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Showing content with the highest reputation since 10/14/2018 in all areas

  1. 15 points
    philpom

    Chicken Kale stew - open pit

    It has been a cold and rainy last few weeks. In fact, over a foot of rain this month and we even touched the 30's. Stew! The first day without rain in 2 weeks was yesterday so we decided it was a good day for a fire in the pit. That's when I started putting dinner plans together. 5 cups chopped kale 4 cups of chicken stock 1.5 lbs of chicken breast 1 cup of sliced carrots 2 cups of sliced celery 2 cups cubed potatoes 1/4 cup olive oil 1 hot chili chopped course 4 TB flour 1/2 TB garlic powder 1 TS dried thyme 1 bay leaf 1/2 TS black pepper 1/4 TS salt I hung the Dutch oven over the hot pit and added the oil, carrots and celery stirring until soft. Then added salt, pepper and garlic powder stirring for another 30 seconds. In went the flour for a quick stir and then everything else. With the lid on this simmered for a good hour stirring occasionally. Money! Here is a look as it progressed. The kids roasted hotdogs while the stew cooked. We served this with a little grated Parmesan. It was really good and hit the spot on a cool evening.
  2. 11 points
    daninpd

    Smoked Pulled Chicken Sandwiches

    Peach Nectar and Whiskey Brined, Cherry Smoked Pulled Chicken Sandwiches with Slaw I wanted to use the KJ for my second cook so I brined some chicken leg-quarters in peach nectar, whiskey, salt, cayenne and black pepper. After brining overnight I rubbed them with some of Meathead Goldwyn's "Simon and Garfunkel" Rub and then smoked 2-1/2 hours with cherry wood at 225. Made some slaw to top them using Amanda Freitag's recipe: https://www.foodnetwork.com/recipes/amanda-freitag/pulled-pork-sandwich-with-bbq-sauce-and-coleslaw-2820418 Took another can of peach nectar and cooked it down to glaze consistency with a little cayenne to moisten the pulled chicken. Assembling the sandwiches is the essence of simplicity: Bun, Chicken, Slaw, Bun. Made a nice Monday lunch.
  3. 11 points
    philpom

    Chicken stir fry - Webber kettle

    One of our favorites, homemade stir fry. I normally use pork in my stir fry but I'm not chicken to try something new. To me it's inportant how you prepare veggies for a stir fry. They should be in chunks large enough to use chopsticks and uniform. Carrots, celery, sweet peppers, snow peas, onion, broccoli, bamboo shoots and water chestnuts went in to this dish. These are some of the key ingredients for my sauce. I toss the protein in first, once it's close I toss in the veggies. Stir them around until they just start to soften. At that point I sauce it. The sauce comes to a boil and thickens giving a nice coat over everything. My sauce recipe is here: Money? Here is a look as the cook progressed. It was delicious. This is probably my favorite wok, it's carbon steel with a round bottom and large. No rice for this dinner, just lots of veggies!
  4. 11 points
    Big Cat 305

    Breakfast Pizza

    My second attempt at making pizza and first attempt at breakfast pizza. Used Cheese spread as sauce, eggs, bacon, sausage, shredded mozzarella and cheddar cheese. Super easy and fun to make. And oh yeah, very delicious!!!
  5. 11 points
    Aussie Joe

    Rib roll

    Got some nice meaty ribs from my local butcher a bit short but nice. .Gave them some purple crack on the bottom.
  6. 10 points
    John Setzler

    Pumpkin Challenge WINNER!

