In this video, you will find all of the information necessary to properly unbox and assemble your new Kamado Joe Classic III grill. I didn't think to make a video for the first one, so thought I would share tips I picked up from doing it a second time around.
1 cup of water + 1 tbs
1/3 cup of white vinegar
4 cups of all purpose flour
1/4 cup of potato flakes
4 1/2 tbs white sugar
2 1/2 tbs powder milk
2 tsp kosher salt
3 tbs butter
4 tsp instant dry yeast
1 heaping tbs dill seed.
Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.
Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.
Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.
Cut and serve - be sure to try it still warm with butter!
Look at this topic for some picture of what it might look like: viewtopic.php?f=10&t=2819
If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe!
1 1/2 pounds bread, cubed 1/2 cup unsalted butter
2 cups chopped yellow onion
2 cups chopped celery
3 1/4 cups low-sodium chicken broth
3 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon ground black pepper
Preheat your grill to 250°F and set up for indirect cooking.
Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside.
Increase the temperature of your grill to 350°F.
In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened.
In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet.
Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned.