So I entered a pie contest and wanted to share my entry over here.
Here are most of the ingredients.
Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust.
Made up a bacon weave and placed it on the kamado.
Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave.
While that cooks I prep my jalapeños.
On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350.
After the weave is cooked I place it in the bottom of the pie crust.
Then the smoked jalapeño rings and the cream cheese pie filling.
Now the pie goes into the kamado for 40 minutes at 350.
Here is the result.
After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping.
And this was my entry photo.
Well.........Teenage T-Rex cooked grilled cheese sammiches for his girlfriend the other day.
Figured that I'd increase his capabilities by introducing a George Foreman grill.
He was game.
We took it on it's maiden voyage today for lunch.
Figured I'd make a batch of my smash burgers and run it through it's paces.
He was in the midst of each step.
Small countertop...I manned the cutting board......he manned the grill.
Usual suspects gathered....
He devoured the first thing to come off this grill.....to slices of bacon.
Ankle-biters emerged as soon as bacon started being cooked......
The smash burgers were too large for the Foreman.......made a mess of them.
The thing cooks onions and bacon like a champ, though !!!!!!!!
3 cans of diced tomato 5 or 6 large pickled jalapenos 6 or so slices of pickled carrots from the pepper jar 3 tbs sriracha garlic mix 3 tbs lime juice 2 tbs dried cilantro 1 1/2 tsp salt 1/2 to 3 tsp your choice of dried chili for heat. I use 1/2 tsp dried ghost chili Combine in the food processor and process on low until blended well. For best flavor place in fridge over night.
A lot of folks have a recipe for Pico de Gallo and most are similar but slightly different. Here is the way I make mine. This is great on Tacos, In Burritos, mixed with eggs, in a salad or just for dipping chips. Here are the Ingredients:
3 tomatoes (Seeded and diced - I usually use Roma but a smaller garden variety would also work)
3 medium jalapenos (Seeded and diced)
3 slices of red onion (Diced)
3 slices of yellow onion (Diced)
4/5 stalks of green onion diced. (Diced)
1 small bunch of cilantro (Minced)
Juice of one lime.
Note: Tyler Florence likes to add some minced garlic and some OO but I usually leave this out as a batch will last longer without them. (I make a batch almost every week and use it up throughout the week)
Combine all the ingredients and stir. You can eat it immediately but I like to cover and let rest for 1 hour before doing so. Photos of process below.
Cover and rest in fridge.
Thanks for looking.