    I know there was no pumpkin challenge, but if there was, I would have WON! Here are a few photos to ponder...
  7. 10 points
    NYC Diner Special... Soup and a sandwich A soup and a sandwich is a staple on a NYC diner menu.For this challenge, I decided to do my cook on my Kamado. Since it is still relatively new to me, I'm still in the newlywed phase with it. I started out by making chicken soup with chicken breast, thighs, carrots, celery, onion, pasta, a sprinkle of parmesan cheese, and salt and pepper. On to the sandwich, which is grilled chicken breast, marinated in Italian seasoning, and a layer of havarti cheese. To build a sandwich, I toasted sourdough bread on the Kamado, sliced and added a thick piece of beefsteak tomato to the bottom of the sandwich. Added the cheese covered grilled chicken, smeared plenty of fresh home made pesto on top of the chicken.
  8. 10 points
    It's apple season, and many neighbors are giving away apples so when I saw this recipe, I wanted to give it a try. The recipe actually called for skin on thighs, but when I went to the grocery there was a special on whole chicken breast for .99, so I thought that would work. Did a dry brine of olive oil, garlic salt and herbs for 24 hours. Got my Akorn Jr. started up on a spectacularly beautiful Fall day in the Pacific Northwest, and also decided to use a bit of apple wood chips for smoke. First roasted the chicken for 20 minutes at 400 degrees. Then added the mixture of sliced red onion, sliced red apples, and a base of cole slaw around the chicken breast. Over that poured a mixture of chicken stock and honey mustard dressing, and roasted another 20 minutes until IT was 165, pulled and rested. Just realized I didn't take a picture of the pan in the Akorn, sorry. Broccoli was what I had on hand, but I think brussel sprouts would have been a better choice. A perfect Fall meal on a perfect Fall day.
  9. 10 points
    KismetKamado

    KK Cook - Kinda

    Finally got some respite from our early cold snap this week. Decided to do a KK cook on the back deck..... well, kinda a KK cook. Except KK (me) didn’t do the cooking and the KK (grill) only played a support role in the cook. First things first, got the KK fired up (the grill, not me). Hmm.... what a peculiar implement on the top grate. This was the result of a wild hair Mr. KK had to order something called a SteakStone. Now mind you, I was chastised for getting my Big Joe soapstone awhile back.... because why would anyone want to griddle a steak.... but I digress... Anyway, Mr. KK’s SteakStone arrived yesterday and I was happy to fire up the KK for it. And for the record.... I’m pretty sure it’s just a chunk of soapstone... So.... I mentioned that neither KK or the KK did the cooking.... say what? Once I heat soaked the SteakStone for an hour at 600-ish, it was time to pull it off. Our work was done. Mr. KK pulled it off the grill with our BlueFire gloves (thanks @keeperovdeflame) and landed it in the tray I was holding which came with the stone. It’s a metal tray insert in a wooden base and I’m pretty sure the way the tray sits leaves an air gap. I gave the stone a quick wipe with avocado oil once it was inside on the table. Then I stood back and snapped some pictures while Mr. KK and the older daughter cooked their own dinner.... On went a couple of filets. And I was nice enough to steam some asparagus for them... The stone was screaming hot and the sizzling sound and aroma when the meat hit the stone was amazing. They let them go about 2 minutes and flipped them. Another minute or two and they started cutting their steaks right on the stone and given each bite a quick sear on each side. Each bite was nice and warm and perfectly cooked (we are a rare to mid-rare family). And the stone was still plenty hot even at the end of the meal. Sure it’s a little gimmicky, but it works as advertised and they both really enjoyed their dinner experience. I do think it would be hard to properly heat the stone without a Kamado though.... at least in a residential kitchen. I gave the stone a quick scrape last night and washed this morning and it cleaned up really nice and easy.
  10. 10 points
    ajbart

    CÔTE de boeuf on the Joe jr

    32nd birthday today so my wife and I celebrated with a CÔTE de boeuf (I think in America it’s a bone in rib eye..? Essentially a tomahawk without the long rib). Reverse seared. Indirect at 225° on the joe jr until 10° short of medium rare, for about an hour. Vents fully open, removed the deflector plate and dropped the grate to just on top of the firebox for the sear at 650°. One min then turned 90° for another min, then flipped and repeated. Exceptional piece of meat from one of the best suppliers in the UK - Peter Hannan. Did some hasselbeck potatoes with Parmesan and garlic asparagus to go with. Testament to the the versatility of the joe jr, absolutely love this little hero! Slow to searing hot so quickly.
  11. 9 points
    At Thanksgiving my favorite way to do turkey is apple smoked with a non-edible stuffing of mixed, quartered citrus: oranges, lemons, limes, tangerines. The citrus releases it's juices inside the bird and the rotisserie lets the juice coat the skin and caramelize. The best way to do turkey is with a citrus brine overnight and then stuff. I had to hunt through several stores to find a chicken in the 3 lb range. When you see chickens on sale for .99 a lb labeled "fryers" and the cheapest one is $7.30, those are what my Grandma called stewing hens. This little guy was 2.85 lbs. I sprinkled with salt and pepper, inside and out and then sprinkled a bunch of zest from limes, lemons and tangerines inside the cavity. Stuffed with the quartered citrus, trussed and slathered with some softened butter. Put on my Stok rotisserie to smoke with apple wood until the internal temp in the thickest part of the thigh was 155 and relied on residual heat to get it done. Served with some blue cheese mashed red potatoes and gravy and some "Mexican Street" style grilled corn on the cob with Crema, Cotija cheese and lime juice. That was a good Monday night supper with some leftover chicken for a Tuesday night smoked chicken pasta salad.
  12. 9 points
    philpom

