My breakfast this morning. A variation on huevos rancheros, I guess.
And the griddle for dinner. Been on this burger kick for a while and still not tired of it. 
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Bachelor dinner …. Stacy is out at the High School graduation, working as part of the faculty team handing out diplomas and corralling the kids and such.
Brats, Greek salad, wine …. Cooked on the Hasty-Bake cause it’s been feeling lonely of late. Can’t have that!
And Dunkin is supervising it all
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I swear barelfly and myself are twins separated at birth! I also went rice noodles tonight. Did a “clean out the fridge” stir fry with a riff on a pork ragu. While not groundbreaking, I did use the wok for the first time on Blue (22” weber). As with stir frys, it went so fast the only pic was plated. So much leftover!
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Brining some big ass chops for Mongolian Pork Chops.
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Steaks and chicken on the gasser. I made some garlic beef love to spread on the steaks after I trimmed them up.
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Branzino (Branzini?)
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Pesto with fresh scapes and basil.Comment
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Bachan's Japanese BBQ sauce short ribs for tonight. I have those marinating right now. I take the left over marinade and reduce it to brush on the meat as it cooks over a ripping hot fire. It is amazing stuff.
Brisket is going on at about 10 PM for lunch tomorrow and the some 'Sota Hot Chicken Sandwiches for father's day!
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Spinaker is the Japanese sauce hot? I've seen it at wally world . -
It is not HOT. They are coming out with a new product soon, but it has not been released yet. I am hoping it is a HOT version. I always add some Ghost Pepper dust to the sauce to give it a kick. Clawbear57
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I am documenting the entire cook.
Kettle is setup, 180 around. First cook with Fireboard FAN and
drive.
This rack was on sale at Food Lion for $8 an change, required NO TRIMMING
Swift by brand.
First comments on the fire board Drive unit. Started the charcoal in the Chimney. Once it came up to white, dumped it on the end of the snake, close the bottom vent, close the top vent, halfway, and turned on the control, fan came on, brought it up to temp with no problems. Unit ran flat for most of the cook
Wrap the ribs for the last hour, temp was more steady without the high points so it took a little longer to get done. Still, the ribs were very good.
Now it's time to fill the stomach and watch Braves baseball!
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Fried river kitty for fish Friday. Also having pasta salad, mashed taters and gravy, Mac an cheese, along with pasta salad.Attached FilesComment
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DavidNorcross caught it locally...as in front stock pond. Deep fried in electric fryer.
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Ooh those chops turned out good.
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Hahahaha Panhead John is that some random tweeker? Sooo creepy
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Busted out the Ooni Kara tonight. Bought the dough at Whole Foods. Didn’t have time to make my own. When I buy store bought it’s either Mariano’s (Kroger) or Trader Joe’s. Not sure which one I like best. Honestly tonight I used cornmeal on the bottom of my paddle which made sliding the dough off the wood peel so much easier and because of that there was not spillage of the cheese. One of the best pizza cooks to date if no other reason than the cornmeal. It was delicious.Attached FilesLast edited by radiodome21; June 19, 2023, 07:54 AM.Comment
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How do you run the Kara? I received a knockoff for Christmas and can't get the stone hot enough to cook the crust before the top is burned. I'd love to get rid of it, but I got it from my in-laws who live up the road, so I'm stuck with it. -
I love it. That being said I need to get my dough recipe down. Unfortunately most of my pies have been done with store bought dough which is too sticky. I’ve had a lot of problems with the dough sticking to the paddle which creates a bad, burned mess. I have a wooden and a stainless steel one too. The problem is that I forget to make it ahead of time. My buddy has an another brand and his pizzas always turn out great.
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Pacific seafood tonight 🦀
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