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In2Fish

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Everything posted by In2Fish

  1. great looking pizzas to me. The 1st pizza I did, it was cooked it in about 3 minutes. the top was perfect. and I quickly learned I needed a pizza stone over the heat deflector. the bottom was overly burnt. given your 1st cook, you rocked it.
  2. that's typically my skill.. I mean problem. they still cooks and eat just fine!
  3. if you can do it in the oven, you can do it in a Kamado.
  4. what ADM said, +1, it's not an issue
  5. In2Fish

    Hello

    Welcome to the forum, please consider joining the kamado challenge cooks!
  6. Welcome to the forum,I too hope your kamado is delivered sooner than later. please consider joining the kamado challenge cooks!
  7. Welcome to the forum, the KJ Jr may be small, but still mighty, please consider joining the kamado challenge cooks!
  8. Welcome to the forum, please consider joining the kamado challenge cooks!
  9. Welcome to the forum, please consider joining the kamado challenge cooks!
  10. Welcome to the forum, please consider joining the kamado challenge cooks!
  11. Welcome to the forum, please consider joining the kamado challenge cooks!
  12. Welcome to the forum, please consider joining the kamado challenge cooks!
  13. Welcome to the forum, please consider joining the kamado challenge cooks!
  14. Welcome to the forum, please consider joining the kamado challenge cooks!
  15. I would just like to see the recipe !
  16. I just told my wife about perhaps making meatloaf w/ Johnsonville brats. and her response was "ooh" with a genuine sound " I'd eat that" my daughter expressed similar interest! Time to add another item to my Kamado to-do list.
  17. Im with you, I really need a new one that sits much higher. for a turkey fryer its fine, but for wok cooking it's far to low. I usually sit on a small stool. this cook was more challenging as the flame sensor is failing (or needs a good sanding) as it was cutting out during the cook. I had to hold the valve open with one hand, cook w/ the other hand, all the while squating. thankfully wok cooking is relatively quick...... time for a new one as this one is headed for recycling.
  18. Sounds very tasty, looks great.... Youre a bad influence, now im thinking meatloaf with half ground beef and half johnsonville brats...
  19. Welcome to the forum. a lot of great members here and great knowledge to share.
  20. Thx CK It was almost painful to make this entry. I love using fresh ingredients, the fresher the better. like fresh basil and chives from the garden. Any idea how hard it was to spend $6 on a small container for dried basil.
  21. Great looking cook. I've never had spam musubi before, definitely something I need to try. I made Thankgiving turkey (cooked) sushi a few years back, the idea of spam musubi has me craving it. Nice job!
  22. Hmm.. nothing frozen nothing fresh challenge cook…( @ckreef curse you....) what to make…definitely a challenge. This one has really had me thinking, hardest challenge yet.... At some point I thought about chicken, canned chicken. I’ve never used canned chicken before, so that became the starting point. I love various Asian cuisines, so this is my take on Thai Chicken Noodles. Basic recipe/ingredients. 1 12oz can cooked chicken Rice noodles, half bag about 8oz. Sauce: 3-4T soy, ½ T rice vinegar, ½ T sugar Dry spices: ginger powder, garlic powder, onion powder, basil 1/2 cup of dried veggies (carrots, onion, red pepper, green pepper, corn, leeks) To bring a little “heat” and some floral notes, I used my new mixture of Sichuan peppercorns that have been soaking most of this week in several ounces of vodka. I used 2 teaspoons of the Sichuan Vodka. I’ve read and heard how Sichuan peppercorns have a numbing effect, they really do…one hint… be careful not to sip too much liquid when sampling it. For the Kamado portion of the cook, I reconstituted the dried veggies on the Big Joe, as well as smoking the chicken for about 10 minutes I brought it altogether in the wok, over a high heat propane turkey fryer burner.
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