EGGARY

This is for an appetizer.

I would like to make Stuffed Mushrooms on the KK for a party Friday. Please, can anyone share any recipes. Thank you. Gary Captol Canoga Park, Ca.

Hey Robert, I have seen Recipes for Buttermik Brined Turkey as well. I would be interested in your take afterwards. I would consider it for a Hanukkah Party but I don't think that would be considered Kosher. I guess the Maple Brine will be used for that. Thanks. Happy Thanksgiving to you and your family.

I like the way you prepared and cooked the Rack of Lamb, medium rare. How long of a marinade?

Nice looking lamb. I like that it's Medium Rare.

Where has Ceramic Chef been ? Haven't seen Ceramic Chef on the Forum lately. Hope all is well.

Is Smoked Meat boiled in water before it is smoked ?

Is there a Papa Bear in the future? Congrats on the new KK.

Those look really good. They made my mouth water. I am amazed at the genius of ideas.

For the potatoes, what is the water for ?

Bosco, How do you make the Greek Potatoes ? Had them in Ottawa and they were tasty. Thanks.

I like you have cooked on a wok on a BGE , an XL. You would need an apparatus to hold a wok. Unfortunately the Ceramic Grill Store doesn't make accessories for KK's. I wonder if the one for the BGE will work on the KK.

For quick pizza this is the ideal pizza dough. I prefer a chewy pizza crust. This would work for Breakfast Pizza.

http://www.theslowroasteditalian.com/2014/02/2-ingredient-pizza-dough-recipe.html?m=1

I tried the 2 Ingredient Pizza Dough. 1 - 1 1/2 C Self-Rising Flour 1 C. Greek Yogurt The first pizza was pepperoni. The second Pizza was a take off of Provoletta. I drizzled garlic oil and Provolone Cheese. Topped it off with Bruschetta. Could have used more cheese. Nothing fancy about the pizzas. Just a new recipe to try.

Nice idea using wine instead of beer. How was the taste using wine ? How about Red Wine ?

If it is possible, bend the probe so that it will go in through the little hole. That is what I did. The Maverick 735 comes with probes that are straight. I think the 733 does too.

Skreef, What are "cat heads" ? Thanks.

Simplicity at its best and my favorite pasta, Rigatoni. Yum ! Thank you for the inspiration.

I used the Injection Marinade from Chris Lily Recipe, which was nothing special. If anything it made the pulled pork moist.

Sorry no pics. It took over 10 hours to cook. It shredded nicely. I made a Bourbon BBQ Sauce from a recipe I got from the BBQ Pit Boys. The pulled pork was good, especially on a nice crusted roll with cole slaw. They is plenty left for tomorrow and freezing As yo the BBQ Sauce, note to self, do not use liquor when making BBQ Sauce. The recipe called for 1 cup of Bourbon and all I had was 1/2 cup. I just didn't like the taste. It is a waste of good whisky. It also called for 1/2 cup of lemon juice, too much. My kids liked the pulled Pork. As for me, I think I prefer Pulled Beef.

Been up since 6am. Injected and rubbed a 7 1/2 lb. Pork Butt and it is cooking/smoking. I hope it comes out.

Been up since 6am. Injected and rubbed a 7 1/2 lb. Pork Butt and it is cooking/smoking. I hope it comes out.

I am thinking of doing a Pork Butt this nice, long week end. I have seen videos of Chris Lilly injecting his Pork butts/shoulders and when they are done they fall apart really nicely. Are there any Pro's and Con's to injecting ? Thanks.

Let's not forget 8-Track Tapes.