Tag: outdoor

cheesecake

How to Make a Cheesecake from Scratch, and bake it on the grill!

Not everything you cook on the grill needs to be savory, it can also be sweet! One of the sweet things I have always loved to make has been cheesecake, mainly because it is easy to make and it tastes great! Because the two most valuable pieces of real estate during the holidays are refrigerator space and oven space, I decided I would try something different and bake my family cheesecake on the Kamado Joe Classic II charcoal grill. It is a little bit of a spoiler alert, but the experience was awesome, better than baking it in the oven in the house!

I made a video of the experience to show you how easy it is to make! I certainly hope you enjoy my family cheesecake recipe! So much fun and it smells soooo good!

Ingredients:

-1 box of graham crackers
-1 stick of butter
-1 1/4 cups of sugar
-3 blocks of Philadelphia Cream Cheese
-3 large eggs
-1 tablespoon of vanilla extract
-8oz of sour cream

You will want to use a heat deflector for this recipe!

Pre-heat the grill to 325 degrees and start putting together your cheesecake by making the crust. To make the crust you will need to melt 1 stick of butter and combine it with the graham cracker crumbs and 1/4 cup of sugar. Make sure to stir the butter and sugar into every bit of the graham cracker crumbs to ensure structural integrity of your crust! Once the crust is mixed, place it in a spring-form pan and using a fork or a spoon, spread the crust along the sides and bottom of the spring-form pan. I would highly recommend using a spray oil on the spring-form pan prior to placing the crust into it because it will ensure the crust sticks to the side of the pan. Once the crust is prepared and covering the pan, place it on the grill for 10 minutes to bake.

While the crust is baking you can go ahead and make your cheesecake batter. This is easy and fun! combine the 3 blocks of Philadelphia Cream Cheese, the 3 large eggs, 1 cup of sugar, and the tablespoon of vanilla extract into the mixer and mix it until it reaches a batter consistency. Then fold in the 8oz of sour cream using a spatula. The sour cream will give the cheesecake body.

Pull the crust off the grill, pour your cheesecake batter into the crust, then place the cheesecake onto the grill at 325 degrees for 60 minutes. This is going to have the best smell, just be prepared to fend off the nosy neighbors who are poking their heads over the fence to see what you are cooking! After 60 minutes on the grill, your cheesecake should be done baking. Pull it off the grill and let it cool on the stove for about 30 minutes before placing it into the refrigerator. You want to let the cheesecake settle in the refrigerator for at least 3-4 hours prior to eating so it can settle.

Once the cheesecake has settled it is ready to eat. If you want to add toppings this is the time to do it! Go as sweet or fruity as you want, just remember once you starting eating this cheesecake it is going to be hard to stop! Check out our food page for more great recipes!

Turkey

Smoking a Turkey is easy, try it during this season of Thanksgiving


Smoking a Turkey is fun, easy, and the results taste awesome!

Turkey is pretty lean meat so to prevent it from drying out, and to ensure it has awesome flavor, I use a brining solution. Brining is a solution of water and salt, and the process of brining is where you soak a turkey, or any kind of meat, in a brining solution to develop flavor and ensure moisture in the meat you are cooking. The brining process, which i recommend doing for at least 24 hours, will ensure your meat is seasoned and moist from the inside out.

The tricky part about brining a turkey is finding enough space in your refrigerator to place the turkey and brining solution. Since refrigerator space around the holidays comes at a premium, even if you have an auxillary refrigerator in your garage, the solution I have found is to leverage a 5 gallon drink cooler, the ones used to hold Gatorade or Water, to conduct your brining process. The insulation of the cooler will ensure the integrity of your solution and meat are in-tact and that the meat doesn’t fall into the “temperature danger zone”. Your relatives, spouse, and/or significant other will thank you for bringing awesome food without cluttering up the refrigerator!

If this is the first time you are smoking a turkey and you are worried about drying out your meat, you can think of the brining process as your own personal insurance policy to ensure your meat tastes good, seasoned well, and moist through and through!

