Archive for the ‘Kamado’ Tag

Rewind: A BBQ Summer   Leave a comment

Getting the Big Green Egg up to temperature (250 degrees F). Hickory chips were added.

Getting the Big Green Egg up to temperature (250 degrees F). Hickory chips were added.

A recap of my first few cooks with a Big Green Egg ceramic cooker. Click the link >>>>  A Barbecue Summer

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Baked Potato on the Big Green Egg   1 comment

I wanted to try making baked potatoes on the BGE for over a year, and I finally tried it. This is based on the directions by The Naked Whiz, a ceramic cooker expert.

You can go here to see the original recipe.  http://www.nakedwhiz.com/bakedpotato.htm

I cut the salt down to one-half cup and scrubbed the potatoes to make sure all traces of dirt were removed from the skin. I used my own “universal rub” for meats instead of the Dizzy Pig rub.

And this made me think about creating a rub for baked potatoes. Something like onion and pepper and garlic – sounds almost like the rub I use for Santa Maria Style tri-tip.

I cooked an entire 5 pound sack of russet potatoes for this trial.

The original procedure said to turn the spuds half-way through the cooking time. I just let them bake on their own and did not turn them.

Naked Whiz says to bake the potatoes for one hour – My potatoes took one hour plus 10 minutes. If you try this, test for doneness using a skewer – it should easily push into the potato.

These were excellent – the texture is very good. The skin has a smoky flavor, which could be another area to play with – add hickory chips next time?  More baked potato experiments are in order.

Here are some pictures. . .

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On the Kamado: Brazilian Style Rib Roast Stuffed with Carrots, Sausage and Cheese   Leave a comment

It’s been a while since I made something special on the Big Green Egg, so I decided to take out a four-pound rib roast taking up space in my freezer. This recipe is from Steven Raichlen’s Primal Grill, Season 2, and originally uses the rotisserie on a gas grill. However, since the Big Green Egg does not need (nor can it fit) a rotisserie, I used the indirect method, using the Platesetter.

I substituted the romano cheese with some habanero jack cheese, since it was on sale, and I thought some hotness would taste good with the beef. For the sausage, I used some Louisana hot links, the same sausages I use when I make matambre.

In Raichlen’s version, you poke a knife through the roast, then stuff the stuffing items in. After almost poking my hand with the knife, I decided to butterfly cut the roast, add the stuffing, and roll it, just like a matambre. Much easier.

Here is a link to Raichlen’s version – click here.

Here are some pictures for your enjoyment. . . .

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