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By Kamado_Rich
I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside. I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper. After searing, I took tented the steaks in foil and let the compound butter melt on top. Lastly, I did some twice baked potatoes in the oven. All that said, the pictures speak volumes compared to this brief description. This is probably the best steak I've ever cooked. Just wanted to share. Thanks to everyone that's continued to help me on my journey in Kamado style cooking!
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By LJS
Hi Kamado People
I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill.
I will appreciate any tips, tricks or advise on improving tenderness?
Keep smoking
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By GrillDawg
Having some guys over on Sunday evening to hang out and I'm wanting to get them all steaks. Would prefer to do some kind of reverse sear.
Since I won't be able to fit them all on the grill, I was thinking put them all in the oven to temp and then sear them.
Anyone see a flaw in my plan? Any advice on grilling 10-12 steaks on a KJ Classic II?
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By Lydia
When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity.
Tandoori Chicken
The smell of this marinade was incredible. I will definitely be making this again on a regular basis. Absolutely delicious! I don't know what else I'm going to use that massive bag of chilli powder for!!
1 kg skinless, boneless chicken thighs
1/2 cup plain yoghurt
juice of one lime
1 tablespoon garam Masala
1/2 tablespoon ginger powder
1/2 tablespoon kashmiri chilli powder
1/2 tablespoon methi (fenugreek leaves)
1/2 teaspoon ground nutmeg
4 cloves garlic, minced
grated fresh ginger, approx 1/2 Tablespoon once grated
1/2 Tablespoon salt
1/4 teaspoon red food colouring (optional) - you will notice in the photo of the ingredients, that I bought a packet of this but decided against using it. When I looked up what food colour 124 was and found out that it's made from synthetic coal tar , I chose to leave it out. Therein is the beauty of making things from scratch - you have the power to choose what goes in and what doesn't.
Basically, i mixed together all the marinade ingredients, and cut some deep slashes in the thighs so that the marinade could penetrate the chicken, mixed together and refrigerated for a few hours.
by the time the marinading was done, it was pretty dark outside.
I fired her up and the smell emanating from this chicken is something everyone should experience coming from their Kamado at some point in their lives.
The perfect accompaniment for the chicken is a cucumber and herb yoghurt sauce.
Raita
1 cup plain yoghurt
1 lebanese cucumber peeled, de-seeded and finely chopped
1 clove of garlic minced
juice of half a lime
a big bunch of mint and coriander finely chopped
small grating of fresh ginger for a bit of warmth
salt to taste
this is a pic of the amount of herbs that went in to this tasty sauce.
This was the first time ever that my husband and I ate a whole kg of chicken in one sitting! LOL ... he said "i just can.not stop eating this". ha haaa
The next time I make this, I will take it to the next level by making my own garam masala spice blend. I can't wait because I'm sure it will be mind-blowing.
Garam Masala Spice Blend recipe by Vijaya Selvaraju
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 teaspoons black pepper corns
1 star anise
1/4 of a whole nutmeg
10 green cardamon pods
1 stick cinnamon
don't toast the spices. Just whiz them up in a spice grinder and store in fridge or freezer.
The money shot was supposed to include slices of cucumber but I couldn't control myself and started eating this before setting it up properly. ha haaa!!
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By Lydia
Hello everyone, here is my effort to challenge myself by deboning a chicken - using the technique of the master, Mister Jacques Pepin! I could watch that video over and over again and would never bore of it. I can't say that I did it in the two meenoots that he can do it in LOL ... and I must admit that I had a piece of cling-wrap over the screen of my ipad so that I could keep pausing it at each step and rewinding regularly. ha haaa!!
In addition, I couldn't decide on which sauce I wanted to make, so I made two - gravy using the carcass and bones from said chicken along with other ingredients and also a Romesco sauce made from capsicums I roasted in the Kamado too.
Stuffed chicken Galantine
Free-range whole chicken
Spanish serrano ham
Spinach - wilted
Garlic - a few cloves
Mushrooms - sauteed (I added these once I saw how piddly amount of stuffing I had once the big bag of spinach wilted down to a very small quantity)
Young Asiago cheese
Salt and pepper
olive oil to rub on skin prior to roasting
Basically, I used the Jacques Pepin method to de-bone the chicken and only messed up one foot because me being me, I took the whole de-boning thing too far and removed that bone but it was all good.
This is what it looked like sans-carcass.
With the tasty stuffing.
Trussed and ready to cook (not as elegant as Jacques - but not bad for a first timer, if I must say so myself )
Romesco Sauce
4 red capsicums - fire roasted
6 sun dried tomato halves
2/3 cup almonds
big bunch of parsley from the garden
4 garlic cloves
6 Tablespoons olive oil
2 teaspoons pomegranate molasses (or sherry vinegar if you have it - I didn't so also added an extra teaspoon of red wine vinegar)
2 teaspoons pimenton/smoked paprika
b
Basically, I roasted and cleaned up the capsicums the day before, then cooked off the garlic and nuts in the olive oil until the garlic just started to very lightly colour (to take out the harshness) and then popped all the ingredients, including the oil into the food processor until still slightly chunky. Refrigerated overnight for the flavours to meld.
Gravy
carcass and bones from my de-boned chicken
1 kg chicken wings
4 x strips streaky bacon (I had forgotten to take it out of the fridge prior to taking this photo)
3 x ribs celery
2 x carrots
2 x onions
2 or 3 rosemary sticks
a couple of bay leaves
a couple of star anise
some bunches of tarragon
a few whole pepper corns
1.5 litre chicken stock
flour and butter to make a roux - I just wing this so can't say the quantities sorry.
I roasted all ingredients listed up to and including rosemary in the oven until well cooked and deep in colour / flavour.
Transferred to a big pot and then deglazed the oven tray of all the delicious bits stuck to the bottom and then poured that into the pot, along with the bay leaves, tarragon and star anise.
Simmered on low for a couple of hours and gave everything a good moosh (culinary technical term ) with the wooden spoon every now and then to extract maximum flavour.
Strained and cooled in the fridge for a while.
I then scooped off a lot of the chicken fat before adding to the roux to make a very flavoursome and delicious gravy.
My friend and neighbours took their own money shots on their phones when I was plating. They've never had a deboned chicken before and were very impressed when i was "carving" what appeared to them to be a whole chicken.
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