Post by: JT on July 14, 2018, 09:47:57 PM
(https://uploads.tapatalk-cdn.com/20180714/f28c63b3d383874db27668582d4e022f.jpg)
Post by: KellerBrauer on July 15, 2018, 12:09:12 PM
Post by: MDixon on July 15, 2018, 07:28:40 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/37255761_1779285302118082_5619271288641028096_o.jpg?_nc_cat=0&oh=3cfe123d2048873a7dfdd0a3030f4ed7&oe=5BE1428E)
Post by: JT on July 15, 2018, 07:35:02 PM
Nothing grilled. Ran chicken in the Sous Vide and made a Chicken Poke Bowl with Sriracha Mayo. Started on a bed of Mixed Lettuces, Quinoa, Edamame, Avocado, Bell Pepper, Grape Tomatoes, Spring Onion, Nori Furikake sprinkles and Chicken, and a Kiwi for garnish.And you didn't even invite me over. Seriously sounds and looks fantastic.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/37255761_1779285302118082_5619271288641028096_o.jpg?_nc_cat=0&oh=3cfe123d2048873a7dfdd0a3030f4ed7&oe=5BE1428E)
Post by: KellerBrauer on July 21, 2018, 11:49:58 AM
and healthy too!
Post by: a10t2 on July 22, 2018, 01:07:03 AM
Post by: MDixon on July 22, 2018, 01:13:38 AM
Post by: a10t2 on July 22, 2018, 01:28:50 AM
Post by: JT on July 22, 2018, 01:35:36 AM
They lifted our fire ban, so I'm grilling for the first time this year! Ahi steaks and Brussels sprouts marinated in soy/honey/wasabi.That sounds very tasty!
Post by: Bklmt2000 on July 27, 2018, 01:52:15 AM
(https://i.imgur.com/7IkXqim.jpg)
Post by: JT on July 27, 2018, 02:05:53 AM
Post by: HopDen on July 27, 2018, 10:28:22 AM
Post by: Bklmt2000 on July 27, 2018, 11:08:51 AM
Man I live a good plate of wings. How did you cook em? Sauce type?
Super easy: I prepped the wings the day before, and let them dry out ovenight in the fridge, on a stainless cooling rack set into a rimmed baking sheet. Wings also got a light dusting of salt and pepper before going into the fridge, to dry-brine overnight.
Preheated the oven to 400°F, and the wings got a light hit of cooking spray followed by a dusting of Penzey's adobo spice rub (both sides).
Then into the oven for 1 hour, flipped halfway through.
Once cooked, they got a brushing of Rojo pepper sauce (both sides), courtesy of Atomic City Foods, then back into the oven for 10 minutes (heat off), to let the sauce set up.
Plate and devour. And they were quite tasty.
Post by: Slowbrew on July 27, 2018, 06:01:28 PM
We are making chicken salad for a dinner party tomorrow evening. Smoked chicken really makes the chicken salad recipe pop!
Paul
Post by: MDixon on August 07, 2018, 08:13:24 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/38448914_2163859776975417_6298440690565120000_n.jpg?_nc_cat=0&oh=8defb21915b2f66299b573ec1d3ea23f&oe=5BFA1641)
Making Pasta Puttanesca tonight.
Post by: JT on August 07, 2018, 10:57:44 PM
Post by: MDixon on August 07, 2018, 11:05:33 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/38686880_2169334579761270_4328966776806178816_n.jpg?_nc_cat=0&oh=35c659653bb74b247adff0887506dae9&oe=5BCDAF2C)
Post by: James K on August 09, 2018, 08:19:50 PM
Post by: HopDen on August 12, 2018, 03:28:08 PM
Post by: Robert on August 12, 2018, 08:41:56 PM
We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant. A roasted eggplant spread/dip.
Post by: HopDen on August 12, 2018, 09:31:45 PM
We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant. A roasted eggplant spread/dip.
Robert, I've been growing eggplant for many years. It's not a finicky plant to grow at all. Given plenty of water and lots of sun it produces greatly. I have had/made Baba Gannouj on occasion. I like it! The great thing about eggplant is the range of dishes made and the techniques employed to that end. Here are a few dishes I like to cook with the lowly eggplant. A simple eggplant parmesan. An Indian dish called Bainghan Bharta, you blacken the eggplant whole over a charcoal fire for authenticity and then you rinse the charred skin off (I don't) then mash with spices and herbs amongst other ingredients. Look that one up and I'm sure it will please. Another dish I love is called Caponata. A Sicilian sweet and sour dish containing onion,celery,tomatoes,garlic, olives,raisons,capers and a few I'm leaving out. Makes a great appetizer to accompany a hearty pasta dish.
Post by: JT on September 02, 2018, 10:19:02 PM
Post by: a10t2 on September 03, 2018, 06:44:08 AM
Post by: Bklmt2000 on September 22, 2018, 06:33:09 PM
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Post by: JT on September 22, 2018, 09:42:14 PM
Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Post by: Bklmt2000 on September 22, 2018, 11:32:39 PM
Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Thanks, JT, much appreciated.
