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Showing content with the highest reputation on 05/01/2021 in all areas

  1. I came across some Persian recipes recently and thought they would fit my new (and untried) Solidteknics steel pan. I thought the pan was the right shape for the crunchy rice recipe and could pull double duty to cook the pomegranate glazed turkey meatballs. The rice recipe is saffron rice with a crunchy crust and with a layer of Barberries mixed in and is well suited to this pan. The glazed turkey meatballs worked great in the pan with the Joe cranking at 450. This was a cook with many firsts for me: the pan, Barberries and using pomegranate molasses. Of all of them, if you don't have pomegranate molasses in your kitchen, get some. I can see that as something I will us often in the future. The pan is a keeper. As for the Barberries...use raisins, they're cheaper. The two recipes (plus more) are here: https://link.epicurious.com/click/23254089.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
    3 points
  2. skreef

    30 Minute Yeast Rolls

    Hi everyone. Sorry me and ckreef haven't been on here in a while. Just had alot on our Plate. It's settling down now, so figure we would jump back on the Challenges. These Rolls are 30 minutes from Start to Finish including grill time. I wanted some Yeast Rolls to make even on a week night and clicked on the first recipe I saw and read it thru and gave them a try. Made twice in Oven but had to give them a go on the grill. Ingredients: Simple ingredients Mixed all up Placed in a greased pan, covered with a towel, let rise After 10 minute rise Brushed with milk, then cooked in a 400* kamado for 12 minutes. I can't believe how good these rolls are. If you want yeast rolls on a week night, these are the ones to make. Fluffy rolls with the taste of Yeast, that seem like they took hours to make. Will post recipe in the bread section as soon as I get a chance. Enjoy! Thanks for looking Mrs skreef and ckreef
    3 points
  3. I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350. The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for. I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes. The salsa was left over from a previous cook, but went really well with this dish, too. Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
    2 points
  4. iflyskyhigh

    FireBoard 2 Drive

    Yep. You are correct. FireBoard had me do a test. Came back fine. Must be stuff running in the background when it’s off.
    2 points
  5. As you all may have read I got a new truck a little over a week ago. A Ram 3500. Well you can't have a new truck without a new trailer. Today we picked up our new Grand Design, Reflection 337rls Unfortunately as bad luck would have it I picked up a hitch hiker on the way home from the dealer. My TPMS did it's job and with a few roadside air refills I was able to limp it back home. I'm a little bummed about a ruined brand new Goodyear Endurance.
    1 point
  6. Looks absolutely delicious Dan. Great job!
    1 point
  7. I had that happen to the bolts on the handle on my classic and the way i got it to tighten was with vice grips, I clamped it on the nut and pulled out as i was tightening it and that worked
    1 point
  8. Very unique pan cook! I’ve not ever even heard of some of those things. Great last minute entry!
    1 point
  9. I really like your table as I said above, but I do have a concern. It looks like the shelf that the Egg is sitting on is made of granite, but I can't tell for sure. Their are serious concerns about fire safety when your kamado sits directly on wood or has inadequate insulation. I am not trying to be negative I am just concerned about your safety with it so close to your apt, and neighbors. Here is some reading material re the subject. http://www.nakedwhiz.com/eggbase/eggbase.htm
    1 point
  10. If the difference all boils down to the sloroller, then I'd say no. It's not worth the difference in that case. I'd still add the charcoal basket to the 2 if you get the 2. If you come to the conclusion that you don't really need the Big Joe and can work with the Classic, get the classic 3 instead of the Big Joe 2. You would be amazed at how much meat you can cook on the Classic.
    1 point
  11. I agree with John and while I have not been kamado cooking quite as long as him, I have been cooking for about 6 years and have never broken a deflector. I have four of them a 13", two 14", and a 14" half stone. All of my deflectors are ceramic with cordierite and are 1/2 or 5/8" thick. I use all my full stones as both deflectors and pizza stones. I keep them clean by rotating the dirty ones dirtiest face down during a pizza cook. About 30 - to 45 minutes at 650 deg and the bottom stone comes out a nice clean chalky white. One thing I have read, but not experienced is that ceramic stones if used wet may crack when internal water turns to steam with heat and causes internal pressure. For this reason, I also insure my ceramic stones are dry.
    1 point
  12. I believe heat deflectors can be taken care of at a level where they don't break prematurely on you. I have never broken heat deflectors without dropping them so far and I have been using these things for 8 or 9 years now. Do NOT let crud build up on them. Scrape crud off with a scraper or a wire brush. Buildup on these heat deflectors causes them to heat unevenly. This uneven heating has to be contributing to them breaking prematurely. It is a good idea to brush all residue from their surfaces occasionally and then bring them up to 500 degrees and hold them there for 30-40 minutes. And, for what it's worth, these things are not supposed to last a lifetime. They are consumable items. IF you need a lifetime heat deflector you should buy the cast iron griddles to use for that purpose.
    1 point
  13. SOAPSTONE Soapstone is a thick bacteria and stain resistant slab which provides an even cook with fewer flare-ups all while allowing the meats to cook in their own juices. It takes longer to heat up than Cast Iron but has more thermal mass so it stores more energy and will stay hotter for longer. Not porous and therefore will not trap the flavours of the food its cooking Will not rust or decompose. Soapstone is a soft stone and therefore special care should be considered when using cooking tools to prevent scratching the surface. CAST IRON Heats up faster but holds less energy. More resilient than soapstone Porous, so will hold flavours of your last cook. Griddles can leave a nice pattern on the food surface
    1 point
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