Recipes,Tips, Etc.

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3 Comments

  1. pls add some

  2. I’ve a question about technique on the Kamado Joe. On my Weber Performer, I often cover about half the charcoal grate with lump and once the grill has heated up, I’ll sear each side of my meat over the coals (direct) then move the meat to the indirect side to finish. This works particularly well for thick steaks and chicken breasts.

    The Kamado Joe’s design features a smaller charcoal grate area. I want to set up the KJ so I have a direct and indirect side of the grill. How is the best way to do this on the Kamado Joe?

    Thanks,

    Pat

  3. I’m new to smoking on my Kamado Joe, and after following a couple brine recipes I decided to create my own recipe. It turned out far better than the other two recipes, but I’ll chalk it up to good fortune. Here’s it is.

    CITRUS CRANBERRY BRINE MARINADE
    ADDS A VERY SUBTLE SWEET AND CITRUS FLAVOR

    4 QUARTS WATER
    2 CUPS LIGHT BROWN SUGAR
    1 CUP REAL MAPLE SYRUP
    1 CUP COARSE SEA SALT
    6 LARGE BAY LEAVES
    8 DRIED CHILE PEPPERS
    6 ORANGES
    12 OZ FRESH CRANBERRIES
    2 TBS CINNAMON

    PREPARING BRINE
    1. MIX WATER, SUGAR, SYRUP AND SALT AND HEAT MIXTURE ENOUGH TO DISSOLVE SUGAR AND SALT.
    2. QUARTER ORANGES AND SQUEEZE INTO BRINE AND DROP IN QUARTERS.
    3. COARSELY CHOP CRANBERRIES AND ADD HALF.
    4. ADD REMAINING INGREDIENTS.
    5. STIR AND BRING TO A BOIL.
    6. TURN OFF HEAT AND COVER.
    7. ALLOW TO COOL TO ROOM TEMPERATURE.

    MARINATING (1-3 DAYS)
    1. PLACE BRINE IN A CLEAN PLASTIC 5 GALLON BUCKET (I USE A NEW PAINT BUCKET FROM HOME DEPOT).
    2. REMOVE GIBLETS FROM TURKEY, RING AND PLACE IN BUCKET.
    3. ADD ENOUGH WATER TO COVER TURKEY.
    4. PLACE A DINNER PLATE ON TOP OF TURKEY TO KEEP IT SUBMERGED.
    5. PLACE A LARGE KITCHEN BAG ON TOP OF BUCKET AND PLACE IN REFRIGERATOR.
    6. REMOVE TURKEY ONCE A DAY AND TURN 180°.

    SMOKING (COOK AT 325°F @ 15 MIN. PER POUND) (OPTIONAL: 300°F @ 20 MIN. PER POUND)
    1. REMOVE TURKEY FROM BRINE, RINSE AND PAT DRY WITH PAPER TOWEL.
    2. LIGHT GRILL AND INSERT HEAT DEFLECTOR IN 15 MINUTES.
    3. PLACE A BAG OF ICE ON BREST AREA FOR 30 MINUTES.
    4. STUFF TURKEY CAVITY WITH QUARTERED ORANGES (DO NOT SQUEEZE) AND REMAINING CRANBERRIES.
    5. FILL SHALLOW ALUMINUM DRIP PAN WITH 1/4″ WATER AND PLACE ON TOP OF HEAT DEFLECTOR AND ADD COOKING GRATE.
    6. BASTE OUTSIDE OF TURKEY WITH MELTED BUTTER.
    7. ADD WATER AS NEEDED TO DRIP PAN TO KEEP DRIPPING FROM BURNING IF YOU PLAN TO MAKE GRAVY.

    NOTES
    – REMOVE TURKEY AT REQUIRED TIME AND LET SIT 20 MINUTES PRIOR TO CARVING.
    – THE GIBLETS ONLY TAKE ABOUT 1 HOUR, SO ADD ACCORDINGLY IF YOU SERVE THEM USE THEM FOR GIBLET GRAVY.
    – I’VE READ THAT YOU SHOULD SMOKE THE TURKEY “BREAST DOWN”, BECAUSE THE JUICE FROM THE DARK MEAT RUNS DOWN TO THE BREAST FOR MOISTER BREAST MEAT.

    MAKING “SMOKED” GRAVY
    1. SCRAPE DRIP PAN TO RELEASE BLACK PIECES (OPTIONAL: ADD GIBLET PIECES).
    2. PLACE DRIPPINGS AND PIECES IN A SKILLET.
    3. A 1/4″ CUP FLOUR AND TURN ON MEDIUM HEAT.
    4. USE A FORK TO BLEND FLOUR INTO DRIPPINGS.
    5. SLOWLY ADD WATER TO ACHIEVE DESIRED THICKNESS.
    6. ADD SALT AND PEPPER TO TASTE.

    MAKING TURKEY STOCK
    1. SAVE THE CARCASS AND BONES TO MAKE TURKEY STOCK.
    2. BRING TO A BOIL IN A LARGE KETTLE FILLED WITH 4 QUARTS OF WATER OR TO DESIRED AMOUNT.
    3. SIMMER FOR 1 HOUR AND TURN OFF HEAT.
    4. ALLOW TO COOL, REFRIGERATE AND SKIM OFF FAT AFTER COLD.
    5. PLACE IN A PLASTIC CONTAINER AND FREEZE FOR LATER USE.


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