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Showing content with the highest reputation on 05/01/2017 in all areas

  1. Now you go make some! I'm definitely getting better at these... My best ever to date.
    5 points
  2. Should be called "Oh My" chicken, because that's just how awesome it was. Another winner from Milk Street. We start with a marinade of cilantro, soy sauce, fish sauce, and a bunch of other things. Marinate the chicken for only two hours. Meanwhile, chop up all the ingredients for the Thai Cilantro Mint Slaw. No action shots, but a commercial advertisement for stupid sharp J-Knives. Added a Petty to my gyuto. Fantastic knife. The chicken is done marinating. My 23 is chuffing it's little heart out. And YES! The forest is back to lush green. Almost there. Before basting with reserved marinade. And after. Why two vids? Because I can. Serve the chicken with a chili lime dipping sauce and that fantastic slaw. This dinner was over the top! (Get it? Over the top??)
    4 points
  3. I thought my pizza experimenting days were over but I still have some pizza type issues I want to work through so I started up this thread. This is how it's going to work - once a week - sometime on the weekend I'll do a pizza type cook and post the results in this thread. Some things will be major tests others will be small tweaks you may not even notice. Either way I'll try to post something every week so check back often. Will let this thread ride until I work out my issues or my family cries "Uncle", which ever comes first - LOL. To start this off I want to get marinara sauce and calzones perfected. I've done plenty of calzone cooks over the years but only a few I feel were totally successful. Seems like a relatively easy goal but I'm sort of a pizza snob so perfection (in my mind) doesn't come easy. Marinara sauce started last night by roasting a shallot and garlic. This morning I made a jar of homemade marinara sauce. For the dough I did a 3 day preferment. This morning I started working on the dough. This evening I finished off the dough and built some calzones. Served with a side of baked feta/marinara dipping sauce. I know this looks good, it tasted good and there was some reasonably successful parts but I really consider this on a whole as a Fail..... The marinara sauce was decent but not ready for prime time yet. The highlight of the dinner was the baked feta cheese dish. Warm homemade marinara sauce in a small baking dish, sprinkled generously with feta cheese. Pop that in the broiler for a minute or two. Delicious. Got that from a local Italian restaurant pizza place. The 3 day preferment worked so next week I'll go for a 6-7 day preferment. Started next weeks preferment right after dinner this evening. Will talk more about this in a future post. It just wasn't the right dough to use. I'll try and research that out this week and will try another calzone cook next weekend. Hope you enjoyed my adventure - check back next week.
    3 points
  4. Can't believe we just hit 2,000 users, quite a milestone. 7,775 Topics and 91,631 Posts.. We've come a long way, thank you all for making this forum so special, I really appreciate it.
    3 points
  5. My Komodo Kamado sign arrived yesterday and I put it up today and took some pictures. Hope you like them.
    3 points
  6. Was at our favorite Wegman's grocery store over the weekend and spotted this package of Premium Australian Licorice Twists.........hmmmmmm. Wonder what Aussie Ora's licorice tastes like????? Well.................. it tastes just like regular old black licorice. Googled it and found out that Australian licorice is supposed to be softer than other licorice. Who knew????
    2 points
  7. Howdy KKers! Below are just a couple of simple, quick cooks done recently here at ChezChef. Hope you enjoy! First are spiral cut jalapeño sausages and hot links smother in chili, cheese, a few chopped onions, garnished with Fritos, Franks Hot Sauce, and LandShark Lager. Wonderful meal. Now for the healthy choice, hamburger steak, salad, Brussels Sprouts, and last summer's corn. A sumptuous repast each and every one! Thanks for looking and enjoy your weekend!
    2 points
  8. Easily fixed. Eat the eyes first!
    2 points
  9. Yea I just had to post that picture.
    2 points
  10. Not sure I'm pronouncing it right either, but who cares? This is that rare chicken that really soaks up the flavor of the marinade. Kind of like the Roadside Chicken posted on here, but with a Thai twist. I've *gradually* been transitioning from Wüsthofs to Japanese knives as I discover the "need" for them. Unbelievable difference.
