KKash Posted June 20, 2020 Report Share Posted June 20, 2020 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 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...Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 20, 2020 Report Share Posted June 20, 2020 @KKash the recipe calls for baking it in the oven so I suppose you could try that but the rotisserie is definitely the preferred method 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2020 Report Share Posted June 21, 2020 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 on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2020 Report Share Posted June 21, 2020 If this pandemic continues I'll have my freezers cleaned out of the old stuff, this is the last of the scallops. I think they are #50s LOL I did the scallops in the Vermicular at 123F for 30 mins. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 21, 2020 Report Share Posted June 21, 2020 (edited) 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!!!! Edited June 21, 2020 by Troble 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2020 Report Share Posted June 21, 2020 Troble, there you go again, making me hungry just when I am going to retire for the night. Well done. 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted June 21, 2020 Report Share Posted June 21, 2020 Terrific looking scallops, MacKenzie. Love me some scallops and those look delicious. Ditto on the making me hungry for pizza. You guys are making me miss the KK while I’m on the other side of the country from it. 1 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2020 Report Share Posted June 21, 2020 Gorgeous pizzas!! 1 1 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted June 22, 2020 Report Share Posted June 22, 2020 Following the trend with more Pizza. Almost rained out, nothing fancy, kid friendly. The pizza stones were close to 100 degrees off with the right stone hotter, so a little bit of playing shuffle the pizza. About 6-7 min cooking time. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 22, 2020 Report Share Posted June 22, 2020 @Mcjudsten great looking pizzas! Nice work Quote Link to comment Share on other sites More sharing options...
Troble Posted June 22, 2020 Report Share Posted June 22, 2020 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 9 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 22, 2020 Report Share Posted June 22, 2020 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? Quote Link to comment Share on other sites More sharing options...
Basher Posted June 22, 2020 Report Share Posted June 22, 2020 This was a piece of pork cut from the shoulder.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 22, 2020 Report Share Posted June 22, 2020 This was a piece of pork cut from the shoulder.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2020 Report Share Posted June 22, 2020 @ Troble, dinner is looking deeelicious. BTW, I hope that was not fresh corn, you are not supposed to post fresh corn until Tony and I can get local corn. @Basher, what a lovely looking pork roast. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 22, 2020 Report Share Posted June 22, 2020 1 hour ago, Steve M said: Great looking brisket, did you leave unwrapped the whole time? Yes I did. Unwrapped the entire time Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 22, 2020 Report Share Posted June 22, 2020 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. Quote Link to comment Share on other sites More sharing options...
Troble Posted June 22, 2020 Report Share Posted June 22, 2020 (edited) 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 June 22, 2020 by Troble 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 22, 2020 Report Share Posted June 22, 2020 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. 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 - 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. 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! 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 22, 2020 Report Share Posted June 22, 2020 Damn @tony b I didn’t eat breakfast yet....something about being hungover but that just got my stomach growling! 1 1 Quote Link to comment Share on other sites More sharing options...