    Taco Tuesday - chicken tacos

    Yes, taco Tuesday is a real thing at the philpom house. The kids demand it, the parents want it. Every Tuesday we have some form of tacos. Today it happens to be soft tacos. 2 large diced chicken breast dusted in taco seasoning. 1 cup of sliced sweet peppers 2 cloves of garlic diced 1/4 cup of vegetable oil 1/3 cup of chopped cilantro 1/4 cup lime juice I got the primo up to 375, added the pan with the oil, garlic and peppers. Stirred until it was soft. Then I added the chicken and stirred occasionally until it was done. Tossed in the cilantro and lime juice, mixed it up well and called it done! Finished off some tortillas on the primo and called it dinner. Money? Maybe... Here is a look at the cook. Everyone approved of dinner.
  13. 9 points
    keeperovdeflame

    Fun Lamb Cook

    Heres the plated dish Totally recommend this cook, it is one I will do as long as I can still manage the grill. Really fun and oh so tasty!!!
  14. 8 points
    TKOBBQ

    Mega cook

    About a week before this took place I got voluntold that I was cooking for employee appreciation week. Don't know how that works when I'm just an employee too. Planned cook was for 4-500 people. Well Wednesday was "D" day. Went about as well as I thought it would. Lack of planning and my persuasion had us running late but in the end everyone was basically pleased. Everyone knows that you can't please everyone all the time. I filled my grill completely with chicken quarters about 4 or 5 times, maybe 6 to be honest I lost count. Started cooking at 7AM (my 6AM suggestion was ignored), didn't stop until 5:30. Here's a few pics that I got the chance to snap. Oh yeah improvised with the pans on the firebox to get a bunch of dogs done, told you we were running behind. Some of the chicken and the hamburgers were done on another grill.
  15. 8 points
    lunchman

    Sunday Grilled Chicken Dinner

    Sunday Dinner on the Goldens' Cast Iron The menu: Grilled Chicken Breasts Roasted Dynamic Duo Little Potatoes Roast Cauliflower with Balsamic Just a typical Sunday dinner for me and Mrs lunchman. The chicken breasts were seasoned with EVOO, pepper and PlowBoys Bovine Bold. The little potatoes are seasoned with EVOO, S&P and Herbs de Provence. Cauliflower was roasted in the oven with EVOO, pepper and Fiore Olive Oil 18 yr. old Balsamic. The chicken and potatoes out on the Goldens'. Breasts are over the cooler coals, turned about every 10 minutes. Total grill time was around 45-50 minutes - Cauliflower just about ready - Chicken breasts are nearly done - And plated with sour cream for the potatoes - Yep, still rockin' that Wachusett Green Monsta Ale for continued good luck to the Red Sox in the World Series! I had not intended to cook this for the challenge thread but since it's a chicken cook in October on the Goldens', I may as well do so. Thanks for checking out Sunday dinner! Regards, -lunchman
  16. 8 points
    keeperovdeflame

    Fun Lamb Cook

    Just a lovely Fall Day here. This is an Autum Blaze Maple I planted the day we moved in 12 years ago.Fall has to be my favorite season. Just love the warm colors. Hers the pan of potatoes and the Rib Chops on my Egg. I put the Potatoes and Carrots on about 45 min before I dropped the chops on the grill. When the potatoes were fork tender I pulled em and tented them and finished off the Rib Chops
  17. 8 points
    Boomer

    The random pictures thread...

