Everyday Misc Cooking Photos w/ details

[Snake Plissken]

Used the rotisserie for first time tonight. I used basket splitter on my KK23 so only had back half lit, dome temp 400 (meater probe showed consistent 350 ambient) for about 1.5 hours. 6lb roasting chicken with a simple chicken rub. Came out great!! Super fun. 
 

didn’t use the drip pan, used foil to cover the half of the basket that was covered. Threw in a few cherry and apple wood chunks. 
 

 

[C6Bill]

Great looking bird !!!!!

[MacKenzie]

Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough.  

[alimac23]

Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough.  

Exactly the same here Mack, I’m very careful about keeping a nice airy rim around the pizza, it gives great results.


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[alimac23]

These videos really helped me, they accompany the book The Elements of Pizza by Ken Forkish.

I use the recipes from this book all the time, and the techniques in the videos in the playlist above, and I’m really happy with my results.







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[Basher]

Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! 
A couple of margaritas to go with it sealed the deal!
Gorgeous evening to eat outside, too!

Nice looking cooks by everyone. Tony was yours delivered or was it take away?…… no cooking pics!
I’m feeling inspire for more chicken!


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[MacKenzie]

@alimac, I saw that rolling pin action. 

Great info., thanks for posting. 

[Troble]

@MacKenzie I know you don’t use a rolling pin and it’s frowned upon but I’ve tried both ways and im 100% happy with my results with the rolling pin so I’ve kept it as part of my process since it’s working for me 

Edited July 13, 2021 by Troble

[Dono]

@alimac23 great videos!  Thanks.  

[tony b]

On 7/13/2021 at 6:06 AM, Basher said:

Tony was yours delivered or was it take away?…… no cooking pics!

So tonight's dinner has cooking pics, for the skeptical among you! 😝

Smoked wings, with another ear of corn for elotes, and a nice slab of grilling cheese for an app!

And because it was National French Fry day (I bet you didn't know that?), I did a nice batch in the air fryer, with a nice side of jalapeno mayo. Beer is from a local brewery run by one of my homebrewing club buddies.

[Troble]

@alimac23 finally watched those videos. Great tips. I have his other book on bread, salt, flour, yeast. I’ll likely pick this pizza one up too. Thanks for sharing 

@MacKenziei guess I’ve been making Roman pizza and hadn’t known it!

[MacKenzie]

Great cook, Tony, pictures are worth a 1000 words.  

[Dono]

2 hours ago, MacKenzie said:

Great cook, Tony, pictures are worth a 1000 words.  

Ditto Tony. Looks awesome!

[Snake Plissken]

Grabbed a 3lb cowboy prime from Costco (first time) last night.

cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar. 
 

 

[Troble]

Nice job @Snake Plissken you nailed it

[Troble]

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

[alimac23]

Awesome pizza cook troble!


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[Dono]

Awesome looking pizza!!  

[tony b]

Serious pies!

[Snake Plissken]

Wow you crushed those!!