Red River Smoke reacted to skreef in BBQ Mac and Cheese
This is my Challenge Entry
BBQ Mac and Cheese Dish
Easy and Simple Dinner
Left over Pull Pork with Homemade vinegar base bbq sauce in Dish
Made Homemade Mac and Cheese. Used White Cheddar and Smoked Peprika and at the end added some Red Pepper Flakes
Got grill temp around 400*.using Cyber Que.
Put it together, BBQ on bottom and White Cheddar Mac and Cheese on top with extra White Cheddar on top. Bake for 45 minutes
Thanks for looking
Red River Smoke reacted to S@D in Outdoor Pizza Oven
We do like the many choices of cooking option and have always wanted to build an outdoor pizza oven.
So, started from scratch and ended up like this.
With the correct heat refractory bricks, insulation and mortar the heat retention is amazing.
We have cooked a few meals such as fish, roasts - but great for family pizza a nights.
Red River Smoke reacted to jrakutt in Finished my Kamado Joe table!
So excited to have finally finished my table. My Classic II has a new home now.
Table is made of cedar, countertop and drawer front inlays are epoxy resin with a copper metallic pigment.
The three drawers on the right are for various toys/tools/accessories and the larger left side is a pull out charcoal bin.
Just have to order a cover for it as right now it's just a big blue tarp... which doesn't look the best, but gets the job done for now
Red River Smoke reacted to Rob_grill_apprentice in Pain Rustique on kamado
My test run on PAIN RUSTIQUE loaf was very successful. With how this tastes, it would make awesome baguettes. I slightly burned bottom; so I should have removed it a couple minutes sooner and cooled the bread about 15 minutes more. Very happy with results. This is a keeper for my family recipe book I am working on.
Red River Smoke reacted to pmillen in Melting Salts for Melting Hard Cheese
Recent posts about the best mac & cheese caused me to wonder if any members use melting salts to make their own meltable cheese. Two searches didn’t produce a “hit” so I decided to post an introduction.
There’s a huge convenience factor with processed cheese because it melts so nicely, but you’ll get a better flavor from other cheeses. You can easily make perfectly melting cheese and non-separating cheese sauces (for mac & cheese or nachos) by using your favorite cheese, whether it's aged or unaged, and melting salts.
For mac & cheese I've been making homemade American Cheese using sharp cheddar (sometimes smoked) and milk. It melts like Velveeta but tastes waaaaaay better. With melting salts, the cheese sauce for mac & cheese is quick and simple and eliminates the need to mess with roux. I measure 1oz dry elbow macaroni per serving and cook it. For the cheese sauce, I double the weight in milk and any favorite gourmet cheese(s). Two oz each per serving adding 4% melting salt to the milk. I add the cooked macaroni to the cheese sauce and put it on my smoke pit ‘till hot and bubbling.
This article can start you down the melting salts path: https://www.chefsteps.com/activities/melty-cheese-slices. They heat the mixture sous vide but, if you’re careful, you can just use a heavy sauce pan and low heat and it’ll work just as well.
You may be inspired to try their nachos: https://www.chefsteps.com/activities/nacho-cheese.
And here’s their mac & cheese recipe. https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/. This is the stepping off point. Use it as the foundation for your special version.
Then try Alfredo sauce with sous vide shrimp.
When making a smooth cheese sauce for Mac & Cheese, consider the weight of the cheese to be 100%, then the weight of the liquid should be 93% of the weight of the cheese, and the weight of the sodium citrate should be 4% of that liquid weight (which is approximately the same as 2% of the sum of the liquid weight plus cheese weight). The formula is very forgiving so there's no need to be extremely precise.
This method of making a silky and non-separating cheese sauce is very easy. No need to make a roux or a bechamel sauce which masks the pure flavor of your favorite cheese. Just whisk a teaspoon or two of sodium citrate into your liquid of choice, heat the liquid and blend in your favorite grated cheese with a stick blender, regular blender, or whisk. This results in a smooth, creamy texture that doesn't become grainy, greasy, or separated. You can also add in any flavors you enjoy like Rotel with green chile or Pico de Gallo. You can refrigerate any leftovers and reheat it the next day to enjoy the smoothest cheese sauce ever!
For other types of cheese sauces, you can control the final "thickness" of the cheese sauce depending on your ratio of liquid to cheese. If you weigh your cheese and then measure the liquid (water, milk, beer, wine, stock, etc.) as a percentage of that cheese weight, you will get:
Cheese plus 0% to 35% liquid weight = firm, use for making "American" cheese slices for burgers, etc.
Cheese plus 35% to 85% liquid weight = thick and flowing cheese sauce, good for dips and queso.
Cheese plus 85% to 120% liquid weight = thin cheese sauce, good for fondues, mac & cheese, etc.
Cheese plus 120% liquid weight or more = continues to become a thinner and thinner sauce.
100% weight of cheese 16 oz.
93% wipping cream 14.88 oz.
4% liquid weight = 0.60 oz. Sodium Citrate
I can measure that small amount of Sodium Citrate with a quality scale. I use a handloading scale and convert to gram weight. I think this scale will work: https://www.amazon.com/gp/product/B01HCKQG7G/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1.
