MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Plan to do this, including pitas, this week. (I'm no baker.)
On a tangent, BD might look at Paula Wolfert's Cassoulet In The Style of Toulouse. Holy smoke. That is a huge and complicated recipe that will feed families for weeks.
Great dinner there. We make this quite a bit and also with pork cubes cut from country rib and well trimmed. Much more flavor than the chicken breast. Have made with venison tenderloin also
Ok, so followed everything to a T except two substitutions. We don't really like feta, so I subbed for halloumi. Also, as mentioned before my tomatoes didn't make it from the basket to the house even though they were on the receipt so I rinsed and drained canned.
So my thoughts are that I really don't like the salad. I like all the ingredients separately but I especially found the kalamata olives (my favorite olives btw) didnt play nice for my tastes anyway.
As to the chicken, I think this would have worked much better with ground chicken. I would eat this again but I'd be using ground lamb and I'd make a differsnt salad.
This was a really tasty recipe. I followed it as written except instead of using fresh oregano and dill I used dried. The other slight alteration was I used chicken breast and chicken thigh meat, because I didn’t have enough breast meat, and I prefer thigh meat anyway. Overall I liked the recipe and would use it again.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Ohh Man! What a taste treat. I could live with just the marinated chickie!
Love the salad and the fresh Pita. Tx jfmorris
Everything was soo tasty. Kim will not do tomatoes or olives soo the salad was mine! All mine.
Thanks BD this one tops the bunch so far.
I had to leave the onion on the side for the salad, my mom won't eat raw onion. I'm sure the onions marinating with the dressing instead of being thrown on top would have slightly changed the flavor of the salad, but doubtful enough to be fully a fan of it. The marinade did do great on the chicken though for sure!
I had to go all fresh spices. Already had dill n dried oregano but I think the fresh made all the diff. So much grated garlic, incredible. Ain't no Vampires within miles of me.
This one was a winner over here, even though I completely overcooked the chicken which I think led to it being pretty flavorless. I liked the salad (I realized too late that I had exactly 4 olives left in the jar 🤦🏻♂️) and the tzatziki was tasty. We'll make this one again.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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.
I followed the recipe to the letter with the substitution of boneless skinless thighs - and to "meal prep" for a few days, I doubled the meat to 4 pounds, and doubled the marinade/dressing recipe.
I did the cook on the Weber Performer, with a set of Grillgrates, and a chimney of hot charcoal...
Finished product...
Salad... well, let's just put it this way. I followed the recipe, BUT my wife *hates* feta cheese. So I left that out of the bowl, and added it to my plate only...
And I made the taziki sauce... woo hoo. Cucumbers, yogurt, etc.
It all came together on my plate. I had originally planned to make fresh pitas from scratch, but it was not to be. My work has been really overwhelming me, along with Yvonne's health. I did put some Stacey's pita chips and roasted red pepper hummus on my plate though.
I ate this same basic meal for 3 days straight, and to be honest.... I thought the salad would get worse, but I felt all the dressing in the bowl kinda pickled the red onions and cucumbers and olives together. I liked it.
I had never heard of seeding a cucumber until I read this recipe, but now I know that its a thing, and not hard if you split the cucumber before chopping it up, then a quick scrape with a spoon.
I need to eat like this every week. This is a recipe I will make again, or some variation on it. Thanks SheilaAnn !
Oh, and most peelers have a shaped tip which is perfect for seeding cukes and getting the eyes out of taters and pineapple thingys. (I gobbled up all the stuff scooped out of the cucumbers)
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
did you learn anything? I learned to always have a backup on hand when I try a baking recipe.. only thing I've done 100% right 100% of the time is bao buns.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Blah picture….. I shoulda wrapped in a foil sheet so it looked like street food. Or at least used a toothpick. Anyhoo, I love this dish! FM pita…. I did not do extra credit. And I passed hummus at the table because BF loves hummus with pita. But the recipe was spot on. Leftovers for sure!
When I do pita on the griddle, which for me is a cast iron pan, it rarely cracks. And I use a smidge of butter. I learned it from a Greek restaurant I used to work at.
But I did these on the gas grill as soon as I pulled the chicken off.
I premade them, using Jim's recipe n went a lil heavy on the P-nut oil in the CI on the stove.
They did not rise as well as hoped, but I think my yeast was runnin' outta gas.(see what I did there?)
Andrrr - I find most of the store bought pitas that have pockets to be dry, cardboardy and tasteless. Being I never split/stuff, I always buy the pocketless stuff which tastes better and can wrap around your food without splitting.
Kontos is the most readily available store bought brand around here and its takes well do a nice reheat/crisp on the grill/griddle with a brush of butter or oil
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
In the books for me. Tonite, some of the chicken thighs on gasser since pellet seemed slow to warm up (I am just impatient). Great sauce and marinade/dressing. Next time may go with small tortillas; less bread.
Excellent choice BD.
As to complexity, I snuck up on it. Prepped chicken and marinade Sunday, sauce this morning, salad and grilling with grill basket this Monday evening. The 2 of us have oodles of leftovers.
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