What is the Best Kamado Recipe? (Keto Chicken Love Bombs) – Goldens’ Cast Iron

What is the Best Kamado Recipe? (Keto Chicken Love Bombs) – Goldens’ Cast Iron

July 31, 2019 1 By William Morgan


Kamado Recipes with Brentley Hudson
Keto Chicken Love Bombs
Hey guys, welcome back today, we’re going to be doing some fun cooking today out behind the foundry
We’re gonna be cooking for all the employees inside are some of them at least the office folks work really hard
So we’re gonna be doing a the keto chicken and Brussels sprouts
So it’s gonna be stuffed with it cream cheese and spinach
seasoned up beautifully with some nice spices that I’ve got together the Brussels sprouts will be done with
bacon and
shallots garlic
All kinds of goodies that we’re gonna put in here today
So we’re gonna just kind of take you in step by step. I am gonna be doing kind of a larger portion
However, this is really simple to do at home if you’re in a hurry
and
You just need to cook for your family for you got kids screaming all around. We’re going to show you how to do it
Nice fast and easy so you can have a wonderful experience on your Golden’s cast iron cooker
You can do this all on one cooker with the skillet and a 9 by 13 baking dish. So let’s get to it
we’re gonna go step by step and stay tuned and keep smiling because we will be
So we’re just going to go over your basic ingredients for this a side dish
We have it on our website so you can kind of get it listed out for you, but some people are more visual
Well, if you get it all the website, it’d be more visual there, too
But nonetheless let’s look at what we’re going to be doing. So Brussels sprouts, right? You’ve got your regular Brussels sprouts
You need about a pound of well, not a pound of bacon about five strips bacon highlight
Nice thick cut applewood smoked bacon personally the recipe calls for onion just a small medium yet onion
I am going to do that. But I’m also going to add some shallots into there and garlic
And you’re gonna finish it off with like an Italian cheese. It says Parmesan
I like personally. I like a little bit of the Italian blend that you can buy any of your local grocery stores
So, how do you go about setting up your Brussels sprouts? How do you clean them things like that? It’s pretty simple
So what you’re going to do is you’ll take your your Brussels sprout a nice big beautiful Brussels sprout and take your knife. And then
What you’ll do is you’ll for me
what I do is I just cut the bottom off here and
then I’ll cut it in half like there and then it makes it really nice and easy to pull off those top layers and
so for a family of four
What you’ll really need is just about a pound of Brussels sprouts will do
You can fit them in into your cast iron skillet. We’ll go through that whole cooking process and a little bit
With shallots. It’s just like an onion right? So you’ll cut the the top off
at the bottom off and
Then I put down just again like you’re doing the Brussels sprouts just like with an onion what you want to do is
peel off that top layer and then
Kind of dice it fairly then
Which I’ll show you here in a little bit. How one go about doing that
So from there
That’s your ingredients. Then we’re going to go in and show you
How about cooking them all together? So stay tuned. We’ll be right there
Bacon
Just the word
Coming out of my mouth makes it water. I love it
It’s good in everything. I’m fortunate enough to be on a diet that allows me to consume mass quantities of it
and
So I like to cook with it. I
Particularly love a nice thick cut applewood smoked bacon, which I have some here
I have a particular brand that I absolutely love
the brothers
Flew the first airplane so you can make that connection there. You know what you want to do, but nonetheless great bacon. Thanks guys
So I’m gonna take I’ve got it calls for five strips for just a smaller version right when you’re cooking at home just a pound
Baking the recipe that’s on our website, but I am going to be cooking a little bit more than that
So I’m gonna just double that up. So I’ll do about 10 pieces of bacon
for the Brussels sprouts
now how I like to kind of cut my bacon up you could cook this and
Then just kind of crumble it up
But I like to take my bfk and just make little lardons if you will and what that is is you just take the bacon
Stack it up on top of each other and then just make nice little slices here
So this just kind of makes little bacon strips?
for me
It renders a little bit more fat off
Gets a little bit more coverage and you’re killing one bird
You know, you could either crumble it later or do it now and get messed with a big knife in fat
So, you know, it’s totally up to you on what you’d like to do
But so from here, this is going to go into our pot and render down
along with the onions and garlic and
So it’ll make a nice little base for the brussel sprouts
So stay tuned. We’ll get all this into the fire here in a little bit or into the pot. I should say and
Get some good smells kicking stay tuned
Alright guys, so it’s time to kind of continue doing prep you got your bacon done. You’ve got your onions
So your garlic man, you can you can do it a thousand different ways
You know, you’ll hear people say you need to run it through a masher. That’s fine. You can do it that way
Some people say just take your knife. This is how I like to do it
I’ll just take my knife my bfk as a dealer and just smoosh right down on it
right, and then I’ll take the other two and
Smoosh right down on it. What that does is it allows you to get all of the garlic nice and easy out of
the
Husk. I know that’s not the right name for it. I don’t really care. It’s a hustle to me at this moment
So the garlic skin not the name either
We’ll just continue to move forward so
Anyways, you pull it out of here now, there’s a few ways to kind of get it chopped up fine
You’ll hear people say that you can just put a little salt on it. I like to spray it put a little salt down
Over the top of it and then take
The FK and smoosh it down again
And just kind of mash and it’s pull back on it smash and pull back
And then get a little chop in there
Now you can go as course or as fine as you would like
And you know, that’s just kind of the basics of it
So I’ll continue to do this and get it as fine as I would like. So y’all keep
Checking in and we’ll be back to you in just a second Thanks
All right shallots if you’re trying to use them they’re great
They just add a little bit more robust flavor that you can get from onions
But I just prefer to cook with shallots kind of mixed in along with some onions
So just how you you get those prepped is you take your knife come along alongside of it and just run nice long
Slices down the center then if you want, you’ve got a sharp knife. You can come through the top here
Back out and then get just a nice
Small pieces but again up to you. How fine or how rough you want to chop it?