    I went to the grocery store and they now have parking for fat guys that like to grill. That is so considerate!
  18. 8 points
    keeperovdeflame

    Chicken Thighs Le Med

    Once you get all the goodies layered on top. Use your fingers to gently roll the whole thing up into a soggy looking burrito shape. I must admit, I am not skilled or ambidextrous enough to tie these suckers up my myself. I lift them up and my wife ties them up with butcher twine. I then spray them with grape seed oil and sprinkle them with Montreal Chicken rub, Then you grill them at moderate heat, I use 375. And for this challenge cook I used my Weber gasser. Which actually does a pretty fine job. I threw some asparagus spears and some heirloom carrots into a cast-iron grill pan for a quick side. Olive oil and garlic, salt and Pepper. I also sliced up some grape and cherry tomatoes and mixed them with oil, balsamic, sliced red onions, dried basil, and feta. Do this with love and you come out with this. Pretty darn tasty if I do say so myself.
  19. 7 points
    gotzero

    Konro Challenge

    October is quickly getting away from me, so I wanted to make sure this cook gets posted and is ready when I look up and discover the month is over. Saturday night, I decided to do a konro night with no guests, so I could at least take a picture of everything. The entire night seemed like its own "challenge", but everything turned out perfectly. I am busy busy busy when prepping this dinner, usually when we have guests, someone hangs out in the kitchen and helps out, it makes a big difference even having someone else do the salt and pepper. This time, I was prepping on my own while my spouse handled the kids, and wow did I miss the help. I only had time to take pictures when I was parboiling and when everything was skewered and ready to go onto the marabu-fueled konro. The menu was avocado, aparagus, tsukune (chicken meatball), thigh, chicken wing flat, and s'mores for dessert. The look of the marabu charcoal in the konro gets me every time. We paired the meal with a couple of delicious Dassai sakes. Avocado was up first, they were not quite ripe, and I was worried how they would taste. Turns out a little heat and some homemade tare and they were delicious. It is the yakitori version of a bread bowl and it is divine. Next up was the ham wrapped asparagus. We usually use serrano ham, this time I used iberico, I figured it would be even better. Wrong. The iberico ham is too dry to wrap correctly and kept breaking apart. I was not happy with the way the skewers looked, but then I tried one. So good! On to the chicken. I have worked on perfecting tsukune ever since getting the konro, I think I am there. I mix ground dark meat chicken, soy, potato flour, and lots of scallions and let everything dry out in the refrigerator. Then based on the advice of our Japanese friends, I parboil each meatball for about 45 seconds to harden it enough to survive on the skewer without a grate. These are so good I can hardly believe I can make them. Whenever we make them now, we make way too many, and they end up in lunch for our preschooler, mom, and dad. After non-ripe avocado and exploding ham, I realized that because of the ~50 degree weather, my marabu charcoal was really burning down. Not to be deterred, since we had a small party, I moved the entire bed of coals to half of the konro to get more heat since it would take way too long to light more. From now on I know, way more coal in the cold temperatures. On to chicken thigh. Nothing special, super tasty. After the thigh, we finished up with everyone here always waits for, butterflied wing flats. My cutting technique keeps getting better and faster but there is still a long way to go. It is fun to get to try this so much and keep learning. These got a little more blackened than normal because we were working with colder temperature for longer time, however the taste was still unbelievable. When I do this right and wings turn into perfect little rectangles of chicken the taste is simply fantastic, I can hardly believe I am eating a chicken wing. At the request of our preschooler, we finished up the evening with konro s'mores. This was a ton of fun, and the flameless high heat is perfect. Coupled with graham crackers and hazelnut milk chocolate (a modification to the traditional recipe that I would highly recommend).
  20. 7 points
    Pork shoulder smoked 6 hours at 180 then sous vide 165F/18 hours. Ridiculous brunch!
  21. 7 points
    gotzero