    2 points
  11. Yes. I have Perth bias as well but sunny weather (even in winter), beautiful beaches and an awesome lifestyle. What else could you ask for... okay maybe a kamodo kamado will just perfect it all. Sent from my iPhone using Tapatalk
    2 points
  12. Ok so I made two pies and I really have to get my stretching technique down could not get the 12inch round I was going for the crust was better than good but not great. My sourdough starter is three weeks old but the tang was there so I will do this again, next up is whole wheat sourdough bread coming this weekend. Garvin
    2 points
  13. Yea that vette would definitely make me smile all the way to the grave. Maybe one day I'll win the lottery or maybe one day you'll visit the Bistro. I'll cook you a killer meal and you'll let me take it around the block. Of course I'll promise not to do donuts in the front yard like I did with a friends mustang a couple of weeks ago. Yea he should have never let me behind the wheel after a serious night of drinking - hey I didn't smash it into the lawn furniture or flag pole and I didn't leave the yard - a successful DWI adventure - LOL
    2 points
  14. Well I have to say this is amazing and moisttttt Envoyé de mon iPhone en utilisant Tapatalk
    1 point
  15. @Garvinque-I'll show you mine if you show me yours! I'll go first. Sourdough is by far my favorite pizza crust. You can 48 or 72 all you want. I'll take sourdough. Changing a few things up today. First, the position of the steel. In previous cooks I've been putting the steel on top of the KK baking stone. This gives me the benefit of the quick conductivity of steel backed by the slower conductivity of the stone. Thought I'd try the steel alone, but wanted the radiation buffer of the deflector. First time I've used that deflector. Thought it might heat soak quicker this way, but my IR gun tells me otherwise. Also, once heat soaked, the dome therm was reading 100 degrees hotter than the steel and the surface of the dome, so had to run a bit hotter on the dome therm to get equivalent steel temps. Also changed up the sourdough a bit. I've done Forkish style 70% hydration sourdough with 00 flour and with 25% flour from the levain. And I've done 65% Hydration sourdough with high protein flour (All Trumps or KA Pizza Blend) with 10% flour from levain. Today I did the Forkish version, but with KA Pizza Blend. It's been my experience that All Trumps is easier to work with than KA, and today was no different. Running 625 on the dome, here's my wife's pizza with spinach. And the bottom. This is why I love the steel. Gives the bottom a terrific, crisp texture and a bit of a spotted char. And my pizza. Artichoke hearts, mushrooms and prosciutto. And of course some of my cold smoked mozzarella. Gotta have that. Some conclusions from these experiments: Putting the steel directly on the stone works well. Stick with that. 70% Hydration with 25% of total flour from levain is the best tasting crust to date, but stick with All Trumps. Alright Garvin! Your turn!
    1 point
  16. This is the fun part of cooking - making it up as you go. I had a basic idea for what I wanted but no real recipe. I spent about 30 minutes putting different ingredients on the counter until I liked what I saw, then I just started cooking and snapping pictures. Somewhere along the way I fired up the KK's. This turned out to be one of the better creations I've made in a long time. Since I was just throwing things together not measuring anything I don't have much of a story to tell so I'll just post the pictures. This will be one of my all time favorite money shot - LOL
    1 point
  17. Bruce, I love that setup. I saved my sign too and have it in the ODK. I used the one on my crate. Did you have one made?
    1 point
  18. oops! Let my message box fill up. Wasn't paying attention. Cleared out a bunch of old conversations. So, it should work now. Thanks, Jeff!
    1 point
  19. 1 point
  20. 1 point
  21. Nice cook looks tasty Sent from my SM-P600 using Tapatalk
    1 point
  22. Colourful but don't stare at me, a butt shot would be better.
    1 point
  23. Well, I did the Purple Crack ribs yesterday. I split a rack of baby backs in half - each got smeared with CYM, one half got a mix of Purple Crack, granulated roasted garlic and brown sugar; the other half got Oakridge BBQ Competition Rub. Here's the Purple Crack ribs out of the fridge before going onto the KK @ 225F with smoker pot of pecan and peach woods for 4 1/2 hours. Done. Side by side with the Oakridge, so you can still see the purple color even after they were cooked. Had a buddy over for dinner to help taste test this experiment. We both liked the Purple Crack ribs better. Sorry, no plated shots, but we had corn on the cob, too. I think it came from FL. It was OK for early season corn, but I live for the "home grown" stuff that will be ready in July. Breakfast (aka Brekkie) this morning was Purple Crack hashbrowns, with some cut up Purple Crack rib meat, and a couple of fried eggs on top, dusted of course with more Purple Crack. Did I happen to mention that this sh!t is addictive??
    1 point
  24. Yes. They were smoking real good for the duration. No issues keeping them lit. Sent from my SM-N920V using Tapatalk
    1 point
  25. Jeff, I smoked some jerky on Saturday using the cold smoker with pecan pellets. I have not removed the tube to check for debris or gunk but the pellets smoked very well for the two hours that I was applying smoke. I only burned about a third of the pellets in the two hours. I will report back once I have a chance to inspect the tube on the cold smoker.
