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Tagged with 'kamado recipe'

Grilled Maple Cinnamon Pears

How to make Grilled Maple Cinnamon Pears

We get a lot of requests for grilling fruits and veggies, and while it's really easy to throw some corn or asparagus, or apple or peaches right on the grates, we wanted to take things a little further. This is still a super easy dish to pull off. Roasting pears in cast iron on the grill is a great way to enjoy all the flavor and goodness of dessert without the guilt!

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Grilled Pork Tenderloin with Roasted Red Pepper Hummus

Grilled Pork Tenderloin with Roasted Red Pepper Hummus Recipe

The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can’t eat all the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipe packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don’t pass it over! It’s too good to miss!

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Snow Crab Jalapeño Poppers

Snow Crab Jalapeño Poppers

Jalapeño poppers are a favorite appetizer around here. We’re always looking for ways to tweak our poppers to make them new and exciting again, so when Steven Raichlen visited us and shared his bacon wrapped snow crab jalapeño poppers from his book Project Smoke, we couldn’t wait to share them with all of you!

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Steak Fajitas

Steak Fajitas Recipe

We're still kind of geeking out over cast iron plate setters for the kamado style grills. Last week we were baking pizzas on it. This week we're grilling flank steak directly on top. This is a pretty classic, solid fajita recipe that is simple and easy to translate to whichever cooker you're using, so non-ceramic grill users-- read on, as well!

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Tips & Techniques: How to Fire Roast Peppers

Tips & Techniques: How to Fire Roast Peppers

We use chile peppers year round. Anaheims, Poblanos and Jalapeños are staples in the test kitchen here at All Things BBQ. But this is a special time of year. Hatch chiles and Pueblos offer wonderful flavor and varying levels of heat, and they’re currently flowing out of the Southwest. Their harvest season doesn’t last all year, due to their specific geographic location, so it’s a good idea to process and preserve the chiles in some way so that you can enjoy them for months to come.

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