    Barbecue Chicken Pizza

    For a second entry this month, I tried to mimic the California Pizza Kitchen (and others) BBQ Chicken Thin Crust Pizza that is one of our favorite frozen pizzas (why they stopped selling the Thai Chicken Pizza in the freezer aisle here is beyond me...). We do lots of kamado chicken here, some much more exotic, but this was a kamado chicken cook, done in October, and I am learning that bird in hand should not be passed up at my house with small kids. Got kamado preheated to 550, while I blackened some chicken with meat church gospel in my beloved Lodge carbon steel skillet. After the chicken was pre-cooked, I gave the pizza dough a one minute pre-cook. We made six pizzas (for family dinner and then lunch for everyone tomorrow), one was destined to be BBQ chicken. Time to add the Lidl Sriracha Garlic BBQ sauce. Yum! And all the toppings added. Into the Big Joe it goes. Thanks to the awesome tips on there, I rotate 180 degrees half way into the cook. Pictures at 3.5 minute turn and 7 minute pull. Took the pizza inside, cut, and plated. Not the most exotic cook, but absolutely delicious. I had a lot of fun doing this, and will certainly add a BBQ chicken pizza or two into our fresh pizza nights. The family loved it.
  22. 7 points
    Homemade Meat Press Molds for Deli Loaves (aka Ham Press) Background I have decided to shift some of my sausage making over to deli style meats and cold cuts for a number of reasons – I like them, they are getting expensive and by and large they are not the quality I am preferring (even on high end name brand), I am seeking lower salt and fat versions, I can make them my way --- and the family likes them. Plus it’s quite interesting and good eats, too. Deli type meats that are not emulsified into a paste and cooked in a loaf form (think bologna) are those that are called reformed meats also knows as “formed and pressed” meats and are generally a ham, chicken, or turkey loaf or round – or even the common SPAM product. Beef, bologna, & ham.... One piece of equipment that is necessary for producing the “formed and pressed” meats is the “ham press”. These meat products are made from pieces of well-trimmed meat bonded by the proteins in the meat and are meant to act and taste like the natural product but in a more sliceable and user useful sandwich style slice. One such example is a “chicken breast”. To make these, the meat (such as boneless skinless chicken breast, turkey, pork loin, lean beef, etc.) is cut into roughly 1 inch cubes, seasoned and “tumbled” with a liquid addition until the meat proteins exude from the meat. The resulting mix is placed (packed) in what is generically called a “ham mold” or “ham press” which has a spring loaded pressure arrangement that compresses the meat mixture during a refrigerator curing/setting up time. This is followed by a cooking session with the meat still in the press – usually by poaching or equivalent means. The final product is cooled, removed from the mold and available for slicing. One thing about this type of meat processing is that it does not require a grinder, uses ordinary ingredients, is reasonably quick to prepare, can be done with a sous vide setup or even just a pot of poaching water on the stove (175 - 180 degrees F for poaching - cook meat to 165 to 180 internal depending on the meat) and gives great results. I have even done baked in the oven versions of some of the loaves. Some good info found here https://www.meatsandsausages.com/hams-other-meats/formed THE SMOKEHOWZE APPROACH ON HOMEMADE HAM PRESS MOLDS (see photos at end of post) True commercial ham press molds are ridiculously expensive! So the trick is to build one or an equivalent. Web search shows some information but perhaps not as much as one would prefer to have. Thus, I set out to come up with a practical approach using readily available off the shelf items to making a “ham press” using available items that provide cooking flexibility not only in a poaching environment but also in an oven cooking mode. I wanted to be able to make a square shaped loaf as well as round loaves. Here is my solution for different sizes (capacities) and shapes for a “ham press”. Square shape: (~ 3 qt) roughly 4 3/4 x 5 inches about 4 lbs meat capacity Round Shape: (~ 2 qt) roughly 4 3/4 inch diameter about 3 lbs meat capacity Round Shape: (~ 1.5 qt) roughly 4 1/8 inch diameter about 2 lbs meat capacity NOTE: SEE THIS ATTACHED PDF DOCUMENT FOR A TABLE OF MY MEASUREMENTS & EMPIRICAL DETAILED DATA & SPECIFICATIONS OF THE VARIOUS CONTAINERS USED AS MEAT PRESS FORMS 0-SMOKEHOWZE HAM PRESS CAPACITIES (V3 4-1-18).pdf THE CONTAINERS The best containers are those that permit cooking in a poaching bath (such as sous vide) and even able to be used in the oven. They should also mechanically allow the cooked meat product to be easily removed form the form. Hotel pans and bain marie items meet these criteria and are readily available and inexpensive. Having many other applications in food preparation, serving and storage, the small investment goes beyond just this use as a meat form/press. 