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Showing content with the highest reputation on 05/06/2021 in all areas

  1. Had a hard time figuring out what to do for the pick a pan challenge. Decided to use a few pans for the cook. First started off by getting a sourdough bread started. Still extremely novice at this. Mixed some of my active starter with water and added flour and salt - that’s it. Started that last night. Woke up to this. Attempted to score it. Not very good at this either. Meanwhile had the KK warming up to a cruising temp of 450 ish. Heated the top pan in the grill while it was heat soaking and topped the lower pan with it and then let it go for about 25 minutes - the. Uncovered for another 20 or so. While the bread was baking, I started making some angel hair pasta. Pretty happy with how scoring on the bread turned out. Spoiler alert - the crumb isn’t great, but it sure is pretty. After the bread came off I added some more charcoal and let it settle again. Then put on my pan for the main dish. Was going to sear the scallops, but didn’t have my temp high enough, so butter basted instead. Took the scallops out and then added some garlic and mushroom to sauté. Deglazed with white wine. Added some chicken stock, lemon juice and capers. Followed shortly thereafter with some asparagus and then just a touch of Dijon mustard. Meanwhile Mr. KK was cooking off our fresh angel hair inside. Too windy outside to use the gas grill side burner. Threw in the scallops to warm back up. Brought in and added the pasta and tossed. Mr KK plated up with all the scallops. I enjoyed mine without the bounty of the sea. And not to waste a good settled in baking temp grill, I pressed some cookie dough into a small pan and threw that on to cook while we ate. Might dig into this later if we recover from dinner.
    2 points
  2. 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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
    1 point
  3. 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
    1 point
  4. 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.
    1 point
  5. For my challenge entry, I decided to take a shot at something I have been wanting to do but never got around to: Personal Pan Pizzas (plus it matches the alliteration of the challenge title, so I have to assume I will get bonus points ). I have some 5.5" cast iron skillets that I really like to use for random things, and I thought they would work great for pan pizzas. I have been extremely busy lately and hardly have time to cook anything, so I also took this opportunity to make a bunch of pizzas that I then froze for quick meals later. First I made a basic pizza dough (flour, water, salt, & active dry yeast; 65% hydration), split it into two balls, and let that rise for a few hours. In the meantime, I set up my grill. I wasn't sure about the best way to go because I hadn't done pan pizzas before. I was worried about the bottoms burning if put right on the stone, so for the first batch I set up up with a grill expander above the heat deflectors to get the pans higher into the dome. After the dough had risen, I took one of the dough balls and cut it into four pieces (leading to a total of 8 pizzas by the end). Then I stretched these into circles and pressed into the pans. Next I added toppings, most were just mozzarella and pepperoni, but a couple also had Italian sausage. On top of that goes a seasoning mix I like to use, it's just parmesan cheese, Italian seasoning, and a little bit of garlic and onion powder. I don't know the amounts. I just mix it together by eye, it's not too critical. I had the grill going at 525 - 550 the whole time, and each batch of pizzas cooked for about 15 minutes. These turned out pretty good, but the bottoms were a little less done than ideal. Good options for freezing though, less worry about overcooking when heating back up. For the next batch I pulled out the grill expander and just put the pans directly on the heat deflectors. This worked out a lot better, toppings still cooked well and a great crispy crust. All in all, things turned out pretty well. We had some good pizzas for dinner and five left over to freeze for later. I think the second approach was the way to go, I might also add in an actual pizza stone with an air gap between it and the deflectors if I do it again. I'll attach more pictures below. Apparently I have the picture quality on my phone too high, but if I try to compress the pictures it only wants to post them rotated 90 degrees for some reason.
    1 point
  6. What a shame you didn't eat an awesome scallop meal - LOL - but I knew how this post was going to end when starting reading it.
    1 point
  7. adm

