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EGGARY

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Posts posted by EGGARY

  3. Maple Grilling Spice

    in Komodo General

    Posted

    My wife was in Ottawa,Canada thus past week. She picked up a jar of Fulton’s Maple Grilling Spice.  Looks interesting.  Any Canadian KKers know anything about this Spice Blend ?  I bet it would be good on Chicken and Fish.  Anything else ?

    • Like 2

  4. Temp Control Units

    in Forum Members

    Posted

    14 minutes ago, sfdrew28 said:


    Tony, how is the meater? Thinking of adding it to my xmas list so the wife can buy me something I need for once. I’m impossible to shop for.


    Sent from my iPad using Tapatalk

    I love The Meater.  It does what it's suppose to do and it is easy to use.  I have had all of the other Remote Thermometer and so far this is working great.  I even ordered the Block, which I am still waiting for but the Company wants to get it done right.  I would not wait until Christmas.

    The MEATER can be used when using the Rotisserie.  I have started using the MEATER when grilling Steaks, especially when doing Reverse Sear.  Once it reaches a certain Temp, I take out the MEATER to do the Reverse Sear.

    • Like 1

  5. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    42 minutes ago, tony b said:

    Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. 

    5aaefc6fcaa53_LoxBagelPizza.thumb.jpg.26a2c179645814f0a539ab8179cdce93.jpg

    Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top! 

    Look up PRETZEL.  I am not a big fan of Lox but the Lox would be best put on after the baking of the Pizza/Bagel.  It does look interesting.  Next time bake the Pizza Dough with the Sesame Seeds and/or Poppy Seeds.   Let it cool a bit.  Then put some Cream Cheese, the Lox, and some Red Onion, and if you like Capers, go for it.   

  7. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    On February 28, 2018 at 4:50 PM, tony b said:

    In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner.

    5a974d664557e_LastDayofFebruaryRotisserieChicken002.thumb.jpg.7a150890d93349d013011f3a20d6378d.jpg

    And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F.

    5a974dbd709a6_LastDayofFebruaryRotisserieChicken003.thumb.jpg.cca210cc1e130a38753e3f1bfc24325c.jpg

    Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course! 

    5a974e0d232e0_LastDayofFebruaryRotisserieChicken005.thumb.jpg.71d86099cb3cf7048969f2478f0861c8.jpg

    Nice cook.  Are you enjoying the Meater ?  I see that you used it on the Rotisserie.  I have The Meater and just love it.  It is the ideal Thermometer.  It is very easy to use.  I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca.  I was able to go there and have them check out my thermometer.  Just waiting for the Block.

    • Like 3

  10. Pizza on the 32" KK

    in KK 411

    Posted

    14 minutes ago, tony b said:

     (other cDitch the big heat deflector. No one uses it anymore for any type of cooking. If you want indirect heat, use the drip pan or a sheet of aluminum foil on the lower grate. The big ceramic heat deflector just sucks up a lot of heat - you burn a lot of extra charcoal just heating it up for no good reason. Even Dennis hasn't used one in many years now. He only includes it in the standard package because folks expect it (other kamado style cookers have one.)

    FYI - the pizza stone is made of a completely different material, especially formulated for cooking on - breads, pizza, etc. But, just like the heat deflector, it will soak up a lot of heat to reach cooking temperatures. The upside is that once heated, it will allow multiple pizza cooks in quick succession without significant drop off in cooking temperature (fast rebound). 

    That is what I did.   Thank you.  

    • Like 1

  11. Mackenzie inspired

    in KK Cooking

    Posted

    On January 13, 2018 at 9:50 AM, Dirtman said:

    Maybe I missed but what was the time & temp you used?  Looks really really wonderful.  Thx

    It is always best to cook by Internal Temperature and not time.  Invest in an Instant Read Thermometer.  

  12. Pizza on the 32" KK

    in KK 411

    Posted

    I have not made Pizza on my 32" KK.  Do I need to use the Heat Deflector ?  I am making two Pizzas.  Can they both be cooked at the same time  ?  

    Trying a 24-Hour Pizza Dough Recipe.  

    I hope I can get some info soon.

    Thanks.

  14. Marinating some tri tip with some grill mates ckreef sent me looking at burgers tonight

    in KK Cooking

    Posted

    I know your Tri Tip will come out really tasty.

    Here is a Rub I use for Santa Maria Tri Tip.  Might want to try this in the future.

     

    Santa Maria Rub (enough for a 4 pound roast)

    • 1 Tbsp Kosher salt
    • 1 Tbsp finely ground black pepper
    • 1 Tbsp garlic powder
    • 1 Tbsp onion powder
    • 1 teaspoon cayenne
    • 1 Tbsp dried oregano
    • 1 teaspoon dry rosemary (or fresh, finely minced)
    • 1/2 teaspoon dry sage



    Read more: http://www.simplyrecipes.com/recipes/santa_maria_style_tri_tip/#ixzz4wqEU1SUQ

    • Like 2

  23. Easy Tandoori Chicken

    in Poultry

    Posted

    From PitmasterX

    Check out Pitmaster X on Facebook

    !!!  SUPER EASY TANDOORI CHICKEN  !!!

    Total cooking time:    2 hours  10 minutes
    Preparation time        0 hours  50  minutes  
    Cooking time               1 hours 20 minutes   

    Suggested tools USA:
    Poultry stand - http://amzn.to/2lwtXIs

    Ingredients:
    Chicken - 2 whole
    Greek Yoghurt - 1/2 litre
    Garlic paste - 2 tablespoons
    Ginger paste - 2 tablespoons
    Tumeric powder - 2 tablespoons
    Smoked paprika powder - 2 tablespoons
    Salt - 2 tablespoons
    Mustard oil - 4 tablespoons

    How To: (can also be done in the oven)
    02h10m - Mix the yoghurt with the spices and rub it on the chicken
    02h00m start up your barbecue and set it to smoke at 160C / 320F
    01h20m - place the chicken on a poultry stand and over indirect heat.
    01h10m - Smoke the chicken until the core temperature is around 75C / 167F. 
    00h10m - Let the chicken rest
    00h00m - Enjoy!!

     

    • Like 2

  24. Manakish Zaatar

    in Bread, Pizza, Pastries or Desserts

    Posted

    Looks interesting .

     

    Flatbread Recipe: Manakish Zaatar

    PRINT RECIPE
     

    Manakish Zaatar

    Makes 8 (7 to 8-inch flatbreads)

    Flatbread
    1 cup lukewarm water
    1/2 teaspoon sugar
    1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
    3 cups unbleached all-purpose flour, plus more for dusting
    1 teaspoon salt
    2 tablespoons extra virgin olive oil, plus more for greasing

    Zaatar topping*
    1/4 cup ground sumac
    3 tablespoons dried thyme
    3 tablespoons dried oregano
    2 tablespoons toasted sesame seeds
    1 teaspoon coarse salt
    1/2 cup extra virgin olive oil
    *Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

    Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

    Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

    Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

    Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.

    Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

    Meanwhile, combine the zaatar topping ingredients in a small bowl.

    On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

    Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

    Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

    Serve warm right away or else cool on racks.

    • Like 1
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