AJR Posted June 14, 2020 Report Share Posted June 14, 2020 (edited) Those pizzas look fantastic. I’m intimidated by making dough but will probably try pizza tomorrow. 3 hours in. Climbed to 250-275. Edited June 14, 2020 by AJR 7 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 14, 2020 Report Share Posted June 14, 2020 Break those shiny grates in!!! 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 15, 2020 Report Share Posted June 15, 2020 3 hours ago, Wingman505 said: Like @Troble, Saturday night is turning in to pizza night with the kids. 😊 Great looking pizza! 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 15, 2020 Report Share Posted June 15, 2020 Fixed up a couple of pork tenderloins using the Adam Perry Lang recipe with peach glaze. they were as awesome as I hoped. 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 15, 2020 Report Share Posted June 15, 2020 Steve, nice job on the pork tenderloin dinner. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 15, 2020 Report Share Posted June 15, 2020 14 minutes ago, MacKenzie said: Steve, nice job on the pork tenderloin dinner. Thanks MacKenzie! Quote Link to comment Share on other sites More sharing options...
AJR Posted June 15, 2020 Report Share Posted June 15, 2020 The aftermath. They appear to have been a hit. Best I’ve made, and a great first attempt on the KK Looking forward to many more attempts. I also cranked up the KK and threw on a couple of steaks that did not suck. No pictures of them as I almost lost an arm from the fam when I tried to rest them properly. 5 3 Quote Link to comment Share on other sites More sharing options...
Paul Posted June 15, 2020 Report Share Posted June 15, 2020 3 hours ago, AJR said: a couple of steaks that did not suck Well that's always good. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 15, 2020 Report Share Posted June 15, 2020 Some more ribs ..Sent from my SM-T835 using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 15, 2020 Report Share Posted June 15, 2020 It was clean out the fridge time, cooked some pasta and dumped in what ever I saw, a little grilled cabbage, some pulled beef roast, previously smoked Havarti cheese, onion, olives, part of a can of enchilada sauce, mushrooms, more cheese, that's all I can remember now, put it in the Vermicular and let it settle in for a while. I was just hoping that I'd be able to eat it but low and behold it was very tasty, loved it. Had some leftover pastry and rhubarb filling so made another small galette. It's mine all mine. 7 Quote Link to comment Share on other sites More sharing options...
AJR Posted June 16, 2020 Report Share Posted June 16, 2020 Pizza in the setting sun. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 16, 2020 Report Share Posted June 16, 2020 Nice job on that pizza. 1 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted June 16, 2020 Report Share Posted June 16, 2020 (edited) Second one - Chicken, bacon, artichoke with a white sauce and spinach. and Third was more traditional. Edited June 16, 2020 by AJR 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 16, 2020 Report Share Posted June 16, 2020 (edited) Cooked a bunch of chicken breasts for food for the next few days. Every time I make chicken breast on my KK my wife comments about how juicy it is. Indirect with mesquite wood then finished last few minutes over direct heat used the chicken for the summer Salad tonight with arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette dressing. And just for @tony b I took a photo of my wife and my favorite white wine from Trader Joe’s which pairs perfect with this dish took a couple KK cooked breasts and used them in a Mac n cheese with green peas that will be my kids dinner the next few days as well Edited June 16, 2020 by Troble 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 16, 2020 Report Share Posted June 16, 2020 On 6/13/2020 at 9:26 PM, Troble said: 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 Thank you for this detailed description @Troble. I am all set, ready to do a copy cat cook tonight. I have 16 boneless thighs marinading in the fridge. Any tips about packing them onto to rotisserie rod? Do you thread each thigh on whole? My mouth is watering already! 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 16, 2020 Report Share Posted June 16, 2020 (edited) 51 minutes ago, tekobo said: Thank you for this detailed description @Troble. I am all set, ready to do a copy cat cook tonight. I have 16 boneless thighs marinading in the fridge. Any tips about packing them onto to rotisserie rod? Do you thread each thigh on whole? My mouth is watering already! @tekobo Here is the recipe I’ve been using for the marinade (I found it on Pinterest) https://www.unicornsinthekitchen.com/homemade-chicken-shawarma-recipe/ Definitely don’t over marinate the chicken After cooking it twice I definitely would do the following 1. Definitely try to thread the chicken over the main spit and pull it over the forks to try to create an even meat stack 2. get a foil tray or something you can place as an indirect heat shield but also something that can catch the meat. 3. Slice it as it gets done and let it crisp up a bit 4. Mediterranean salad is really nice with it https://www.wellplated.com/mediterranean-chickpea-salad/ 5. toast some pita bread 6. I like more garlic in my Tadziki than this recipe but it works https://www.google.com/amp/s/www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366.amp its really fairly easy (&cheap) to make and it’s going to be a staple I my home especially during summer. good luck! Edited June 16, 2020 by Troble 4 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 16, 2020 Report Share Posted June 16, 2020 (edited) 54 minutes ago, tekobo said: Edited June 16, 2020 by Troble Quote Link to comment Share on other sites More sharing options...
tony b Posted June 16, 2020 Report Share Posted June 16, 2020 15 hours ago, Troble said: And just for @tony b I took a photo of my wife and my favorite white wine from Trader Joe’s which pairs perfect with this dish While I saw the Sauv Blanc (which I've tried btw), missed the wife in the photo?? Unless you were referring to the KK as your "wife." 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 16, 2020 Report Share Posted June 16, 2020 2 hours ago, tony b said: While I saw the Sauv Blanc (which I've tried btw), missed the wife in the photo?? Unless you were referring to the KK as your "wife." She wouldn’t be happy with me posting pictures of her on the internet she already thinks I’m strange posting so much food pics 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 17, 2020 Report Share Posted June 17, 2020 On 6/16/2020 at 12:50 PM, Troble said: its really fairly easy (&cheap) to make and it’s going to be a staple I my home especially during summer. good luck! Thank you Troble! Our friends loved, loved, loved this method of cooking chicken. As did I. They called it a "posh kebab" and we ate every last bit of chicken on that rotisserie even though we had started with some octopus and followed the chicken with beef burgers. Yummy! I wasn't sure what you meant by "do not over marinade" but I had already marinaded the chicken using this recipe: https://www.feastingathome.com/grilled-chicken-shawarma-recipe/. The skinned and boned thighs were marinaded for about 18 hours before cooking. Here are the marinaded thighs, stacked onto the rotisserie just before cooking. While cooking there was a surprising amount of fat given off by the chicken. I put some water in the tray beneath the chicken to stop the smoking. Here we are at the slicing, crisping up/munching stage. Sooooo yummy. 7 Quote Link to comment Share on other sites More sharing options...
