-
Yesterday’s dinner hit the spot. First was some chicken legs and thighs seasoned with some AP and cooked on the LG which quickly became my family’s favorite way of chicken prep. The skin always comes out nice and crispy. The light inside of here is pretty dang handy, too.
Plated with a Caprese sans motz with my first Roma from the garden, beans from the garden and corn from the farmer’s stand down the road. Man I love summer eating!
Comment
-
PBC for the win. You have to split or bottom few are useless in my experience.Comment
-
I normally only bake bread products but my wife asked me to attempt a ‘Smith Island Cake’ which is named for its origins on Smith Island MD, one of the first populated areas in the English new world. It is a cake with about 12 very thin layers alternating with very thin layers of frosting. Since it was for her birthday I added a few sprinkles to liven it up.
Comment
-
This hot honey beef and pork bowl is quickly becoming one of my favorite weeknight meals.
Here you go Dave (paprika file below) - hoovarmin this is one I found, but I really just season the meat the way I want that specific night. It’s a really good bowl!
[ATTACH]n1762725[/ATTACH]Last edited by barelfly; August 22, 2025, 06:59 PM.Comment
-
Leftover pulled pork tacos topped with pickled red onions, diced jalapeño, and Melinda’s habanero hot sauce, flanked by some homemade street corn. I’m getting used to Masienda, I think. The corn was picked up from, say it with me again, “the farmer down the road”. Fresh sweet corn just doesn’t get old.
Comment
-
Amanda uses some chicken thighs i smoked yesterday and today's loaf of bread to make her semi-famous chicken salad sammiches.
Comment
-
After seeing Michael_in_TX making 'za with the Ninja outdoor grill that I also have, I decided to make 'za again. I even stole his dough recipe.
It turned out great with a 3 day cold ferment for the dough. This was a simple Neapolitan bake, but I just winged the sauce recipe, and used low moisture mozz instead of fresh. I also put the basil in the sauce instead of on the finished pie.. Another thing I did was to put non-stick aluminum foil on the peel with the dough on top of the foil. After a few minutes in the oven, I slid the foil out from under the pie. That worked like a charm.
Comment
-
Michael_in_TX - I did bake ay 600° with a 40 min pre-heat. The bottom is just about perfect, but the top could be a bit darker. That means the stone was too hot to me. I should have measured the stone temp, but did not. At any rate, I think I will use a shorter pre-heat next time so the stone won't be so hot -
RonB I agree, your bottom is just about perfect. I wonder if at 600 F w/40 minute pre-heat you're running into a stone vs ambient air temp mismatch; that is, the stone, acting like a battery, is "charged" and hotter than the air.
I've been getting very good and balanced (crust vs bottom) results at 700 F with a 45 min pre-heat. My stone is usually around 750 F by this time. I bake for 2:45-3 minutes. What is your time at 600 F? -
Michael_in_TX - about 8 min. After your comments above, I am now thinking a higher ambient temp might be better...
-
-
PSA: Chicken Saltimbocca might be, pound for pound and $/lb, the tastiest meal I’ve made. This is so simple and absolutely freaking delicious - in fact saltimbocca translates into jumps in the mouth…it’s that good. Our little urban oasis exploded w basil recently so we had a pesto fest today. About 420g of leaves makes 4 times (in my experience) the pesto needed for 4lbs or 4x500g of pasta. Oh look! There’s Mrs JC shaking her bounty! PS the sage is her produce too.
Comment
-
When we were at the store on Sunday, I decided we needed to eat healthier this week, so bought some chicken thighs and veggies, thinking I would cook them on Monday. Unfortunately, a babysitting job on Monday for a grandson caused the cook to be deferred until Tuesday evening.
I chose the SNS Kamado for this cook, but direct, with no diffuser. I setup with a single full chimney of lump charcoal in the bottom of the kamado, with two (technically 3!) levels of cooking grates. I put the thighs, seasoned Monday morning with "Chick Magnet" rub (thanks Panhead John !) around the perimeter, to do a slightly indirect/direct cook, turning them every 10 minutes. Cook ran around 350-400 degrees.
With about 20 minutes left in a 45 minute cook, I added my Lodge carbon steel grill pan, and filled it with the veggies that I originally was going to put on skewers. Veggies were marinated in Bachan's Japanese BBQ sauce. Tell you what, after getting this grill pan, I doubt I will ever make skewers again, unless it is for a huge crowd or party.
Towards the end of the cook, I moved all the chicken more direct and in the center of the main grate.
Done!
And plated! That skin was CRISPY! Perfect in fact. Meat was moist and succulent. I love thighs. I enjoyed some mustard-based Carolina Gold BBQ sauce as a dipping sauce for the meat. And Yvonne loved the flavor of the veggies from the Bachan's and the smoke of the grill.
Last of all - a fun shot of the grill during the cook....
If you look close, you will see the little pig my wife puts out randomly in my grilling area each summer, when she unpacks a bin of outdoor knickknacks from the shed each spring.... this year he was randomly perched on top of an old fence post I never took down...
Peace out!
JimComment
-
Niman Ranch Babybacks on our Masterbuilt Gravity 800. No easier, more delicious way to cook these than some Flavor Seed dry rub and a couple hickory sticks in with the lump charcoal. A great start to a summer afternoon patio meal at its best.
Comment
-
Cooking a few things while camping on the central Oregon coast. Fresh caught Dungeness crab, BBAQ'd oysters, baby back ribs, and fresh salmon.
Comment
-
Made a pastrami this weekend. A little hot outside for warm sandwiches but I cooked a brisket for a 60th wedding anniversary and decided to do a little extra while cooking all weekend. Buying a prime brisket, curing it for 4 days and then smoking for 8 hours is worth every minute. Fall apart tender. I make my own pickled cabbage as well
Comment
Comment