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By DerHusker
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.
Ingredients:
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.
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By jpp
hi everyone
Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe)
i have a very mixed feeling with this accessory. i am loving all others kamado accessories however
From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product.
But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable the amount of charcoal you need to put inside the kamado just to cook couple of pizzas
i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now
i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd
could be good to share your feedback on this product. maybe i raised my expectations to high
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By Chap Swinson
Bbqube temperature controller. Like new. Used once or twice. $80 plus cost of shipping. PM if interested. South Carolina.
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By Burgy12
First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home.
First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic.
After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result. The cook will be tomorrow around noon which means it will sit about 36 hours seasoned.
Any ideas to help this rookie save this cook is much appreciated!
I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it.
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By Antonio
I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated
Thank you
Anthony
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