It is only ten days until our first BBQ competition of the season. If you follow my Twitter account or my Facebook page, then you have seen a couple of new colorful kamado grills in my pictures.
We are excited to have Grill Dome sponsor us this year and they have provided us with these two Grill Dome Infinity Series kamado grills. You'll be seeing them often on this blog, at our competitions, and at certain cooking demos.
We have only had them put together for a little over a week but John and I have already run through several cooks on these. We couldn't wait to try them out. He's done things like grilled chicken and pizzas and has been impressed with their performance. My first cook on the blue one was Green Chile and Brisket Enchiladas.
I have to admit this this wasn't a recipe, it's a "cheating" recipe because I used a commercial enchilada sauce because I was short on time. I used Rick Bayless' new (new to us at least) line which cost more than twice as much as the other canned options. It really wasn't bad, I'd use it again when I don't want to make my own green enchilada sauce or red enchilada sauce.
|I used about a cup of leftover brisket that Alexis chopped up and seasoned with some of my fajita dry rub.|
|To warm up the corn tortillas, I put them in a foil pack with a damp paper towel and tossed them on the Grill Dome indirect at 400°F for about 5 minutes.|
|Then I just rolled them up with about 1/4 cup of cheese and 2 tablespoons of brisket.|
|I poured a few tablespoons of the enchilada sauce in a casserole stoneware dish and put the assembled enchiladas in seam side down. Then I topped that with more cheese and poured on the rest of the sauce.|
|The Grill Dome held temperatures rock steady, just like I'd expect from a quality kamado grill.|
|Twenty minutes later, our quicky dinner was ready. Total cheater dinner but my tastebuds and stomach did not care.|
|Enchiladas, burritos, chimichangas, and tacos are fantastic ways to use leftover brisket.|
Friday night I cooked these three large briskets on the Grill Dome for a big Mayweather-Pacquiau Fight Night Party on Saturday.
|Prep was trimming, injected with Butcher's BBQ, and seasoned with garlic powder, my beef rub, and Obicue's brisket seasoning. I let them sit in a cold Cambro until ready to cook.|
|I cooked these at our competition temps of 275-290°F to practice timing. Fuel was Grill Dome coal (which burned exceptionally well, btw) and hickory chunks. I put them on at 4am.|
|I normally prefer whole packer briskets but these flats did quite alright. They were moist and very tender, almost a touch too tender for competition.|
We also served 4 smoked pork butts, 5 hotel pans of chicken, half steam pans of MOINK! balls, ABT's, beans, potato salad, coleslaw, and buffalo chicken dip. We were thinking that we made way too much for the 30 people who confirmed they were coming but more than twice that showed up. Sunday morning only about a pound of pork was left and nothing else.
I have also fired up the Grill Dome a few times just for quick meals like some grilled chicken breast to use in meals this week.
So after a heavy weeks worth of use, I'm quite happy with the performance of these Grill Dome kamado grills. The ceramics are nice and thick and they come with a lot of nice touches that I appreciate.
|Look at all of that virgin ceramic, just waiting to get smoked up.|
|I like the graduated scale for the upper vent lid - that makes knowing your settings easy and consistent.|
|Same goes for the bottom slide vent - it is marked so you know specifically how wide it is open.|
|I like the stainless steel bands that come standard and the heavy duty bolts.|
|Flip top standard grate let's you replenish coal or wood chips. That need doesn't arise often with a kamado grill because they are so fuel efficient, but at least the option is there.|
Here's my home security system for my grills. I just taught Ramsay the BBQ Pit Bull where brisket comes from.
|He's still a puppy, only 7 months old. He just looks intimidating, he's the biggest cuddle bug ever.|
So wish us luck for the Bloomin' BBQ and Bluegrass contest in Sevierville, TN on May 15-16th. If you're there, stop by our team booth and say hello (just understand we'll be pretty slammed between 9am to 1:30pm on Saturday).
[Standard FTC Disclaimer] Grill Dome has provided us with two Grill Dome Infinity Series kamado grills as part of our sponsorship.