tony b

Nice roadkill chook.

Pimenton isn't that hard to find. Just use smoked paprika instead. Never heard of Marash pepper?

Serious Detroit pie.

I wouldn't toss any of them. They look pretty yummy from here.

I'm at the National Homebrewers Conference. Club Night is the highlight of the conference. Homebrewers pouring their stuff, often in decorated stalls/bars and in costumes. So, I was quite shocked to see these 2 blokes from Down Under pouring beer. They just packed bottles in their luggage.

Been there, done that! Shocked the neighbors with my rant, too!

I was pleasantly surprised that my version, using the dry roasted peanuts, wasn't that pasty at all. I put them in the grinder with all the dry spices/powders. It came out fairly crumbly. A whole lot easier than making the authentic version.

Can't wait to see those pics of getting it in place.

Maybe Charles can toss some blueberries into some beans as an experiment? That would get this thread back on track!

My hunch is that the barrier will work until it heats up. While it won't burn the edges as bad as the direct heat of the coals, you still might need to rotate the pizza. Will be curious to see how it goes.

You folks are evil.

Indeed!!

Got an email from them this morning saying that their supplier sent them some defective components for the XR-50 that causes the battery life to be very short. Will be sending our replacement sets to all previous purchaser - free and you get to keep the old one, including the probes. So I'll have a full spare set. Good customer service.

Can't wait to see what you cook with them.

Working off memory, but the Mambo Combo has sausage, pepperoni, mushrooms, onions, black olives and green peppers. I don't like the peppers, so I ask for them to be left out.

As far as I know, the Meater is the only option for a rotisserie cook, being totally wireless. That's why I jumped on it as a Kickstarter.

Hope no one was hurt.

Welcome to the Obsession, Al! You're just going to be blown away by the amazing things you're going to cook on your new KK! If you've been lurking here long, you know that we demand lots of pictures of the uncrating and first cooks on your new beauty! Don't disappoint us, Al!

Excellent point, MacKenzie!

I am pleased that we hijacked this thread away from Marmite and onto something way more palatable! I used beef Top Round steak, that was thinly cut (by the butcher, not me!) - it was called Sandwich Steak. It was about 1/8" thick. I cut the slabs into strips for the skewers. Here's the rub recipe that I used (I modified it based upon what I had, plus how I thought it was supposed to taste?) This recipe made plenty of rub for a pound of meat. 1/4 cup of dry roasted peanuts 1/2 TB of cayenne (I used Korean chile powder - Gochugaru - as I think it has more kick than cayenne.) 3/4 tsp of smoke paprika 1/2 TB of garlic powder (I used Lane's BBQ Garlic Squared, which has some herbs in it, too - Garlic, Salt ,Onion, Black Pepper, Parsley, Oregano, Basil, & Turmeric) 1/2 TB of onion powder (I used Penzey's Fox Point with some extra dried shallot tossed in - Fox Point: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns) 1/2 TB of white pepper 1/2 TB of hot ground pepper (or cayenne) (I used Penzey's Berbere seasoning, to not just give heat, but some complexity to the rub - it has a lot of Moroccan flavors in it - cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander) 1/2 TB chicken bouillon (I crushed up 2 cubes) Salt to taste. I put everything into my spice grinder and pulsed until well chopped/blended. The peanuts still had just enough oil in them to make it almost a wet rub, but still crumbly and not a paste. Lightly oiled the meat after I skewered it and generously sprinkled the rub on. As I said in my earlier post, I used the rest of the rub on the meat as it was cooking to layer it up. Worked well.

Preserving the integrity of the blueberries in a vacuum sealer will be tricky, unless your model has a "soft food" option/button. My older one does, but the newer version doesn't, so you just have to time it manually to shut off the vacuum and start the sealer process.

I haven't used mine in a cook yet, but I did plug in all 4 probes and synch it up to the receiver. Worked perfectly, very simple - much simpler than the older versions! Be patient, as they are worth it. One thing that was a bit of a disappointment, can't use the probes from the older unit with it. While the plugs fit, the resistance must be different, as they displayed temperature was waaaay off. Had hoped to salvage the old ones as spares, but guess not.

You don't need big holes to make this work, in fact, if you have too many holes or too large, it doesn't work as well. The goal is to create an oxygen starved environment to smolder the wood, not let it burn/flame. If I remember correctly (it was several years ago), I think I used a 3/32" bit, so only a tiny bit bigger than yours. I have 3 holes in the bottom of my dutch oven (you didn't say how many holes you have in yours, MacKenzie?) I would be reticent to go to a full 1/8". If you do, just enlarge one hole and see how it goes.

Nice job, Shuley! Huge fan of Detroit style pizza. Local place specializes in it. My standard order - Medium, Detroit, Mambo Combo - no green peppers! It just naturally rolls off my tongue without even thinking about it! Make sure that you pile up the cheese around the outside edge. That's what sets Detroit style apart from the more traditional Chicago deep dish - no outer crust, just nice crispy wall of cheesy goodness!