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Everyday Misc Cooking Photos w/ details

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There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success.

Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in.

Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender.

Whole milk mozzarella. A must in my opinion.

Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone.

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Sent from my iPhone using Tapatalk

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Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. :)  Never say die.:)

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I'd like to introduce my new slow cooker, it held the temp perfectly for the 4 hour cook of my Slow Cooker Campfire Potatoes.

https://www.themagicalslowcooker.com/slow-cooker-campfire-potatoes/

My first time making these but not my last, :-D

Here's my slow cooker just approaching the 300F mark.

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Campfire potatoes on the grill.

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4 hours later and no peeking.

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Plated.

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Veggies from last summer's garden.

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Edited by MacKenzie
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So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice.

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Started slicing off about every 20 minutes.

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All done.

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Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. 

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Close up.

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Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. 

Next up - the Al Pastor tacos!! 

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I went to my butcher looking for a Pork belly and he came out with the meatiest porka I ever saw, a 12 and 1/2 lb'er.  Gorgeous and skinned perfectly wrapped in airtight vacuum seal. I'll skip the naked pics and show you the finished. Dry brined with maple syrup and some Makers Mark with the pink curing salt, brown or turinado sugar, salt, cayenne, pepper and some dry thyme. Sliced in two because the piece was quite big to cure as a whole then after a week set on the Lang Smoker over apple, cherry, at 180-210 for 3hrs to 150 degrees.

These pieces were sliced up approx 1/4 in. or a shave less to serve as appetizers. The imagination with larger slice gives way to a Konro or even in the KK, but easily done in a skillet. At restaurants nearby they serve these cooked on a bamboo skewer or clipped on the ends of a serving tree dressed in butterscotch sweet sauce and drizzled with Turbinado sugar. Served with your favorite drink, it pairs well with all, it's bacon of course. That old Case xx I found at 2nd hand store worked out as a nice slicer, fingers intact.

 

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Edited by Tyrus
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Last night's dinner was a grilled version of Hungarian Paprikash porkchops. Pork chops were marinated in Shio Koji, garlic and a blend of 5 paprikas/chilies (Hot, Sweet, Pimenton, Piment D'espelette, and Chimayo Red.) On the main grate, direct @ 325F, with apple wood chunks.

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Then into the traditional sauce of caramelized onions, garlic, white wine, the same paprika/chile blend in the marinade, and the sour cream. Plated with egg noodles and blanched green beans in a caper, tarragon and red onion vinaigrette. 

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