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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 Smokehowze
      Meat Pies
      A quick and simple dinner meal and my October challenge entry.  Nothing fancy just simple basic food.
      Meat pies – a filling of homemade chaurice sausage and caramelized onion accented with a pork and beef gravy and Abergele cheese baked on Big Joe.   

      And … Desert  - a dark chocolate desert pie (butter, dark cocoa powder, sugar, pinch ground cloves, pinch ground cinnamon)

      The What and How
      The meat base for these pies was my homemade Louisiana chaurice sausage. (here  http://www.kamadoguru.com/topic/22989-louisiana-creole-chaurice-sausage-and-lagniappe/   ) removed from the casing and browned with caramelized onions.  A highly flavored leftover stock from boiling pork and beef together for a homemade goetta sausage was transformed into a thick rich gravy using butter and flour and cooking to reduce.
      The browned meat and the gravy were then folded for the pie filling.  Allow to cool before filling the pastry.
      Taking the simple approach, the dough rounds were Pillsbury buttermilk flakey biscuits in the pop open tube rolled out to 6 inch rounds.    
      Place ¼ cup meat on dough round and the grated Abergele cheese.  Fold and seal.  Brush with an egg wash.
      Baked on Big Joe at 375-390 degrees indirect for 25 to 30 minutes until golden.
      Then enjoyed by all.
      In Pictures 
      Chaurice Sausage and Onions

      Gravy for the Filling

      Filling and Gravy Mix

      Loading the Dough Rounds  (thanks son!)

      Fold and Seal

      Egg Wash

      Half Way Through the Baking  on Big Joe

      First Pan of Pies Finished – Let’s Eat - They Smell So Good.

      Nice Golden Brown Hand Sized Meat Pies - Ready for the Plate and the Mouth!

    • 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 Dub
      I told my wife to get off the telephone and come into the kitchen....she had a nice pair to choose from.
      I was giving her all the warning I could before Teenage T-Rex found out that he could engage in his next feeding frenzy.
      I'd planned on doing this cook on the BigJoe, but I'd not cleaned up my pizza stone and other pizza cooking gear.....normally not an issue but there was an event one of them had to leave for early this evening.....so it was done indoors.  It went together so fast that my first pie was rolled, sauced and topped and waiting when the oven finally beeped that warm-up was done.  That's fast.  Second pie was right behind and waiting.
      Feeling much better and moving much easier.
      Great thing was had the area to myself and engaged in some audio-therapy.  Enjoyed most of this great album while getting everything cooked. Nothing screams Summer time like the Red Rocker.  I'm looking forward to his new album release date in a couple weeks !!!

      This pair was done with a desire to make two light, yet flavor filled pizzas.  Neither of us like the heavy, greasy, loaded pies that I used to make or that we usually wind up with at a pizza joint.
      Lighter and flavorful.....hmmmmn.  It's a stretch for me because I love the toppings that I use.....and I tend to love too much of each.   I think I succeeded with these.....just didn't quite get the tops done as well as my BigJoe would have.  Gotta love that radiant heat coming off the dome.  Even the use of the broiler in the oven just didn't get me there.
      A pair of these easy to work with and great tasting dough balls.





      Okay....here is the light yet flavorful part.  Both dough balls were rolled out fairly thin.  One was sauced with pesto sauce cut with a small amount of lemon juice.  The other one was sauced with Cento brand San Marzano peeled tomatoes.  I simply put the tomatoes on the dough...chopped them apart with a spoon and spread them along with some of sauce from the can.  Both were hit with a generous amount of Italian seasonings and fresh ground pepper and then the toppings applied....very light on the mozzarella.

      These things are hugely flavorful and easy....just dump in a bowl and shake out the including topping packets and dressing.




      No plated pics.....sorry.....it would have required a fast action speed that I'm not yet capable of.  T-Rex found out what was going on just as the second pie was finishing..........

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