I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt. I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).
As far as cooking wings goes, grilling is my fav method by far. Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.
And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings. I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing. I can post a pic if you want to see what I'm describing.
Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.
Post by: JT on September 23, 2018, 12:10:17 AM
I'm always open to seeing wing cooking methods! I have a hard time finding pecan, but usually have apple, cherry, hickory and mesquite on hand.Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Thanks, JT, much appreciated.
I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt. I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).
As far as cooking wings goes, grilling is my fav method by far. Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.
And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings. I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing. I can post a pic if you want to see what I'm describing.
Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.
Were using a spice mix called Kick'n Chicken from Weber - I don't usually buy premade spice mixes but my wife and I both remember liking this one from a few years back. Giving it a try again.
Post by: JT on September 23, 2018, 08:58:45 PM
Post by: a10t2 on October 09, 2018, 03:56:20 PM
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Post by: BrewBama on October 09, 2018, 08:28:56 PM
First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Look’s great. Interesting, first cool weather around here calls for potato soup. The way things are going that’ll be in Jan. Weirdly warm weather even for N AL.
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Post by: Robert on October 09, 2018, 09:25:24 PM
First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.Smoked chicken from a can? Really? Didn't know that was a thing. Here it's still upper 80s, and I'm tired of cutting the grass this year. I'd almost take some of that snow.
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Post by: BrewBama on October 09, 2018, 11:42:09 PM
(https://uploads.tapatalk-cdn.com/20181009/c059f1998aa3f5d5614ef886c49e5316.jpg)
(https://uploads.tapatalk-cdn.com/20181009/619f5cbe3c5d6e7362a790a92419a82e.jpg)
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Post by: HopDen on October 10, 2018, 10:22:48 AM
Cold fermented dough for three days. It was worth it.
(https://uploads.tapatalk-cdn.com/20181009/c059f1998aa3f5d5614ef886c49e5316.jpg)
(https://uploads.tapatalk-cdn.com/20181009/619f5cbe3c5d6e7362a790a92419a82e.jpg)
Looks great!! I also do a 3 day ferment. Ill let mine sit at room temps over night after mixing then in the refrigerator for another 24 hours and finally on day 3 I'll put the dough in the wine cooler which is set at 59* until I get home from work. I normally use a 70% hydration depending on the style of pizza being made. I swear I see a smiling face in that slice of pizza!
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Post by: a10t2 on October 10, 2018, 06:16:48 PM
Smoked chicken from a can?
Trader Joe's!
Post by: BrewBama on October 12, 2018, 11:09:29 PM
(https://uploads.tapatalk-cdn.com/20181012/5fff93e4ec704bbf190154e7eb781bb5.jpg)
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Post by: JT on October 12, 2018, 11:24:53 PM
Well, Fall finally hit N AL. That means homemade bread and potato soup (with homecure bacon).It finally cooled off here in OH too. That looks great!
(https://uploads.tapatalk-cdn.com/20181012/5fff93e4ec704bbf190154e7eb781bb5.jpg)
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Post by: a10t2 on October 13, 2018, 04:33:02 AM
Post by: JT on October 14, 2018, 05:26:49 PM
Post by: BrewBama on October 14, 2018, 06:57:45 PM
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Post by: Phil_M on October 18, 2018, 12:41:50 AM
Bengals vs. Steelers game day lunch. 14 hours of smoke on the brisket. (https://uploads.tapatalk-cdn.com/20181014/3c1b322c39a54f06d53b2af0e3a99cf1.jpg)
I've always wanted to try Rauchbier with brisket...that looks epic. Usually I settle for stout or porter with BBQ.
Excellent looking meal JT. You’ve reminded me: I have a packer in the freezer I need to dig out.
I've got one in the freezer too...you guys are giving me ideas...
Post by: BrewBama on November 03, 2018, 05:39:59 PM
(https://uploads.tapatalk-cdn.com/20181103/c6ea44c8b262f98199625dbd68433510.jpg)
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Post by: JT on November 04, 2018, 07:01:08 PM
Post by: Bklmt2000 on November 07, 2018, 12:47:21 AM
(https://i.imgur.com/EConroR.jpg)
Let the wings marinade overnight in store-brand balsamic vin.
Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up.
Also used some pecan over the coals during the indirect cook for some smoke. Made the wing sauce taste extra-spicy, which I thought was good.
Post by: JT on November 07, 2018, 12:52:06 AM
Post by: Bklmt2000 on November 07, 2018, 12:57:53 AM
Man those look good!
Thanks, JT, much appreciated.
They really turned out well and didn't last long. No leftovers. ;D
Post by: JT on November 07, 2018, 01:04:39 AM
What kind of sauce did you make this time?Man those look good!
Thanks, JT, much appreciated.
They really turned out well and didn't last long. No leftovers. ;D
Post by: Bklmt2000 on November 07, 2018, 01:06:59 AM
Something about the smoke + the balsamic vin combo really made the wing sauce pop on these wings, which was really nice.
