I use my BBQs and smokers like an oven during the hot part of the summer. Not using the kitchen range oven keeps the kitchen cooler and adds a welcome smoke flavor if I want it.
This is a pretty straightforward salisbury steak recipe. I'm sure that your favorite one will be just fine baked in your smoker.
2 pounds ground beef
1 can (10¾ ounces) condensed golden mushroom or cream of mushroom soup, undiluted
1 cup quick-cooking oats
2 eggs, lightly beaten
½ cup each chopped green pepper, celery and onion
½ teaspoon salt
2 garlic cloves, minced
¾ cup water
¼ teaspoon pepper
Preheat your pit to 350°F. In a large bowl, combine the oats, eggs, green pepper, celery, onion, salt and garlic. Crumble beef over the mixture and mix well. Shape into six or eight rectangular patties. (Use the baking dish upside down on the hamburger spread out on a cutting board as the pattern and then slice the whole into patties.) Brown the patties on both sides in a skillet.
Place patties in an ungreased 13-in. × 9-in. baking dish. Combine the soup, water and pepper; pour over beef.
Bake at 350°F for 30-35 minutes or until the meat is no longer pink.
Done and sitting in the center of the dinner table.
Dinner is served.
SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves.
Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers.
I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges.
I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper.
I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400)
With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef
and mixed in some diced onion and blue cheese crumbles.
I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets.
I placed my C.I. griddle over them and let it get smoking hot.
I divided the ground beef into 4 roughly equal size balls.
Once the griddle was smoking hot I placed the balls on.
Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes.
After approximately 40 minutes the fries were ready.
Here it is plated up with a Modern Times Black House Coffee Rroasty Stout.
This was excellent!
Thanks for looking.
After the new Red Kettle had burned for approximately 90 minutes initiated it with a fast cheese burger cook.
Let the patties heat up indirect at first.
Once they were sweating I moved them over for a 90 second sear on each side
and then move back to the indirect side to melt the cheese.
Plated mine up with some chips, potato salad and a Stone Brewery Coffee Milk Stout.
Easter was good to me.
Thank for looking.
After such a fabulous dinner at Donovan’s La Jolla, we wanted to take it easy with our Sunday dinner. (See Link: https://www.kamadoguru.com/topic/36563-anniversary-dinner/?tab=comments#comment-472841) We decided on a simple all American Cheese Burger. It’s a fast and easy but very delicious meal.
Patties on the Jumbo Joe.
And plated up with some Fritos, watermelon and a Sierra Nevada Blindfold Black IPA.
Thanks for looking.
By John Setzler
Here's a very simple Brioche bun recipe that you can put together on your Kamado Joe quite easily! These make outstanding hamburger buns!
3 3/4 cup bread flour
1 1/2 tsp salt
1 cup water at room temperature
1/4 cup milk at room tempertaure
1 egg, beaten
1 1/2 tsp active dry yeast
2 tablespoons honey
2 1/2 tablespoons softened butter, cut in small chunks
Place the water, milk, honey, yeast, and beaten egg in your mixer bowl and wisk together. Let sit for 5 to 10 minutes.
Place on the mixer with the dough hook. Add the flour and salt and mix for 2-3 minutes until the dough comes together. Add the butter and mix for another 4-5 minutes.
Move the dough into a greased bowl and cover with saran wrap. Allow to rise at room temp for 1 to 2 hours until doubled in size.
Remove to a floured work space and divide the dough into 8 equal pieces. Form 8 equal sized buns and place on a half sheet and cover with oiled plastic wrap. Let rise for another 1 to 2 hours.
Preheat your grill to 400-425°F and set up for indirect cooking.
Remove the plastic from your dough. Baste the buns with an egg wash made of one beaten egg (or one egg yolk) with one tablespoon of water added. Top with sesame seeds if desired.
Cook on the Kamado for 20 minutes or so until golden brown on top...