Paul Posted August 26, 2017 Report Posted August 26, 2017 5 hours ago, tony b said: Anybody that says "all y'all" is OK in my book, Paul. Where were you raised? Northern California but, I travel to the south often.
Aussie Ora Posted August 27, 2017 Report Posted August 27, 2017 I can picture the final cook Paul .looks teriffic. Nothing wrong with getting carried away with a beer lolOutback Kamado Bar and Grill
Aussie Ora Posted August 27, 2017 Report Posted August 27, 2017 Sromboli Outback Kamado Bar and Grill 3
jarraa Posted August 27, 2017 Report Posted August 27, 2017 Pakistani seekh kebab and Naan - both made in the KK. 2
jarraa Posted August 27, 2017 Report Posted August 27, 2017 Piada with burrata (1st course) and Tandoori Prawns (2nd course) both made in the KK. 2
Steve M Posted August 27, 2017 Report Posted August 27, 2017 Those plated shots are incredible. Really nice job!
Steve M Posted August 27, 2017 Report Posted August 27, 2017 @Aussie Ora , the stromboli looks great. I am also interested in the ingredients. 1
Steve M Posted August 27, 2017 Report Posted August 27, 2017 I'm really liking theses kebobs. And your presentation is beautiful.
MacKenzie Posted August 27, 2017 Report Posted August 27, 2017 Things are looking very tasty on that platter.
tony b Posted August 27, 2017 Report Posted August 27, 2017 @Aussie Ora - is that Purple Crack Stromboli? @jarraa - crazy looking kebobs and those plated pix are outrageous. Curious as to how you did the Naan in the KK. Did you slap it on the side walls like in a tandoor? 1
jarraa Posted August 27, 2017 Report Posted August 27, 2017 @tony b naan was made on a kk baking stone. The side walls of my kk are already too dirty to slap anything on it. The naan was the best we have had from our house so far, but it was using fast rising dough and we subbed buttermilk instead of yogurt for some extra tart. Want to do the same recipe but with a home grown levain. Speaking of bread fermentation, here is a photo of a BLT (with pickled onions) with bread from the kk from this morning. 3
Aussie Ora Posted August 28, 2017 Report Posted August 28, 2017 [mention=2714]Aussie Ora[/mention] , the stromboli looks great. I am also interested in the ingredients. Cheers mate honey ham, left over pulled lamb ,red onion ,pineapple and cheese Outback Kamado Bar and Grill 1
Aussie Ora Posted August 28, 2017 Report Posted August 28, 2017 Persian shish kebab. That first shot on a clean KK looks so cool .nicely doneOutback Kamado Bar and Grill
Aussie Ora Posted August 28, 2017 Report Posted August 28, 2017 [mention=975]tony b[/mention] naan was made on a kk baking stone. The side walls of my kk are already too dirty to slap anything on it. The naan was the best we have had from our house so far, but it was using fast rising dough and we subbed buttermilk instead of yogurt for some extra tart. Want to do the same recipe but with a home grown levain. Speaking of bread fermentation, here is a photo of a BLT (with pickled onions) with bread from the kk from this morning. Looks delishOutback Kamado Bar and Grill
Aussie Ora Posted August 28, 2017 Report Posted August 28, 2017 [mention=2714]Aussie Ora[/mention] - is that Purple Crack Stromboli? [mention=3032]jarraa[/mention] - crazy looking kebobs and those plated pix are outrageous. Curious as to how you did the Naan in the KK. Did you slap it on the side walls like in a tandoor? Can't half tell your addicted lol spotted it staight away Outback Kamado Bar and Grill
ckreef Posted August 28, 2017 Report Posted August 28, 2017 (edited) 18 hours ago, tony b said: Curious as to how you did the Naan in the KK. Did you slap it on the side walls like in a tandoor? Last night Mrs skreef did Naan bread in the KK using a yogurt Naan bread recipe and a CI skillet. 500*, 1min 45 seconds per side. They came out perfect. I manned the KK while she rolled out the dough. Cruised right through making 8 of them. I usually do them in the Blackstone Pizza Oven but this worked so well it'll probably be my new goto method. Edited August 28, 2017 by ckreef 1
