Haven't been posting much, since this is our crazy busy season in our business. We certainly are thankful for business, but it sure cuts out a lot of quality Kamado time. We have been grilling a lot of veggies, and quick things like burgers. However, I have been faithfully reading this forum at least several times a week, and tonight decided to try some things that intrigued me.
Main course was leg quarter. Defrosted them overnight, then did what Andy talked about in one of his last posts, dusted with baking power and put in fridge for the day. Brushed with olive oil and balsamic vinegar, dusted with Dizzy Pig "Raging River" rub, and grilled direct at 375 degrees. Really happy with results, the skin was very crispy and tasty.
Next, dessert. For this I tried grilled peaches, which I think Keeper had posted about a few weeks ago. (Apologies if it was someone else) My wife just had a fit-Grilled Peaches! That can't be good. Peeled some Red Haven peaches, brushed with pineapple infused balsamic vinegar and olive oil, grilled until lightly charred, flipped and did for about 4 more minutes. Sprinkled lightly with brown sugar, left it melt, and topped with one scoop of vanilla ice cream. Looked smugly at wife, who wouldn't even try them. Her loss!!!! This is tremendous! Will be doing this every night until the peaches run out.
And yes it was on the kamado. I haven’t made this in a while but had a hankering so decided to go for it. Recipe is in the Artisan Breads recipe forum. (Link: http://www.kamadoguru.com/topic/3856-cinnamon-raisin-honey-oatmeal-bread/)
Here are the ingredients:
Mixed everything up and let it proof overnight.
Next day I poured out the dough onto my well-floured pastry mat and flattened it.
Then turned it onto itself.
Spread out some more oatmeal and formed the dough into a loaf shape with some of the oatmeal on the outsides.
I put this into a long rectangular loaf pan for a second proofing of 90 minutes.
While it was proofing again I lite up a full load of lump and set the kamado up for indirect cooking.
I then put my baker in to heat-soak it.
After 90 minutes I took the parchment paper sling and placed it into the pre-heated (to 450) kamado and baker and covered it.
I let that bake for 27 minutes and then uncovered it and let it bake for an additional 3 minutes.
Here it is on my cooling rack (with a loaf of beer bread) waiting to be cut.
Ok guys and gals - I'm getting this one out of the way early. We ate early today so we go see Guardians of the Galaxy at the new luxe movie theater.
I've still got leftovers from some of the previous cooks, so I was looking for something fast, easy, straightforward, and that wouldn't leave me with more storage containers in the freezer. We also had a friend of H's over tonight (she's going to the movie with us).
I pulled 3 nice thick loin chops out of the freezer and thawed them in a brine for about 4 hours (3.5% brine w/ pepper corns, nutmeg, and bay leaf added).
Rinsed, patted dry, and ready to go:
Also prepped some asparagus - just a little butter, seasalt, and fresh ground pepper:
All the kids got in the pool (450° pool) and went for 6 mins per side. After the flip, I basted with a lightly sweet glaze made with butter, maple syrup, and a shot of Lousiana hot sauce.
Another flip and a baste, and on went the peach halves. Mr Grill was somewhat confused about the peach halves, but he decided to trust me.
And sure enough, they came off looking fantastic, also brushed with a little of the maple glaze.
I love grilled peaches so much!
Plated up and ready to serve!
I don't have a good picture of the sliced chop, but it was just right - a thin line of pink in the middle and super moist.