Lunch was a 96 hour ferment, topped with Mortadella, purple onion, mozz, and then topped with a fresh mix of hand chopped basil, lemon juice, Lebanese olive oil, pistachios, and fresh grated parm. Different Mozz maybe next time..
-
-
Thank you everyone, if I could deliver them, I would……well, I would prefer just to have you over though. Learning so much right now. I’m hoping the pizza boxes allow me to slowly build confidence in time, temps, cheeses, etc.. and maybe getting dialed in on it with enough practice, and just see where that leads. But my wife says I stare at my Gozney a lot.
-
My DW and I have been very busy remodeling two bathrooms, which are progressing along slowly and surely. Anyhow, here is the second batch of Cornell chicken, the first of which was done earlier this summer and this batch was frozen for such an occasion. This was actually done last weekend, so just getting to posting now.
I like to do it like they make it downstate, over open charcoal. I tossed in some hickory pellets for some smoke. Anyhow, these turned out great, A+. No plating pics this time, sorry gang.Comment
-
hoovarmin , thanks! No noticeable vinegar taste; my family would have let me know, lol. I had ten pounds of bone-in thighs and drumsticks, so I marinated all for a couple days, then half was grilled and the other half frozen in the marinade. This batch was the frozen chicken.
-
My DW was asking if I was posting anything here, so here is tonight's dinner. I like buying whole pork loins and cutting roasts and chops from them. This is a rib roast that I rubbed with my own pork rub, then froze until I needed a roast, like I did today.
I didn't want to cook inside, because it was particularly hot today. I fired up the Kamander and set the vent and damper to 2.5, hoping to get between 400-500F. I oiled, salted, and wrapped some potatoes, stuck a probe in the roast, and put in in a pan using indirect heat, lump charcoal to fuel things. The temp was a little low, opened the vent/damper to 3 and that kicked it over 500F. I pulled the roast it when it got to 160F, and the potatoes were ready at the same time
Just a couple pics:
This particular cut has both dark and white meat, which I find interesting.
Hooray, we have a plating pic!
I like the end cut of roasts. The potato has butter, bacon, and a sour cream based onion dip I whipped up. Not shown: fresh strawberries, cukes, and celery.
Excellent meal.Comment
-
I technically did cook this....technically.
About a decade ago, the Texas grocery store chain HEB came up with a concept called, "Meal Simple." These are made-daily, balanced, high-quality gourmet meals-for-one that cook in an oven in 20-30 minutes (they come packaged in the cooking tray).
One of them is my guilty pleasure....it's salmon stuffed with crab and served alongside broccoli.
It is so stupidly good. Unfortunately, I don't get to eat it as often as I'd like as they have really gone up in price. What you see about was $5 a decade ago, then rose to $7 and is now $9. But it is worth it. The crab mixture is just divine!
Comment
-
Bacon day! Many more BLT's are on the horizon.
Comment
-
Nice. We had BLT’s made with homemade extra thick cut bacon that a friend made and gave to us. Alas the tomato was store bought. I had one from that same friend but I left it sit too long and it went bad. 🫤
But the sammies were yummy just the same. Nothing like a BLT packed with high quality bacon!! Enjoy. 👍
-
I spun a bird tonight. Turned out very tasty.
Comment
-
Some pics from the last few days.
steak salad with CSA goodies and that homemade bleu cheese dressing.
grilled brats with braised onions and copious amounts of mustard. The remaining tater salad and slaw from the pulled pork meal.
Comment
-
This is a show us what my wife and mom were cooking for dinner on Sunday night! Green chile enchiladas, refried beans and homemade spanish rice. I absolutely love these enchiladas my wife makes! Fresh green chile of course!
and while that was being devoured by the gang, mom and dad had their new Dutch oven going for peach cobbler. Was fun to help them with the briquettes, as they’ve never done this type of cook before. Seven under the Dutch oven and 14 on top was supposed to cook this through but we added more about 40 minutes in and then to the oven to finish. I think we figured out a plan for next cook to add at about 25 minutes and let it finish that way. But this was such a summer treat to finish up a fun weekend at the lake!
And right before we added more briquettes to finish the cook.
Comment
-
Fed the masses before everyone else trundled off to see the fireworks put on every year by Rozzi.Comment
-
First of 2 butts today. Cooking for My sister in laws baby shower. Mostly a sugar salt rub with hickory smoke. New picture 4 hours at 260 degrees. First apple juice spritz.Attached FilesLast edited by Foghorn; September 2, 2024, 09:43 PM.Comment
-
-
Nailed it. 12 hour cook. Perfect for labor day when smoked the day before and let to steam in a cooler.
Now to make the slaw!Attached FilesComment
-
-
Small pork butt on the Smoke Vault yesterday. 4.5 lb half butt, still took 11 hrs @230F. Pulled and served with MH's Lexington Dip.
Comment
-
Joy Cheese Dip Recipe
1 block Velveeta
6 roasted serano peppers from the garden
1 lb ground meat
1/2 a can of beer
Dagnabbit, me and my reading glasses...
I misspelled the recipe. There's an E in there.
It's Joey Dip.
Comment
Comment