Jump to content

MacKenzie

Owners
  • Posts

    11,009
  • Joined

  • Last visited

  • Days Won

    557

Everything posted by MacKenzie

  1. The sausages were made previously but the buns are a new to me recipe. Ready to rock and roll. Baked, I can't believe I didn't take any in between pixs. Sausage is cooking on the KK using the OctoForks. Building the sandwich, sausage, mayo, sriracha, and sauerkraut salad, Added some tomatoes from my Tiny Tim pland and some cheese. Tasted very good.
  2. Thought of this earlier but forgot to put it in the post- I assume you are planning on putting your KK(S) at ground level and not up on a deck. Remember they are heavy especially the larger ones.
  3. I am thinking along the same lines as Pequod, get the 19 TT knowing that you will soon be ordering the 32 BB. You are going to see a nice improvement in the taste of your food and will want to use it a lot. It really depends upon how many you will be cooking for how long you will want to wait for the 32. If the colour and tile type that you really really want is among the 19 TTs that you are looking at, fine, if not remember you will want to match with the 32 inch so......
  4. Just in case you didn't guess already that jam was made by none other than our very own, ckreef.[emoji7][emoji4][emoji7]
  5. The funny thing is the next morning I went thinking there might be an interesting pix but there was nothing no web and no spider. Just like it was never there.
  6. You have that right, ck, it is delicious. [emoji4]
  7. Toasted Pumpkin Sunflower Sourdough Bread 100 g sourdough starter 202 g water 6.75 g yeast 8.5 g sugar 8.5 g salt 347 g flour 40 g toasted pumpkin seeds 30 g toasted sunflower seeds Mix flour, sugar, salt and yeast. Mix sourdough starter and water (whey is way better) Add the wet ingredients and mix until everything is evenly incorporated, about 5 mins. Rest 10-20 mins. Knead 8 mins. or until the gluten is developed enough to pass the window pane test. Then add the toasted seeds. Lightly oil a proofing dish and set in warm draft free place about 75F and let dough rise until double. (about 45 mins.) Punch down and knead a few times. Let rest 5 mins. and then form the log. Place log in bottom of the cloche with the seam side up. Let rise until double, about 45 mins. Cover with parchment paper and very carefully flip over and the seam side will now be on the bottom. Quickly slash top and immediately put into 500F oven. After about 5 mins reduce temp. to 475F and bake for another 4 mins. Watch to see that the crust is not getting too brown. Reduce heat to 425 F, continue baking for another 9 mins. Bake until internal temp. is about 202-204F. Turn the oven off but leave bread in the oven with the oven door ajar. This will help the crust. NOTE: If the KK is going to be used for the bake heat sink the KK for at least 1 hour @450F and bake on the KK baking stone for about 20 Mins until the IT is 204F
  8. I have discovered that leftover ribs that are just about room temp taste very good.
  9. Smokydave, you are so lucky to be less then 2 hours away.
  10. A friend sent me a gift package and in it was a bottle of Orondo Ruby Cherry jam among other goodies. After much thought I decided to start with the cherry jam on freshly made sour dough bread. Just look at this goodness - Plated. Good to the very last bite. Not only does the jam look spectacular but it tastes fantastic. I love the colour, the clarity and the perfect bite sizes of fruit. Needless to say I very much enjoyed breakfast from my corner chair in the ODK. Thanks, Friend.
  11. I need a little bread for a special breakfast tomorrow. Toasted pumpkin and toasted sunflower seed sour dough baked on the KK. Ready to flip and score. Just about to come off the KK baking stone. The crust is very nice and here is a pix of the crumb.
  12. Thanks, Bruce, and you will have the advantage of zero calories.
  13. CK, just be warned, it is addictive.
  14. The whole dinner in a bun, salad, beets and meat.
  15. Go for it, jg, the KK keeps them moist and I find using the OctoForks shortens the cook and also keeps the moisture in the meat.
  16. MacKenzie

    Back Ribs

    Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood. Still smoking after 3 hours. Ribs are done. Plated. Yes ketchup was involved with those fries. I think Aussie is in the neighbourhood. Biggest one I've seen around here and just look at that web.:(
×
×
  • Create New...