Post by: BrewBama on November 07, 2018, 03:00:25 PM
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Post by: Bklmt2000 on December 13, 2018, 12:30:49 PM
Since we don't eat much beef in our house these days, I needed a backup. Solution: mushrooms.
Baked half a baguette to start. Once baked:
Chopped up some green bell pepper and onion, along with 4 oz of sliced mushrooms, and deployed them on a parchment-lined baking sheet.
Sprayed with cooking spray, generous dusting of steak seasoning, then roasted @ 350°F for 15 minutes. Added sliced/pickled banana peppers, then back into the oven for 10 more minutes.
While the veg was roasting, split the baguette in half length-wise, smeared one side w/ mustard, the other with mayo. Lined w/ aged sharp white cheddar slices.
Topped the baguette w/ the roasted veg, wrapped in foil, then back into the 350°F oven for 10 min to heat through.
Unwrapped, sliced in half cross-wise, and plated.
Verdict: unbelievably good. No leftovers.
A before pic:
(https://i.imgur.com/K3FO8VO.jpg)
Post by: Anadt on December 17, 2018, 09:30:32 AM
Have you ever enjoy chicken grilled with clay? It is famous in my hometown.
Post by: MDixon on December 25, 2018, 04:22:19 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/48397626_2381311115230281_5958387045746343936_n.jpg?_nc_cat=108&_nc_ht=scontent-iad3-1.xx&oh=8232c16f42f9322e300af2e237d9a65f&oe=5C946528)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/48424962_2381311151896944_3842863443396788224_n.jpg?_nc_cat=111&_nc_ht=scontent-iad3-1.xx&oh=43c1678e62a5df5ef04208c615f4d00f&oe=5C96E043)
Post by: marttin on December 28, 2018, 06:36:31 AM
Post by: Bklmt2000 on December 31, 2018, 12:08:51 AM
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
Wings deployed and ready for to go:
(https://i.imgur.com/1knffzb.jpg)
30 minutes in, just flipped:
(https://i.imgur.com/S8zx06t.jpg)
25 more minutes in and ready to sear:
(https://i.imgur.com/bGz6VZY.jpg)
Seared:
(https://i.imgur.com/D5dqOxK.jpg)
A close-up, post-sear:
(https://i.imgur.com/wrwg5uB.jpg)
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Post by: KellerBrauer on December 31, 2018, 12:54:44 PM
More wing pr0n, nothing y'all haven't seen before:
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Those look outrageously delicious indeed! Great post!
Post by: HopDen on December 31, 2018, 08:25:26 PM
More wing pr0n, nothing y'all haven't seen before:
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Those look outrageously delicious indeed! Great post!
Those look tasty as #@*!. I love me some wings!
Post by: santoch on January 01, 2019, 12:53:32 AM
Post by: BrewBama on January 15, 2019, 11:15:50 PM
(https://uploads.tapatalk-cdn.com/20190115/ffe30a27850bac26c883507c5b3305c9.jpg)
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Post by: JT on January 16, 2019, 12:14:37 AM
Cedar-planked Teriyaki glazed salmon.Man that looks great!! Love salmon.
(https://uploads.tapatalk-cdn.com/20190115/ffe30a27850bac26c883507c5b3305c9.jpg)
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Post by: rixxon on January 18, 2019, 05:51:29 PM
Post by: BrewBama on January 19, 2019, 11:17:54 PM
(https://uploads.tapatalk-cdn.com/20190119/1c3f706b52a739f549328a6350d5f283.jpg)
(https://uploads.tapatalk-cdn.com/20190119/b091ffaab2a59dfa218e1f43c5764ecb.jpg)
(https://uploads.tapatalk-cdn.com/20190119/59048bf2ac29c649c51872eb65577edf.jpg)
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Post by: JT on January 20, 2019, 12:55:14 AM
Italian Bread for a French Pot Roast served along side a Munich Dunkel. LOLBread and Dunkel look great! Meat looks a bit overcooked
(https://uploads.tapatalk-cdn.com/20190119/1c3f706b52a739f549328a6350d5f283.jpg)
(https://uploads.tapatalk-cdn.com/20190119/b091ffaab2a59dfa218e1f43c5764ecb.jpg)
(https://uploads.tapatalk-cdn.com/20190119/59048bf2ac29c649c51872eb65577edf.jpg)
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Post by: nikollas on January 20, 2019, 08:41:32 AM
Post by: tommymorris on January 20, 2019, 08:55:10 PM
Post by: Robert on January 30, 2019, 09:09:00 PM
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Post by: reverseapachemaster on January 31, 2019, 03:08:47 PM
60% whole rye sourdough. Might as well bake while the arctic weather has everything shut down.(https://uploads.tapatalk-cdn.com/20190130/0f553e0cfd28d716b560eba7ade4b21f.jpg)
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Really nice! I baked a 70% whole rye sourdough yesterday. It isn't very sour and didn't get anywhere near the expansion of your loaf. I think the recipe I used called for a more refined rye flour and I didn't get enough hydration.
