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    • By DerHusker
      Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time.

       
      This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches.

       
      Here’s a link to a thread of my first attempt making these where the original recipe can be found.

      https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/

      Started out making up the dough.



      Prepped all the ingredients and took them all out to my gas side burner.




       

      Sweated the onion and added the hamburger.



      After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.



      The dough had risen nicely so



      rolled it out into a log



      and cut it into 8 roughly equal pieces and formed each piece into a ball.



      I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center.



      I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325.



      I then closed the lid and let this bake for approximately 35 minutes. And here is the result.



      I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown)



      Yum!

       
      Everyone thought they were delicious and the game results were good as well.


       
      Thanks for looking.
    • By K'man
      Well I finally found a purpose for the removable centre on the Akorn grate.  Yes I know you can use it to refuel or add smoke wood but I've never needed to do that.
      This post comes as a result of an earlier post made by Cmartin527 referencing this cook.  https://www.youtube.com/watch?v=sk_hr12rNyc&t=4s
       
      The seasonings shown were all I used.  I did not use any smoke this time but intend to for my next cook.  The possibilities are endless.  Butter instead of oil, vinegar, BBQ sauce, your favourite rub, bacon bits, bacon drippings whatever.  I would say garlic is a must!
       
      I cooked this cabbage for 2 hours at 300˚F.  I made a small tray from foil to prevent leakage.  After the cabbage cooled I chopped it into slaw.  In my case I did not add any further dressing however again the choices can be whatever you want.  The slaw was some of the best cabbage I've ever had.



    • By Rob_grill_apprentice
      1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf.
       
