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Everyday Misc Cooking Photos w/ details

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On 6/17/2020 at 4:03 PM, tony b said:

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours. 

Pineapple as well.

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83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki 
first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal 
 
today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. 
 
results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward 
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This recipe is a really good idea, and fun!
It seems like this will only work if you have the rotisserie? Something I didn’t buy...


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2 hours ago, KKash said:

It seems like this will only work if you have the rotisserie? Something I didn’t buy...

You should'ah ask here about accessories when you placed your order. We'd have said :smt023 :smt023 on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges.

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Made pizza tonight. Took pictures of the bottom of the crust just for  @Basher

had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons  I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

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Edited by Troble
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Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

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10 hours ago, Troble said:

Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

Great looking brisket, did you leave unwrapped the whole time?

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40 minutes ago, Troble said:

Yes I did. Unwrapped the entire time 

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

 

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1 hour ago, Steve M said:

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

 

I used to wrap it but I prefer a thick crust. Now I generally cook it unwrapped and then i take it off the grill wrap it, and put it in a cooler for 2-4 hours. i usually cook my brisket at 235-240 but yesterday I did 215-220 so it took quite a bit longer than normal 

Edited by Troble
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3 hours ago, MacKenzie said:

BTW, I hope that was not fresh corn, you are not supposed to post fresh corn until Tony and I can get local corn. :smt077 :smt046

Preach on, sister! 

I did have corn last night, but not local - weeks away from any of the "good stuff." But, it was a tasty ear of corn. Much better than my last one - :pukeright:

Two half-racks of St Louis ribs. On the left, Jamaican jerk marinated overnight. On the right, Dizzy Dust. Indirect, 250F, main grate, smoker pot with hickory and apple wood chunks.

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Sorry, no plated shot, as I had a friend over and wasn't going to hold up his plate whilst I took pictures. Only thing added was some homemade potato salad.

But, this morning, I had leftover ribs with perfectly poached sous vide eggs (11 mins @ 167F, 1 min in an ice bath), on toast  - excellent!

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