Post by: Robert on January 31, 2019, 04:22:54 PM
60% whole rye sourdough. Might as well bake while the arctic weather has everything shut down.(https://uploads.tapatalk-cdn.com/20190130/0f553e0cfd28d716b560eba7ade4b21f.jpg)
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Really nice! I baked a 70% whole rye sourdough yesterday. It isn't very sour and didn't get anywhere near the expansion of your loaf. I think the recipe I used called for a more refined rye flour and I didn't get enough hydration.
With rye breads I don't even think about the percent hydration in the recipe. Rye is so absorbent, and unpredictably so, I just go by feel. And I like to get just the acidity the rye wants without making it particularly sour. Funny we both had the simultaneous inspiration.
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Post by: JT on February 03, 2019, 10:23:05 PM
Post by: JT on February 04, 2019, 01:56:14 AM
Post by: BrewBama on February 05, 2019, 08:44:32 PM
(https://uploads.tapatalk-cdn.com/20190205/dc2b8d759dbe0ead7ed30179c366d4c9.jpg)
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Post by: BrewBama on February 22, 2019, 11:12:13 PM
(https://uploads.tapatalk-cdn.com/20190222/70118ddcb33ac0582a49ef203ff0460b.jpg)
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Post by: JT on February 23, 2019, 02:14:15 AM
Steak night. Prime cap steak. YumLooks great! I may do some steaks this weekend too...
(https://uploads.tapatalk-cdn.com/20190222/70118ddcb33ac0582a49ef203ff0460b.jpg)
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Post by: BrewBama on February 25, 2019, 12:50:01 AM
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Post by: Robert on February 25, 2019, 12:56:44 AM
Today’s pie: Pepperoni, bacon, and pepperoccini under a bed of mozzarella. Seasoned with Italian seasoning, salt, and red pepperHome made bacon?
(https://uploads.tapatalk-cdn.com/20190225/53eb43d23afae7764f4f900636484b9e.jpg)
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Post by: BrewBama on February 25, 2019, 01:00:39 AM
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Post by: JT on February 26, 2019, 01:04:06 AM
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Post by: JT on February 26, 2019, 01:15:09 AM
Using a mixer Santa brought for Christmas, she turned out a lighter version of a Southern specialty called a Hummingbird cake, which has a pineapple, banana and pecan cake with cream cheese frosting. Santa sure is a smart fella...
All this of course needs something to wash it down: enter the Helles and just-tapped Best Bitter.
I'd do this weekend again.
(https://uploads.tapatalk-cdn.com/20190226/e378b6719ab9861fba020b73c34b5476.jpg)
Post by: BrewBama on February 26, 2019, 01:26:59 AM
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Post by: JT on February 26, 2019, 01:30:19 AM
How hot does it get? I've tried some grilled pies using an aftermarket Weber grill attachment but have overshot temps. Still haven't made one I'd put my stamp on.No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Thinking I'm just cooking too hot.
Post by: Robert on February 26, 2019, 01:45:15 AM
It has occurred to me that in an Italian wood fired pizza oven, the temperature off the dome is much higher than off the deck. Makes me think about trying heating the oven and stone as high as I can (~550°F) and then switching to the broiler and sliding the pie in. If I ever try it I'll let you guys know how it works.How hot does it get? I've tried some grilled pies using an aftermarket Weber grill attachment but have overshot temps. Still haven't made one I'd put my stamp on.No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Thinking I'm just cooking too hot.
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Post by: BrewBama on February 26, 2019, 03:21:59 AM
I also have a Weber Pizza Oven but I rarely get it out anymore. Though I enjoy baking pies on it, it takes a while to heat up and then cool down.
https://youtu.be/ItdMHs_yxEQ
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Post by: Robert on February 26, 2019, 03:28:49 AM
I get 550*F in the oven. I position the rack into the very highest position.
Ah, so you're effectively getting that super high radiant heat on top just from the ceiling of the oven. I knew something was getting you that nice bubbly char on the cheese.
Post by: BrewBama on February 26, 2019, 03:34:38 AM
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Post by: Robert on February 26, 2019, 03:44:10 AM
My wife says it’s burnt. I say it’s just right!I'm not in a million years gonna take a side in your domestic debate. But if I could find a joint around here that "burned" the pie like that I'd quit trying to make it myself. ;)
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Post by: BrewBama on March 08, 2019, 03:41:57 PM
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.
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Bacon is finally cured, smoked, and now for the best part.
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Post by: Bklmt2000 on March 09, 2019, 05:34:19 PM
Wings prepped in my usual manner, seasoned, and ready for a date with the grill:
(https://i.imgur.com/up5hNuQ.jpg?1)
Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)
(https://i.imgur.com/jcnmfTB.jpg?1)
Thirty minutes in, and flipped:
(https://i.imgur.com/QttW9kU.jpg?1)
Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:
(https://i.imgur.com/GVYI31J.jpg?1)
Really nice smoke character, skin turned out crispy, and the meat was juicy and tender.