1/6 SIZE RECTANGULAR HOTEL PAN (6 inch deep - 2.7 qts) https://www.webstaurantstore.com/ Item # 4070669 Choice 1/6 Size Standard Weight Anti-Jam Stainless Steel Steam Table /Hotel Pan - 6" Deep $4.49 2.0 QUART ROUND BAIN MARIE (6.5 inch deep) https://www.webstaurantstore.com/ Item # 92278720 2 Qt. Bain Marie Pot $3.4 1.5 QUART ROUND BAIN MARIE (5.75 inch deep) https://www.webstaurantstore.com/ Item # 92278710 1.5 Qt. Bain Marie Pot $3.29 I got these containers from https://www.webstaurantstore.com/ along with other items on my order to optimize my shipping cost across the order. I provide the specific info to give you an appreciation of the items, should you care to use the information as a reference point. The capacities of these containers at various depths of fill both in volume and meat weight is given in the tables I included. This was determined by a combination of measurement and empirical results since these containers all have a slight taper from top to bottom. I use my sous vide setup for cooking the meats and therefore I do not fill the mold all the way up to the top with the meat. I like to leave at least a 1” freeboard so the sous vide water can come above the meat level to cook the meat but not overflow into the container. Weights for Compressing the Meat The simplest solution is to use commercial exercise equipment weight plates sized to fit into the containers. This is a simple solution which took considerable effort in searching for the right pieces and parts that fit. Other weight solutions could also work depending on what you have – even using stone or a piece of cast concrete but those generally do not have the same density to form factor relationship like the iron weight plates. Besides, the plates are relatively cheap and will go in an oven for high heat cooking when the molds are used for other types of meat products where poaching is not the preferred cooking method. After much research, as well as a good deal of trial and error, I finally found something that worked quite well. I ended up buying various weights from different sources to experiment. BTW, the manufacturer’s stated dimensions on such weight plates are often not precise enough to determine without having one in hand if such will fit in the molds – thus the reason I had to go through quite a bit of trial and error. Here is what I found that worked (these weight plates are 3.75 inches OD and fit all the containers above) CAP Barbell 1-Inch Standard Cast Iron (Round) Weight Plate, Manufacture # RP-001.25 Weight: 1.25 lbs Walmart Item #: 551214846 Price $1.50 each The best source of these plates that I found (especially because of the free shipping to the store) is Walmart. I purchased 8 of these plates to permit multiple molds being used at the same time. I have found that 2 or 3 plates on a mold seems to work and 3 plates is my current go to weight on the 1/6 hotel pan. Presser Plate To permit the weight plates to exert a uniform force on the meat, you need a presser plate to sit the weights on. For the 1/6 hotel pan, a perforated bottom or draining pan spacer plate works acceptably. It does not fit quite as close as one might prefer to the sides but its readily available and the weights sit in the plate turned upside down (flanges up) if you bend the flanges out just a bit along their length with pliers. An easy thing to do. The spacer plate also does double duty for other uses of the hotel pan when a draining spacer plate is useful. Alternatively, you could cut a suitable presser plate out of metal or wood. I wanted metal so that the pan could also be used in the oven. Here is the plate for reference: 1/6 Size Stainless Steel Steam Table / Hotel Pan False Bottom Webstaurantstore Item # 4070600 $1.59 For the round bain maries you can find useful ready to use presser plates by scavenging metal or even plastic tops off of various containers. You can get real close to perfect by hunting around. Or make some out of wood or metal. A poly type cutting board makes a great items to cut pieces from. I did just that with one that I retired from kitchen service Drill a suitably sized hole in the center of the presser plate if it is one solid piece aligned with the hole in the center of the weights as a place to insert your cooking thermometer into the central core of the meat block. Keeping in mind we are in water bath at 185 degrees or less when you hunt for materials, here are some examples of what works (and I have used). You will see that use of a cooking bag for the food isolates the food from the weights and the presser plate. I also wrap my weight stack in plastic wrap as I found that to be convenient in handling the stack. 