Tag: kamadojoe

Chili

Low-Carb Chili – Easy to make and Tastes Great!


There are so many things you can do when it starts to get cold outside, clean, break out the blankets and jackets from the moth-balls, or you can tap your inner-chef and cook some food that warms you from the inside out!

I love to cook on the grill and one of my favorite things to make when it is cold outside is Chili, because it is easy to make and it tastes great! I always feel better after eating chili because it was one of those meals growing up that mom used to make that would fill the air with the pleasant aroma of peppers, spices, and awesomeness. Because I am feeling nostalgic, and it is pretty cold outside I thought I would share my recipe for chili. You can pretty much make this entire meal for 8 people for about $15 shopping at your local grocery store…pretty good right?

Ingredients:

  • 1.75 lbs Ground Beef
  • 2 cans of Mild Rotel Toatoes
  • 2 cans of Kidney Beans
  • 1 White Onion
  • 2 packets of McCormic Original Chili Seasoning

I like to cook my Chili in a couple of different stages, but at the end of the day all you need to do is cook all the ingredients in a pot for about an hour. I will say that the longer you cook your chili the better it will taste, just be careful not to cook it so long that it dries out.

Preheat your Grill to about 350-400 degrees and make sure you are using a plate-setter or heat deflector because you don’t want to overcook the chili. Chop up the Onion and the ground beef and place them into a large pot, i prefer a 4 quart cast iron dutch oven! Place the pot onto the grill and brown the meat with the onions. The is going to smell awesome so if you have poor will power it is best to just walk away from the grill for a few minutes!

Once the meat and the onions have cooked, add in the two packets of McCormick Chili Seasoning, the two cans of Mild Rotel tomatoes, two cans of kidney beans, and stir all of the ingredients together. The Chili is really going to start to take shape at this point. Cover the pot and let the chili cook for at least an hour on the grill before stirring the pot. I would recommend cooking the chili for at least two hours to achieve great flavor, keeping in mind that you want to keep the chili hydrated. If you plan on cooking the chili for 3-4 hours I would highly recommend adding beer to the chili to add additional flavor and prevent the chili from drying out.

The results are awesome! I highly recommend this chili to anyone who is eating or feeding a family on a budget, add a little bit of rice and the meal can be extended to even more people.

I hope you enjoy this chili, I know I do! Stay Hungry and creative!

 

 

Kamado Joe

Five Star Meal for $15 – Pork Tenderloin on the Kamado Joe Ceramic Grill

One of the great things about summer is that the weather affords us more warm daylight hours to enjoy family, food and the ones we love. For me this means spending more time behind the grill and trying my hand at some of the ideas i see on the food network. That being said, there are a lot of things I see on food network that are incredibly difficult, but the experts make them look incredibly easy. That is one of the reasons I write about the things I cook and build, they are simple to make!

WARNING– If you do not like to cook things that are easy to complete and taste awesome then read no further. The recipe below will excite your taste buds and make you feel like you can challenge Bobby Flay! In all seriousness the recipe below is one that I wanted to talk about because it is one of the most economic meals to pull together, it is very flavorful, and you will be able to feed an army or entertain a large group of people with it on a budget. Even if you do not have a grill, this recipe can be executed in your oven using a baking dish, but i must tell you it does taste better on the grill!

Prepare your taste buds…

 

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.