Garvinque

I thought the same when I first saw recipe but no wasn't mushy at all, but you can always cut back the time! Garvin

Same here can't say what I really want to say without getting bared from site, so I will let others voice their opinion instead! Should be interesting to see if he will post his (findings) Garvin

Yeah he's all over the place with this one! I wonder what the comments will be on the Guru from people who have done it correctly? Garvin

Here is what you'll need! Cheesy Garlic Bread Meatball Ring Servings: 8-10 INGREDIENTS Meatballs 1 pound ground beef ¼ cup bread crumbs 2 tablespoons parsley, chopped ½ tablespoon salt ½ tablespoon pepper 1 egg 1 batch pizza dough 1 cup marinara sauce 1 cup shredded mozzarella cheese 4 tablespoons butter, melted 2 garlic cloves, minced Salt, to taste ½ teaspoon Italian seasoning Extra marinara for dipping PREPARATION Preheat oven to 350°F/180˚C.- or Kamado In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese. Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close. Place the balls in a circle, seam-side down, in a cast-iron skillet. Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes. Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley. Enjoy! Garvin

If cooking in the oven would you do the stone technique the same way? Garvin

While this is done in a oven can be applied to Kamado cooking as well! I posted based on how he pounded or stretched the dough not how he cook it. Garvin

Ingredients for 4 portions: 1 whole beef skirt steak, about 1 1/4 pounds (no need to trim, except for any obvious large chunks of fat) salt and cayenne to taste For the marinade: 2-3 cloves minced garlic 2 tbsp ketchup 1 1/2 tsp freshly ground black pepper 1 tsp salt 1 tsp dried rosemary (or 1 tbsp freshly minced) 1/4 tsp hot sauce, or to taste 1/4 cup rice vinegar 1/2 cup strong, freshly brewed coffee 1 (12-oz) bottle cola Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined. Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight. Preheat an outdoor grill for medium-high heat. Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste. Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl. Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C). Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade. Enjoy Garvin (This is awesome and try to find some Mexican made Coke it's made with real sugar like it used to be done here)

I liked your sense of humor- Garvin

There are some good people at the Guru, and I love the recipes that are shared and the knowledge of Kamado cooking is valuable but stuff like this makes it hard to be a site supporter!! Garvin

Well he's wrong and he didn't put the holes in the right spot, no one told him to put on the bottom side of pot but to put on the bottom of the pot. And where's his science degree because there is science for this!!! Sorry I hate people who will go out their way to discredit something and they didn't properly use the pot in the way it was intended. Garvin

They have the holes in the side of the pot, not the bottom! And did John write this up or did someone use a video of his to support they claim? Garvin

Another nice one Charles! Is the handle a match to what you already have? Garvin

Was going to try a different dough recipe today, but did yours instead started at 4pm today and will ball up tomorrow at the same time then in fidge for a Saturday afternoon cook on the Akorn jr. Will let come to room temp on Saturday for a least 4hrs you recommended! Will also post pictures here and at the Guru. Garvin

Oh yeah, please send me some!! Garvin

Love your sense of humor, still laughing about your son can't operate a toaster Garvin

How do these three things relate-LMAO! Garvin

No I haven't, might be able to before May which the time I originally stated but this is an extra for me so I have to save up! Garvin

HalfSmoke would love to see a sous vide on this! Cook until about med rare or (med) then seared. Garvin

Those three beers add a cocoa/dark molasses taste that isn't overpowering Garvin

Starting notice a pattern Tony, red wine with the shrimp recipe and now the Sangria-lol Garvin

That was my problem wanted sourdough pizza and made the starter and got busy and forgot it was in the back of the fidge, three months later my question above Garvin

Why is that? Garvin

Doing it on the weekends makes sense! Garvin

How long can your Sourdough Starter or any Starter last in fidge if you can't always feed each week for example you make starter and place in fidge but don't feed for a month? Thanks for any advise Garvin

In order to have everything cooked and served at the perfect time, start by preparing the mousse first, then letting it chill in the refrigerator until ready to serve. Next, prepare the bruschetta but do not place the tomato mixture on top of the bread slices until ready to serve as having them sit will make the bread soggy. Prepare the pasta and serve immediately alongside the finished bruschetta, and take out the mousse from the fridge when ready to serve dessert! Here is what you'll need! Tomato Basil Bruschetta Servings: 2 INGREDIENTS 1 6-inch baguette ¼ cup olive oil 3 medium tomatoes, diced 1 clove garlic, minced 1 teaspoon balsamic vinegar 1 tablespoon basil, chopped ½ teaspoon salt ½ teaspoon pepper 1 clove garlic, whole PREPARATION Preheat oven to 450°F/230°C. Slice the baguette into ½-inch rounds and place on a baking sheet. Brush both sides of the baguette slices with olive oil. Bake for for 6 minutes until slightly crispy. In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper. Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices. Serve! Garlic Bacon Shrimp Alfredo Servings: 2 INGREDIENTS 6 slices bacon, chopped 1 pound shrimp, deveined and peeled 1 teaspoon salt ½ teaspoon black pepper ½ onion, diced 1 medium tomato, diced 3 cloves garlic, minced 2 cups heavy cream 1 pound fettuccine, cooked 1 cup parmesan cheese, grated ½ parsley, chopped PREPARATION Cook the bacon in a large pot until crispy. Add the shrimp, salt, and pepper, cooking until the shrimp is pink throughout. Remove the shrimp and bacon. Add the onions, tomatoes, and garlic, cooking until the garlic is slightly starting to brown. Add the cream and bring to a boil. Toss in the fettuccine with the shrimp, bacon, parmesan cheese, and parsley, stirring until the cheese has completely melted and the sauce coats the shrimp and pasta nicely. Serve! Chocolate Mousse Servings: 2 INGREDIENTS 1 cup heavy cream 3 tablespoons sugar 2 ounces chocolate, broken into small pieces ¼ cup heavy cream, hot 6 raspberries, to garnish 2 sprigs of mint, to garnish 2 tube cookies, to garnish PREPARATION In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end. Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain. Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour. Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie. Enjoy Garvin