I normally sear the wings once cooked, and before saucing, but this batch showed me that searing might be optional going forward. More experiments are needed to confirm this. :D
Post by: MattyAHA on March 24, 2019, 09:38:08 PM
Post by: JT on March 24, 2019, 10:21:02 PM
(https://uploads.tapatalk-cdn.com/20190324/b614c409a4ea7b79f89fad42c8ba4a7d.jpg)
Post by: BrewBama on March 25, 2019, 01:48:41 PM
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Post by: Visor on March 26, 2019, 02:02:20 AM
Post by: BrewBama on May 16, 2019, 01:26:04 AM
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Post by: Robert on May 16, 2019, 01:39:35 AM
I just started an Eye of Round Roast for tomorrow’s supper. Olive Oil + SPOG. Down for a 20 hr hot water bath.And to think, poor Grandma had to make pot roast all in one day, and with no Bluetooth!
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Post by: BrewBama on May 20, 2019, 10:47:50 PM
(https://uploads.tapatalk-cdn.com/20190520/91af7f50dc71e7dd6dcc9fb59b4740fd.jpg)
(https://uploads.tapatalk-cdn.com/20190520/3fb9d3ecb0a891156e22033cece82137.jpg)
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Post by: Tooth_Fairy on May 28, 2019, 10:43:18 AM
Post by: a10t2 on May 28, 2019, 03:59:05 PM
Pulled the the Pizza Oven out today. Goes good with a Czech Pils. But I lost a pepperoni somewhere.
Wouldn't one of them be a pepperonus? ;D
Post by: jeaneallenn on August 19, 2019, 06:11:13 AM
My mom is making something like this. I took a picture but didn't know how to upload it on the thread. She also made a chili sauce, However I prefer canned chili sauce. Hormel is my favorite. I find a great alternative of Hormel at https://helloportable.com/best-canned-hot-dog-chili/ (https://helloportable.com/best-canned-hot-dog-chili/).
Post by: Robert on September 08, 2019, 07:47:21 PM
Post by: tommymorris on September 08, 2019, 08:51:12 PM
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
Post by: BrewBama on September 08, 2019, 10:09:52 PM
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
+1. Just the way I like it. My wife would say it’s burnt. LOL
In Italy they don’t have what we call pepperoni. They looked at us like we had a horn growing out of our head when we unknowingly asked for it. Your sausage is probably pretty close to salsiccia picante. But in our three years we fell in love with the food just the way they prepare it.
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Post by: Robert on September 08, 2019, 10:51:17 PM
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
+1. Just the way I like it. My wife would say it’s burnt. LOL
In Italy they don’t have what we call pepperoni. They looked at us like we had a horn growing out of our head when we unknowingly asked for it. Your sausage is probably pretty close to salsiccia picante. But in our three years we fell in love with the food just the way they prepare it.
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BrewBama, I remembered you suggesting somewhere moving the shelf with the stone to the highest possible position to get good heat off the roof of the oven. Did that today and got a that that nice "burnt" effect I like too! Thanks for the tip. The sausage is nice and "piccante."
Post by: JT on September 08, 2019, 10:56:42 PM
Post by: JT on September 30, 2019, 12:22:59 AM
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Post by: BrewBama on September 30, 2019, 01:43:18 AM
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Post by: Robert on September 30, 2019, 01:52:42 AM
straight from the garden
Glad to see the rabbits didn't eat your tortilla chip bushes! ;D . Seriously, that does look great, JT. Could have gone for a plate of that when I wrapped up my brewday just in time to watch the Brownies roll the Ravens!
Post by: BrewBama on September 30, 2019, 03:59:30 AM
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Post by: Robert on September 30, 2019, 04:04:29 AM
Those are spent grain tortillas.
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Robert likes this.
Post by: Ariousig on October 05, 2019, 06:06:44 AM
Post by: Robert on October 13, 2019, 08:14:40 PM
Post by: denny on October 13, 2019, 09:01:13 PM
Post by: JT on October 13, 2019, 11:58:23 PM
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Post by: BrewBama on October 14, 2019, 02:03:08 AM
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Post by: BrewBama on October 19, 2019, 08:15:53 PM
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Post by: JT on October 19, 2019, 09:35:23 PM
Smoked turkey legsNice - I’ll be copying this for sure!
(https://uploads.tapatalk-cdn.com/20191019/39b127fadf44e26794cfd2e9e7be39b4.jpg)
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Post by: jeffy on October 20, 2019, 10:51:28 PM
We now have really good food for several days.
Sorry no pictures. You’ll just have to use your imagination.
Post by: Robert on October 20, 2019, 10:55:18 PM
Sorry no pictures. You’ll just have to use your imagination.
Oh, my imagination is drooling...
