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Hey JOE Fans! If you ever need a really kickin' side to go with some steaks, chops, or chicken, look no further than this OUTSTANDING Hasselback Potato recipe! Give this a GO on your JOE! Kamado Joe Hasselback Potatoes 4 to 5 Russet Potatoes (prepared as shown in the video) Baste Ingredients: 1/3 cup extra virgin olive oil 4 cloves finely minced garlic 1/2 tsp dried thyme 1/2 tsp rubbed sage 1/4 tsp black pepper 1/2 tsp your favorite bbq rub Extras: Sea Salt Grated parmesan cheese Directions: Preheat your grill to 425°F and setup for indirect cooking. Combine the baste ingredients. Prepare your potatoes as shown in the video and then baste with the oil and seasonings. Place in a grease iron pan and cook on the grill for 30 minutes. Baste with remaining oil and seasoning mixture. Cook for another 20 minutes. Sprinkle sea salt and grated parmesan cheese on the tops to taste and cook for another 10 minutes. Remove from the grill and cool for 10 minutes... serve HOT! Visit our Website: http://www.kamadojoe.com Visit our Forum: http://forum.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe
I have been playing with the new Traeger Timberline 850 quite a bit since it arrived on the Man Cave Party Deck. I decided to cook this single temperature lunch on it the other day to get my videos started. It doesn't get much easier than this! Here's the recipes: Smoked Mac & Cheese: Ingredients: 12oz macaroni noodles, cook about 2 minutes shy of box instructions 4 TBSP butter, divided 2 TBSP All Purpose flour 2 cups whole milk 1lb grated sharp cheddar cheese Hot sauce to taste 1 tsp mustard powder 1/2 tsp garlic powder 6 oz grated gouda or gruyere cheese In a saucepan over medium high heat, melt 2 tbsp of the butter and wisk in the all purpose flour and continue wisking until it's completely combined and thickened but not browned. Drizzle in the milk and continue wisking until all the milk is in. Wisk constantly until the milk comes to a simmer and starts to thicken a bit. Reduce the heat to medium low and mix in the grated cheddar cheese in small batches, stirring constantly. Combine all the cheese until the mixture is smooth and has no lumps. Add your mustard and garlic powder and hot sauce and combine completely and remove from heat. Add your cooked pasta and grated gouda cheese and mix completely. Transfer to an 8x8 baking dish and bake at 400f for 45 minutes or until browned sufficiently on top. Tip: Double this recipe if you want to make it in a 9x13 dish instead. Basil Pesto Chicken: boneless skinless chicken breasts salt/pepper to taste basil pesto sauce sliced roma tomatoes grated mozz cheese Bake at 400f for 45 minutes. Enjoy!
Not everyone has room for a pond but even in the smallest space you can have a pond in a barrel. This video shows you how to construct a small barrel pond for the patio. It contains plants for wildlife and a small fountain to give you that relaxing sound of running water. We have used a plastic barrel with a basket containing 2 marginal plants, which we have raised up so the surface of the basket lies just below the water level. We have used a couple of empty aquatic baskets to raise the plants but you could use a couple of bricks, just make sure they are brushed with a wire brush to remove any loose surface material which could potentially pollute the water. We have also used a dwarf water lily; this will shade the water to prevent a bloom of algae growing and suffocating any pond life. This can be placed straight onto the bottom of the barrel, the leaves will grow to the surface. A couple of bunches of oxygenators have also been included to keep the water clear for any wildlife. The finishing touch is a small telescopic fountain, the one we have used pumps 450 ltrs of water an hour so is ideal for a small patio pool. Make sure that any wildlife which comes into the pool can escape; we have used some large pebbles as steps from the marginal plants basket to the surface. Placing the steps behind the plants ensures that the wildlife can escape un-noticed by predators. You could also use a rough piece of stick; make sure any timber you use has not been treated with any preservative as some treatments can contain arsenic which would poison any aquatic wildlife. To visit the Hayes Garden World website just click the link: https://www.hayesgardenworld.co.uk/ For more articles to help you make the most of your garden click the link to read the blogs: https://www.hayesgardenworld.co.uk/blog Enhance your garden with furniture, fire pit or barbecue; just click the link to shop the range: https://www.hayesgardenworld.co.uk/category/garden Link to blog post: http://bit.ly/1D7KuSO Like us on Facebook: http://on.fb.me/1DWGKKA Follow us on Twitter: http://bit.ly/1DB2vxn Follow us on Google +: http://bit.ly/1GD7eBf
