Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[David Parrish]

That's a very high tech insulation installation you got there Huskee.

[Huskee]

Only the best around here, no jury rigging allowed

[Marauderer]

"insulation installation", that was a good one Dave, I liked that.

[Ernest]

19 degrees in Dallas, Texas. Need comfort food I had some duck fat to play with so I "poached" some chicken legs in 200 oven for 8 hours. Placed in the refrigerator for emergency meal Pulled and pan seared. Best chicken ever...... Yet! Served with Jamaican rice and peas, beer braised cabbage.

[Marauderer]

I had my first pizza off my Weber Gasser tonight. We liked it

[Dewesq55]

It looks really tasty, Barry.

[Huskee]

I'd pick them olives off just to have a slice of homemade pizza with you Barry. It looks great otherwise!

[David Parrish]

I see olives. My DW would love that pizza!

[DWCowles]

I would love it too...olives is what makes a pizza a pizza...Nice job Barry

Let's go to Barry's house for a pizza party

[Huskee]

I thought I knew you. Olives?

[Marauderer]

I,m ready. Bring sleeping bags and chairs we will have a great time!!

[Marauderer]

My wife loves black olives on pizza. I am ok with that but it is near the bottom of my pizza ingredient list. I am going to make another one for lunch today. The Weber S470 worked great but I am going to lower the temp a bit. The pizza stone was at 650*F when the pie hit the stone. I guess it would be best if I did a build thread showing technique when I do this. There are some subtle things that are done to increase the texture and the flavor of the pie.

I will say that this has taken my pizza making to the next level and I can make a great pie now. I know that Smarkley and others have posted in the recipe section under Pizza what they have done. I will tailor mine to a gas grill technique. MH has covered pizza well and has several articles on it that are absolutely great.

[Marauderer]

Huskee commented
[COLOR=#6A6A6A !important]January 9th, 2015, 08:16 AM[/COLOR]


I thought I knew you. Olives?


Well, we all have our crosses to bare and skeletons in our closets. I just have to live with it.

[Huskee]

Funny how we all have those things we can't live w/o and sometimes those very things gross the next guy/girl out. I love mushrooms and I have a couple buddies who gag at thought of mushrooms. But they can eat olives out of the jar like candy and that grosses me out. My parents love black olives and one of my sons, but my mom gags at the thought of smoked salmon. Tongues are weird critters.

[DWCowles]

Eating olives right out of the jar is not for me either. I don't mind a few on a pizza or a sub sammich. You will never catch me eating tongues, mountain oysters, brains, pig feet and anything involving a duck.

[Huskee]

No ducks? Did you have a bad experience?

[DWCowles]

No, but for some reason duck just grosses me out. I woundn't watch Duck Dynasty for a long time just bc the show started with "Duck".

[Marauderer]

Funny how we all have those things we can't live w/o and sometimes those very things gross the next guy/girl out. I love mushrooms and I have a couple buddies who gag at thought of mushrooms. But they can eat olives out of the jar like candy and that grosses me out. My parents love black olives and one of my sons, but my mom gags at the thought of smoked salmon. Tongues are weird critters.

You have that right. It is amazing. I wouldn't eat tomatoes till I was 14 yrs old. I like ketchup, spaghetti sauce, pizza sauce but, I wouldn't eat tomatoes. It drove my Dad absolutely bonkers.

[Marauderer]

The flavor of garden grown tomatoes are unbelievable. As soon as I have the first one of the year I won't have a stoire bought one until all the garden and road side stands are gone for the year. I have learned that some roadside stands are not very scrupulous and get their stuff from a wholesaler.

[The Burn]

I'm that way with tomatoes at 51. Love sauces and ketchup, but can't eat a raw tomato. I've tried several times over the years. It's both the texture of the gooey part around the seeds and the scent.

[Marauderer]

TB, I understand. I still can't face raspberry's. They are despicable.

[Ernest]

Sous vide Porchetta........

[David Parrish]

Ernest you are rocking the Sous Vide. Awesome!

[Ernest]

I'm loving every minute of it.

[DWCowles]

Barry got me in a pizza mood. Papa Johns it is

[Huskee]

Love PJ's!

[The Burn]

Couldn't bring myself out to the grill during the past two nights with below zero wind chill, but we got a respite today and so with a "feels like" of about 19, I smoked up the bacon I've been curing for almost 2 weeks, with apple wood. Damn this stuff is good!



Then I thought, why waste the heat and threw a hamburger on low & slow for the first time. On a toasted homemade low carb bun, with glop, extra sharp cheddar cheese, red onion and, of course, some bacon (was out of lettuce).

[Huskee]

That must've been one of the better burgers ever. Homemade bacon, reverse seared burger, and glop. Mmmm

[Ernest]

You were out of lettuce so you put bacon instead. That's a very acceptable substitute. LOL!!

[Marauderer]

Bacon is the other vegetable!!

[cdd315]

On a toasted homemade low carb bun, with glop, extra sharp cheddar cheese, red onion and, of course, some bacon (was out of lettuce).
[ATTACH=CONFIG]n50789[/ATTACH]

Like how you substituted bacon for lettuce Nice cook!!