MacKenzie Posted February 22, 2019 Report Share Posted February 22, 2019 Bruce, a donair, is a local thing and often sold at pizza shops around here. I love those things. In other places, perhaps you have seen Gyros, they are very similar. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 23, 2019 Report Share Posted February 23, 2019 @Bruce Pearson - if you're curious, search the Forum, as MacKenzie posted the recipe some time ago. I've never attempted it personally, but you might be curious enough to give it a go? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2019 Report Share Posted March 3, 2019 Did a few chicken thighs this evening- Before the KK- 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2019 Report Share Posted March 3, 2019 Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes. 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 3, 2019 Report Share Posted March 3, 2019 Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes. That looks sensational Mac nicley doneOutback Kamado Bar and Grill 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2019 Report Share Posted March 3, 2019 I will be making this bread again. I loved the taste. I was a little apprehensive about the blue cheese topping but it was wonderful, also added olives, partially dehydrated then frozen tomatoes from last summer's garden, ground pepper, a sprinkling of cumin and fennel. The recipe is from "The Bread Baker's Apprentice" by Peter Reinhart 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2019 Report Share Posted March 3, 2019 Nicely done, MacKenzie. looks quite tasty. I don't think that's too thick at all for focaccia, it's not flatbread after all. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2019 Report Share Posted March 3, 2019 Thanks, Tony. This one turned out a good 2 inches high and the recipe says it should be 1 inch, all I know is that it is delicious. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2019 Report Share Posted March 3, 2019 All that counts at the end of the day! Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 3, 2019 Report Share Posted March 3, 2019 Beautiful to me Mackenzie. I’m going to attempt my first loaf of bread ever hopefully this week. Going for a country loaf by following the Tartine book. Have my starter on day three right now. I didn’t realize the Tartine bakery is only twenty minutes from where I live. Also the Pizza Bible author is about thirty minutes from me. I’ve eaten slices from his restaurant often. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 3, 2019 Report Share Posted March 3, 2019 (edited) Some food and some questions for y'all. First a gratuitous shot of the oysters we started off with. The Husband picked up an oyster shucking tool that was used for the Guinness Book record and there was much less swearing than usual. In fact, there was no swearing at all and the oysters were delicious. I am not getting the best performance out of my rotisserie motor. It does not seem to key in as well as it should and I have not worked out whether it is because we cut the shaft too short, or not. Worked out OK today because I pushed the motor against the wall once I'd installed it. I would be interested in what motors others on 240V power use. I spun two half legs of lamb in one KK and smoked a moussaka in the other. The mince for the moussaka was baked in the oven for half an hour to start with to brown the mince and drive out the fat so I could drain it away. Neat trick that I picked up from a Tom Kerridge recipe. As you can see, I still have some venting marks on both KKs. I will have to try the magic eraser that you recommend as it sometimes makes me wonder whether the KKs are still venting. No soft spots or smells though. Anyway, everything turned out yummy. Edited March 3, 2019 by tekobo 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3, 2019 Report Share Posted March 3, 2019 (edited) On occasion I have had mine not rotate after starting the motor. I did find that the sleeve inside the KK for some reason seemed to be stuck so now I make sure it is free to turn. Just put the shaft in and turn it by hand to see if the sleeve turns when you turn the shaft. You will also see how far that shaft must go in for the rotisserie to work. There doesn't appear to be a lot of leeway so things need to be snug. Hope this helps some. You might want to do the same thing with the rod before you load it, just make sure that sleeve turns. Edited March 3, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 3, 2019 Report Share Posted March 3, 2019 Thanks @MacKenzie. I never remember to experiment in between cooks but have now left the motor out to remind me to have a play next weekend. Things tend to turn at first but then go slow and stop part way through the process. Jamming the motor against the wall stopped it leaning away from the KK and losing connection partway through the cook. That makes me think we cut the rod just a little bit too short. Will have a play next weekend and will then see if I can get another rod or motor if that is what is needed. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 4, 2019 Report Share Posted March 4, 2019 @tekobo - you MUST try Drago style oysters. They are seriously fab! There are several "copy cat" recipes. All are good, you can't really go wrong! https://www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221 http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/ Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 4, 2019 Report Share Posted March 4, 2019 9 hours ago, tony b said: @tekobo - you MUST try Drago style oysters. They are seriously fab! Hmm. I have never thought that cooking oysters was a good idea but then again, I haven't tried them char grilled. Will definitely give this recipe a go. The Husband is super happy with his new oyster knife so it won't be difficult to persuade him to try it out on a few more oysters soon. One thing I did not reveal yesterday was that my KK cook also included a gooseberry pie. I managed to incinerate the base but everyone had some and my friend really liked the smokey flavour on the gooseberries even though she does not normally like gooseberries. I am willing to believe that smokey oysters are a new sensation that is worth trying. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2019 Report Share Posted March 4, 2019 16 hours ago, sfdrew28 said: Beautiful to me Mackenzie. I’m going to attempt my first loaf of bread ever hopefully this week. Going for a country loaf by following the Tartine book. Have my starter on day three right now. I didn’t realize the Tartine bakery is only twenty minutes from where I live. Also the Pizza Bible author is about thirty minutes from me. I’ve eaten slices from his restaurant often. Sent from my iPhone using Tapatalk Thanks, sf. You are in good company. Let's hope some of those bread vibes flow your way. Good luck with your first bread cook. Take pixs. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 4, 2019 Report Share Posted March 4, 2019 @tekobo - the trick is to let the edges just start to curl in their shells and then hit them with the yummy butter mix. Then, pull them off the grill just as it starts to bubble without spilling - a tad tricky - gloves work better than tongs. Have plenty of nice crusty bread on hand for dipping in the juices. Awesome with a nice cold glass of bubbly (or a good dry white wine - Chablis, Riesling, Albarino, Vinho Verde or Vermintino). 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted March 4, 2019 Report Share Posted March 4, 2019 10 hours ago, tekobo said: my KK cook also included a gooseberry pie I have lots of fond memories of my Grandmother making gooseberry cobbler after I picked a bucket of gooseberries. She said "use all the sugar they would hold, then just a little bit more." 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 4, 2019 Report Share Posted March 4, 2019 7 minutes ago, jonj said: I have lots of fond memories of my Grandmother making gooseberry cobbler after I picked a bucket of gooseberries. She said "use all the sugar they would hold, then just a little bit more." Your Grandmother must have loved you! Every year, I buy a few boxes of gooseberries and get friends to help with topping and tailing them so that I can cook them up and freeze them for use in the depths of winter. Every year, I tell myself, never again. It is such a boring job! But I do like the taste of gooseberries. Around Christmas last year, a friend offered me some MORE gooseberries - from her freezer. It turns out that she had simply frozen them whole. It was a very easy job to snip off the ends with a pair of scissors, cover them in sugar and put them in the pie case. Mixed with some of my stewed gooseberries, they tasted really good as long as you avoided the charred base! Next time I won't be lazy - I will put a rack in higher up and will use my thick lodge skillet to shield the pie bottom. Oh yes, and I will check on the pie after ten minutes, not twenty! 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2019 Report Share Posted March 4, 2019 Sounds like a tasty plan, Tekobo.:) Quote Link to comment Share on other sites More sharing options...