4 in OD is perfect for the 1.5 Qt bain marie - this is the size of the plastic top off a sour cream container or equivalent 4 5/8 OD works well in the 2.0 Qt bain marie – a CD or DVD is 4.72 inches and will work in a pinch - but probably not an ideal choice or one I would necessarily recommend! If you happen to use a CD as a test you might want to put it in a ziplock bag because it seems to give off an odor when heated in the 180 degree atmosphere. Since the meat is enclosed in the cooking bag (see next section) this is not an issue in a practical sense. Use a Cooking Bag It is recommended (more like a necessity) for ease of removal of the meat from the containers after cooking to use a “cooking bag” in the mold as a liner. Since I already had an order in play, I bought these bags for this purpose as well as other cooking uses. They will fit the 1/6 hotel pan and the others – just a bit large. Otherwise just get suitable oven cooking bags at your local grocery. 4 Qt. Round PTL Pan Liner - 200/Case Webstaurantstore Item # 572PTL1215 $19.49 Summary So now you hopefully have a more comprehensive view on making a “ham press” mold. Yes, you can buy round ones on Amazon or E-bay, such as that from Madax Ham Maker. Based on the video they seem to work, but I did not care for the capacity (2 lbs), and I figured I could put together a solution that was higher capacity, multi-purpose and cheaper, too. Below are some pictures of the apparatus piece parts and also the hotel pan in use and the results from making a delicious formed chicken breast. That and other recipes will be the topic of separate posts. I bought 2 of each of the sizes, the false bottoms and the weights for just under $40 not counting the cooking bag liners or apportioned shipping costs. And with these items I have flexibility to use them for other cooking related tasks. I also bought the hotel pan and bain marie solid metal covers as they are reasonably cheap and handy. For the hotel pans using the metal covers, Volrath makes silicon sealing “steam table pan bands” (webstaurantstore - Items # 922N0006B or 922N0006G) that provide a liquid tight leak proof seal. They are however, not cheap ($6.89 ea). I got a couple of those for grins for other applications of the 1/6 pan and they work as advertised – and have been quite useful. Here are some photos of the apparatus and some results. Some of the Equipment A Chicken Breast Loaf Kneading the Chicken Cubes in the Mixer (about 10 minutes) Packed in the Press in Cooking Bag. Ensure tight pack and no air pockets! The Presser Plate In the Sous Vise bath with weights and Thermo probe Some of the results .. I plan post some recipes one these and other cooks... Beef Loaf (using trimmed chuck, salt, pepper, touch of smoke seasoning , Cure #1) Ham Loaf (using trimmed pork butt, salt, pepper, touch of smoke seasoning, Cure #1) A Pork Garlic Bologna (this was actually an emulsion meat mix in the food processor but used the round form instead of a casing) Son and I did this one on a whim one night... A final note - alternative approach using springs The weight approach is simple and works well. I wanted to also use a spring design and have an increased pressure on the meat. I have worked out a couple of approaches to do it with springs using the same pans. Some fabrication is required. With the spring approach I can get 10 plus pounds of pressing force. However, in the reality of things, the weight approach is simpler and more than adequate, so I will not include the spring versions in this write-up. Just want to let you know that is an alternative if you want to jump into a mechanical challenge project!.
  23. 7 points
    gotzero

    Quesadilla Wednesday

    It looks like October is going to pass without an engine block cook. I am going to have to settle for the griddle. We made a delicious joetisserie chicken last night, and I kept the leftovers and some extra chicken breasts for quesadillas, one of the beloved easy weeknight cooks at our house. Lettuce, onion, cilantro, and bell pepper filling, chicken, and then cheese griddled on both sides of the tortilla and also under the toppings. This is such an easy cook, and we all love it. Usually a once-a-week offering here. Served with homemade guacamole and (for dad) a delicious monster beer.
  24. 6 points
    Thanks for the advice, I’m sure it won’t be my last post of the day
  25. 6 points
    Here's some photos from the maiden. It's probably been 25 years since I've cooked with coals. Way too long. I figured out how to regulate the temp like an oven. That was simple and the veggies were perfect. But, I failed to get the temp up high enough to char the steak with pleasing grill marks and sizzle flavors. Towards the end I ran out of coal power but everything was mostly cooked. It was a very enjoyable first run and l'm looking forward to a long term relationship with this new hobby.
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