....last year.....we had an ice storm that knocked the power out for several days in the surrounding area......followed soon by an earthquake.......not on this day, however. Today is beyond excellent.
Morning coffee had while getting the grill up to temp with some Toby Keith playing on the deck. Good morning to the neighbors.
Using some great looking FoGo lump. Ginormous pieces. Added several large chunks of cherry wood on top, too. @BOOMSTICK069 was spot on with his recommendation about this stuff !
Giant 35 lb bags.
Doing some ribs today....it's been ages since the last batch.
Going to use a different rub on each slab.
Cimarron Docs has been my family's favorite rib rub for the past couple years. Great stuff.
The look of that Kamado Joe Peach rub is enough to make me want to eat a spoonful of it right now.
I've never tried the John Henry's Pecan rub but it came highly recommended so I'll give it a go.
Just getting started.
In efforts to save time.....I went ahead and put them bone-side down on the grate and hit the top sides heavily with the rub.
I was going to do a couple butts, too.....but didn't get up in time this morning and was going to be pushed for time. Tossed 'em in the freezer and will cook them next weekend.
I have seen quite a few of these dump cakes made since the inception of the Kamado Guru website. I went back and had a look at DerHusker's Cherry Pineapple dump cake and decided to give it a go on my own. These are really super simple to make but I decided to change up the flavor profile a bit and used just cherries for the fruit and added some Amaretto to build that wonderful flavor profile. The dark chocolate chips really kicked this over the top!
Recipe: Kamado Joe Cherry Amaretto Dump Cake
2 cans of cherry pie filling
1/4 cup Amaretto
1 boxed white cake mix
1/2 cup chocolate chips
4 ounces (1 stick) of butter cut into 1 tablespoon slices
Preheat your grill to 325-350°F and set up for indirect cooking.
In a mixing bowl, combine your cherry pie filling and amaretto. Grease a 5-quart dutch oven and add the cherry and amaretto mixture to the pan. Dump on the entire contents of the boxed white cake mix and spread evenly on top of the cherries. Sprinkle on 1/2 cup of chocolate chips. Place the butter slices on top. Put the lid on the dutch oven and place on the grill for 30-40 minutes.
Let cool just a bit and serve!