    1 point
  26. I have been looking at the Octoforks and I am sure that I will own a set before long.
    1 point
  27. Don't like to eat things that are staring at me
    1 point
  28. Aussie, you tri-tip looks wonderful and I am so jealous of that corn. Only 4 months more and I'll have fresh corn.
    1 point
  29. Didn't help with the ladies in high school............they thought it was an old man's car
    1 point
  30. Good call on cancelling the KJ order. My first Kamado was a Kamado Joe that I bought almost exactly one year ago today. Three months later I bought my first KK. I now own two KK's and no Kamado Joe's. Better to just get the right thing the first time. The KK lineup is undergoing a slight transition in 2017, with a new 21" model coming soon. Your best bet is to call Dennis directly. He'll get you squared away with the right grill for YOU.
    1 point
  31. You deserve it Dennis.
    1 point
  32. Ummm. I'll just stick with beer.
    1 point
  33. Hi Erik and welcome. Go big or go home! Better to have the grill space and not need it than the other way around. There's a ton of information in this forum. These folks are passionate! I suggest reading all you can. Well that may change when folks start smelling your KK cooking! Again Welcome!
    1 point
  34. looking real good yum yum
    1 point
  35. 1 point
  36. Looks darn good from here. Is that the 007?
    1 point
  37. Nice cook. Good looking knives BTW.
    1 point
  38. s Been too darn long since my last pizza bake. And watching all yous passing by with your tasty looking posts made me queue up some dough for a 4-pie bake tonight; each one different. 5-day old cold ferment Neapolitan dough using 50/50 00 Caputo and KA organic bread flour; my go to recipe. Shaved brussels sprouts sautéd in butter with a little spritz of meyer lemon. Sautéd asparagus Homemade spicy fennel italian sausage Quatro fungo Cento tomatoes Pecorino romano Smoked mozzarella Fresh basil Fresh mozzarella Thoroughly heat soaked KK using Dennis' shaped stone, a basket full of coffee-char with the Twenty-Three fully charged at 700ºF and north for a proper cornicione. Every once in a while I get lucky and the dough is perfect. Like tonight. Maybe I should head out to play the slots
    1 point
  39. John Henry's peach ribs smoked over peach with dizzy pig pineapple head dusted ,watermelon, rockmelon and pineapple tasted great.i let the ribs rest in butchers paper whilst I cooked the melons and pineapple kept them well Sent from my SM-P600 using Tapatalk
    1 point
  40. I've never been much of a car person. I had a Geo Metro in college and it was perfect for me. It got great gas mileage. I went to college in a city and had to pay for parking. The lot right by the school had a 1/2 spot in one corner that was at a weird angle. They guy said, "If you can get it in that spot, you can park there for half price." I made it fit every time. I can't tell you how many times I needed to haul something in it and the person helping me load it said, "This will never fit in there!" and sure enough, it fit. Took it on a 1500+ mile round trip vacation. Put 125,000+ miles on it before I sold it and never did anything but routine maintenance. I probably saved well over $6 on spark plugs with only having to buy 3! Not my picture, found one on the internet. I doubt I have any pictures of my old one.
    1 point
  41. Two pork tenderloins with some homemade rub spun for about 40 minutes. Used the basket splitter and put the corn on the searing grate over the hot side. Corn was on for about 30 minutes. Everything was fantastic. The pork was so moist, it made a squishing sound when I sliced it, Sorry sports pork fans, no plated pictures. ETA: Apple must have changed something. I used to be able to take pictures with my iPhone held a certain way and they'd post correctly. Now they are all sideways.
    1 point
  42. Did a few drum sticks and it was a real pleasure to be doing so in a heat wave. It might have only been 62 F but to me it was a like a heat wave, short sleeves nice.:) Plated.
    1 point
  43. Hope you drive it like you stole it lol nice machine I'd drive that to the limit for sure can hear the sirens now lol Sent from my SM-P600 using Tapatalk
    1 point
  44. That's style jon Sent from my SM-P600 using Tapatalk
    1 point
  45. What a bunch of gear heads! Here's the only "sweet ride" that I ever owned - '75 Jensen Healey. Internet photo, but mine was the same color. I would have to seriously dig into boxes of old photos to find a picture of mine. Very fun car to drive, but what a serious PITA to work on. Even simple tasks like oil changes and tune-ups were very hard. And, then there was the issue of getting parts. It was basically an Triumph, but with a Lotus racing engine that was designed to be used once or twice on the track and not maintained! This car was the quintessential definition of "money pit!" I put as much money into it for maintenance (major motor overhauls - 2 of them!), as I paid for the car initially.
    1 point
  46. Two of my current machines that still make me smile
    1 point
  47. Used the cold smoker with cherry and coffee wood.. Only salt, pepper, and dried Thai chilies. Fat rendered beautifully, super tasty and moist.. left them to rest, left the room, came back and they were almost gone.. 240º until they split when lifting..
    1 point
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