MacKenzie Posted April 12, 2021 Report Share Posted April 12, 2021 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. Ā Ā Never say die.:) 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 12, 2021 Report Share Posted April 12, 2021 3 hours ago, MacKenzie said: Baked in the oven. It was a late supper but it was tasty. Ā Ā Never say die.:) Learned that motto at your knee Mac! Ā Keep going and it will turn out right at the end. Ā Yummy looking pizza. Ā 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 12, 2021 Report Share Posted April 12, 2021 (edited) 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,Ā Here's my slow cooker just approaching the 300F mark. Campfire potatoes on the grill. 4 hours later and no peeking. Plated. Veggies from last summer's garden. Ā Ā Edited April 13, 2021 by MacKenzie 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 13, 2021 Report Share Posted April 13, 2021 That's dedication - 4 hours to make potatoes!!! Seriously? They'd better be awesome to invest that much time.Ā 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 13, 2021 Report Share Posted April 13, 2021 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. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery.Ā Close up. 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.Ā Next up - the Al Pastor tacos!!Ā 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 13, 2021 Report Share Posted April 13, 2021 Looks tasty, Tony.Ā Ā 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 14, 2021 Report Share Posted April 14, 2021 @tony bĀ looking good! Super easy cooking. Canāt wait to see your al pastor! 2 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 14, 2021 Report Share Posted April 14, 2021 Midweek cook with some left over Annatto marinadeTurned out pretty goodAnd platedSent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 14, 2021 Report Share Posted April 14, 2021 (edited) 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.Ā Gorgeous and skinned perfectly wrapped in airtight vacuumĀ seal. I'll skip the naked pics and show you the finished.Ā 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 weekĀ 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 TurbinadoĀ 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 storeĀ worked out as a nice slicer, fingers intact. Ā Edited April 14, 2021 by Tyrus 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 15, 2021 Report Share Posted April 15, 2021 Looks delicious, Tyrus.Ā I hope to be doing one in the near future, once we open up from COVID restrictions so I can get the belly. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 15, 2021 Report Share Posted April 15, 2021 You musta read my mind Mac, when I did this you always come to mind as making some great bacon. I believe you have a slicer because your cuts always look perfect. Definitely try out a sweet mix on these for guests, it's a winner.Ā 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 15, 2021 Report Share Posted April 15, 2021 (2) Bacon - The Simpsons - YouTube 1 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 17, 2021 Report Share Posted April 17, 2021 Cheese, pepperoni and veggie (w/pepperoni on bottom) 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2021 Report Share Posted April 17, 2021 Would I ever enjoy a slice or two of those pizzas for breakfast this snowy morning.Ā 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2021 Report Share Posted April 17, 2021 So, ya'll got some of that freak spring snow I just read about? Sorry!Ā š¢ It's sunny and bumping 60F again here today.Ā Quote Link to comment Share on other sites More sharing options...
Troble Posted April 17, 2021 Report Share Posted April 17, 2021 70 degrees at Legoland hereĀ Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2021 Report Share Posted April 17, 2021 Last night's dinner was a grilled version of Hungarian Paprikash porkchops. Pork chops were marinated in Shio Koji, garlicĀ 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. ThenĀ 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 blanchedĀ green beans in a caper, tarragon and red onion vinaigrette.Ā Ā 7 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 17, 2021 Report Share Posted April 17, 2021 Forecast for 2.5ā of snow and mid-30s here on Tuesday. Had to cancel my tee time...Ā 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2021 Report Share Posted April 17, 2021 2 minutes ago, jonj said: Had to cancel my tee time.. š¢ Our forecast for early part of next week is decidedly colder (low-to-mid-40s) with a slight chance of some flurries on Tuesday morning. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 17, 2021 Report Share Posted April 17, 2021 (edited) Just enjoyed the slightly above averageĀ BBQ @Legoland,Ā Brisket, rib rack and a stone IPA going on roller coasters with my kids. Couldnāt be happier to not be cooking and payingĀ amusement park prices againĀ Edited April 17, 2021 by Troble 3 1 Quote Link to comment Share on other sites More sharing options...
