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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023
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Club Member
- Jul 2020
- 282
- Omaha, Nebraska
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Pit Barrel Cooker
Grilla Grills Kong
Weber Genesis E330 w/Steelmade Flat top
Fireboard 2 Drive w/Blower
Thermoworks Mk4
Founder BBQ AF
https://www.facebook.com/groups/bbqaf/
Instagram: @bbq_af1
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Club Member
- Dec 2018
- 3197
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
Forgot I hadn't posted this. This was Saturday night's dinner. I made quesadillas! This is another of Brian Lagerstrom's recipes: https://www.youtube.com/watch?v=1QZzL-gGx_M
This is also the first time I have ever made tortillas. It's actually quite simple and straightforward....it's just bread with no yeast. Also comes together fairly quickly -- no need to wait for it to rise!
Here's one of the dough balls. Isn't it cute?
To my utter shock, I was able to get these roughly circular. (I've never had this success with pizza dough.) The technique of doing one pass then rotating the tortilla 90 degrees works really well at keeping them circular.
The marinade for the chicken is fairly standard stuff. There is the addition of agave nectar. I like this. It's a less sweet, less viscous honey. Has hints of tequila flavor. I like it!
As Brian did, I used chicken breasts. I was very wary of this as I have had terrible luck with chicken breasts on the grill....always so dry. But I did his technique of pounding them out to an even thickness and pulling them at 150 F. It worked, they were juicy and absolutely flavorful.
Here they are grilling up on the Weber.
Diced for tortillas....
Cooking the tortillas is uneventful. Just lightly brown both sides....
To assemble the quessadilla, place a layer of shredded quesadilla (i.e. very melty) cheese, then some chicken, then some diced jalapenos, then another layer of cheese and fold over. In a skillet with some oil, fry both sides.
Then remove, cut, and serve! Tasty!
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Club Member
- Oct 2015
- 1057
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
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Charter Member
- Aug 2014
- 2236
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Club Member
- Dec 2017
- 3938
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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thank you all. I think these comments made her day!
Recipe is incoming - although to her style, she doesn’t really follow a recipe so I’ll provide a base and her changes.
And, CHNeal and fzxdoc thumb is ok, thank you. thought stitches were coming out today, but doc said needs to heal more because the flesh is going to fall off…sorry ha! And I get occasional sharp, shooting pains that last about 15 minutes. Not sure if that is nerve related or not..see how appt goes next week.
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Ok - here’s the recipe - she actually did use a recipe!
This Egg Roll in a Bowl has all of the great flavor of an Egg Roll, but without the fuss or carbs from wrappers! It's keto and low-carb, gluten-free, Whole30, and AIP!
And she prefers to use ground turkey in place of beef, so she uses chicken stock in place of beef stock. As for cauliflower rice, you an sub your preferred rice. Last night we had brown rice. She also makes this simple and buys bags of shredded cabbage/carrots. Hope you all enjoy!
hoovarmin
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Michael_in_TX
Andrrr
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Charter Member
- Aug 2014
- 2236
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
My First Sourdough Boule in a very long time. I started it Saturday, finally baked tonight. I can't wait to cut it as it is still very hot.
Onto dinner is some Spicy Marinated Vortex Wings (first outdoor cook in a while) along with Sautéed Zucchini and Mushrooms. Not pictured is a Warm Gorgonzola Dipping Sauce.
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Club Member
- Oct 2016
- 1362
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
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Club Member
- May 2020
- 1241
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
- Likes 27
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Club Member
- Dec 2018
- 3197
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
HEB (we are not a cult, really) makes these really good cheddar and jalapeno beef hot dogs. I have some in my fridge.....but no buns.
So what was I to do? Well, I tried my hand at making some myself!
I used Sam the Cooking Guy's recipe that he did for his Chicago-style dogs. I was a little wary. When I first started experimenting with baking, I liked his recipes as he uses volumetric measurements (cups, tsps, etc) rather than metric weight. However, I have since converted over to weight measures as I have learned they really do improve consistency and your product ends up better matching the video of which you are trying to emulate.
This comes together fast. It's a quick knead of some milk, sugar, yeast, salt, and flour. It only needs a 30-45 minute rise. Then cut the dough ball into eight pieces. The hard part is rolling them out into roughly equal tubes, but I think I did a great job for my first try at this.
Here are the buns after a 15 minute rest/rise on the sheet tray, brushed with egg wash, and dusted with poppy seeds.
And here they are after 15 minutes in a 350 F oven. (I love how they squish up against each other.)
And here are two dogs. (Yes, I am a minimalist.....mustard only, please. Also Whataburger mustard, because, Texas.)
These were phenomenal! I have had high-quality, commercially-made buns before, but these are on an entirely different level! And it was my first time even making them! The ever-so-slightly chewy interior, the ever-so-slightly crisp exterior...hint of yeasty flavor...crazy good.
And the recipe was ridiculously easy. I may never buy hot dog buns ever again!
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Worked on my proofing, shaping and scoring skills yesterday with this Forkish Saturday White Bread recipe. I made two mini-batards and one mini-boule to give myself more practice with each step. One batard, which was the least attractive, got eaten too quickly for a pic but here are the two remaining loaves.
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Thanks hoovarmin. After using Ken's method of baking in a DO for months, it was fun to bake directly on the stone again so I could watch what was happening as time progressed. Credit to Richard Chrz for that inspiration where he posted that he knew at each step of the bake what his loaves should look like. Inspired by his knowledge, I actually sat down on the floor and watched the bake for the first 15 mins and learned a lot.
- 1 like
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They look great! Any photos on the scoring of the batard?
- 1 like
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