Food Recipes

Welcome to Recipes that have been tested, tasted, and approved by Second Elm. If you would like us to try one of your recipes, please send it to us!

 

 

RANCH BURGERS on KAMADO JOE

Ingredients:

  • 2.25 lbs of Ground Beef
  • 2 packets of powdered Hidden Valley Ranch
  • 1 Tablespoon Kosher Salt
  • 1 Chopped White OnionKamado Joe Grill
  1. Combine all ingredients and mix well in a large bowl
  2. Create patties about the size of the palm of your hand, make sure to perforate with a fork to prevent burgers from blowing up like balloons
  3. Pre-Heat Grill to 450 degrees Fahrenheit
  4. Place Ranch Burgers on grill and cook for 5 minutes, then flip and cook for another 5 minutes. Turn-off the grill and flip the burgers one last time and let them rest on the hot grill for 3 minutes (This will make sure the meat is cooked to well done without drying them out) Total Cook Time of 13 minutes
  5. Take burgers off the grill, apply cheese if desired, and let them rest for 3 minutes before serving.

These burgers are juicy with a slight taste of ranch. It pairs perfectly chips and a beer! I prefer the Anchor California Lager because it is light and flavorful. Enjoy!

 

DOUBLE ONION- A1 CHEESE BURGERS on KAMADO JOE

Ingredients:

  • 2.25 lbs of Ground Beef
  • 1 Chopped Vadalia OnionDouble-Onion A1 Cheese Burgers
  • 1 Chopped White Onion
  • 8 Ounces of A1 Steak-sauce
  • 1 Tablespoon Kosher Salt
  • 1 Block of Sharp Cheddar Cheese (shredded)
  1. Combine all ingredients and mix well in a large bowl
  2. Create patties about the size of the palm of your hand, make sure to perforate with a fork to prevent burgers from blowing up like balloons
  3. Pre-Heat Grill to 450 degrees Fahrenheit
  4. Place Double Onion A1 Cheese Burgers on grill and cook for 5 minutes, then flip and cook for another 5 minutes. Turn-off the grill and flip the burgers one last time and let them rest on the hot grill for 3 minutes (This will make sure the meat is cooked to well done without drying them out) Total Cook Time of 13 minutes
  5. Take burgers off the grill, apply cheese if desired, and let them rest for 3 minutes before serving.

If you like the taste of steak on a bun, then this is the burger for you. It is moist and juicy and pairs perfectly with wine or beer. Yes, wine can go with this burger! I prefer a vintage from Mt Veeder because it is warm and brings out the flavors of the meat and the onion in the burger.

 

BEEF STEW on THE KAMADO JOE

Ingredients:

  • 1.5 lbs of Beef Tenderloin
  • 1 bag of new Potatoes (cut into 1/4’s)
  • 1 Bag of little Carrots
  • 1 White Onion (cut until diced)Kamado Joe Beef Stew
  • 2 tablespoons of Worcester Sauce
  • 1 tablespoon of Garlic Salt
  1. Combine all ingredients into a cast iron skillet or dutch oven, i prefer the dutch-oven!
  2. Preheat the grill to 400 degrees Fahrenheit. I recommend using Kamado Joe Lump Charcoal because the chunks are larger and more dense which makes it easier to control the heat on the grill.
  3. Once the grill has reached the appropriate temperature, place the dutch-oven onto the grill for a total cook time of about 90- 120 minutes.
  4. If you would like to add additional flavor to the stew, I recommend smoking some hickory wood in the first 30 minutes the stew is on the grill. To do this, simply place 4-5 chunks of hickory onto the lump charcoal before placing the stew onto the grill. After you place the stew onto the grill, leave the lid off the dutch-oven for about 30 minutes to let the smoke soak into the potatoes and the meat. After 30 minutes you can place the lid back onto the dutch-oven or just let the residual smoke season the stew

This beef stew is easy to make and tastes great. you can evolve the flavor profile by adding additional spices like thyme and rosemary or you can just keep it simple. This recipe will feed a large group of people as well, so if you are looking for something different to put on the grill that smells and tastes great give it a try!

 

FIVE STAR MEAL for $15 – PORK TENDERLOIN on KAMADO JOE

Ingredients:

  • Pork Tenderloin – 2 lbs (You can get a pack of 2 at Sam’s Club for about $11)
  • Olive Oil – enough to coat the pork tenderloin
  • Sea Salt – 1 tablespoon
  • Black Pepper – 2 teaspoons
  • Tones Rosemary Garlic Seasoning – probably 3/4 of an 8oz container
  1. Preheat your grill to 400 degrees Fahrenheit. It is important to use good quality charcoal when grilling or smoking meat because it will allow you to control your heat and it will add flavor to whatever you are cooking. I recommend using the XL Big Block Lump Charcoal made by Kamado Joe because it is the best!
  2. Lay the pork tenderloin onto a backing sheet to prepare it for the seasoning. I recommend placing a layer of parchment paper onto the baking sheet prior to placing the pork tenderloin because it will make the cleanup process extremely fast.Seasoned Pork Tenderloin
  3. Once the pork tenderloin has been laid on the baking sheet lather the meat with the Olive Oil. This will allow the seasoning to adhere to the meat and let’s face, it olive oil tastes awesome.
  4. Sprinkle the Salt and Pepper onto both side of the meat. You can use any kind of salt and pepper you desire, I prefer Sea Salt and Black Pepper.
  5. Finally, generously apply the Tones Rosemary Garlic Seasoning to both sides of the meat to create a crust that will enhance the flavor of the meat and WOW your audience! If you prefer to let the seasoning marinate into the meat it will only enhance the flavors. I don’t typically marinate my pork tenderloin because it is usually something i picked up that same day before heading home.
  6. Once the pork tenderloin is completely seasoned it is ready for the grill. Once your grill is at 400 degrees Fahrenheit simply place the meat onto the grill.
  7. Once the meat has been on the grill for 10 minutes, flip it onto the other side and cook it for another 10 minutes. Total cook time for the pork tenderloin will be 20 minutes. You do not need to use an indirect heating plate or plate setter to cook pork tenderloin.
  8. Before taking the pork tenderloin off the grill make sure, using a meat thermometer, that the internal temperature of the meat is at least 140 degrees Fahrenheit. This will signify that the meat is cooked.
  9. Finally, take the meat off the grill and let it rest for approximately 10 minutes. The meat will continue to cook even after you pull it off the grill and it is important to let it rest so that it fully cooks and to ensure all of the flavor stays locked into the meat.

If you love cooking on the grill as much as I do, I think you will love this recipe. It is easy to execute and your taste buds will thank you! The other cool thing about pork tenderloin is that it is incredibly in-expensive and it is very tender. The thing i did not mention in the recipe above is what to do about side dishes. The 2-pack of pork tenderloins cost $11 but the side dishes i selected, in this case green beans, cost another $4 dollars. Dollar for dollar and pound for pound there are few things you can cook that taste as good and stretch as far as a pork tenderloin.