tony b Posted May 24, 2023 Report Share Posted May 24, 2023 (edited) But, Inquiring Minds Like Our Would Like To Know - where were the roasting potatoes underneath the chicken thighs in that wood oven? That pan arrangement just screams out for roasting veggies underneath dripping meats! Edited May 24, 2023 by tony b Quote Link to comment Share on other sites More sharing options...
jonj Posted May 24, 2023 Report Share Posted May 24, 2023 @tony b, I actually intended to roast potatoes with the chicken but 1) I foolishly got the oven temp up to 550°C and had to wait over an hour to let it reduce to 400°C (which was still 200° hotter than I wanted) and at that temperature, the thighs took less than 20 minutes to cook and 2) I had some leftover linguine + pesto from the night before and decided to use it for the starch instead. But, yes, the pan would do great for roasting potatoes, etc. It is about 12 gauge steel so isn't going to flex or buck in the heat. 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 24, 2023 Report Share Posted May 24, 2023 On 5/23/2023 at 5:17 PM, jonj said: And yes, these mutant monsters are actually thighs I would've like to have see the rest of the bird looking at those thighs. I better stop there, could end up in trouble pursuing a thigh conversation. Looked great though. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 25, 2023 Author Report Share Posted May 25, 2023 @Tyrus - thunder thighs 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 25, 2023 Report Share Posted May 25, 2023 Good looking toy @jonj. It is great, getting food right up next to a fire in a wood fired oven. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 7, 2023 Report Share Posted June 7, 2023 some recent cooks on the bincho grill. too hot to cook on the roof during the day, so i have to cook on the balcony. there's a charcoal chimney called Firestack Duo by Yak Grills that I really like using with open charcoal grills like this. you can start the charcoal in the chimney and keep the lit charcoal for reuse next time in a container that nests inside the chimney. 5 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 7, 2023 Report Share Posted June 7, 2023 a little dry aged steak lunch. cream sauce made with demi-glace. you put this sauce on a shoe and i'd probably eat it.. 6 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 7, 2023 Report Share Posted June 7, 2023 Very nice looking sauce @David Chang 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 7, 2023 Report Share Posted June 7, 2023 Sauce recipe, please! Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 7, 2023 Report Share Posted June 7, 2023 (edited) @tony b beef stock (home made not in a box) reduced to demi glace (maybe 15-20% volume). saute shallots in butter, add demi, add cream. add some cognac if you like and flambe it but i didn't have any. bring to boil and reduce to spoon coat. season. no measurements just eyeball! Edited June 7, 2023 by David Chang 2 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 8, 2023 Report Share Posted June 8, 2023 cooked this steak dish again but this time with mushrooms over charcoal on the bincho grill. in pursuit of the ultimate aged steak, i don’t think grain fed US beef if giving me the flavour i want. i think the way to go is spanish beef. 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 8, 2023 Report Share Posted June 8, 2023 Thanks for the recipe. Pretty easy. Doing steaks tonight, might give it a whirl? 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 9, 2023 Report Share Posted June 9, 2023 22 hours ago, David Chang said: in pursuit of the ultimate aged steak, i don’t think grain fed US beef if giving me the flavour i want. i think the way to go is spanish beef. The breed of animal also makes a big difference. I like Dexter beef and also Longhorn. It would be worth checking on breed as well as how the animal is fed as you progress with your mission. My ultimate steak was aged 198 days (I had been trying to hit 200 but I counted wrong!). Not sure I would go to that trouble again but we very much enjoyed it. Link to the post I put up at the time. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 9, 2023 Report Share Posted June 9, 2023 @tekobo the problem is i have little access to bone in sub-primals. we certainly get a lot of variety. korean, american, australian, japanese beef, but nothing suitable for dry ageing because nobody in hong kong has the means to dry age at home besides restaurants and idiots like me. so everything is sold as single portion cuts. i can however buy from restaurant wholesalers, but they offer pretty generic beef. usually american or australian grainfed. i can buy french polmard, but they are single serving cuts. and there's a guy that can get me rubia gallega sub-primals but it costs a fortune.. and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂 4 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 9, 2023 Report Share Posted June 9, 2023 1 hour ago, David Chang said: and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂 I think that works perfectly - no pressure to share! 1 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 12, 2023 Report Share Posted June 12, 2023 Haven't used the Yakitori grill for ages, but we had summer today so a friend and I got together to do meatballs and veggies. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 13, 2023 Report Share Posted June 13, 2023 Yep, time to break mine out, too. Maybe Suya Pepper beef skewers? 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 20, 2023 Report Share Posted June 20, 2023 Yummy cauliflower bake with harissa based marinade and peppers. I have made this at least 6 times and It is probably the only meal that would persuade me to become a vegetarian. Before and after about an hour at 180C It is another Ottolenghi recipe, this time from his Flavour book. i have no affiliation with him other than loving the things he does with vegetables. Link to online copy of the recipe is here https://www.irishexaminer.com/recipes/?c-recipeid=4124 I freestyle with the different types of pepper flakes, using what I've got rather than what he asks for and make my own rose harissa. Never disappoints. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 20, 2023 Report Share Posted June 20, 2023 I like the look of that dish and the sounds of the recipe. 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted August 14, 2023 Report Share Posted August 14, 2023 I tapped into my inner pyromaniac Saturday for a gathering of extended family. It was 88°F without my fire so I was hot and tired when the chickens were done and didn't get any pics of the finished cook but they were very tasty after an overnight dry brine with salt and garlic powder. 4 Quote Link to comment Share on other sites More sharing options...
