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Smoked Tex-Mex Charro Beans
Smoked charro beans are a family favorite here in Austin, TX. Take a look at the smoke buildup on the outside of the Dutch oven. These were crazy good. You can find the recipe here: https://austin-eats.com/smoked-charro-beans/- davscott1
- Thread
- Replies: 4
- Forum: ABT's and all things Appetizers
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Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Yikes! My wife and I just visited our son and his family in Denver. Way too cold for a Texas boy! -
Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
9,100 ft? Geez! I'm a pilot and use oxygen above 8,000 ft! -
Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
I set up my Kamado Joe for 225 using a Fireboard. The meat totaled 2.3 pounds and it was done in 3 hrs and 20 minutes. -
Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Thank, much appreciated. -
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Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Thanks, much appreciated. -
Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Thanks, much appreciated. -
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Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Last night I tried making a meatloaf in my Kamado Joe. It had a bit of Texas twist because the glaze on top was made with brown sugar and BBQ sauce. It was pretty darn good, even my grandkids ate it. Hey Mikey! One recommendation: I used only lump charcoal and the smoke was very subtle. Next... -
Dinner rolls fail
For really soft dinner rolls, try making rolls using the Tangzhong method. It makes a difference. They stay soft for days. Here is good recipe: https://austin-eats.com/soft-and-fluffy-dinner-rolls-using-the-tangzhong-method/ -
Dark Chocolate Bread Pudding with Salted Caramel Sauce - Made in a Smoker
I also tried making this Triple Chocolate Dutch Baby in my Kamado Joe. I set it up for indirect heat at 425°F using a Fireboard. 15 minutes was all it took. Don't forget to make the chocolate sauce. Serve it with vanilla ice cream. Here is the recipe... -
Bone Marrow and Toast
Try making bone marrow butter and putting on a steak. It's terrific. Here is good recipe for it: https://austin-eats.com/filet-mignon-and-bone-marrow-butter/- davscott1
- Post #5
- Forum: Grilling Beef
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Tri Tip Like a Brisket
I like to smoke a tri-tip at 225 degrees to an internal temperature on 110 degrees. Then I rest it for 15 minutes while I reconfigure my Kamado Joe for direct heat at 400+ degrees. The tri-tip goes back on for a reverse sear until the internal temperature hits 124 degrees. Another 10 minutes of... -
Grinder vs stuffer?
I'm not a fan of using my grinder to stuff casings. The meat was overground and the texture was more like a hot dog than a sausage. The pic below is from the same batch. My grinder made the one on the left and a crank sausage stuffer made the one on the right. -
Soft Homemade Hamburger Buns
I recently found a great recipe for homemade hamburger buns that are actually soft, but hold up well to a greasy burger. These are definitely worth trying. Here is key tip - If you want your buns to be uniform in size, invest in a set of burger rings. I bought 4" X .75" and they worked great... -
Tribute to Grandma....Pecan Chocolate Chip Cookies
Thanks for sharing. Will you share your recipe for the homemade vanilla? -
Planning time for a smoked prime rib?
I have made the reverse seared prime rib recipe below several times and most of my family loves it. The prime rib picks up just enough smoke from the lump charcoal without any wood chips or chunks. To be fair, my wife hates it. She doesn't like the smoky flavor and prefers an oven-roasted prime...