Post by: BrewBama on October 31, 2019, 05:37:05 PM
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: JT on October 31, 2019, 08:14:32 PM
Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: Robert on October 31, 2019, 08:19:20 PM
That does look mighty good. And notice how he's cleverly feeding the grandkids very well so they won't dive right in and eat all their trick or treat candy before he has a chance to go through and steal all the good ones.Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: JT on October 31, 2019, 08:22:00 PM
Ah, yes the parent tax. “Just checking for tampering.”That does look mighty good. And notice how he's cleverly feeding the grandkids very well so they won't dive right in and eat all their trick or treat candy before he has a chance to go through and steal all the good ones.Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: BrewBama on October 31, 2019, 08:46:51 PM
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Post by: Visor on November 01, 2019, 03:06:29 PM
Post by: Robert on December 31, 2019, 06:49:50 PM
Post by: denny on December 31, 2019, 06:57:14 PM
Post by: Robert on December 31, 2019, 06:59:35 PM
Post by: BrewBama on December 31, 2019, 08:10:37 PM
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Post by: Robert on December 31, 2019, 08:19:37 PM
Post by: tommymorris on December 31, 2019, 09:30:22 PM
A while back my granddaughter asked me to show her how to make bread. Yesterday, we finally had the opportunity so we made a couple easy French Bread loaves. She had a big grin on her face when I sent her home with one. I understand it was a part of their dinner last night.Now, that’s a good grandad. When she’s 21 you can show her how to brew beer.
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Post by: Robert on December 31, 2019, 09:41:01 PM
Now, that’s a good grandad. When she’s 21 you can show her how to brew beer.
Just what I was thinking!
Post by: Robert on January 01, 2020, 07:18:44 PM
Post by: BrewBama on January 01, 2020, 11:51:45 PM
(https://uploads.tapatalk-cdn.com/20200101/222b76336b11daf05ac2e69e96445340.jpg)
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Post by: hopfenundmalz on January 02, 2020, 01:28:17 AM
Today I smoked some ribs using river beech wood that Jeff (hopfenundmalz) sent me several years ago. I used a rub from Alton Brown’s book, “I’m Just Here For The Food” and since there was room on the grill and time I put a couple of huge turkey thighs on there with smashed garlic and salt rubbed under the skin. For a side I made some pasta shells and mixed them in with a roux with sausage and cheese to make a casserole.
We now have really good food for several days.
Sorry no pictures. You’ll just have to use your imagination.
Dang. I still have some orange wood to use!
Post by: hopfenundmalz on January 02, 2020, 01:35:11 AM
Susan cooked this. Fideo on the bottom, green Chile enchilada on the top.
I cooked a German Pilsner. No pictures.
(https://uploads.tapatalk-cdn.com/20200102/05590bb4a9e6318e1196a6f7bfc4f7e1.jpg)
Post by: BrewBama on January 21, 2020, 11:37:38 PM
(https://uploads.tapatalk-cdn.com/20200121/fc6cce70d41e2f61c24ef21beca5cf2d.jpg)
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Post by: BrewBama on January 30, 2020, 01:57:50 PM
Life is good.
(https://uploads.tapatalk-cdn.com/20200131/5203ab2338000dac92a7a2ae04e68ad7.jpg)
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Post by: JT on February 02, 2020, 12:34:48 AM
Doing two of my favorite pastimes today: brewing and smoking meats. I have two pork butts on ye olde smoker that I rubbed down with spicy mustard and Bad Byron’s ...and I am mashing the grains for my Olde Dog Strong Bitter.Indeed! Looks great!
Life is good.
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Post by: pete b on February 02, 2020, 11:59:58 PM
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Post by: NellyP03 on February 08, 2020, 11:45:12 PM
Post by: BrewBama on February 24, 2020, 11:33:19 PM
(https://uploads.tapatalk-cdn.com/20200224/5ba906681975cc14b3d8ceb17973ee0b.jpg)
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Post by: pete b on March 17, 2020, 11:12:03 PM
Happy Saint Patrick's Day!(https://uploads.tapatalk-cdn.com/20200317/538bdaec7708e7ee703df3fc00ec503e.jpg)
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Post by: BrewBama on March 21, 2020, 09:25:24 PM
(https://uploads.tapatalk-cdn.com/20200321/3afb4eea9394ea354ba4be365579db55.jpg)
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Post by: jeffy on March 21, 2020, 09:49:47 PM
Decided to try Alton Brown’s 8-3-1+1 rub on some ribsNice. I’ve been using his Shake #9 on ribs for years.
(https://uploads.tapatalk-cdn.com/20200321/3afb4eea9394ea354ba4be365579db55.jpg)
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Post by: JT on March 23, 2020, 01:48:15 PM
(https://uploads.tapatalk-cdn.com/20200323/a92f747640b25cd30853d3b171757917.plist)(https://uploads.tapatalk-cdn.com/20200323/a2c234b79f7783d1c5eca4c2f26a4d44.jpg)(https://uploads.tapatalk-cdn.com/20200323/a37ee833eb7e2bb9790461a99f32fd2e.plist)(https://uploads.tapatalk-cdn.com/20200323/85a20e476a220517e95447b427e8ea71.jpg)
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Post by: pete b on March 23, 2020, 08:00:08 PM
Glad you had a nice day, it makes a difference.
