jarraa Posted June 23, 2018 Report Share Posted June 23, 2018 Pizza night again. Followed a couple of Nancy Silverton recipes. Second pie got away from me a bit and got one side charred a bit. Other side tasted great 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 23, 2018 Report Share Posted June 23, 2018 The cut pieces looks fantastic, maybe you have the temp. a little too high. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 23, 2018 Report Share Posted June 23, 2018 (edited) I finally got nice enough weather to fire up the KK and do a pizza that I'd planned several days ago. Sorry, it's purchased pizza dough, but I did make an uncooked tomato sauce for it. It's a 4 cheese blend - fontina, mozzarella, provolone, and parmesan. Sliced cherry tomatoes dressed with a splash of balsamic vinegar (too early for any from my garden yet), but I did use the basil off my plants. 2 hour heatup/soak @ 475F with the pizza stone on the top grate. Parbaked the crust for 5 minutes, as the uncooked sauce is a bit waterier than a cooked one and didn't want soggy pizza. After the parbake and assembly. Almost done on the KK. Up close and personal. A couple more minutes and viola! Edited June 23, 2018 by tony b 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 23, 2018 Report Share Posted June 23, 2018 Sure looks delicious from where I'm sitting. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 23, 2018 Report Share Posted June 23, 2018 Works for me too! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 24, 2018 Report Share Posted June 24, 2018 OK, my Donabe pot arrived today, so I had to give it a try. First, mine is glazed on the inside, so I didn't have to season it. Nice bonus. First pot of rice was a bit of a miss - had the heat too high and scorched the bottom of the rice in spots (not the yummy crust, black = burnt!). Tossed it out and started over, being careful not to get the heat too high this time. (btw - threw off dinner schedule by about 45 minutes in the "do over.") But, much better results the second time around. Nice fluffy individual grains of rice. I did plain water this time, but going forward, I'll revert to my standard of using stock. Here's a couple of pics - pot cooking on the stove and the finished rice. I have to say that this was some very tasty rice, even plain. But, who am I to question a culture that's been cooking rice for several thousand years! 6 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 24, 2018 Report Share Posted June 24, 2018 Spun a couple of chooks last night 6hrs of wet brining, half an orange and a couple of slices of butter in each cavity, then dusted with Kosmo's Q Dirty Bird , onto the charcoal+few chunks of Pecan & Mulberry Yesterday was a good day, son and daughter both scored in their respective football codes.......oh yeh the chicken wasn't too bad either 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 24, 2018 Report Share Posted June 24, 2018 Tony that pizza looks delicious even wit store bought dough! I like your rice cooker nice pictures. Try some saffron next time you cook rice with broth. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 24, 2018 Report Share Posted June 24, 2018 Bonfire nice cook those chooks look pretty tasty. I like the veggie pan catching all the tasty drippings they must have been yummy. Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 24, 2018 Report Share Posted June 24, 2018 Turned out superb Bruce. Been reading a lot about catching the drippings over the veggies be it chicken or beef, Julie usually does them in the kitchen oven and she commented how nice they turned out, so thats another one for the little black book and one less job for my darling wife. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2018 Report Share Posted June 24, 2018 Spun a couple of chooks last night 6hrs of wet brining, half an orange and a couple of slices of butter in each cavity, then dusted with Kosmo's Q Dirty Bird , onto the charcoal+few chunks of Pecan & Mulberry Yesterday was a good day, son and daughter both scored in their respective football codes.......oh yeh the chicken wasn't too bad either Looking good mateOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2018 Report Share Posted June 24, 2018 Burger night on the jr ... . . Outback kamado Bar and Grill 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 24, 2018 Report Share Posted June 24, 2018 Oooh. What a lot of lovely cooks! By the magic of the internet I have been able to start my day with sausage, chook, burger, pizza and rice. All really nice. No wonder I am not losing any weight... 2 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 24, 2018 Report Share Posted June 24, 2018 13 hours ago, jarraa said: Pizza night again. Followed a couple of Nancy Silverton recipes. Hi @jarraa, how did you find the Nancy Silverton dough? I have bought the ingredients but have not got around to cooking from her book. I loved the look of your meaty/porky pizza. Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 24, 2018 Report Share Posted June 24, 2018 (edited) Aussie, just had a 2nd look at your burger....looks smashing, your giving away the beetroot secret as well i see Edited June 24, 2018 by BonFire 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2018 Report Share Posted June 24, 2018 Aussie, that is some good looking burger. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2018 Report Share Posted June 24, 2018 BonFire, your chicken and veggie cook looks ever sooo tasty.:) Tony, sounds like you have the rice cooker working just as it is supposed to after a rough start. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 24, 2018 Report Share Posted June 24, 2018 @BonFire - nice spin! Looks like your veg pan is directly on the deflector grid, is that right? What temp did you run for this spin? Did the veg pan get charred a bit on the bottom? Curious about the parameters and results as I usually have my veg pan on the indirect side of my 23 splitter, but like the idea of running direct as you did. 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 24, 2018 Report Share Posted June 24, 2018 It was actually sitting on one of the half deflector plates on top of what i think you call the deflector grid. I was going to post the question on how to go about it, was worried about the pan getting too hot hence the def. plate. Pre cooked only the potatoes in microwave for ten minutes. Had temp sitting around 370-390F for entire cook (1hr45mins) was using the Meater probe as well (impressed), did notice i used a fair bit of charcoal on that cook, it was i'd say 3/4 basket full with around half of it fresh charcoal. I took the veggie pan and deflector out for the last 20mins (they were done) wanted to crisp up the skin a bit with some direct grilling, which you can do with this fabulous beast. Veggie pan survived the test, but only because it was screened by the Def. plate.....and did i say the veggies we're the ducks nuts 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 24, 2018 Report Share Posted June 24, 2018 22 minutes ago, BonFire said: It was actually sitting on one of the half deflector plates on top of what i think you call the deflector grid. I was going to post the question on how to go about it, was worried about the pan getting too hot hence the def. plate. Pre cooked only the potatoes in microwave for ten minutes. Had temp sitting around 370-390F for entire cook (1hr45mins) was using the Meater probe as well (impressed), did notice i used a fair bit of charcoal on that cook, it was i'd say 3/4 basket full with around half of it fresh charcoal. I took the veggie pan and deflector out for the last 20mins (they were done) wanted to crisp up the skin a bit with some direct grilling, which you can do with this fabulous beast. Veggie pan survived the test, but only because it was screened by the Def. plate.....and did i say the veggies we're the ducks nuts Excellent, thanks! Yes, the deflector makes sense, which is why I was asking. Didn’t see one, and yet your veg looked perfect without a layer of char. Spinning over a pan of veg like that...hard to beat for easy AND ducks nuts fantastic. Makes me want to spin another soon. 1 Quote Link to comment Share on other sites More sharing options...
