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    • By DerHusker
      Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge.



      I now got out the ingredients for a yogurt based Sharwarma marinade.




       


      Everybody in the pool



      and gave it a good spin with the whisk.



      I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.



      I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki.



       
      Link to recipes:
       
      The next day I broke out my vertical spit.



      And loaded it up with the Shawarma and topped it with a nice thick slice of red onion



      After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.



      I checked on it after about 25 minutes and knew it could go much longer.



      After about 1 hour I started getting everything ready. I cut up my veggies



      and got the Tzatziki out.



      I also set up my craving station.



      Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado.



      I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s.



      Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices.




       



       



       


      SO GOOD!


       
      Thanks for looking.
    • By DerHusker
      With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare  them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies.  Here are most of the ingredients.

      I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies.

      I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado.

      I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics.

       

       

      Delicious!!!!!
       
      I had 9 shrimp leftover so I skewered them,

      sprayed they with some EVOO and sprinkled them with some Tajin seasoning.

      Grilled them for approximately 3 minutes per side.

      Here are the plated pics with the Negra Modelo.

       

       

      These were also delicious but not quite as good as the bacon wrapped ones.
       
      Thanks for looking.
    • By buckleybj
      I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps.
       
      This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least. 
       
      I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ended up with after trimming and then the portions I will smoke overnight for pulled pork tomorrow.
       
       


    • By DerHusker
      The same day I cooked my Ribeye

      I also grilled up some chicken thighs for my wife and sister in-law.
      I had purchased a 1.5 cubic foot bag of almond wood. I pulled out 5 nice looking pieces to make the fire with.

      I lit up a small chimney of smallish lump pieces and dumped this into my fire pit to start up the almond logs.

      I then placed the almond logs on top and waited for them to start burning.

      While I was waiting I seasoned up some chicken thighs

      and some asparagus spears.

      I placed the potatoes on first. Then the asparagus over the fire for a while to give them a little head start. I then moved them back into the foil tray to finish up and placed on the thighs.

      Flipping the thighs every 3 to 4 minutes until they were at 160 it.

      No plated shots as I was eating the steak.
       
      Thanks for looking.
    • By DerHusker
      So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it.

      I unwrapped it and cut the twine holding on the bones

      and removed them.

      I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook)

      I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours.

      I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames.

      After approximately 1.5 minutes I flipped it.

      After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes.

      I then sliced it in half.

      I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout.

      It was delicious.
       
      Thanks for looking.
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