Second Elm Brining Solution:

  • Kosher Salt
  • Bay Leaves
  • Cumin
  • Thyme
  • Sugar
  • Lemons
  • Water

After soaking in the brining solution for 24 hours the turkey is nearly ready to begin cooking. Pull the turkey out of the brining solution, rinse it off and place it onto a rack or stand to prep it for the grill.

Pre-heat the grill to 225 degrees Fahrenheit, and place some wood chunks around the perimeter of the charcoal bed to add smoke to the turkey while it is cooking. I cook all of my meat on the Kamado Joe Classic II because it maintains heat, it is easy to clean and having the right tool makes any job easier! Just make sure when you are using heat deflector plates when smoking a turkey. The deflector plates will ensure your meat is cooked perfectly while indirectly applying the heat to the meat.

The turkey should be ready to go on the grill, if you want to brush it with some olive oil for additional flavor please feel free, but I would not recommend stuffing your turkey. Once the turkey is on the grill you will want to stick an oven safe meat thermometer into the turkey so you can monitor the internal temperature of the meat, I personally use a radio frequency thermometer that allows me to monitor the temperature of the meat without even opening the grill! You are going to need to smoke the turkey on the grill at a constant temperature of 225 degrees Fahrenheit for 8-12 hours, so turn on the football game, grab a drink and prepare yourself for the best tasting turkey you have ever had!

When you pull the turkey off the grill make sure it has an internal temperature of 185 degrees Fahrenheit, and start cutting it for your family and friends you will quickly receive the self-proclaimed title of Grill Master! You don’t need to tell anyone that it was one of the easiest things you have ever cooked, it’s our secret!

If you are looking for more great recipes to cook on the grill, take a look at this one for Chili!

Kamado joe

Low-Carb Breakfast Casserole – Eating Good Tastes Awesome when you Cook on the Grill

Eating foods that are low-carb can be good for a number of reasons, but the one thing i know is that eating low-carb is simple of the recipes are easy and the food tastes great!

It is difficult to describe how something tastes, but I figured if I can show you how easy it is to make some of my recipes then you can make them for yourself and experience the awesome taste! The recipe I am going to walk through has a lot of flavor and because it is a casserole you can easily add your own spices and flavors to bring out the best elements of the ingredients.

To make my Low-Carb Breakfast Casserole you will need the following ingredients:

  • 1 tablespoon of Salt (I prefer Kosher salt)
  • 1 lb of Sausage (I prefer the Jimmy Dean Regular)
  • 12 Large Eggs
  • 1 Large Bag of Cheese (I prefer Sharp Cheddar)
  • 3 Bell Peppers
  • 1 White Onion
  • 1 Disposable Aluminum Pan

I typically prepare my casserole the night before I make it because I like to just heat up the grill and get to cooking in the morning!

The construction of this casserole begins with cooking the sausage. I typically brown the sausage in a skillet on the stove but if you want to cook this entire recipe on the grill it will just taste that much better! Once you have cooked the sausage, you will need to cut up the bell peppers, the onion, and you will need to mix the eggs. When I am mixing the eggs I add in 1 tablespoon of salt because eggs will take on whatever flavor you add to them.

Once all the ingredients are ready, pour them into the disposable aluminum pan one-by-one (I use a disposable aluminum pan because it makes clean-up that much easier). It does not really matter what order you pour them in, because you are going to mix them all together in the end! Once the eggs, sausage, bell peppers and onions are all in the pan, pour 1/2 of the bag of cheese into the casserole and mix it in with the other ingredients. Once everything is mixed together pour the remaining 1/2 bag of cheese onto the top of the casserole to create a layer of cheesy awesomeness on the top.

Pre-heat the grill to about 400 degrees and once the grill is at the right temperature place the casserole onto the grill. I use a Kamado Joe Classic II charcoal grill because it is easy to use and everything i cook on it tastes great! The casserole will need to cook for about 50 minutes to cook all the way through. After 50 minutes have passed, open the lid to the grill, pull the casserole off and set it somewhere to cool for about 5 minutes. Slice it up and you are ready to eat!

I love this recipe because it can feed a family of three or an army of people you have in town to celebrate the birthday of your cousin’s nephew! It tastes great, it’s good for you and when you receive compliments on your culinary expertise you will be glad you have this recipe in your arsenal.