So, yeah, that’s how you chop a shallot you didn’t know you’d be getting a
Vegetable prep lesson today as well, but I show us how much we care about you at Golden’s cast iron
Alright guys, so tonight what we’re going to be doing for dinner or lunch or whatever you’re cooking is a beautiful
bacon-wrapped
stuffed chicken thighs
So I’ve got all the ingredients here. I’ve kind of shown you but first you’re going to start out with a skinless and boneless
Chicken thighs it has taken the bone out and have the skin re out allows for this. Nice neat pocket
you could use chicken breast for it, but you’d have to cut them in half and pound them out and then roll them up and
Plus, I think the flavor in chicken thighs is a little bit better in my opinion just a little bit of a heavier fat content
So it works well, and this is a great opportunity also to use the leftover bacon that we had for
our
Brussels sprouts. We’re also going to be using pimento cheese for some of the sauce as
Life happens around here at the goldens foundry. We have a huge train yard here to the left of us
It’s so as you see us if life happens. So trains are going to be moving in and out
But we’re right here for you. So also what we’re gonna be using is cream cheese
This is going to be gonna make a sauce with
spinach and
Cream cheese that I will then spoon into the side
Inside of those little pockets. We just talked about you gotta have some butter just because butter makes everything better and chicken stock
I like to use chicken stock in anything that I cook when it calls for water heck if I’m boiling pasta
Then I will be using chicken stock
It just adds a better flavor to anything that you cook
So stay tuned with that
We’re going to kind of get it all going and we’ll show you how we’re going to cook and prep it
So, yeah, let’s get to it. Thanks
Cool guys, welcome back
So we’re gonna get a get started with our Brussels sprouts now
I am using a much larger pan because I’ve got a few folks to cook for inside today
However, this would be easily accomplished with just a regular cast-iron skillet
So just take your mind you’re doing it scaled down
Wrap your head around just doing all of what I’m doing and your cast-iron skillet, and we’ll go from there
but just to gonna get started I’ve got my
15 quart
braising dish and what I’m going to do
is I’m just going to take my
Beautiful bacon that we are chopped up earlier
Kind of put it in here and let that process start to render
So
that’s going to render down and
You know, it’s just a simple process of slowly
removing the fat from the pieces of bacon
It just adds a nice little Sheen a lot of flavor to what I like to cook
So and that just takes a little while just the the slower the better in my opinion
But we’re at about 200 degrees right now. I’m working my way up to 350
But just to kind of move things along I’m gonna get put it on right now
All right, so we’re gonna be stuffing our chicken today with a creamy spinach sauce
How you’re gonna go about making that is you I want you to get your cooker up to around 350
Then in a cast-iron skillet, you’re gonna add a little bit of olive oil
Today, let it sit for a minute just to get nice and kind of warm and glisten as they say then add your two cloves
Of garlic to that from there. You’re going to add your
spinach and a little bit of chicken stock the about a
Tablespoon something like that just to kind of get it started then as it works in you’re going to add the cream cheese
You’re going to cut that into cubes. You’ll see just to follow the recipe that you’ll see on the link
so then just start to wilt all of that down what’s going to happen is that spinach is going to cook down it’s going to
Be a nice little cream sauce, then you’ll pull that to the side and we’ll go then from there
You’ll take your chicken breast and take this about a tablespoon to stuff into each one
Then you’ll put those into your baking dish with the seam side down
And then put them on your cooker. Let them cook for about 45 minutes. Ok, the garlic is done
Now we’re gonna add a little bit of chicken stock to this
Down
We’re gonna add the cream cheese give that a stir
That starts to melt and we’re gonna add our spinach
All right, so we’re gonna check on our sauce that we’re making here
It’s been about
Five minutes, so as you can see it’s starting to melt
I want to continue to kind of keep an eye on that for a little bit more chicken stock in
As you’re going and we’re also going to go ahead and add some spinach to it just to kind of get this stuff rolling
Obviously this is all gonna cook its way down. But so we’ll just kind of continue to feed
And feed and feed and feed as we go along well
Let that steam a little bit and
Cook down and we’ll check back on it in a couple minutes and add some more spinach. So we’re just going to continue to add
We’ll check back. Once we kind of get the sauce pretty much ready to stuff into the chicken. So we’ll see you then
So as you’re getting your sauce together, what will be happening is you’ll also be cooking on your cast iron
The bacon will be getting ready
