Shuley

That looks amazing...... 

21 hours ago, MacKenzie said:

Shuley, what fun that cook must have been a fun fun experience. Everything sounds and looks so delicious. Yum yum.

Definitely delicious.  I may try this on bigger pieces of chicken as well. 

Ok so a lot of people on the guru are saying they don't like wings...... Well I Love wings.  I don't do them near often enough.  I really wanted to do something different because enough though I love the standard beer brined Frank's sauce hot wing, I just knew that wouldn't be very interesting and I like to stretch myself for challenge cooks.  (however I did make some standard Frank's wings during this cook, but they were not the star) of course, perusing serious eats was a good start and low and behold I saw a recipe for jerk chicken wings.  Now, I've only had "real" jerk chicken once and I adored it.  I bought a bottle of the homemade sauce the restaurant used while on vacation but that bottle is long gone.  So I was ecstatic to try making it.  And then I got to thinking about my "Thang"  I wanted to do cuban black beans and rice (which ended up turning into a coconut rice recipe from kenji that was delicious but a pain in my butt) but I didn't feel like doing either of those on the kamado.... Then it came to me.  One of my favorite summer time sides! Mexican street corn salad.  This stuff is bomb. Com and whenever I make it, it's gone in a flash.  Which is good because it isn't so great leftover.  With that lengthy interlude, here is my challenge cook.  First things first, assemble the Jerk sauce and marinade

All ready to go in the blender

And all smooth

Then marinated the wings for about 8 hours. 

Mean while I had been working on the Cuban black beans all day so I got to work on my Mexican corn salad ingredients. 

All stuff prepped for the corn

I got the coconut rice going.... Which took forever but was not that difficult. Also not healthy. But really pretty tasty. 

After the wings had been marinating for a while I got them on the KK at about 350.  The wings on the left are jerk wings, the wings on the right are just dusted with honey high and because BBQ wings for the kids and hot wings in case the jerk wings were gross.  Spoiler alert-they were not gross.  In fact, when I mixed up the sauce and tasted it it was so good my husband and I were licking the lid of the blender because it was soooo tasty. 

Then I got the cast iron hot on my Akorn for the corn salad and dumped it in and letting it pop and crackle

After a bit it was ready to get all mixed up in the salad. 

Wings are just about done. 

Applied sauce to the hot wings and BBQ wings and set the glaze. 

And all the wings are done and I tossed the jerk wings with a little more sauce since it was so dang good. 

My plate of food.  And dang all these wings were GONE. The next time I make the jerk sauce I will quadruple the recipe so I can have multiple batches in the freezer. My husband said they were the best homemade beans he ever had and went back for 3 servings.... And he never goes back for beans.  This corn salad is always a hit and was the first thing gone.  It was a great challenge cook.  As we were eating my husband said "I love challenge cook night." 

Ok so a lot of people on the guru are saying they don't like wings...... Well I Love wings.  I don't do them near often enough.  I really wanted to do something different because enough though I love the standard beer brined Frank's sauce hot wing, I just knew that wouldn't be very interesting and I like to stretch myself for challenge cooks.  (however I did make some standard Frank's wings during this cook, but they were not the star) of course, perusing serious eats was a good start and low and behold I saw a recipe for jerk chicken wings.  Now, I've only had "real" jerk chicken once and I adored it.  I bought a bottle of the homemade sauce the restaurant used while on vacation but that bottle is long gone.  So I was ecstatic to try making it.  And then I got to thinking about my "Thang"  I wanted to do cuban black beans and rice (which ended up turning into a coconut rice recipe from kenji that was delicious but a pain in my butt) but I didn't feel like doing either of those on the kamado.... Then it came to me.  One of my favorite summer time sides! Mexican street corn salad.  This stuff is bomb. Com and whenever I make it, it's gone in a flash.  Which is good because it isn't so great leftover.  With that lengthy interlude, here is my challenge cook.  First things first, assemble the Jerk sauce and marinade

All ready to go in the blender

And all smooth

Then marinated the wings for about 8 hours. 

Mean while I had been working on the Cuban black beans all day so I got to work on my Mexican corn salad ingredients. 

All stuff prepped for the corn

I got the coconut rice going.... Which took forever but was not that difficult. Also not healthy. But really pretty tasty. 

After the wings had been marinating for a while I got them on the KK at about 350.  The wings on the left are jerk wings, the wings on the right are just dusted with honey high and because BBQ wings for the kids and hot wings in case the jerk wings were gross.  Spoiler alert-they were not gross.  In fact, when I mixed up the sauce and tasted it it was so good my husband and I were licking the lid of the blender because it was soooo tasty. 

Then I got the cast iron hot on my Akorn for the corn salad and dumped it in and letting it pop and crackle

After a bit it was ready to get all mixed up in the salad. 

Wings are just about done. 

Applied sauce to the hot wings and BBQ wings and set the glaze. 

And all the wings are done and I tossed the jerk wings with a little more sauce since it was so dang good. 

