This is one of my favorite weekend recipes; Kamado Joe smoked bacon wrapped bratwursts. This time I am using cherry for the wood smoke. I had a TON of cherry smoking wood thanks to by awesome brother-in-law Doug. Thanks Doug!
It’s been a busy few months here at the hacienda with making homemade and wood smoked Kamado Joe bacon. Making your own bacon at home is a super easy life-skill to master. We consumers find it all too easy to pick up that cellophane wrapped cardboard framed package at the big-box store. Let’s rediscover some of those everyday commonplace food preservation skills our Grandparents relied on for sustenance.
A barbecue towel? I now consider a barbecue towel as an outdoor cooking necessity.
Outdoor cooking can be a messy task. Just look at what happened to the “good stuff.”
I have stained, scorched, and disfigured just about every one of the “indoor” kitchen towels much to my better-half’s use of colorful language and very-verbal statements of dismay. Continue reading
Have your stock bamboo Kamado Joe side shelves seen better days?
Those laminated bamboo Kamado Joe side shelves on my own Joe Classic had turned into a real eyesore. For several months, I have been looking for a set of those Kamado Joe side shelf replacements. Continue reading
I needed a new thermometer for my Kamado Joe JoeTisserie grilling adventures. Check out my JoeTisserie review here.
The cheaply made housewares thermometer from the local big box emporium was just that, a cheaply made housewares thermometer.
Yes, it is finally Friday, the weekend is almost here!
Today, I decided I was going to make up a batch of grilled chili verde sauce on my Kamado Joe. Continue reading
Yesterday, I tried a new barbecue joint, and tried the pulled pork sandwich from their menu. It wasn’t bad, it was flavorful, but there was no evidence of any smoke.
I got the hankering to do make up my own big plate of my own homemade pulled pork, — with a hint of smoky goodness. The weather forecast for the next few days was rain free. Continue reading
In my last JoeTisserie chicken cook posting, I talked a bit about the goal of trying to get the front half and the back half of the chicken done at the same time. Getting both the white meat breast to 160 degrees and the dark meat thigh areas to 175 degrees, — done at the same time.
Can this be done?
Tropical Storm Hermine is tracking away from coastal Virginia and the backyard has been cleaned up and is back in order, –mostly.
Yesterday, Midge wanted to cook up a mess of hotdogs on the grill to not heat up the house. I had wanted to do a JoeTisserie chicken, but that would need to wait.
Well, today is the day! I was hungry for some outdoor cooking. Continue reading
Taking a few days off from work while Midge is out of town. Mostly I am dog sitting.
Today, the gray storm clouds were hanging overhead with an occasional sprinkle. Yesterday I picked up a just bit over the 4 pound mark pork sirloin roast for some JoeTisserie action.