If you don't have a scale, here's an easy hack to use: granulated sodium citrate weighs about 4.25 grams per teaspoon (which is equivalent to about 0.15 ounces per teaspoon).
So in the example above, you could use 4 level teaspoons of sodium citrate (= .6 ounces).
Caution: Sodium Citrate is NOT the same as Citric Acid. Use Sodium Citrate for the results above. You can buy it on Amazon.
Red River Smoke reacted to Scott Roberts in Santa Maria Attachment for Weber Kettle
Wanted to try this style of cooking for a long time, but when @ckreef got his Nuke grill that itch I was feeling got harder to not to scratch. So I looked around and was leaning toward getting the Kudu grill and still might get but the price tag was more than I could justify spending at this time, in come Gabby's Grill attachment for the Weber kettle grill in 4 sizes. A couple of pictures the only pictures that are not mine are the ones with food photos from google images.
Red River Smoke reacted to FatViking in 3 tier pedestal cook area for my girls!
And the heavy a$$ travertine caps are on..these buggers weighed 60 pounds each....72 hours to wait, then grout and seal. Still looking for something nice to place on the floor and walls in the middle. My blue tailed Kamado Company K7 restoration is going there. Ideas?
Red River Smoke reacted to keeperovdeflame in Fantastic Pizza on a Road Trip
My wife and I stopped in Jackson Wyoming on a recent road trip where we found this amazing Pizza joint located in the old Teton Theater building. The place is called Hand Fired Pizza. The owner did a complete remodel of the building keeping the original wood trusses and adding unfinished steel beams. Aside from the amazing pizza, the two massive pizza ovens were what caught my eye. They only had one fired up when we were there but the owner told me when the town is crowded with skiers they fire them both and put out mega pies. I have never seen such large and heavy duty ovens.
gotta show you the pie we had. They called it "driving me Capreze" with fresh cherry tomatoes, buffalo mozzarella, basil and balsamic glaze. We added pepperoni.
Red River Smoke reacted to MD_Ag in Super Stuffed Meatloaf
The goal: make an all-in-one meatloaf meal.
The key components: ground chuck from the actual butcher shop, a wheel of brie cheese, an onion, duck fat, herbs, and the tiniest potatoes ever. I mean, look at those things.
Started off by cooking the potatoes and onion in some duck fat with some rub on the grill at 350. Basic idea was to infuse them with smoke so that the flavor would be more uniform throughout. Let them cool when done.
The meat was formed into a shell using the ceramic cast iron pot. The cheese was chilled, sliced, and placed in rind side down (hoping to prevent an oozing mess. This was then layered with half the potatoes and onions, then the other half of the cheese and the remainder of the potatoes. This was all capped with a layer of meat.
The grill was still set to 350. Temp was a tricky thing: the center technically didn't need cooking, but some beef juices that did would certainly drip in there. I went for about 55 minutes, with the center probing at 147. Checking the outside showed a way too high 180, so this beef was done done. The pot kept all the juices in, so it was surprisingly more moist than expected.
For the final shot, this slice was leftovers. Letting it chill overnight helps to show that the layers did in fact stay intact. It was equally tasty with a side of grilled asparagus as it was with these plantains, and the peach cobbler dessert, sadly not pictured, bumps up every meal.
Thanks for reading!
Red River Smoke reacted to Beermachine in Peri Peri Chicken
I've never had Nandos, but this is what I found and I hope it's close to the real thing? FYI, I cooked mine with the deflectors in the mid position at 400F and it turned out great. I also used olive oil, not vegetable oil.
Peri Peri Chicken
For The Marinade:
1/2 cup vegetable oil
1/3 cup BBQ sauce
3 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon onion powder
2 teaspoons fresh squeezed lemon juice (optional)
2-4 teaspoons sriracha*
1 teaspoon yellow mustard
2 teaspoons salt
Cracked black pepper , to taste (optional)
3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred)
Salt and pepper to season
Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).
Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)
FOR THE BBQ:
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
Red River Smoke got a reaction from Freddy Luc in Spider for Pitt Boss in Canada???
One other thing I noticed is that there is a seller called Hot Press on US amazon that is selling a number of Auplex accessories so that could be an option possibly? I am not sure in the difference between US and Canada amazon, or if there is.
Red River Smoke reacted to KismetKamado in Rolled Omelette
Bought a new pan - mainly because it was unusual and interesting and cheap. Then did some googling and figured out what to do with it. Made my first rolled omelette today. Turned out not too bad.
Sautéed some jalapeños, Fresno’s, onion and chopped up bacon and added to my egg mixture.
Put the first layer in and let it firm up enough to roll it. Added the next layer lifting up the first enough to let it run under a bit. Cooked until almost fully set and rolled making room for the next pour. Carried this on several times.
Ended up with a nice rolled omelette.
Fillings were spread evenly throughout.
Now I just need to remember to add cheese next time!
Cut a couple of slices and put on an English muffin with some cheese to make an omelette sandwich of sorts. Tasty breakfast and still have half left to do the same thing with tomorrow.