Everyday Misc Cooking Photos w/ details

[tony b]

I'd eat that!

It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! 

Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner.

A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks.

Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.

[MacKenzie]

A simple but tasty looking dinner, Tony.   

[Bruce Pearson]

Making me hungry Tony! Nice cook. Have you ever had German potatoe salad? My dad used to make it and it was delicious. 

[jonj]

With apologies to @Troble, but I saw what he had for dinner the other night and thought it looked really good, so I decided on a similar combination last night. Pretty much straightforward tri tip with santa maria seasoning, roasted sweet potatoes and grilled asparagus. 

It was a very tasty combination, so thanks TR for the idea.

[Troble]

@jonji need to do the roasted sweet potatoes those look great. You cook those in the oven? Great job on the tri-tip cook

[jonj]

@Troble, yes the sweet potatoes were roasted in cast iron for about an hour at 400 F with evo, salt and pepper and a dab of butter to finish.

[Bruce Pearson]

Jon’s that’s aright tasty looking dinner! Nice cook yum.

[jonj]

The discussion about Kansas City BBQ made me hungry for hot links. Hickory smoked hot links and corn, potato salad, olives.

And, no, it isn't catsup on the hot links, it is Gate's Extra Hot BBQ sauce. Cooled by a 2008 Schramsberg Reserve sparkling wine on the side.

[Bruce Pearson]

Oh wow Jon’s that’s making my mouth water! Now I want to make some lol

[MacKenzie]

jonj, just so you know ketchup goes on burgers and mustard goes on hot dogs.  

[jonj]

Well now, @MacKenzie, I would say mustard goes on both hot dogs and burgers and catsup (ketchup) goes on neither, although I have been known to put it on french fries when I didn't have BBQ sauce available. 😉

(and there is some mustard underneath, camouflaged one might say, that Gate's Extra Hot BBQ sauce on those hot links...)

Edited May 1, 2021 by jonj

[MacKenzie]

I have been wanting a donair for some time now and today was the day.

Did the donair meat 2 days ago, the pita bread yesterday and the sauce today.

The build-

One last thing, some Silk Chili.

 

[Bruine]

I have been wanting a donair for some time now and today was the day.
Did the donair meat 2 days ago, the pita bread yesterday and the sauce today.

Looks awesome. Need the recipes. Just those pitas looks fantastics


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[BOC]

Keeping it simple. French bread bruschetta on the pizza steel and classic kabobs. A little corn on the cob on the side.




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[MacKenzie]

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/

For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/

For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. 

Pita Bread

410g AP unbleached flour (3C)

8.7g salt (1.5t)

12.75g sugar (1T)

8g yeast (1packet)

280g water (10-12 ozs.)

25g light olive oil (2T)

Mix all ingredients together in mixer. Mix for 5 mins. let rest 10 mins. Knead until the dough passes the window pane test for gluten development, about 8 mins. with my mixer.

Place dough in lightly oiled container and roll it around until it is coated with the oil. Cover and let rise until doubled. Depending on room temp it may take 1 – 1.5 hours.

Punch dough down and divide into 8 equal pieces, weighing around 90 g each. Let rest for 20 mins. so that the dough will relax and you can do the sameJ

Heat a pizza stone in the oven, 435 F. Allow to stabilize for 30 mins. I use the convection setting.

Using a wooden cylindrical rolling pin with gaskets on either end roll out the dough to 3/16 in. thick keeping the circular shape. It is important to maintain an even thickness for the pockets to form. You may need to flour the rolling pin and counter top.

I put my pitas on parchment paper, cover them and let rest for about 10 mins. before putting them into the oven. Use a pizza peel to transfer into and out of the oven. Bake for 4 mins. but if you want a more crispy pita leave in for a few more minutes.

Note: 1.You may have to let the dough relax for a few mins. when rolling the pitas out.

2. If you roll out to ¼ inch thick you will get a pita pocket with thicker walls and the pita will hold together better when stuffed.

3. For donairs I like to use no more than the 3/16 thickness.

Edited May 2, 2021 by MacKenzie

[Troble]

@jonj good looking cook. 
@BOC love the bruschetta looks tasty

@MacKenzie thanks for the recipe. I bow in your presence 🙌

[Dono]

1 hour ago, MacKenzie said:

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/

For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/

For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. 

Pita Bread

Thank you. Looks awesome. Looking forward to trying them all!  

[Bruine]

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/
For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/
For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. 

Pita Bread

410g AP unbleached flour (3C)
8.7g salt (1.5t)
12.75g sugar (1T)
8g yeast (1packet)
280g water (10-12 ozs.)
25g light olive oil (2T)
Mix all ingredients together in mixer. Mix for 5 mins. let rest 10 mins. Knead until the dough passes the window pane test for gluten development, about 8 mins. with my mixer.
Place dough in lightly oiled container and roll it around until it is coated with the oil. Cover and let rise until doubled. Depending on room temp it may take 1 – 1.5 hours.
Punch dough down and divide into 8 equal pieces, weighing around 90 g each. Let rest for 20 mins. so that the dough will relax and you can do the sameJ
Heat a pizza stone in the oven, 435 F. Allow to stabilize for 30 mins. I use the convection setting.
Using a wooden cylindrical rolling pin with gaskets on either end roll out the dough to 3/16 in. thick keeping the circular shape. It is important to maintain an even thickness for the pockets to form. You may need to flour the rolling pin and counter top.
I put my pitas on parchment paper, cover them and let rest for about 10 mins. before putting them into the oven. Use a pizza peel to transfer into and out of the oven. Bake for 4 mins. but if you want a more crispy pita leave in for a few more minutes.
Note: 1.You may have to let the dough relax for a few mins. when rolling the pitas out.
2. If you roll out to ¼ inch thick you will get a pita pocket with thicker walls and the pita will hold together better when stuffed.
3. For donairs I like to use no more than the 3/16 thickness.

Thx Mac. Will sur try them


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[MacKenzie]

3 hours ago, Troble said:

 

@MacKenzie thanks for the recipe. I bow in your presence 🙌

You'd better. ROFL     

[Basher]

Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices.
Simmered it for a couple of hours then strained it to come up with this.


Left tomato’s out.
The paste left over after straining I used as a marinade for another rack of lamb.

It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f





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