ckreef Posted November 30, 2015 Report Posted November 30, 2015 Wasn't really in picture mode but I have a few pictures from the Thanksgiving meal. It started thanksgiving eve with a pumpkin pie, chocolate cheesecake and cornbread to go in the dressing, all cooked on Cassiopeia. Doing all that cooking made us hungry so we put a few steaks on Prometheus Just a few pictures from Thanksgiving day. Not the best pictures but you get the idea. 5 lb. Bone in Turkey breast rotisserie style. While that was spinning cooked a couple of dishes on Prometheus. Candied yams and standard green bean casserole. The only money shot I got was desert. Charles - Prometheus 16.5", Cassiopeia 19" TT
kjs Posted November 30, 2015 Report Posted November 30, 2015 This is a wonderful cook, everything looks absolutely amazing.
DennisLinkletter Posted November 30, 2015 Report Posted November 30, 2015 You had me scratching my head for a second with the 16's main grate down below.. LOL Great looking cook.. Why the upper flipped on the main for the three chocolate deserts? My guess is it's just an easy way to place and remove three hot items.. yes?
ckreef Posted November 30, 2015 Author Report Posted November 30, 2015 You had me scratching my head for a second with the 16's main grate down below.. LOL Great looking cook.. Why the upper flipped on the main for the three chocolate deserts? Good question. I was just checking it out in a position that would be a little higher than the main grate but not fully up in the dome. Probably no real benefit to doing that. Either the main grate or upper grate in the dome from here on. Charles - Prometheus 16.5", Cassiopeia 19" TT
EGGARY Posted November 30, 2015 Report Posted November 30, 2015 Very nice cook. I am impressed with the Chocolate Cheesecake. What makes the cheesecake rise like that ? Recipe, please.
wilburpan Posted November 30, 2015 Report Posted November 30, 2015 Looks terrific, as always! A general question on making desserts in a kamado: I would assume that you would not want a smoky profile on your pie or cheesecake. Do you do anything to limit/get rid of the smoke for cooking dessert?
tinyfish Posted November 30, 2015 Report Posted November 30, 2015 Well done Charles, delicious as always.
ckreef Posted December 1, 2015 Author Report Posted December 1, 2015 Very nice cook. I am impressed with the Chocolate Cheesecake. What makes the cheesecake rise like that ? Recipe, please.Just used the standard Philadelphia chocolate cheesecake recipe off the Internet. I actually don't like the rise as then it sags in the end and doesn't look pretty although it tastes the same. Going to work on this in the future. Charles - Prometheus 16.5", Cassiopeia 19" TT
ckreef Posted December 1, 2015 Author Report Posted December 1, 2015 Looks terrific, as always! A general question on making desserts in a kamado: I would assume that you would not want a smoky profile on your pie or cheesecake. Do you do anything to limit/get rid of the smoke for cooking dessert? A Smokey profile can be an issue with baking. Best solution is to use Coco char. This was about a 50/50 mix of Coco char and RO. Couldn't taste any smoke flavor. Charles - Prometheus 16.5", Cassiopeia 19" TT
CeramicChef Posted December 1, 2015 Report Posted December 1, 2015 Charles, that's one wonderful looking meal you cooked! Wow! You really had me at dessert. I'm a chocoholic and my addiction just went into overdrive.
PRippley Posted December 2, 2015 Report Posted December 2, 2015 All gorgeous as usual Charles and Susan! Why were you scratching your head with the position of the 16s main grate Dennis?