Post by: HopDen on March 23, 2020, 10:43:57 PM
This current situation is going to cause some weight gain being in lockdown or whatever they're calling it. LOL
Post by: JT on March 23, 2020, 10:49:10 PM
Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.It definitely made a difference. Honestly anymore I mostly eat fish and poultry, and your dinners always look great. I’m grateful that I can still eat the occasional fur bearer, but it’s definitely occasional nowadays.
Glad you had a nice day, it makes a difference.
Here are more my more typical ready-quick dinners, but it just ain’t cookin’.
(https://uploads.tapatalk-cdn.com/20200323/c3156d05dc3cd7a78ca457dd1bc09217.jpg)(https://uploads.tapatalk-cdn.com/20200323/baeb18150ade97df319d34afa085f0d3.jpg)
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Post by: pete b on March 23, 2020, 11:22:32 PM
I would rather have this than not be able to have gluten. I was only eating red meat about once or twice a month anyway.
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Post by: coolman26 on March 25, 2020, 11:10:02 PM
Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on March 26, 2020, 01:39:06 PM
I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: coolman26 on March 26, 2020, 07:08:42 PM
Exactly the way he was. Took him to the er and they saw in his file that he was an alcoholic. They gave him a blood test and treated him like dirt. I told them he had had zero to drink. Didn’t matter to them until his blood showed zero. He was so sick of me dropping off fish, chicken, and veggie soup. Crazy that no one figured it out.I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on March 27, 2020, 12:23:59 PM
This disease, alpha gal syndrome, has only been identified for about 10 years. My doctor had to google it before ordering tests two years ago when I told him I figured out I had it. It seems it is getting more prevalent as climate change has expanded the range and season of the lone star tick. Damn dirty ticks!Exactly the way he was. Took him to the er and they saw in his file that he was an alcoholic. They gave him a blood test and treated him like dirt. I told them he had had zero to drink. Didn’t matter to them until his blood showed zero. He was so sick of me dropping off fish, chicken, and veggie soup. Crazy that no one figured it out.I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on April 06, 2020, 08:56:35 PM
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Post by: JT on April 06, 2020, 08:59:24 PM
Nice day, 60 and sunny, took the afternoon off after a late morning zoom meeting. Firing up the clay oven. Pizza for dinner, cook off some pita and pane siciliano loaves for later meals and cook beans in a bean pot overnight.(https://uploads.tapatalk-cdn.com/20200406/8b079cb7491bcc254afc7bf32c7f5eb7.jpg)Awesome. I bet this is extremely enjoyable and satisfying to use.
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Post by: pete b on April 06, 2020, 09:08:55 PM
Obviously a bit of effort to build but I think its about ten years old now and has seen a lot of good times as well as good pizza and bread.Nice day, 60 and sunny, took the afternoon off after a late morning zoom meeting. Firing up the clay oven. Pizza for dinner, cook off some pita and pane siciliano loaves for later meals and cook beans in a bean pot overnight.(https://uploads.tapatalk-cdn.com/20200406/8b079cb7491bcc254afc7bf32c7f5eb7.jpg)Awesome. I bet this is extremely enjoyable and satisfying to use.
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Post by: pete b on April 06, 2020, 09:46:10 PM
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Post by: pete b on April 06, 2020, 11:00:21 PM
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Post by: Joe Sr. on April 17, 2020, 03:40:14 PM
Dinner last night was fresh artisan bread and split pea soup made with the remains of the Easter ham. Was delicious.
Ribs the night before, but I made them in the oven so they didn't have that smoky bark that makes them outstanding. Still damn good. Been making homemade fries in the oven, too.
Post by: BrewBama on April 27, 2020, 11:41:40 PM
(https://uploads.tapatalk-cdn.com/20200427/36e556a1f5dbcf00aba513852ccb752a.jpg)
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Post by: JT on April 28, 2020, 10:10:27 AM
Tried some Frank’s Sweet Chili on some grilled wings tonight. It’s a winner! Also tossed some in my reg Buffalo sauce. Washed it down with a Czech Pils.Love some grilled chicken wings!
(https://uploads.tapatalk-cdn.com/20200427/36e556a1f5dbcf00aba513852ccb752a.jpg)
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Post by: BrewBama on April 29, 2020, 12:37:42 AM
(https://uploads.tapatalk-cdn.com/20200429/3c57d2ec229afed3f9fb9ca9b9282734.jpg)
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Post by: Joe Sr. on April 29, 2020, 01:00:36 AM
(https://uploads.tapatalk-cdn.com/20200429/127a10117c5154619ca884c6dd39826d.jpg)
One brisket went to a buddy the other just got finished off.
Post by: BrewBama on May 03, 2020, 12:03:42 AM
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Post by: JT on May 03, 2020, 12:15:35 AM
Creole Butter injected, Cajun Shake dusted, Smoke-Roasted Chicken PBC-style (hung over live coals).Nice! Looks great!
