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    • By DerHusker
      Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is.
       
      Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion.
       
      Pickled Red Onion recipe link:
      https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726
       

      I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta.
       
       
      Blackened Chicken Torta recipe link:
      https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872
       
       
      I pounded some chicken breasts out to around 1/2” thick.

      I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken.

       
       

      I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion.
       

      Then some avocado,

      tomato slices,

      some lettuce and the lid.

      Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips.

       
       

       
       

      Delicious!
       
      Thanks for looking.
    • By KJTerp
      Sound off everyone! What's the plan for this weekend?
       
      I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other.
       
      Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
    • By Unclebub44
      This will be my first chuck roast cook on the Akorn. I’ve only cooked steaks and wings on the grill so far, so this will be a learning experience for sure. Any advice or tips are welcome. 
    • By Smoque'n
      Working on some faux burnt ends. Been smoking since 9:30am. Almost ready to pull and cube up.

    • By BEER-N-BBQ by Larry
      I made this last Friday controlling the cook remotely while I was away watching the latest Star Wars movie with my son.
       
      Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream sauce and another with barbecue sauce. Simply awesome!
       
       
      Recipe Ingredients:
      One 3 lb chuck roast
      1 large onion
      2 large peppers, mild/med/hot whatever
      Sprigs of thyme and oregano
      coarse salt
      black pepper
      Burger Buns
      Horseradish Cream Sauce
      Optional dark beer for additional braising liquid if necessary.
       
      View the entire charted cook at ShareMyCook.com.
       
      Other videos/products mentioned:
      Back To Basics Brisket - Beef, Smoke, Salt, & Pepper in Perfect Harmony
      BBQ Guru CyberQ Cloud Temperature Controller
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