My plate of food.  And dang all these wings were GONE. The next time I make the jerk sauce I will quadruple the recipe so I can have multiple batches in the freezer. My husband said they were the best homemade beans he ever had and went back for 3 servings.... And he never goes back for beans.  This corn salad is always a hit and was the first thing gone.  It was a great challenge cook.  As we were eating my husband said "I love challenge cook night." 

Nice! 

I love pork chops! I always make mine with a sauce made from dried cherries... It makes it even better! 

Man those are looking good. 

Too much charcoal won't do that but you might want to check the ash levels and if it's starting to clog your basket.  I always burn through a whole load cooking pizza.  I gotta try what ckreef said and slightly close the top vent.  Hopefully I won't run out of charcoal before the pizzas are done cooking! 

I'm getting a little more accustomed to beets.  My hubby loves them but now I am starting to like them in salad. 

I also love side by side Comparisons.  I feel like they give you the best answer.  BTW, not enough charcoal can make it difficult to get the temp up, but I'd check the ash situation as well. 

Love this cook.  I feel like side by side Comparisons are the only way to know the true winner. 

So.... It was ok.  Not as good as tomato. 

Awesome first cook.  I also spray with apple cider vinegar, but I think you might be on to something with the red wine.  I just may have to try that! 

1 hour ago, tony b said:

I have 2 and a third one on order - the next gen Anova. I use my original Anova in my  brewing room for heating my strike water to the exact temperature that I need and can use the circulator with the heater turned off (set the temp really low) as my whirlpool for late hop additions and to help the chiller cool down the wort for pitching the yeast. 

@Shuley - I won't cook fried chicken any other way now. Best of both worlds - cook the chicken pieces until done in the SV, then batter and fry the chicken until nice and brown/crunchy in the cast iron skillet. Perfect! No more underdone chicken trying not to burn the crust or vice versa. 

You might think less of me but...... I don't particularly like fried chicken. I'll eat if it someone is serving it, and it is ok, but I didn't grow up with it so I just don't care too much for it. 

4 hours ago, cschaaf said:

If you are trying to sous vide your pizzas, you are doing it wrong.

 

Hahaha! 

3 hours ago, sfdrew28 said:

I’ve avoided going down the SV rabbit hole.


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Good for you!  I was just too curious. 

3 hours ago, tony b said:

NOOOOO! Don't get rid of the sous vide!!

I don't see it as competition for the KK, but a companion. Plus, there's lots of great things you can do SV that just aren't possible on a KK - completely different cooking techniques. 

58 minutes ago, MacKenzie said:

Shuley, those are some great looking pizzas. I would not get rid of my sous vide. It has lots of great uses, in fact I'd like to have a second one.:)

I've had my SV for over two years and have probably used it less than 10 times.  A lot of people use them side by side, but I'm usually thinking that whatever I cooked would be better just on the kamado.  It's just not my thing. 

5 hours ago, Pequod said:

I picked up a Blackstone when Amazon and Walmart got into an algorithmic price war (you could see the price dropping online by the minute) and the price dropped to around $190. I like how quickly it preheats and the direct top heat, but I've struggled to get my crust to turn out anywhere near as well as it does with my KK and a Baking Steel. I suspect Ill pick up a WFO someday, but my Blackstone will likely be "excessed" to one of my kids.

I don't think a WFO is in my future but I was hoping for comparable results with less time with the Blackstone.  That is not the case so I don't see the point anymore lol. 

I got my Blackstone pizza oven as a gift for our anniversary this year in August and have had many pizza nights on it.  The pizza is fine, however no where near as good as on the KK.  There really is just no comparison, even though it is a lot quicker.  I made a bacon pineapple and a mushroom garlic blue cheese pizza. 

I didn't take a picture of the pineapple one when it finished because the dome thermometer got it so it wasn't so attractive.... 

Anyway, I'm sure I'll be selling my Blackstone soon.  Should probably get rid of my sous video machine too.  Both things that cannot live up to kamado cooking. 

I had a kamado pizza night on Sunday.  I think I will be selling my Blackstone. 

Dude..... Dude. 

That looks awesome. 

Thanks.  Makes it easier on me! 

Relatively recently I went to a restaurant that was supposed to be NZ food.  I got a lamb burger that had beet root on it, so I was very excited to try that.  The question I had is what is the "typical" way that beets are served on burgers? Canned, roasted, fresh... Although I can't imagine fresh? 

I was slightly disappointed because I liked the combo and there were just teeny slivers of beet. However, they were extremely generous with the mint jelly..... Which is gross. 

Anyway I am looking forward to having beets on my burgers at home and was just wondering what the most typical route is? I think it's a fabulous combination. 

39 minutes ago, ckreef said:

 

If you ever have an extra long layover at ATL let us know. Me and Mrs skreef will grab you up, feed you some (hopefully) awesome pizza and deliver you back just in time to catch your connecting flight. 

 

That is actually an airport I have never been to..... But I'll have to keep that in mind

Heya, 

     I have never used a temp control device with my kk.  I know lots of people like gadgets so that's cool, but I'd recommend seeing  how reliable the KK is before purchasing one.  You may still decide you want one of course.