The Green Goddess

Whole chickens are one of the easiest and best slow cooks you can do on a Kamado cooker. Using a Sitting Chicken Stand will make them turn out moist and juicy every time ( a sitting chicken stand is ceramic and it will hold liquid under the chicken).

Season your chicken with your favorite rub, I recommend Butt Rub or Apple Rub from John Henry. To season;do a wet rub by mixing olive oil with your rub of choice. Be sure to rub inside and out of the chicken (including under the skin). Next fill your sitting chicken stand with the liquid of your choice ( I used beer with one and apple juice with the other chicken). Then stand your chicken on the sitting chicken stands and let them set for 1/2-1 hour in the fridge to let the seasoning soak in. while they are resting in the fridge, fire up your grill. The goal is to cook the chickens around 225 degrees until done. I placed my soaked wood chunks around the coals and lit the middle of the charcoal, then I placed my heat deflector plates and grill grates back and only opened the top and bottom vents about 1/2 way. Once I was at 200 degrees I closed my vents down to a “just cracked” position and placed my chickens in to cook. At about 10 minutes after ptting the chickens in the grill was up to about 225 degrees. Thats was the goal and I kept it there for the whole cook. Two whole chickens took about 4 hours. Once I reached a safe cooked tempurature of 185 degrees I pulled them both off and let them sit for about 15 minutes before carving and serving.

Recommended products for the cook:

Butt Rub

Apple Rub John Henry

Sitting Chicken Stand

Heat Deflector/Plate setter

Apple Flavored wood smoking chunks

Keep Grilling~

Double A

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Pizzas on your Kamado cooker are a very fun and easy project that the whole family can take part in, or a fun evening with friends. So get everyone together and make your own pizzas this weekend. With the following tips you can make your pizza and it will be better than a delivery pizza.

First make the dough.

Here is a good recipe:

Peter Reinhart’s Napoletana Pizza Dough RecipeHeidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time – always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

***from 101cookbook Website***

You may also use pre-made dough as well. It works very well too and if you don’t want all the fuss its easier and fast to use.

Once you have made the dough and decided how many pizzas you are going to make roll out each pizza dough to thedesired size and dress with whatever topping you like on your pizzas. Next prep your kamado cooker. The key to pizza is to have your grill extremely hot (700 degrees is ideal). Light your grill and leave both vents wide open. Place your plate setters in and your pizza stone.

Once you are at 700 degrees lay a little corn meal on the pizza stone (flour won’t work believe me I learned thehard way) and slide your pizzas (one at a time)on to the stone; but be ready it is going to cook very quickly. Using your pizza peal pull the pizza off once it is to your desired done-ness (cheese melted and crust light brown). Now gobble it up and enjoy!

Recommended Item for this cook:

Heat deflector/ Plate setter

Pizza stone 

Pizza Peal

Till the Next recipe

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~ Double A

Ingredients

• Whipped Cream Cheese
• Sun Dried Tomatoes
• Green Onions
• Bacon
• 12 Jalapenos
• Shredded Mozzarella Cheese



BBQ Products used

• Heat Deflector
• Jalapeno Rack
• Jalapeno Coring Tool
• Toothpicks

(This is a basic recipe off the back of the Pepper Roaster)

Start by cutting the top off  and coring all of the jalapenos (try to make sure you have NO seed left). Mix the cream cheese (10 oz) , 2 Tablespoons chopped green onions and 2 tablespoons chopped sun dried tomatoes all together. then stuff the mixture inside the cored jalapenos. Try to make sure you get the stuffing all the way down to the tip of the jalapeno. Next take the bacon slices and cut them in half. Then wrap the stuffed jalapenos with the bacon and put a toothpick through them to hole the ends of the bacon and keep them wrapped. Now place the wrapped and stuffed jalapenos into the pepper roaster rack and top them with some shredded mozzarella cheese.

Heat your grill up to 350 degrees and place your heat deflector in your grill. Then take the filled pepper roaster rack and put it on the grill for approx 25 to 35 mins (depending on the climate, elevation and temperature of your grill) or until bacon is crispy and shredded cheese is melted. Then remove the rack from the grill and let them cool slightly before serving and ENJOY.

These make a great appetizers or awesome football food.

Til’ the Next Recipe

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~~Double A