MacKenzie Posted February 10, 2019 Report Share Posted February 10, 2019 I agree. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 10, 2019 Report Share Posted February 10, 2019 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. Yum check out the bark Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 10, 2019 Report Share Posted February 10, 2019 Bacon time .gave it some maple syrup. .and a dash of rub..Ready to go..over some Red Gala Apple Wood..On it goes..Yum can't wait.Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 10, 2019 Report Share Posted February 10, 2019 Fine looking chook Pequod! Love the crispy skin. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 10, 2019 Report Share Posted February 10, 2019 Slice me a piece, they both look good Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 10, 2019 Report Share Posted February 10, 2019 (edited) 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- Plated. Edited February 11, 2019 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 11, 2019 Report Share Posted February 11, 2019 4 hours ago, MacKenzie said: For all you ketchup lovers- 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 12, 2019 Report Share Posted February 12, 2019 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). Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 13, 2019 Report Share Posted February 13, 2019 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. 5 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 13, 2019 Report Share Posted February 13, 2019 (edited) 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. Baked. I pulled the two pieces apart and then took a slice off the one on the left. The crumb up close, it is like a down duvet, all fluffy and light. 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 February 13, 2019 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 13, 2019 Report Share Posted February 13, 2019 Looks delicious 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 13, 2019 Report Share Posted February 13, 2019 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... 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 13, 2019 Report Share Posted February 13, 2019 (edited) I put a couple of slices of the Japanese Milk bread to good use this morning- Egg salad sandwich- Edited February 13, 2019 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted February 13, 2019 Report Share Posted February 13, 2019 (edited) 4 minutes ago, MacKenzie said: The sight of those sandwiches is more than I can take............my stomach is growling........I'm eating lunch early....................right now!!!!! Edited February 13, 2019 by Jon B. 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 13, 2019 Report Share Posted February 13, 2019 Really tasty looking bread and sandwich! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 13, 2019 Report Share Posted February 13, 2019 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. 1 Quote Link to comment Share on other sites More sharing options...
Wahoo Posted February 14, 2019 Report Share Posted February 14, 2019 That’s what I call an egg sandwich get in Sent from my iPhone using Tapatalk Pro 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 15, 2019 Report Share Posted February 15, 2019 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. Plated 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 15, 2019 Report Share Posted February 15, 2019 What a lovely evening and cook. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 15, 2019 Report Share Posted February 15, 2019 Great videos @Steve M. I need no more convincing. It is lunchtime - now! 1 Quote Link to comment Share on other sites More sharing options...
