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:
I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta.
Blackened Chicken Torta recipe link:
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,
some lettuce and the lid.
Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips.
Thanks for looking.
My Easter Rib Eye Beef Roast
This was our Easter main family meal. I bought a 14 lb cryo-vac whole boneless rib eye at Costco. Cut off a 6.5 lb roast for the Easter cook. I had been wanting to try a roast like this from the whole rib eye for quite a while.
This roast was cooked indirect at 360 degrees for roughly 1 hr 45 minutes hours (starting with the temps about 400 and immediately adjusting the vents to let it drop) with no smoking wood as did not want a roast with a smoke profile. Brought it to 130 internal and removed it for a loosely tented foil rest. Hit the mark on the right doneness levels to satisfy the span of preferences of the family. The flavor coating on the meat was fine minced garlic, kosher salt, coarse black pepper, dried thyme, dried rosemary and olive oil. Tender, juicy and flavorful. A winner for a roast! I was debating on slicing the rest of the whole piece for steaks but it will now be frozen as a future roast cook.
Accompaniments were roasted garlic mashed potatoes – yes I roasted the garlic on Joe. The asparagus were also roasted at 325 for about 15+ minutes after the meat was removed. My daughter did all the non-kamado cooked sides such as the potatoes and the rolls (from scratch, too!). That is a Germany vintage Grand Noir blue cheese based sauce (with mayo, black pepper, garlic, tarragon, parsley, cayenne, red wine vinegar, and half-and-half) she developed for the asparagus.
Delicious meat, delicious sides, all-in-all a great family meal to celebrate the Easter season.
Here are a few additional pictures through the process.
All Seasoned Up
Rested and Ready to Carve
Folks Are Lining Up
Our family thanks the Lord this Easter for granting us salvation and our daily bounty.
Autumn is here...and some big holidays are ahead of us. Holidays that often involve lots of cooking and eating...This Thanksgiving and Christmas season will be my first with the Kamado Joe...and I will surely cook some traditional stuff (e.g. turkeys and roast beef) on the Big Joe for the family during those times...I'm hoping to get some input and perspective from some of the Gurus on this site for getting the most out of the Kamado during the holidays (on turkey and beef, yes...but beyond those items too)....If you're so inclined, please share your tips, techniques, unique holiday cooks, etc. related to how you've successfully employed your kamado during the holidays...
Thanks in advance for sharing.
As my local Whole Foods slips in quality while raising their prices the local Aldi continues to provide great value. This week they had Sirloin Tip Roasts on sale for $2.99 a pound! I decided to get two, they looked great! I marinated one of them for 2 days in french onion soup and the let the other dry brine for 2 days in Bruce Aiedlls' "Herb Rub for Beef and Pork". The rub consists of dried basil, thyme, and rosemary along with crushed coriander seeds and fennels seeds as well as some granulated garlic, salt and pepper.
I decided to take the roasts for a spin on the Joetisserie and did a hybrid "Spin + Reverse Sear" cook. I started them spinning at 300 degrees and after an hour when they were a perfect rare I opened up all the vents and let the Joe Classic fire up. The temperature got up to about 700 really quickly and I let them spin over that for about 15 minutes to get a nice crust. The roasts turned out amazing, they were so tender and juicy and a perfect medium rare all the way through.
I have to say I find the Joetisserie works great with the simple or cheap cuts like these roasts or chicken drumsticks or an eye of round.