Here are a couple of recent quick cooks done here at ChezChef on my 19" KK, Beauty!
First we have spiral cut chills dogs. No big deal except that I absolutely LOVE chili dogs. We have two types of dogs ... a few jalapeño sausages and a few hot links.
Now to eat healthy, here is a burger and veggies, Brussels Sprout and last summer's corn.
Thanks for looking. Both were quite sumptuous! Enjoy your cooks!
I've been craving smoked salmon lately, so the last time I was in Sam's Club, I bought a couple of fillets and cooked them last night for my dinner guests.
Here is a pic of the fillets fresh from the packaging.
I made up a dry brine of brown sugar, sea salt, freshly ground black pepper, cinnamon, and all spice. Here are the fillets' covered with the mixture.
I covered the dish and put it in the refrigerator for about 15 hours. As you can see a great deal of moisture has been drawn out of the fish fillets.
Rinse the fillets and pat them dry. Then set the fillets on a drying rack back in the refrigerator for about 4 - 5 hours. This is what your fillets should look like right before you place them in the cooking grate in your kamado.
And it's on to the cooking grate in TheBeast. I smoked these fillets for about 2 hours @ 175F using Alder and Peach chunks.
Here is a picture of the fillets right after they were pulled off the cooking grate. You can tell they are dome by the little droplets of the cream colored liquid that you can see on the fillets.
Here is a closer picture of the cooked fillets.
Finally, here is the plated shot. The fillets were served with KK roasted potatoes and a vinegar based cole slaw, the recipe of which is posted in the recipe section.
As you can see, Pete The Salt Pig heartily approves of us eating heart healthy.
This is an easy cook and only takes a few minutes prep time in the kitchen.
Thanks for looking.
I thought for some strange reason that I'd pay homage to my 0.001% Irish Forefathers this evening.
Tonight's cook consisted of scooped out baked potatoes, filled with some sort of filling, and the whole thing rebaked on the KK. So, without further ado, here is my homage to Erin.
The very first thing to do is have a couple of bakers well slathered with bacon grease. Yes, bacon grease. Yeah, I know, but if you don't use bacon grease, the neo-nazi health police win, and I'm trying to beat the back every day! If you don't have bacon grease in your kitchen, shame on you!
Next, I browned up some 90/10 hamburger meat, some red, orange, and yellow bell peppers, and some onion and garlic.
Here are the bakers on the main grate of TheBeast. I baked them for about an hour at 400F until a fork went in easily.
This is a picture of the browned hamburger, peppers, etc. ready for the potatoes.
Here are the spuds. As you can see, slit in half and scoop out most of the interior. I try and leave about 1/4" all the way around. Reserve the scooping for potato salad.
Tonight I laid down in the scooped potato a simple ragu as a base layer.
Put a heaping amount of the burger mixture in the potato.
Sauce again and top with your favorite cheese. For these I use shredded mozzarella cheese. Here are the assembled potatoes. They take about 15 minutes on the grill at 400F.
And finally, here is the money shot with Pete The Salt Pig granting approval to chow down!
These potatoes are really quite easy to do, especially on a weekday evening. Instead of hamburger, you can use pork sausage (Pete would not be so happy with that cook!), ground turkey or chicken, or chorizo etc. Instead of a ragu, you can use salsas, grilled and pureed fruit such as mangoes, peaches, etc. You can get as creative as you wish. After all, it's your dinner and you can do it any way you and your family desire.
From the time I lit the FOGO in the belly of TheBeast until I was 400F it was about 15 minutes. The potatoes took about an hour to bake to fork tender. To assemble it took no more than 15 minutes. Time on the grill for the stuffed potatoes was no more than 15 minutes. All totaled, from start to finish, this simple homage to my Irish roots took about 1 hour and 45 minutes. I like this cook because there was lots of time to stay hydrated between the flurries of activity.
Thanks for looking. I appreciate it!
So as many of you know, I was planning on a Simple 4th of July Cook. I wasn't entertaining a big group of folks as I've done for years. I was just having my brothers over to drink a little beer, grill some dogs, burgers, and sausages, eat a few chips, and watch a little baseball, etc. Well, here is the result of a "Simple 4th of July!" I knew I was in trouble and the best laid plans of mice and CC were shot to hades when I walked out of Sam's Club with over $200 in food and beverage!
Here is the table with the appiteasers on it.
Here is TheBeast getting loaded up for his time to shine! I spiral cut jalapeño and cheese sausage, and Oscar Mayer hot dogs (what else? ) My brother loves spiral cut ever since I introduced him to them.
Next up on the grate was the burgers. Gotta stage this cook ...
Here is a money shot that is just a couple of simple dogs, some German potato salad made by my brother who lives just around the corner and an ear of corn.
That's all the money shot. However, I guess my house is now known as BBQ Central as all of a sudden, my neighbors show up carrying burgers, buns, and beer, and they just came in and sat down! At the end of it all there were about 30 folks here. It looked like the swarm of locusts of Biblical proportions eating at my table! A great time was had by all.
Just a great 4th of July here at ChezChef! I hope your 4th was as much fun as was mine!
So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook.
I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate.
This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon.
Here is a top view immediately the salmon went on the plank.
This is a shot of the salmon right before I pulled it.
Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin!
Here are a couple of money shots.
This was a really nice cook. I'm a big fan os fish and I'll cook fish just about any way you can imagine. In every previous cook, I've always tossed the plank but this time the Canadian Sugar Maple came through the cook in great shape. I washed it off and put it back on the grate to sanitize and dry at the direction of the guys at the BBQ Speciality Store. We'll see how that works out.
Have a wonderful and safe 4th of July Holiday. Please don't drink and drive!