MacKenzie Posted July 1, 2016 Report Posted July 1, 2016 (edited) Finally I am putting those hot dog buns I made to good use. The sausage were Canadian Jalapeno and Cheese. They are cooked. Plated and tested.:) Edited July 1, 2016 by MacKenzie 1
CeramicChef Posted July 1, 2016 Report Posted July 1, 2016 @MacKenzie - those are some kind of lucky dogs in those buns. I really like the money shots. I'm starving now thanks to you. That lettuce garnish is a really nice touch. What kind of franks are those that you cooked? Kudos on making the ordinary hot dog a culinary masterpiece!
tony b Posted July 2, 2016 Report Posted July 2, 2016 Now I've seen it all. Lettuce on a hot dog? You silly Cannuks!
MacKenzie Posted July 2, 2016 Report Posted July 2, 2016 (edited) You Yank's don't know what you are missing and besides it wasn't a hot dog in the bun it was a Jalapeno and Cheese sausage, Canadian made. You are just lucky I didn't put ketchup on it, but that only goes on hamburgers and fries. Edited July 2, 2016 by MacKenzie 1
MacKenzie Posted July 2, 2016 Report Posted July 2, 2016 Had a rerun lunch today and with my home grown lettuce, you should try it Tony. Also added some poblano pepper slices. 1
Bruce Pearson Posted July 2, 2016 Report Posted July 2, 2016 LOL just ordered a ringer also. I'm glad I just came back from dinner after seeing all these photos I would have to go get some bbq. happy 4th yall 1
tony b Posted July 4, 2016 Report Posted July 4, 2016 Ya just never know, I might actually try that one day. It's only lettuce, right?
cschaaf Posted July 6, 2016 Report Posted July 6, 2016 Some simple chicken breasts that came out looking great. Some lemon pepper on top and pecan smoke. They tasted even better than they looked. 1
Aussie Ora Posted July 6, 2016 Report Posted July 6, 2016 It's been cold here lamb shanks done in red wine and balsamic vinegar hit the spot Outback Kamado Bar and Grill♨ 2
tony b Posted July 6, 2016 Report Posted July 6, 2016 Both cooks look excellent, but I have to give the nod to Aussie, as I'm a junkie for all things lamb, especially shanks!
MacKenzie Posted July 22, 2016 Report Posted July 22, 2016 That bread looks wonderful. What did you use for grains?
Syzygies Posted July 22, 2016 Report Posted July 22, 2016 Recipe attached. 45% red winter wheat, 10% rye, 10% soft wheat berries. A lighter blend for summer, we up the whole grains in winter. Sourdough Bread (45-10-10-10).pdf
MacKenzie Posted July 22, 2016 Report Posted July 22, 2016 Thanks, syzygies, that is quite the bread recipe.
CeramicChef Posted July 22, 2016 Report Posted July 22, 2016 @Syzygies - that bread looks wonderful. What a beautiful color on that crust. Kudos.
Syzygies Posted July 23, 2016 Report Posted July 23, 2016 Getting four pork butts ready for Laurie's Greek Orthodox Church on Sunday. I cooked for them last year and they asked me back. Taking one for the team, trying bourbons for the Bour-BQ sauce from "Smoke & Spice". I'm not normally one for such adornments, but a friend made this and it's awesome; we both make it now for large events. I'll mix some in with the pulled pork for "sloppy joe" style sandwiches, with a layer of coleslaw. That works. 2