      2 INGREDIENTS 2.1 Firm Starter – ingredients 2.1.1 Sourdough starter:  4 oz (113.4g) 2.1.2 Bread Flour:  4.5 oz (127.6g) 2.1.3 Water-warm (80°F to 90°F): 1 oz (28.4g) + may need additional 1 oz (28.4g) 2.1.4 Olive oil (for oiling firm starter ball and bowl for proofing) 2.2 Sourdough loaf – ingredients 2.2.1 Bread flour: 20.25 oz (574g) 2.2.2 Kosher Salt: 0.5 oz (14.3g) 2.2.3 Dough enhancer (NutriMill) 0.29 oz (8.3g) 2.2.4 Walnuts (crushed) 4.2 oz (120g) 2.2.5 Craisins 6.3 oz (178 g) 2.2.6 Instant Yeast: ½ tsp (optional) 2.2.7 Water-warm (80°F to 90°F): 12 oz (340 g) + may need additional 2 oz (56.7g) 2.2.8 Olive Oil (for oiling sourdough ball and proofing bowl) 2.3 Equipment 2.3.1 Stand mixer with bowl and dough hook–ie Kitchen Aid Pro or equivalent 2.3.2 Silicon spatula (or other suitable non-metal spatula) 2.3.3 Small proofing/mixing bowl (glass or food grade plastic) 2.3.4 Large bowl – for proofing (glass or food grade plastic) 2.3.5 Glass or plastic measuring cup suitable size (to hold 12 oz (340 g) of warm water) 2.3.6 Digital Scale and macro digital scale 2.3.7 4 small containers to hold pre-weighed inputs  2.3.8 1 Brotform Bread Rising Basket 12 ¾” rectangular or 15 ½” or 2 bread loaf pans 2.3.9 Parchment paper 2.3.10 Pizza stone 2.3.11 Kamado or oven 3 INSTRUCTIONS 3.1 Firm Starter - instructions 3.1.1 In a glass or food grade plastic bowl weigh 4 oz (113.4g) sourdough starter into it. 3.1.2 Sift bread flour and weigh out 4.5 oz (127.6g) and add that to the bowl with pre-weighed sourdough starter in it. 3.1.3 Weigh out in small glass or suitable size container 1 oz (28.4g) of warm water 90 °F (80 °F to 90°F).  Note: depending on the hydration of your bread flour and starter you might require an additional 1 oz (28.4g) of warm water 90°F (80°F to 90°F).   3.1.4 Add the pre-weighed water into the bowl which has the bread flour and sourdough starter in it.  Stir mixture with silicon spatula (or other suitable non metal spatula) until it starts to resemble a ball. 3.1.5 Knead the firm starter into a small ball.  Note: if should be firm and tacky but not sticky, you might need additional water, if needed add by 1 tablespoon at a time until ball is firm and tacky but not sticky. 3.1.6 Coat the ball with a thin layer of olive oil and place it in an oiled (olive oil) food grade plastic bowl (or other suitable non-metal bowl) and cover with plastic wrap or proofing cloth. 3.1.7 Ferment for 4 hours at room temperature.  Note: you can turn light in oven then place covered container into oven with only the light on, this is keep it warm enough for proofing. 3.1.8 After 4 hours, check whether or not the firm starter ball has doubled in size. If not, keepchecking every hour.  Once doubled in size proceed to the next step. 3.1.9 Refrigerate overnight in a refrigerator.  Note: 24 hours is best, 12 hours ok 3.2 Making the loaf 3.2.1 One to two other before you plan to make the loaf.  Remove the firm starter from refrigerator and divide into a minimum of 12 to 13 relatively equal pieces and lay on parchment paper or oiled plate (non-metal) and cover with plastic wrap or proofing cloth. 3.2.2 One (1) to two (2) hours later, sift out bread flour and weigh 20.25 oz (574g) and place in the bowl of your mixer. 3.2.3 In small container weigh out 0.5 oz (14.3g) kosher salt, place container of pre-weighed salt in a safe location near workspace. 3.2.4 In small container weigh out 0.3 oz(8.3g) Dough Enhancer (NutriMill), place container in a safe location near workspace 3.2.5 In another container weigh out 120 g ( 4.2 oz) of crushed walnuts, place container in a safe location near work space. 3.2.6 In another container weigh out 178 g (6.3oz) of craisins, place container in a safe locationnear work space. 3.2.7 In another suitable container weigh out 12 oz (340g) of warm water 90°F (80°F to 90°F) plus in smaller container weigh out another 2oz (58g) of warm water 90°F (80°F to 90°F), place both containers in a safe location near your workspace. 3.2.8 To the mixing bowl which contains the pre-weighed sifted bread flour, add the pre-weighed kosher salt and dough enhancer (Note: you can also add optional ½ tsp instant yeast)mix the added items into the flour.   3.2.9 Then add the 12 to 13 pieces of firm starter to the mixing bowl which contains the flour, salt and dough enhancer.  Spread out the pieces in the bowl. 3.2.10 Then to the same mixing bowl add the pre-weighed crushed walnuts and craisns. 3.2.11 Now add the 12 oz (340g) of pre-weighed warm water and attach the dough hook to mixer.  3.2.12 Ensure mixing bowl locked in place, then raise bowl and knead with dough hook at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes.  After 4 minutes stop mixer and lower the mixing bowl. 3.2.13 Rest 10 minutes 3.2.14 Raise mixing bowl and continue kneading at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes, adding additional water or flour as necessary to ensure ball is firm and tacky.  After 4 minutes stop mixer and lower the mixing bowl. 3.2.15 Remove dough hook and then remove sourdough mixture and fold into a ball, then coat the ball with a thin coat of olive oil. 3.2.16 Please in blow which has been coated with olive oil that is an appropriate size non-metallic bowl (glass, or food grade plastic) then cover with bowl with plastic wrap or proofing cover. 3.2.17 Ferment at room temperature for minimum of 3 hour then check whether or not doubledin size, if not continue to ferment checking every 1 hour. Once doubled in size proceed to next step. 3.2.18 Ensure inside of the Brotform or Pan(s) is well coated with flour. 3.2.19 Punch down dough and shape into loaf which will fit inside Broform or make into two loafs for pans. Place shaped dough into the Brotform or Pans and cover. 3.2.20 Proof to 2 to 3 hours, once sufficiently raised transfer dough to parchment paper by turning Brotform over. Gently remove Brotform and if you desire score the top of the loaf.  Note: while proofing pre-heat kamado to 350-375 °F.  If using pans you do not need to remove from pan.  3.2.21 Transfer dough w/parchment paper or pans to pizza stone of pre-heated Kamado (350-375°F) close lid.  Note:  If using oven ensure water pan used in oven with loaf(s) if dough parchment paper being used ensure pizza stone was pre-heated.  If pans are being used no pizza stone required.  3.2.22 After 15 minutes rotate the loaf or loafs 180° 3.2.23 Then after and additional 20 minutes check temperature of loaf(s) with instant read thermometer (I use Thermapen MK4) if loaf ≥195°F ≤ 205°F, the loaf is done remove from Kamado or oven and place on cooling rack.   If  <195°F check again in 5 minutes. 3.2.24 After loafs have sufficiently cooled they can be bagged or sliced and bagged.  











