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    • By Lydia
      This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest.
       
      I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard.  After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward.
       
      Easy Thai Beef Salad Ingredients
      2 x 250g eye fillet steaks or similar
      Oil for cooking steak
      150g of mixed lettuce leaves
      1 telegraph cucumber
      1 carrot sliced into thin strips
      ½ to 1 red capsicum sliced into thin strips
      1 red onion sliced thinly (I omitted due to raw onion allergy)
      Salt and pepper
      1 bunch coriander leaves, picked
      1 bunch mint leaves, torn if large
      Toasted sesame seeds
       
      Salad Dressing Ingredients
      1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard)
      1 tablespoon fresh lime juice
      2 tablespoons sweet chilli sauce
      2 teaspoons fish sauce
       
      Method
      I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them.  I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F.

       
      They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form.
       
      I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position.  I then put a cast iron fry pan on there to heat up with the lid down.

       
      Whilst I was doing all this, I prepared my veggies and dressing.
       
      Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side.
       

       

       
      The steaks then camped out in a foil tent for about 10 mins.
       
      Holy moly! Slicing through those buttery steaks was a revelation!!

       
      So juicy ... and all evenly dispersed within the meat!!
       

       
      To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds.
       
      I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL. 
       

       
      Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
    • By sylvester hut
      Ingredients
      600 g / 1.2 lb boneless ribeye
      2 tbsp vegetable oil , divided
      1 large onion sliced
      300 g / 10 oz mushrooms , sliced
      40 g / 3 tbsp butter
      2 tbsp flour
      2 cups / 500 ml beef broth low sodium
      1 tbsp Dijon mustard
      150 ml / 2/3 cup sour cream
      Salt and pepper to taste
      Steps
       Step 1
      Use  rolling pin  to flatten the steaks. Sprinkle with a pinch of salt and pepper. Slice into strips.
       Step 2
      Heat 1 tbsp oil in a large skillet over high heat. Spread the strips in the pan with tongs . Sear for 30 seconds on each side.  Quickly remove back onto the plate. Sear the beef in batches if needed.
       Step 3
      Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off. Add flour, cook, stirring, for 1 minute.
       Step 4
      Add half the broth while stirring Add the rest of the broth. Stir, then add sour cream and mustard. Stir until combined.
       Step 5
      Simmer for 3-5 minutes, add more salt and pepper to taste.
       Step 6
      Add beef back in. Simmer for 1 minute, then remove from stove immediately.
       Step 7
      Serve over egg noodles.
      Original recipe with pics and nutrition info you can find here: beefstroganoff Enjoy delicious and tasty beef!
    • By DerHusker
      Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is.
       
      Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion.
       
      Pickled Red Onion recipe link:
      https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726
       

      I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta.
       
       
      Blackened Chicken Torta recipe link:
      https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872
       
       
      I pounded some chicken breasts out to around 1/2” thick.

      I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken.

       
       

      I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion.
       

      Then some avocado,

      tomato slices,

      some lettuce and the lid.

      Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips.

       
       

       
       

      Delicious!
       
      Thanks for looking.
    • By desertshore
      Hi everybody,
      I am a kamado quasi-neophyte (I've got a Monolith junior since last August), and after some experience with shorter cooks (chicken; ribs) I wanted to enroll into Brisket Academy. Unfortunately, it seems that I have failed the entry exam, as I couldn't explain to my butcher what I needed.
      In the end, I was talked into buying something that definitvely does not look like brisket to me, and I don't know how to cook. It seems something I would braise or boil, but according to the butcher I can cut it into strips and make 'asado'. It is boneless (but has some hard cartilage).
       
      Apart for the idea of slicing strips and grilling them (that's not what I wanted), what could I do with this chunk of meat? How would you call it in English?
       
      Thank you a lot!

    • By Smokingdadbbq
      A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 
       
      Then I put them in foil in beef broth and aromatics and let them braise for another four hours. 
       
      After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus 
       
      will deffinetly be doing this again 




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