So this finally happened today (just a few days short of 6 weeks).
Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
Wayward Gourmet Applewood Smoked BBQ Awesomeness
Salt & Pepper
I did a dry brine on the chicken the night prior.
Finally fired up the grill and set it for 375. I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400. Pulled both at about 80-85 minutes.
Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
True to John’s video, the chicken skin was crispy and the chicken super moist. My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.
A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!!
While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages
2 Chicken half breasts cut into ½-inch strips
1½ Tablespoon of Italian Fusion Seasoning
1 Cup of garlic infused extra virgin olive oil
¼ Cup of balsamic vinegar
1. Marinate the chicken strips for at least an hour (longer is fine)
2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke.
3. Grill on Frog Mats until the internal temperature is 160°
4. Flip after 8 minutes
5. I grilled for 16 minutes and the IT was slightly over 160°
The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.
Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this.
2 Chicken Breasts (Boneless & Skinless – Cut in half)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup Flour
1/4 cup Italian bread crumbs
1 tbsp. butter
2 tbsp. capers
1 tsp. minced parsley (and some for garnish)
1/4 cup fresh lemon juice
1/4 cup dry white wine (I used Chardonnay)
Cooking spray for pan
I started out covering my counter with plastic wrap and got out 2 boneless / skinless breasts.
I cut them in half horizontally, seasoned them with salt and pepper and covered them with plastic wrap.
I pounded them out to approximately ¼” thick.
I dredged them in a mixture of half flour and half Italian bread crumbs.
I spray my non-stick pan with a little red pepper olive oil and pre-heated it over medium high heat and placed in 2 pieces of chicken.
I cooked it for 3 minutes and flipped them. (You can see the red and golden potatoes cooking on the back burner)
Once all 4 pieces were cooked, I put 1 tbsp. of butter and 1/2 tsp. of flour in the pan. I mixed them together and than put in the capers, parsley, lemon juice and white wine. I let this cook down for approximately 2 minutes.
Once it started to reduce, I put the chicken back in and gave each piece a good coating while they reheated.
Here it is plated up with the potatoes and some green beans.
This was so good!
Thanks for looking.
So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/)
I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
· 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
· Carne Asada Seasoning (I used Fajita seasoning)
· 2 tbsp Extra Virgin Olive Oil
· 1 large yellow onion, diced
· 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
· 1 jalapeno, seeded, diced
· 1 tbsp All Purpose Rub
· 1 tbsp ground cumin
· 1 tsp Mexican oregano
· 4 cloves garlic, minced
· 3 tbsp unsalted butter
· 1/4 cup flour
· 2 (15 oz) cans of great northern beans, drained, rinsed
· 1 quart unsalted chicken stock
· 1 cup heavy cream (I used Caciqui Crema Salvadorena)
· 8 oz cream cheese, cubed
· 1 bunch cilantro, minced
· 4 oz (1 cup) pepper jack cheese, grated
Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.
Sliced al the breast in half to increase the surface area
and then sprinkled on the fajita seasoning.
I grilled the chicken on my preheated Grill Grates I got from BPS.
Brought then inside to cool
while I started prepping the veggies and other ingredients.
Onion and Poblano diced
and now the Anaheim’s added.
I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.
I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
Thanks for looking