In this short video Richard Holden, one of the UK's top BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store, discuss the merits of the NEW Weber Spirit II gas BBQs. This new Spirit comes in just 2 models the 210 and the 310 (2 burner and 3 burner). The lid is super insulated so quickly heats up and also retains the heat so you use less fuel. It also has a handy shelf in the cart for you to store and equipment you are not using. The gas bottle goes onto a stand and is strapped in so when you move the BBQ there is no need to disconnect the gas and move the bottle seperately. The new Spirits feature the G4S system which gives you an electronic ignition guaranteed to light every time, Flavorizor bars, a grease management system and superior burners. It also has a docking station for an iGrill 3 which allows you to insert up to 4 probes into your food and monitor the cooking process via your smartphone. If you would like more information on the new Spirits just call the team in The Barbecue Shop, or if you would like to try one out just call the team to make an appointment, bring some food and you can have a play around with one. We stock a huge range of Weber and Traeger grills and accessories available on line: https://www.hayesgardenworld.co.uk/category/garden/barbecues-bbqs Make the most of your outdoor space with a set of stylish garden furniture; follow the link to view our extensive range available online: https://www.hayesgardenworld.co.uk/category/garden/garden-furniture Check out our blogs for more information, recipes, hints and tips to help you get the most out of your BBQ: https://www.hayesgardenworld.co.uk/blog Like us on Facebook: http://on.fb.me/1DWGKKA Follow us on Twitter: http://bit.ly/1DB2vxn Follow us on Google +: http://bit.ly/1GD7eBf
This video shows how easy it is to cook these succulent ribs, there isn’t much work involved but they do take several hours to cook ‘low and slow’. There is a membrane on the back of the ribs which needs to be removed before you cook them; in this video top BBQ chef Richard Holden shows you an easy fool-proof way of removing this, or you could just ask your butcher to do it for you. Coat the ribs in a little American mustard, which enables the rub to stick and also gives them a little sweetness. Richard has rubbed this rack with ‘The General’ from Angus & Oink. The rack is best left at room temperature to allow the rub to permeate into the ribs but it can be put straight onto the smoker if time is short. Watch the video showing how to cook pork shoulder to see how we set up the Smokey Mountain. The ribs are put straight onto the second cooking grate in the cooker and left to cook slowly for 2 – 2.5 hours. Once they have reached an internal temperature of 72 – 75C (161 – 167F) take them off to prepare them for the final stage of cooking. This is the time to cover the ribs in sauce, any sooner and the sugars in the sauce will burn leaving the ribs tasting bitter. We have used the Angus & Oink ‘Pit Boss’ sauce, covering the ribs thoroughly. Place a sheet of parchment paper onto a sheet of tinfoil and wrap the ribs neatly with the parchment on the inside; the parchment prevents the rib bones penetrating through the tinfoil and all the lovely moisture being lost. Replace on the cooking rack and cook for another 1.5 – 2 hours until the internal temperature of the ribs reaches 95C (203F), this is where an Easy Read Thermometer comes in handy. It is crucial that they reach this temperature as it is the point at which the connective tissue in the meat breaks down. If you take them off before this temperature is reached they will be quite tough. After you take them off leave them to rest in the parcel for 30 – 45 minutes. Visit the Weber Store to view all the Weber products available on-line and in-store: https://www.hayesgardenworld.co.uk/brand/weber-barbecues Click to view our full range of BBQs, smokers and wood fired ovens available on-line and in-store: https://www.hayesgardenworld.co.uk/category/garden/barbecues-bbqs Come into store to watch the next Richard Holden demonstration, click the link for the dates: https://www.hayesgardenworld.co.uk/events Click to view our extensive range of garden furniture: https://www.hayesgardenworld.co.uk/category/garden/garden-furniture Link to blog post: http://bit.ly/1D7KuSO Like us on Facebook: http://on.fb.me/1DWGKKA Follow us on Twitter: http://bit.ly/1DB2vxn Follow us on Google +: http://bit.ly/1GD7eBf
Hasselback potatoes are a bit like a cross between baked and roast and are one of the most popular sides to accompany your meat.
The size of potato you choose depends upon your appetite and how long you want to wait for them to cook. Make vertical cuts along the length of the potato about 0.5cm apart and not all the way through to the bottom. Place the potato between the handles of 2 large wooden spoons and once the knife hits the spoons that is where you stop cutting.
You can just coat the potatoes in butter or vegetable oil or you can up the taste by adding sea salt, grated garlic and dried mixed herbs to the oil. Place straight onto the grate over indirect heat on the BBQ pre-heated to a roasting temperature.
Grill until they are soft and if you want to add another layer of taste grate over some strong cheese as soon as they come off the grill.
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