ckreef Posted May 19, 2015 Author Report Posted May 19, 2015 Flavor profile test #2. Got it where I want it this time. I guess it's time to get on with the actual cook this weekend for a seafood challenge on the Guru. Also note, the grill basket fits inside Prometheus - oh yeah. Wasn't enough protein for dinner so I threw a chunk of Flank Steak on also. Quote
tony b Posted May 19, 2015 Report Posted May 19, 2015 Surf n' Turf, baby!!! Break a leg, kid, in the Guru challenge! Quote
ckreef Posted May 26, 2015 Author Report Posted May 26, 2015 Micro sized chunk-O-brisket (just enough for a few sandwiches). Some type of peach cheesecake (started as a failure but I took a mulligan and here's where I ended). Quote
CeramicChef Posted May 26, 2015 Report Posted May 26, 2015 Ok, Charles. Now look, these late night posts have got to stop! These stunning pics of delish cooks is killing my diet! Very nice cook! Quote
tony b Posted May 26, 2015 Report Posted May 26, 2015 Charles, I do pot roasts that way all the time. Just enough for dinner and a lunch or two during the week. They don't take nearly as long to cook as a brisket (6 - 8 hours @ 250F to an IT of 200F) and have wonderful beefy flavor. I usually inject them with Butchers and rub the outside just like a brisket. Quote
tinyfish Posted May 31, 2015 Report Posted May 31, 2015 Mini brisket and dessert looks perfect. Quote
ckreef Posted June 7, 2015 Author Report Posted June 7, 2015 Cracker bites cook test. The goal was to figure out the optimum configuration and temperature to cook Cracker bites so the cheese melts without the Cracker crust cooking further. This has nothing to do with what was the actual toppings other than the cheese. In both tries the pizza stone was up in the dome on a custom riser. First try. Heat soaked at 500* with cold pizza stone. Somewhat of a failure as they had to stay on to long to melt the cheese. This caused the pizza stone to heat up and burn some of the Cracker crust. Second try. Heat soaked at 600* with cold pizza stone. This is the winning combination. Cheese melted fast enough so the Cracker crust did not cook any further beyond the original parbake. Later in the week I'll tie that into a flavor profile test before I make my final cook. CC and tinyfish - you 2 need to ignore all this - LOL - and these tests won't be posted on the Guru. 1 Quote
tinyfish Posted June 7, 2015 Report Posted June 7, 2015 Hey what about me...I guess I can look. Quote
ckreef Posted June 7, 2015 Author Report Posted June 7, 2015 Hey what about me...I guess I can look.Sorry tinyfish I actually ment you not tony as you and cc participated last month - hurry close your eyes - LOL Will edit the above post. Quote
tinyfish Posted June 7, 2015 Report Posted June 7, 2015 Just teasing anyways. We got to take Bosco down. Quote
ckreef Posted June 7, 2015 Author Report Posted June 7, 2015 Just teasing anyways. We got to take Bosco down.Yea that's going to be a hard one. He's a good cook and he has a huge fanboi club. But I'll post something every month regardless which scores some good points in the end even if I don't rate in any particular month. A lot of this also has to do with your exact cook and how popular that type of cook is. Either way it's fun and I'm eating some good food along the way. Quote
skreef Posted June 7, 2015 Report Posted June 7, 2015 Cracker bites cook test. The goal was to figure out the optimum configuration and temperature to cook Cracker bites so the cheese melts without the Cracker crust cooking further. This has nothing to do with what was the actual toppings other than the cheese. In both tries the pizza stone was up in the dome on a custom riser. First try. Heat soaked at 500* with cold pizza stone. Somewhat of a failure as they had to stay on to long to melt the cheese. This caused the pizza stone to heat up and burn some of the Cracker crust. Second try. Heat soaked at 600* with cold pizza stone. This is the winning combination. Cheese melted fast enough so the Cracker crust did not cook any further beyond the original parbake. Later in the week I'll tie that into a flavor profile test before I make my final cook. CC and tinyfish - you 2 need to ignore all this - LOL - and these tests won't be posted on the Guru.These were def a very good snack...coarse there were enough for a meal..thanks baby..very good cook Quote
Cookie Posted June 8, 2015 Report Posted June 8, 2015 What is this comp you guys are referencing? Quote
Cookie Posted June 8, 2015 Report Posted June 8, 2015 PS, I'd pay good money to eat at the Bistro. Quote
ckreef Posted June 8, 2015 Author Report Posted June 8, 2015 What is this comp you guys are referencing?On the kamado guru forum there is a monthly challange going on. It started in May with seafood and June is appetizer. The challenge series will last 18 months and a point system is maintained. Tinyfish tied for second place in seafood and I tied for 3rd - a total of 21 entries. Us KK'ers are holding our own. If you're interested in participating we would love to have more KK's in the lineup. Quote
MacKenzie Posted June 8, 2015 Report Posted June 8, 2015 ckreef, I sure like the look of those appetizers. Quote
ckreef Posted June 8, 2015 Author Report Posted June 8, 2015 ckreef, I sure like the look of those appetizers. TY - they tasted really good but that was just the test cook. The final appetizers should be much better. Going to do a couple flavor profile tests then I'll be ready for the final cook. Quote