So now you can kind of come in here see the bottom of the pan
It’s got these nice little beautiful caramelization marks on there
And that’s just the goodness being put on to the bottom of this pan
So what you want to do? I like to do
My onions shallots and garlic at this point, and I’m just going to add them to the mix here and I’m also
Going to take a little chicken stock trying to deglaze that goodness off the bottom there
And then stir that all around
So this is going to be the base for our brussel sprouts that we’ll be cooking up here in a little bit
You know me
You know if I’m cooking with bacon
Brettly is a happy boy. So we’re gonna let that all kind of get nice and golden
caramelize all those flavors together and
We’ll check back in a little bit. When we’ll dump our Brussels sprouts into this and then just let it kind of cook
All right. Awesome
Alright guys, so we’re gonna check on our spinach sauce right now probably adds a little bit more to it
but it’s been cooking for about five minutes and
We’re at 300 degrees
Right now. Oh, yeah
looking beautiful
Perfect time to add a bit more spinach to it
You want to select that continue to do its thing? I had a little bit more chicken stock
Give it a quick stir
And check back in just a few. Okay guys, welcome back
It’s time to check our pot with all the goodness inside
We’re going to give it a stir add some butter because what butter makes everything better
That’s right. So you can come over here. We’ve got some good caramelization in
Look at all that sizzle right there
So getting all of that goodness off the bottom for that pot
There
Now to this I’m gonna add a tablespoon of butter
Add a little bit more guys
Then we’re gonna add our washed Brussels sprouts
To this
Got lead that doesn’t look good. He’s going back to wherever he came from
Sit down that right there is playable my friend
All of this a good stir
And I’m going to add some pepper to this I would add some salt but that bacon and all that’s got a good salt
Falling to it
Saltiness I should say but I am gonna add
some fresh cracked pepper
Great
Shut this down open this back up a little bit here
we want to maintain it’s gone down to about 200 because I’ve had it open where we’re gonna maintain about 300 degrees there and
Just let it go
So that’s what we’re gonna do. We’re gonna be like frozen and let it go
Let it go
All right, we’re gonna check our spinach sauce it should be about ready to pull off
We’re gonna pull it off set it to the side. Let it cool because we’ve got to put that into our chicken thighs
So let’s check it out and see where we’re at with this thing
Come on give this a good stir
I’m liking that ladder out for some of my homies. I’m gonna pull it here on the side
Shut this down
That’s because we’re outside we put a little
aluminum foil over that such a glove right there, so it doesn’t
blow away and
So we’re gonna get to the chicken prep. So stay tuned. Thanks
All right, cool. So now we’re gonna get our chicken prep
we’ve got our chicken thighs skinless and boneless and I’m going to take these and
stuff
the inside
with the
spinach
Then I’m going to roll it up wrap it in bacon
Stick it in this their pan
Put it on the cooker and let them go
That’s what we’re gonna do which is gonna fold all these up wrap them up with bacon get them into the
Pan here
Okay guys, so I’ve got everything wrapped up and put in their pans now again
If you’re doing this at home, you know, you’ll be having it all your Brussels sprouts to be in your in your cast-iron pot
You’ll have all of this in a 9 by 13 baking dish
So everything will fit right on the cooker. I am cooking for more like I’ve been saying so I am going to
Put one here one here
Pull my Brussels sprouts off fill them in another cooker so they can just stay warm because cast iron does what it retains heat better
than any material on the planet, so
We’ll get started with that
we’ll get these on I’ve got to make the pimento cheese sauce because pimento cheese makes everything better for these so I
Can’t get these on and get them going and then make them in a cheese sauce. So stay tuned
Here we have our Brussels sprouts guys nice
Like I just mentioned I’m gonna move these over
To
Another cooker don’t have any heat in it right now, but this is a good 300 degrees
So these will just sit and stay warm while I get everything else. Could they do?
Welcome to the South
minnow cheese
so this I can make a sauce if you wanted to you could put this and
just put it just trying to get it a little bit runny in a
Pan, but I am just gonna put it in and kind of cover everything with it
and
Let it do its thing. This is going to cook for about
45 minutes
I’m good to go ahead and check them pretty sure they’re about ready to come off
But let’s take a look and see what we’ve got, huh?
I’ll wrap this one in foil just to kind of take it go along a little bit faster, but
Look at all that good
All right. Well, I think that’s ready. So what I’m going to do, I’m gonna pull these off and
we’re gonna wrap them up take them inside and
feed some folks, so
Thank you
You