Everyday Misc Cooking Photos w/ details

[MacKenzie]

[tony b]

Funny, but my original thought was that Mike was your brother. Some similarities there, too! 

[MacKenzie]

Another big burger, it's about 6 inches in diameter.

A mix of beef, pork and a umpteen spices.

Added some garlic scapes, chives, mustard, enhanced ketchup, relish, and 2 cheese slices all on a homemade bun.

[tony b]

OK, MacKenzie, you know me - what's "enhanced ketchup?" Because Inquiring Minds Like Ours Would Like To Know!

[Bruce Pearson]

Me too

[Bruce Pearson]

Great looking burger Mac I bet it taste good too wow 6 inches across.

[Paul]

In my world "enhanced ketchup" taste like mustard. 

[dozer996]

Pizza night, probably my best effort in regards to pizza cooks...following the members advice got me here!!

KK settled in under 500, I wish the temp was around 550...maybe next time.

[Bruce Pearson]

 Pretty yummy looking pizza 

[MacKenzie]

Dozer, those pizzas look sooooooooooo delicious.  

 

[MacKenzie]

Enhanced ketchup, just mix in some Oro Di Parma.  

 

 

[CeramicChef]

@dozer996 - now those are some really fine looking pizza pies.  Kudos to ya!  I'd take a slice, or two, or three if there are leftovers ....

[MacKenzie]

Dream on CC, there will be no pizza leftovers from dozer's cook.  

Edited July 26, 2017 by MacKenzie

[CeramicChef]

3 hours ago, MacKenzie said:

Dream on CC, there will be no pizza leftovers from dozer's cook.  

Alas, @MacKenzie, what shall I have to live for!?  No leftovers?  Oh, the horror of it all!  

Edited July 26, 2017 by CeramicChef

[tony b]

Great looking pies!

@MacKenzie - so its ketchup on steroids! Was hoping for something more exotic, like sriracha! 

[MacKenzie]

ROFL @ Tony.

 

[MacKenzie]

It's July and in Nova Scotia it is yellow bean season. I look forward to many breakfasts of fried potatoes, onions and yellow beans. These were just picked cooked and now for the frying in ghee or butter. Don't forget to add lots of pepper. I could eat this until it is coming out my ears.  

 

 

Edited July 26, 2017 by MacKenzie

[tony b]

I feel the same way about the local sweet corn (it's finally here!!! ) and I picked my first tomatoes off my plants this morning. BLTs for lunch from the Big Boy and I just finished the last of that one on toast with Duke's mayo, Chinese Black Vinegar, and Purple Crack - HEAVEN!

[MacKenzie]

Oh my goodness, Tony you are killing. You are weeks ahead of us. I'm with you on the sweet corn it is to die for when fresh.  

I suffered thru another pizza, finished off the dough I started last Fri. It is just coming off the KK.

It has a hole in it.  

 

[Syzygies]

So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive?

However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.)

On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand.

One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.)

Sourdough Bread-Recipe.pdf