The Kilo Charlie Collection

[kilo charlie]

First, I wanna say thank you all in advance for looking.

With the new format, I wanted to start my own thread and will continue to post various things, smoked or not, in this one thread.

This will allow me to keep everything in one space, not create 100 different threads and I can share one link with others to share what I've been doing.

I understand that only Threads can be "Featured" and not individual posts and I'm ok with that. I've had several threads Featured and I feel honored for that. Let's save those highlights for others!

 

[kilo charlie]

Miso Ramen before and after adding the broth. So many times the ingredients get hidden by the broth so I wanted to show them off.

Pork tenderloin, crispy corn, spicy bean sprouts, pink eggs, radish and chives over black rice noodles.

I started by making the Spicy Bean Sprouts ahead of time.

2 Tablespoons Sesame Oil
1 ½ teaspoons Soy Sauce
1 ½ teaspoons Japanese 7 Spice

1 can of Bean Sprouts put into boiling water for 2 to 3 minutes then drained off.

The first 3 ingredients mixed in a bowl.

The bean sprouts tossed in the mixture and topped with chives and put in the fridge while other things were assembled.

The broth was chicken stock, garlic, shallots, red miso paste, gochujang, ginger, black sesame seeds, sugar, salt, white pepper, and sesame oil.

Started the broth by heating up some sesame oil.

Added fresh grated ginger, minced garlic and diced shallots.

Once those were fragrant, the red miso paste and gochujang were added.

Once all mixed, sugar and black sesame seeds were added.

A splash of Sake was added to bring things together.

A box of chicken stock was added to the pot and brought to a simmer and let that go until it was time to add it to the bowl.

A pork tenderloin seasoned with a custom garlic and pepper rub.

While the broth was simmering, black rice noodles were put in salted boiling water then drained and added to the bowl.

The crispy corn was just canned corn put in a small cast iron pan under the broiler on low for around 10 minutes.

 

[Brokenhandle]

Looking forward to seeing it! Really like the new setup too! Can bring up all my threads I've ever posted... pretty cool!

Ryan

 

[kilo charlie]

Looking forward to seeing it! Really like the new setup too! Can bring up all my threads I've ever posted... pretty cool!

Ryan

Thank you! Hopefully new posts will keep you coming back to look!

 

[Brokenhandle]

Oh definitely! Always interesting to look at new or old ideas! Sometime soon I hope to print out and organize my to do list! Before I learned to bookmark things I just screenshot them on my phone. Keep it up!

Ryan

 

[912smoker]

Scribed !

 

[chef jimmyj]

Pretty Cool, Sir! I will get hooked on a subject and research the heck out of it. I've been on a Japanese Cuisine kick. Real Deal Ramen is Crazy involved, often taking days to produce a single component. Your take is refreshing simple yet follows the flavor tradition of Ramen. Well done...JJ

 

[kilo charlie]

Pretty Cool, Sir! I will get hooked on a subject and research the heck out of it. I've been on a Japanese Cuisine kick. Real Deal Ramen is Crazy involved, often taking days to produce a single component. Your take is refreshing simple yet follows the flavor tradition of Ramen. Well done...JJ

Thank you!

I did over cook the eggs which seems to be something I'm struggling with these days no matter what I try.

I could have made my own chicken stock from scratch and I could have added some ground pork to the broth before adding the red miso paste and the gochujang.

The gochujang isn't exactly traditional and should have been doubanjiang (spicy chili bean sauce/broad bean paste) but that's what I had on hand.

I've made Chashu before and that was a tremendous work of art, but the pork tenderloin is not only quick, but a lot cheaper and a lot less work and you get the same flavors.

 

[kilo charlie]

Scribed !

Thank you!

 

[SmokyMose]

Nice! I love your posts.
I've just this year gotten into stir fry and can't believe the different ingredients needed in recipes.
I have to go to the International Market for many of the things (like Gochujang) and it's kind of a pain.
What is Miso?
Getting ready to do probably my last one today on the open fire outside (no way to do it inside), but it won't be anywhere near as complex as yours!

 

[kilo charlie]

Nice! I love your posts.
I've just this year gotten into stir fry and can't believe the different ingredients needed in recipes.
I have to go to the International Market for many of the things (like Gochujang) and it's kind of a pain.
What is Miso?
Getting ready to do probably my last one today on the open fire outside (no way to do it inside), but it won't be anywhere near as complex as yours!

Miso is basically a fermented soybean paste. There's several flavors of it.. I chose the Red Miso vs the White Miso. It's pricey at around $8 for 17.5 ounces. The Hikari Miso brand I have (pictured above) is organic, Gluten Free, and non GMO. It adds that umami flavor to the dish.

