Garvinque

Garvin

Ingredients for 4 eight-inch pizzas: 3 cups (14 ounces by weight) *flour 2 cups warm water (105-110 F) 1 package dry active yeast (2 1/4 teaspoons) 1 teaspoon kosher salt 1 1/2 teaspoons honey 1 tablespoon olive oil You can also simply whisk this by hand for 5 minutes. Garvin

Ok, had a (friend) over last night and some friends this morning for breakfast, grits, eggs, sausage, and bacon and wanted to make my first bread not Cuban to go with so got up extra early and made a round! Sorry no cut photos but I can say for sure it was tasty and a nice crusty outer layer and nice interior starting to like this and remember all the good bread my mom had made when I was a kid. More loaves to come!!!!!!! Garvin

I find nothing wrong with that pie! Big Yum Garvin

Big up's to all who have and are breast feeding their children! Nothing vulgar! Garvin

I thought it was the T.V show, oh yeah that's glee Garvin

Ok so I order some new yeast today along with a smaller bamboo pizza peel going to start using my Akorn Jr to make 12 inch or smaller pizza's! The yeast I purchase had a perfect 5 stars from 910 reviewer's so I am happy about that and the peel is 12 by 13 inches without handle and 12 by 20 with handle just the right size for the Jr. Garvin

Garvin

Garvin

I have everything but the duck legs, and for the okra I would fry it and have it like a crouton instead of adding to gumbo! Have to check tomorrow with my lady at the farmer's market to see about a few duck legs. Or make some chicken leg confit instead- Garvin

While I am new to baking bread I make pizza once or twice a month for the last couple of years, I normally buy the jar yeast and store it in the freezer until needed again. Got this from my mom and she says that it preserves the yeast better and longer. Who else stores their yeast in the freezer? Garvin

Paul truly sorry to hear about your loss, but as you said better that you and yours are alive!! And Steve M better to go online to get some duck fat, and the first thing to make is homefries cook in duck fat nothing compares! Duck fat isn't cheap but worth every penny spent-IMO Garvin

Target's summer BBQ clearance sale got three boxes of the Black Diamond brand which I found out is the same as Char-broil brand for 11.99 a box. I love it and use it only for low and slow cooks down to one box left. Need to check my local Lowe's for the Char-broil brand to score some, Kudos to your husband for supporting your hobby!! Garvin

Very true Bosco even though I don't have multiple Kamado's I do have multiple cookers. When I get my first KK, notice I said first KK I will still have my first Kamado style cooker the Akorn Jr along with my Weber Jumbo Joe. When the weather breaks this spring and I start going camping with friends or canoe trips I will have my Jr and Joe to cook meals, Start a small pork butt for dinner on the Jr and cook breakfast and lunch on the Joe. I actually saw your three black Kamado Joe's on the Kamado Joe forum and said what a great way to cook for your needs. Garvin

2 duck legs 1 tbsp vegetable oil, more as needed 1 cup flour, plus 2 tbsp for second addition 6 cups chicken broth 1 pound andouille sausage 1 large onion, chopped 4 green onions chopped 1 cup celery, chopped 1 cup diced peppers (any combination of sweet and hot) 1 cup diced tomatoes 1/2 tsp dried thyme 1 bay leaf 1 tsp black pepper 1/4 tsp cayenne pepper, or to taste 1 smoked pork hock 2 cups water, or as needed 1 cup sliced okra, fresh, frozen or pickled 1 pound gulf shrimp 1 pound crawfish tail meat or langoustine rice to garnish Garvin

Have one in the freezer, need to takeout for one day this week! Will post pictures before and after cook Mac. Garvin

I would say the next time you hit the butcher's shop grab a small skirt steak, worthy of your time and money!! Garvin

First MacKenzie great steak! Now the big question Flank steak, Flat Iron steak, or Skirt steak? For me it's Skirt steak, then Flank after that Flat Iron steak! What say you all!!! Garvin

MacKenzie I wish, not me just commenting on the size of it

Wow a 22tt and it's bigger than I thought it would be! Garvin

Nice Gyro's! Garvin

I posted this recipe on Kamado Guru about 6 weeks ago and thought I would post here too! I am posting the recipe and comments from author of this cook just like I did on the Guru. Garvin Ingredients for 4 portions: Please note: I never measure when I use this technique, and so these are just guesses. Everything in this is “to taste,” so work accordingly. 4 frozen lobster tails, thawed and split as shown 1/4 cup mayonnaise pinch of salt 1 tablespoon sriracha hot sauce 1/4 teaspoon cayenne 1 teaspoon paprika 1 teaspoon lemon juice 2 tablespoons chopped tarragon, chervil, or dill His Rant: When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they’re not. What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the “fresh,” for the frozen, which are fresher. I really hope that all made sense, but regardless, with fancy dinner party season in full swing, I really do hope you give these deviled lobster tails a try soon. Enjoy! Look for the salt!-Smile

You can call them Danny and Arnold for the movie Twins!