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DennisLinkletter

Everyday Misc Cooking Photos w/ details

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2 minutes ago, tony b said:

Isn't it great for rotisserie cooks? While it took a very long time to get from R&D to production, it was well worth the wait - IMHO! 

YUP!  

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Spun a chook on the 32. Looks a tad lonely, but there was a pan of root vegetables on the indirect side that was removed before this pic. Using the MEATER, of course.
088B5BFB-5C31-4AE9-B14E-D88AF3F4A6D7.thumb.jpeg.5a9176b47d35b89bdd85ddd498edc540.jpeg
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Yum check out the bark

Outback Kamado Bar and Grill

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Bacon time .gave it some maple syrup. 5bbf2b45783ca1fb52b46521e284c281.jpg.and a dash of rub.0664a3536b29c446f542c8fe28cfe75d.jpg.Ready to go.7cbe784d7c3f79937fb989c242b37a9a.jpg.over some Red Gala Apple Wood.cc4652543542cceb130e279b8278014c.jpg.On it goes.627d4be87bfbe34c3aed4d958d4ac3c7.jpg.Yum can't wait.

Outback Kamado Bar and Grill

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Ever since I spun that chicken(Update I just remembered I roasted it on the regular grate, no spinning involved except in my head.) about a week or ten days ago I've waiting for the day that I make this- a hot chicken sandwich and in this neck of the woods it must be served with peas. There are from last years garden.

For all you ketchup lovers-

Ketchup.thumb.jpg.982b8ba92913576db0608439bd90015b.jpg

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Plated.

1228101709_HotChickenSandwich.thumb.jpg.920ffadf855e37e218afdb919122414f.jpg

 

Edited by MacKenzie
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On 2/10/2019 at 9:31 PM, MacKenzie said:

Ever since I spun that chicken(Update I just remembered I roasted it on the regular grate, no spinning involved except in my head.)

Tee hee.  You are allowed a mental lapse Mac, if you can make ketchup look so lush!  (Note: no mention of chicken breast, meat that I love so much not).  

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Ya know. It’s always a little weird to see Dennis post something on Instagram, start drooling, and then realize I cooked it. Somehow it always looks better when he posts it.

 

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A very good friend sent me the link to this bread recipe for Japanese Milk Bread and I made it today for the first but not the last time.

After the first rise, stretch the dough out gently into a 24 X 4 inch rectangle, divide it in 2 lengthwise and roll each piece up.

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Baked.

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I pulled the two pieces apart and then took a slice off the one on the left.

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The crumb up close, it is like a down duvet, all fluffy and light. 

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Here is the link but there is a mistake in the amount of flour, I had to add another 50% to get it so it could be handled. I used a total of 375g of flour.

https://breadillustrated.com/japanese-milk-bread/

 

Edited by MacKenzie
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Yum @MacKenzie.  I fried kidneys for my breakfast today and, in a departure from normal practice, made a coconut milk sauce.  If only there was a way to teleport your bread to meet my kidneys.  Match made in heaven.  For me anyway...

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I put a couple of slices of the Japanese Milk bread to good use this morning-

Egg salad sandwich-

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Edited by MacKenzie
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4 minutes ago, MacKenzie said:

Eggs.thumb.jpg.4fc4019901aa66749ce15e990ef56281.jpg

 

The sight of those sandwiches is more than I can take............my stomach is growling........I'm eating lunch early....................right now!!!!! :grin:   

 

Edited by Jon B.
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Reminds me of a classic Anthony Bourdain Parts Unknown episode in Japan and the quest for one of his favorites - the fluffy egg salad sandwich at Lawson's. 

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Some Valentines Day surf 'n turf. 

Black Angus ribeyes at 225 on the kk, seared on the Evo. Baby brussell sprouts with bacon, potatoes, and toasted italian bread.

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Plated

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