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Showing content with the highest reputation on 09/25/2017 in all areas

  1. My evolution from beer can, to spatchcock, and now rotisserie is complete with a fantastic first cook! Dry brined with salt and baking powder overnight and a simple rub of onion power, garlic powder, oregano, parsley, pepper, paprika. Only a KK can get chicken as moist as this. The team was too hungry for plated pics's! My big debate was whether to use a drip pan / deflector and I opted to use none. Pleased with the color this yielded but would welcome other thoughts on this topic.
    5 points
  2. I used the last of two sauces I had and added some sugar,bourbon and some dijon.gave it a quick simmer then let it coolthe drumsticks got some purple Crack and Himalayan rock saltthen put in a zip lock to marinateon they go at 400 on the extender racklooking goodveggies are nicely doneand plated not the best pic but it sure tasted great Outback kamado Bar and Grill
    4 points
  3. For my copycat challenge entry on the Guru I decided to do an Italian Surf and Turf cook. For the surf I copied John's wok shrimp scampi. I did add some tomatoes to the cook. For the Turf and basic theme behind this cook I copied Smoke and Awe's Braciole cook. I started with a nice refreshing summer drink - Peach Bellini. Of course if you went into Walmart you wouldn't know it was still summer as they are already putting out the fake Christmas trees - arggghh I made up some homemade sauce. A couple of needed extras to complete the meal. Here is the wok shrimp scampi. This is my first and will be my last time doing a wok cook using a kamado for a heat source. Just because something works (and it did) doesn't mean you should do it. Kamados work good for a lot of different cooking configurations just not ideal for wok cooking and I own an outdoor propane wok burner. The Braciole part of the meal. I really like the Grape Nuts substitution for bread crumbs. I will definitely do that substitution again. How else am I going to get rid of the box of Grape Nuts? LOL Served as a family plate. What a great meal. A big thank you to John and Smoke and Awe for the inspiration.
    2 points
  4. Hello everybody my new cutting board just arrived today and looks pretty nice. I invested in Indiego for it. It came with two blades one damacus for special occasions and a stainless steel one for everyday use. I have uploaded a few pictures. hope you like them.
    1 point
  5. Now that's built to impress. The Damascus looks lethal and I bet it holds an edge almost, foreva. Similar to the old paper cutters I remember in school, just in principle. Good luck Bruce and watch your pinkys.
    1 point
  6. Over on the guru there is a copycat challenge in which you are supposed to pick a cook and copy it. There were a few things I have been wanting to try, but DerHusker's paella has been something I have wanted to try for a while. My mom wanted to make paella last Christmas- but she isn't quite as into cooking as I am so she wanted to take lots of shortcuts- which made me so interested in what I could do taking DerHusker's recipe and only slightly altering it. I did have to make a few changes due to ingredient limitations. So I gathered my veggies and most other non protein ingredients. the rice is calsparra rice, by the way. Which is considered authentic in addition to Bomba rice. Then I began chopping i didn't dice my tomatoes and I used plum tomatoes because I remembered a technique from a Catalonian stew. You take the plum tomatoes, and use a box grater to remove the pulp from the skins, then that is cooked down with the onions for a while and thought that would apply nicely here. Then I got to working on my saffron broth. This was taken word for word from DerHusker. Crushed up saffron in a glass measuring cup then boiled with some white wine then I got to working on the proteins. First, some shrimp including some insanely HUGE shrimp. I couldn't get any prawns, so I thought these would sub nicely. I included a picture with my finger in for scale because they were definitely the largest shrimp I have ever seen i pulled off the shells, threw in a hunk of butter, seasoned and let them cook a bitadded water to cover and now let it cook for a while to make a shrimp stock after a while, I strained out the shellsThen I started prepping some of the other ingredients and started heating the paella pan I did the rest of the cooking from here on on my KK. I seasoned some bone in chicken thighs with smoked paprika, garlic powder, and salt and pepper and then put some color on them with some EVOO after they had cooked a while, I added in some of the linguisa to cook as well then I removed the chicken and linguist and Began to cook the onions and red peppers. then after a few minutes I added the tomato pulpafter that cooked down I added the rice in the shape of a cross then added my shrimp and saffron broths and stirred together then I added the linguisa and submerged the thighs shut the lid for about 15 minutes and got the shellfish ready. Pulled out the clams and mussles. Went back out to my KK and this is now what it looked like- most of all that flavorful liquid was absorbed then I added some peas and the clams. on go the mussels I closed the dome for a few minutes before adding some more ingredients the monster shrimp, regular shrimp and calamari after that cooked a while I added the lemons the clams and mussels were taking forever to cook so I ended up putting them directly on the grate and they opened within a minute so it kinda ruined the picture but by this time my mouth was watering uncontrollably but did I get the socarrat? YES!!! And it was delicious too my great surprise, even with all the expensive ingredients the most amazing part was the rice. This was an absolutely fabulous meal. So glad I tried it!
    1 point
  7. Wow, that looks awesome, ck, absolutely delicious looking. and I'll tell you how to get rid of that Grape Nut cereal, it makes great ice cream, a favourite of mine and I have been thinking about making a batch. It is awesome.
    1 point
  8. I'd take that anytime. My mouth is watering looking at that.
    1 point
  9. It actually didn't get close, but the pictures made it look that way. I learned that lesson when my mom and I made paella and it was spilling everywhere lol.
    1 point
  10. This was a quick dinner, haddock, fries and fresh tomatoes. It is that time of year around here, starting to clean out the garden. These are some of today's squash pickings. I grabbed a quick shot of a poppy that was blowing in the wind at my friend's yesterday. Needed to make some tartar sauce for dinner. My tomatoes are just starting to ripen, these slices came from a tomato that weighed almost 1 pound. Fish on the KK. Plated.
    1 point
  11. Have used the cold smoker a few more times since posting this. Some findings: 1) When smoking some cheese with apple chips yesterday, the chips tended to extinguish themselves periodically. I had to zap them with my kitchen torch 2-3 times to get them moving again. 2) When smoking my bacon with hickory today, decided to try a bed of pellets first, and then topped off with chips. That is, I loaded pellets to about the level of the holes on the side of the tube and lit those through the hole until they held a steady flame of their own. I let the flame go (lid off the smoker) for about 10 minutes until there was a nice, glowing bed of embers, then topped it with hickory chips. The chips burned continuously without needing a restart. Only one sample point, but it does seem to help to have a bed of something glowing before adding your smoke wood.
    1 point
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