22” Blue Weber Kettle with SnS insert
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In staying with “2024 cooking goals” I give you a neopolitan style pizza pair. To ease myself into higher end shaping, I just followed the recipe on the back of the KA “00” flour. Such a soft dough! Every time I pinched a hole during shaping, the hole got bigger! 🤬
stretch the dough to 12”, they said…….
lesson learned: get your shaping skillz down with heartier, durable dough and then fine tune.
tasted good. I also made papa John’s copycat garlic sauce (don’t tell anyone).
SheilaAnn take this as just a thought. I personally think hydration percentages should be started lower, and working up. I started much higher than I use now. And have worked all the way up to the 100 + hydration, it’s just tricky and takes a ton of practice.
I would consider taking it down to closer to 60 percent, depending on dough temp. I use cold, so my dough sits on the counter for 2 hours prior to shaping. Then work upward in hydration from there. Semolina flour for shaping, lot’s.
Richard Chrz thank you for the advice. I just followed the recipe on the back of the LA bag exactly. The dough never made it to the fridge. I went the full 24 hours on the counter. Our home hovers around 60-65*F overnight this time of year.
Smoked a Chuck Roast on the offset last night. Carol did some roasted root veggies.
Well cooked, tough cuts of beef, smoked low and slow…. I lose my words….
I cooked up some mushrooms and onions with homemade bacon lardons and a pinch of thyme to put on top of some seared beef liver (seasoned with Trader Joe's South African Smoke spice blend). Used some Sam Adams to deglaze the pan. It did not suck.
Last edited by PGH_RAM; January 6, 2024, 03:38 PM.
I think it looks great, for a steak or chicken breast, but I do not eat bile ducts. I do, however, like this and would throw it on a grilled chicken breast myself. I might use sherry or vermouth for the deglazing... ok adding to my list.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
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Temp Spike
Oak Smoke mentioned in another thread that he liked to season chicken with Old Bay, so I had to try it. I'm so glad I did. grilled some acorn squash with it, glazed with maple syrup, and served with some wild rice. Good winter meal.
John "JR"
Minnesota/ United States of America
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Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
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Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Did a few hours of manual wood splitting for workout today. Now it’s dinner time. 1.6 lbs of Elk meat, 1 lb wild boar sausage, two farm fresh eggs topped with 3 tbsp salted butter.
Swinging an axe or wedge and maul are one of my favorite ways to get out my aggressive e frustration. Needless to say we are never short on split wood.
Typing from a sous vide filet coma right now so hopefully Panhead John doesn’t correct my spelling or grammer. 😁 Tonight was the first time (Ithink…) I have sous vide a filet then seared in a CI pan on the IR burner. Threw in some olive oil and butter and seared for one minute a side while spooning (at a loss fer words) ….the butter /oil sauce over the filet. OMG that was good! Sous vide & sear was melt in the mouth!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well tonight I made what I call “cheater” steaks. Two ribeyes straight out of the freezer into a SV bath at 135f for 90 minutes. Whipped up some mushroom gravy and some potatoes, chilled the steaks and then seasoned with my very last bit of Hank’s Steak rub… then into a hot CI skillet with a little avacado oil…
Maybe we were really hungry, but SWMBO said it was the best steak I’ve ever made!
For my second cook with the Santa Maria attachment I decided to try making some Thai-style herb-filled grilled fish from Flavors of the Southeast Asian Grill by Leela Punyaratabandhu. I got some fresh striped bass from a local Asian seafood market, and stuffed them with Thai basil, cilantro and mint leaves. I thought it turned out pretty good, and my wife and daughter loved it. Gotta work on my fish flipping skills, though.
hoovarmin yes it was. Richard Chrz for sure it is. I look back at my younger years of no hot food when solo camping/hunting except dinner and think "what a dummy" Spinaker always
Busted out the vortex tonight. Cut up a whole chicken 🐔 that I was planning on doing in my rotisserie. Tossed that idea when I needed to do some extra thighs. Fantastic.
I started by halving an acorn squash and scooping out the pulp and seeds. Then I seasoned the halves with EVOO and salt and into a 400 F Chimp they went for 40 minutes.
Meanwhile, I made the stuffing. Brown (and really do try to brown it; get that crust) 1 lb of Italian sausage in a pan. Then add one yellow onion, diced, a cup of mushrooms, diced (I used a combination of oyster, shiitake, and cremini), and one sweet apple, diced (I used honeycrisp). Stir frequently until the sausage is cooked and the onions and apple have softened. (There will be less liquid than you expect....the mushrooms soak it all up!)
And you are of course doing this in cast iron, because cast iron.
When the squash are done, remove them and knock the temp down to 375 F. Using a knife, cut around the edge of each squash half, leaving about 1/4" intact. Scoop out the inside and add to the sausage mixture, breaking it apart with your fingers. Add in some thyme, salt, pepper, sage, nutmeg, and 1/4 cup of freshly grated parmesan cheese. Mix to combine well.
Here we are scooped.
And here's our final mixture. Taste for seasoning. Mine needed more salt.
Stuff the squash with the sausage mixture and sprinkle another 1/4 cup of parmesan cheese on top. (The recipe makes enough mixture for four squash halves, so I had a lot left over. No problem, that's breakfast!)
Into the Chimp they go for an additional 15 minutes.
And here we are, all plated up!
A wonderful dish for a chilly winter evening. Acorn squash with its nutty-sweet taste is just so comforting. And the sausage with its fennel notes goes so well with the apple and mushrooms and nutmeg. I also like how the squash is its own bowl. Definitely will be making this again!
I love stuffed squash! This looks great. I do rigatoni, Italian sausage and red sauce. Also, stuffed butternut squash with spinach and pine nuts. Stuffed zucchini with sautéed scooped out zucchini and topped with bread crumbs and browned off to finish.
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