    Pick a Pan - Arroz Negro

    Maybe/maybe not my entry for the April "Pick a Pan" challenge, here is "Arroz Negro". Black rice with squid and prawns - oh and squid ink to make it all black. This is basically a paella - although apparently in Spain it is definitely NOT a paella for some reason. I'm not sure why. Maybe it's because it's meant to be a bit wetter and without the crusty socorrat. Who knows? Anyway....first off you need some squid. Clean it, slice it up and marinade in milk for a few hours to tenderise it a little. Sauté the squid in olive oil for a minute or two until it has a little bit of colour, then remove. Add onion and some more olive oil and fry that off. Then add lots of garlic (1 head in this case) and grated tomato. Fry that off for a few minutes. Add a glass of white wine and reduce that. Then add the Bomba rice, give it a stir around to make sure every grain is covered and then add your stock. My stock in this case was a fish stock, with some saffron infused in it and then the squid ink. Once the rice has absorbed the stock - about 15 minutes - add the squid back and put some prawns in. Cook for another 5-7 minutes, then take off the heat, leave to stand a bit, sprinkle with some flat leaf Parsley a bit of lemon juice and serve with some crusty bread and butter.
    1 point
  8. This was a bit of an experiment for me and it turned out very well. The idea was to have meat balls with a crispy outside and tender inside. After forming 1/4 pound balls I rolled them in bread crumbs. I cut a large onion ring for each to sit in and then tomatoes, tomato sauce, garlic and spices to the pan for a simmer sauce. The result was crispy and I had a thick rich sauce to serve with. I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan. Served on pasta with freshly grated parmesan.
    1 point
  9. Managed to achieve the perfect socarrat with this delicious Paella I have been cooking for years. Ingredients 6 chicken thighs (about 1 1/2 pounds), skinned and deboned 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 teaspoons vegetable oil 2 chorizo sausages chopped 1 cup chopped onion 1/2 cup chopped red bell pepper 1 1/2 cups uncooked Bomba paella rice 1/2 cup diced plum tomato 1 teaspoon Hungarian sweet paprika 1/4 teaspoon saffron threads, crushed 1 garlic clove, minced 5 cups fat-free, less-sodium chicken broth (Bomba rice is very thirsty!) 3/4 pound large shrimp, peeled and deveined 1 cup (1-inch) diagonally cut asparagus 1/2 cup frozen green peas, thawed Preparation Preheat grill to 375° with the Paella pan directly over the fire. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Add chorizo to pan; cook 1 minute. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Stir in shrimp, asparagus, and peas. Grill until all the moisture is absorbed and the perfect socarrat has formed. DON'T overcook it!!!
    1 point
  10. Going for an old favorite of mine, but this time using the grill rather than the stove top. Obviously crab cakes would be preferred, but salmon works well as a substitute when on a budget. One pan is all you need so long as you can clean it out enough when necessary. Salmon cakes: 4 cans (5 oz. each) of salmon, well drained 1 egg Mayo Mustard Old Bay Breadcrumbs The goal is to use as little binder as possible. I probably should have used a second egg, but they mostly held up. Latkes: Follow the ingredient list on the box. I set the grill for about 300°F with the cast iron pan already inside, since this temp controller tends to run hot. As it got closer to temp I added in a stick of butter. A small latke was used to test the heat, and since it didn't sizzle, I ramped up to 350. The latkes were cooked first in the pan, then I added a little more butter before starting the salmon cakes and squash. Between the rain starting to fall and my two-year old crying for no discernible reason, I forgot to snap a photo of the second half of the cook. Overall, I thought it was very tasty. The zucchini squash did great soaking up all the butter, salmon, and latke flavor. The smoke flavor was from the charcoal was mild, doing a good job of complementing the dishes without overpowering them.
    1 point
  11. Yes Sir, Mr. Buddy. I have those as well, almost a necessity in AZ. Heated seats in the Winter, Cooled seats in the Spring and Summer. Mine also has a heated steering wheel, which I thought was a useless option, until I tried it on a frosty morning, Just love the thing.
    1 point
  12. Probably the funniest part of assembly....is I had to remove the sliding-glass-door to the deck, after assembly, to get it outside! This thing is 27" wide. A word to the wise, assemble it outside!
    1 point
  13. Well, I just bought a Brand-Man Rodeo Kamado grill from Walmart online. $247 with free delivery. Took me 3+ hours to assemble though! (I put thread-lock on every bolt.) Nice quality--and from the design, it must be from the same factory as the Akorn. Looks like some of the same issues (seals are kind of leaky, it appears....), but with the same solutions! I seasoned the grill in the oven (since it was pouring rain last night), and probably won't get to use it until Friday (it's now Wednesday). I plan on putting Nomex felt around the bottom vent, and probably bending (to tighten) the ash-pan-clasps.
    1 point
  14. This would be a great way to start the day, and Mark on the rocks around a camp fire to end it. Looks like you 2 are going to have some great camping ahead of you.
    1 point
  15. That is a seriously nice rig. I was shopping/not shopping online for exactly that model trailer just last week. My wife and I have a (pipe)dream of retiring to a full-time RV. I don't expect we will truly ever do it, but I love seeing that y'all took the plunge.
    1 point
  16. lol, I think this kind of cooking way will make the food more crispy and delicious.
    1 point
  17. adm

    Large Italian sausage balls

    Nice cook - and I love the onion ring idea!
    1 point
  18. Awesome cook! I'm going to give that a try. Nicely done.
    1 point
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