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Post by: pete b on May 03, 2020, 12:14:26 PM
Post by: BrewBama on May 03, 2020, 11:34:28 PM
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Post by: BrewBama on May 12, 2020, 03:19:09 AM
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Post by: Wilbur on May 12, 2020, 03:58:44 AM
Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!
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Looks great, but you gotta keep the pepperoni above the cheese so it can curl and form a cup of glorious grease.
Anyone have a favorite pizza dough recipe? I've been enjoying Kenji's (Link below):
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html (https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html)
Post by: pete b on May 12, 2020, 10:45:26 AM
I like thin crust and use Peter Rhinehart’s well known recipe. https://www.101cookbooks.com/best-pizza-dough-ever/Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!
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Looks great, but you gotta keep the pepperoni above the cheese so it can curl and form a cup of glorious grease.
Anyone have a favorite pizza dough recipe? I've been enjoying Kenji's (Link below):
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html (https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html)
It’s meant to be made a day or more ahead of time. It develops great air pockets and the cold water method that retards fermentation seems to really amp up the maillard reactions resulting in great color. I often divide the recipe into four instead of six doughs otherwise they can cook too fast in my wood fired oven. I like to keep the toppings minimal volume wise so that the crust and toppings cook properly. If you like a loaded pizza like take out pizza places this might not be the best crust.
Post by: BrewBama on May 12, 2020, 01:15:40 PM
I like the cheese on top because I like it to brown a bit.
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Post by: BrewBama on May 16, 2020, 09:47:34 PM
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Post by: tommymorris on May 16, 2020, 09:59:14 PM
Ribbage (https://uploads.tapatalk-cdn.com/20200516/34d9401fa5608f73ae7e61e34c2e0e83.jpg)Not making enough for two tonight? ;)
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Looks great!
Post by: BrewBama on May 16, 2020, 10:01:17 PM
Trying out some Sweet Chili on one half and my usual ’Hank’s’ sauce in the other.
After all, it’s Nat’l BBQ Day!
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Post by: BrewBama on May 23, 2020, 06:03:36 PM
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Post by: JT on May 23, 2020, 06:41:38 PM
Today’s Smoke Day Brisket.Nice! Just burgers and dogs for us today.
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Post by: KellerBrauer on May 23, 2020, 11:18:46 PM
KellerBrauer
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Post by: Joe Sr. on May 23, 2020, 11:30:11 PM
Happy and safe Memorial Day to all of youse.
Post by: Slowbrew on May 24, 2020, 11:38:28 AM
Have a good weekend!!
Paul
Post by: JT on May 24, 2020, 10:24:25 PM
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Post by: BrewBama on May 24, 2020, 10:26:56 PM
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Post by: a10t2 on May 25, 2020, 02:23:14 AM
My humble culinary efforts in the time of Coronavirus have been focused on replicating some craving-level dishes that I'm not able to get since I'm not running errands out of town, like good old shrimp fried rice:
(http://seanterrill.com/wp-content/uploads/2020/05/fullsizeoutput_26bf-768x576.jpeg) (http://seanterrill.com/fullsizeoutput_26bf/)
Post by: jeffy on May 25, 2020, 04:00:54 PM
Dutch oven paella with chicken, shrimp, mussels and chorizo. Extremely tasty.That is the most organized paella I have ever seen.
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Post by: Visor on May 25, 2020, 04:45:58 PM
Post by: denny on May 25, 2020, 05:35:18 PM
Post by: Joe Sr. on May 26, 2020, 02:34:16 AM
Post by: Visor on May 26, 2020, 03:50:12 PM
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
Post by: denny on May 26, 2020, 03:52:51 PM
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
Post by: Slowbrew on May 26, 2020, 03:59:34 PM
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
Post by: denny on May 26, 2020, 04:47:00 PM
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
Post by: erockrph on May 27, 2020, 06:35:30 PM
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
Post by: denny on May 27, 2020, 06:46:40 PM
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
We named ours after our landlord, so we had no qualms...
Post by: Slowbrew on May 27, 2020, 07:19:20 PM
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
We named ours after our landlord, so we had no qualms...
I have no place to raise hogs but if I needed I could butcher one. I don't have the correct tools, of course, so I'd end up chroastibs (Chop/Roast/Ribs) cut. ;)
We did 100+ chickens and a dozen ducks every year so conceptually I understand the process. I really don't want to butcher, but I'd give it try.
I don't have current need to know where my food comes from after helping raise 5000+ hogs, 500+ Cattle, 2500+ sheep and other critters too diverse to mention, as a kid. ;D I know exactly where (and how) our food comes to our tables. That's why I love marinated lamb, chops grilled to perfection.
Paul
Post by: pete b on May 27, 2020, 08:39:35 PM
Post by: BrewBama on May 27, 2020, 09:26:19 PM
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Post by: BrewBama on May 27, 2020, 11:13:48 PM
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