The gochujang is the only thing in the dish that has gluten in it. It can be easily left out for a totally GF dish. That's why I like the black rice noodles as they're GF as well.

 

[kilo charlie]

Air Fried Crawfish Pasta Shells

What the heck is this and how did we get there? Well.. read on!

I first saw a version of this on social media made with taco seasoned ground beef and some cheese. While that sounds good enough, I wanted to try something new.

Started with a dozen pre cooked crawfish from the store since I live no where near a coast.

A quick pop of the tail and the crawfish tails are ready to go.

A homemade blend of spices that includes Cayenne Pepper, Black Pepper, Smoked Paprika, Dried Parsley, Garlic Powder and Kosher Salt.

Dried Red and Green Bell Peppers,, Minced Garlic, Diced Shallots, Diced Andouille Sausage, Diced Chives, Crawfish Tails and Diced Celery round out the picture.

Started in a porcelain coated Dutch Oven by melting 1/2 stick of unsalted butter.

Celery, Shallots, Green and Red Bell Peppers and the chives getting sweated down.

After 6 or 7 minutes the Minced Garlic was added and cooked down for a couple of minutes.

About 1/4 cup of flour was added and cooked down for about 10 minutes.

Flour mixed in

After about 10 minutes.

Some diced Andouille Sausage and the Crawfish tails are added in.

Some chicken stock added and mixed in then seasoned to taste with the seasoning blend mentioned earlier.

Let it cook down for another 5 or 10 minutes until it thickened up.

Meanwhile, another batch of the Seasoning blend was mixed up and mixed into a cup of sour cream.

While the Crawfish Filling is cooking a large pot of salted water was brought to a boil and some Conchiglioni was cooked for 11 minutes and then drained. These pasta shells are huge!

I made sure there was 1 crawfish tail in each shell then filled it with the filling mixture. A second shell was wrapped around the other side to keep things from spilling out.

All dozen shells ready for a trip to the air fryer.

These were air fried at 400F for 15 minutes. The shells come out super crispy and piping hot! Gotta let them cool down before taking a bite out of one!

The seasoned sour cream is almost deceptive as it adds a cooling effect but it's spicy as well!

 

[kilo charlie]

Smoked Shotgun Shells

A little twist to a recent post.

I started by making a double batch of my meatball mixture. Two eggs, Parmesan Cheese, Oregano, Parsley, a cup of milk, tons of minced garlic, bread crumbs, black pepper and Kosher salt.

1 pound of ground pork and 2 pounds of ground beef.

Everyone in the pool.

A light mix to keep the mixture from making tough meatballs.

Some Manicotti shellShells.

Some Velveeta

The cheese was cut up into roughly 1/2 inch by 1 inch cubes and a piece stuffed into the middle of each shell and then both ends of the shell stuffed with the meatball mixture.

Once that was done, each shell was wrapped with a slice of bacon. The left over meatball mixture was of course made into meatballs.

A light sprinkle of some Meat Church Holy Voodoo and these are ready for the smoker for 2 1/2 hours at 225F.

At about the 2:15 mark I brushed a light coat of Famous Dave's Texas Pit BBQ Sauce on the shells and let them go another 15 minutes.

These went to the Party Garage and got rave reviews!

 

[Brokenhandle]

They look great! And now I want meatballs!

Ryan

 

[SmokyMose]

I'll pass on the crawdads but I love the looks of those shotgun shells.
I've been wanting to try them but the stores seem to be always out of Manicotti....

 

[kilo charlie]

They look great! And now I want meatballs!

Ryan

Thank you!
Meatballs are so amazing! Smoked Meatballs ate even better!

I'll pass on the crawdads but I love the looks of those shotgun shells.
I've been wanting to try them but the stores seem to be always out of Manicotti....

Thank you!
I didn't have any trouble finding them but in this day and age ya never know what you're going to find. Hopefully you can find some soon!

 

[JLeonard]

Looks darn good.
jim

 

[DRKsmoking]

Wow the Crawdad shells look amazing , BUT my wife would have at those, as I don't care for shell fish.

Now the shotgun shells and the meat balls , I would fill up a big plate of those

Nice cook

David

 

[kilo charlie]

Looks darn good.
jim

Thank you!

Wow the Crawdad shells look amazing , BUT my wife would have at those, as I don't care for shell fish.

Now the shotgun shells and the meat balls , I would fill up a big plate of those

Nice cook

David

Thank you!

 

[912smoker]

Those look great and love that Voodoo flavor .
I'll take a plate please sir !