    • By Smokehowze
      Mother's Day Steak 
       
      Just the way Mrs Smokehowze likes her steak.  
       

       
      And plenty to go around - today and tomorrow ....
       

       
      Boneless Costco Ribeyes,  Room Temperature.  15 minute heavy kosher salt and fresh ground coarse black pepper rub. 600+ degrees on Big Red Joe. 3-3-2-min + 30 sec cook.  Removed at 110-115 internal.  8 minute rest.  Hickory wood smoke.  Son has taken over as the steak man!
       
      Kids did the sides.  Interesting and very tasty dishes that worked well with the steak
       
      A stove top hot slaw. Cabbage, onions, garlic & mushrooms pan sauteed with butter till just tender with some seasonings.  
       
      An oven gratin of sweet potatoes and white potatoes in a 'fry' cut. Onions sauteed in butter with garlic. Chicken broth, Parmesan cheese, salt, pepper and sage. 
       
      To quote Mrs Smokehowze  "Yummm...."
    • By DerHusker
      So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish.
      I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then I thought of using it in a slaw so I was good.
      No, tofu was the problem, so I thought about tofu and what it’s like. It’s like a geometrically shaped meat substitute. Kind of like Spam but without any actual meat. So how do I normally use Spam? Well I don’t use it very often but when I do it’s normally in a sandwich. A tofu sandwich didn’t sound like a winner, but then I remembered seeing something on Diners, Drive-Ins and Dives where the cook used plantains as the bread which I’m dubbing the “Planwich”.
      Plantains instead of bread. Link: http://www.foodnetwork.com/restaurants/il/chicago/the-jibarito-stop-restaurant.html
      Now that was the ticket and I also decided to use Sriracha in all 3 dishes. The first thing I did was prepare the tofu.

      Now I don’t know much about tofu but I do know that you need to get the moisture out of it so it can soak up whatever seasoning / marinate your using on it. I drained the liquid off and then sliced it up.

      Next I placed the slices on a double layer of paper towels

      and covered with another layer.

      I then place a 9 x 13 pan on top and pressed down to push more of the liquid out. (Note: I did this twice as the paper towels were completely soaked the first time)

      Next I made up a Sriracha Honey Marinade. Here are the ingredients.


      Stirred.

      I spread out some marinade on a 1/4 sheet, placed on the tofu and then covered each piece with the rest of the marinade.

      I covered this with foil and let it take a nice long rest. Next I went about making the bread for my Planwich. I took a plantain

      and cut the ends off and peeled it.

      I cut it in 2 and fried them in some preheated oil.

      I placed them on a plate with some paper towels to cool. I then took them and smashed them with a large smooth bottom pan.

      and then fried each one again. (Like a tostones)

      I then placed each one on a plate with some paper towels to cool.

      I then made up my Mexican Slaw using the apple in lieu of the jicama. (Link to recipe: https://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/)

      Apple cut and cored

      and then grated.

      Everybody in the pool

      and then stirred up with some Sriracha Cilantro Lime Creama.

      Now I took the tofu out to the grill.

      I placed them on my searing grate. (Note: I would have set it up differently but I was going to make pizza afterwards so that was why it’s set up this way. As it turned out, I didn’t have time for the pizza.)

      After approximately 10 minutes it looked like this.

      I look them off the grilled and on to a plate so I could now glaze them.

      I took what was left of the marinade and added some more honey, Sriracha and ponzu sauce and pour it onto a hot griddle and let it start to caramelize.

      Placed all the tofu pieces in the sauce and let it cook for 1 minute.

      I flipped them and repeated for another minute and here is what they looked like.

      I sliced up some tomato and red onion

      and made up some Sriracha mayo.

      I took one of the plantain slices and spread on the mayo

      and placed on the tofu

      and then the tomato, onion and some lettuce.
      And finally I made up the Mexican Street Corn (Esquites) with Sriracha Mayo
      Here’s my corn.

      I took 3 ears like this and cut off the kernels.

      I added 3 tbsp. of butter and 1/2 cup of finely chopped cilantro and stirred.

      As my 90 year old MIL was also eating this I took my serving and mixed in the balance of the Sriracha mayo that I had made up. (No Sriracha for her)
      Here is everything plated up with a Negro Modelo.





      This did not suck! In fact it was absolutely delicious and I would definitely make this again.
      Thanks for looking.
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