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lunchman

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lunchman last won the day on July 11

lunchman had the most liked content!

About lunchman

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  • Gender
    Male
  • Location:
    Massachusetts
  • Grill
    Goldens' Cast Iron Cooker

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  1. Awesome job on the bread and the open faced sandwich looks delicious.
  2. I was thinking blueberries over cream cheese, then did some searches on Galettes and found many that just use fruit by itself. So an apple pie filling, peaches, etc would be great in this. I think the trick is not to load it with filling. I'm definitely making this again with some sort of fruit.
  3. Thanks all ! Loads of fun to make, but I found that griddled bananas don't keep well in the fridge for serving the next day. Bummer. But the bacon keeps REALLY well. I may have to make pig candy a bit more often.
  4. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman
  5. Nice job on the dome. I bought a smallish round one, been wanting something a bit larger and yours is a great idea.
  6. I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix - In the meantime indoors the makings of the caramel sauce are starting. Brown sugar and Maple syrup getting warm - The bacon coated with the Brown Sugar, Cinnamon and Cayenne, needs to harden a bit - Back out on the griddle, bananas are frying away in the bacon grease - Add the Bourbon to the Caramel Sauce and flambe - Bananas are ready to be plated with the rest of the fixin's - Caramel Sauce reducing after burning off the Bourbon - Bananas & Pig Candy plated with Vanilla Ice Cream, drizzled with the Bourbon Caramel Sauce - Entry Photo - This was fun to make, I'm glad Mrs lunchman was assisting with some of the indoor prep work as I was running back and forth to the griddle. She commented that this was on the order of a 5 Star restaurant dessert and I have to agree with her. Something I'd not normally make but turned out to be fairly easy and the results well worth it. Thanks for reading this post. Regards, -lunchman
  7. That's the fun part of making pastrami, when you taste it and know you nailed it. The problem for me is I want to make more! My wife then asks how much pastrami we're expected to eat. Of course, to compensate and use it all the sandwiches get thicker and thicker, like on the order of 3 to 4 inches. Not a bad thing I suppose.
  8. Nicely done, looks amazing. But I've gotta agree with @Kamado Tom that this has become so much easier since buying the Blackstone. A super impressive looking meal and my hat's off to you for all the work preparing it. Two thumbs up!
  9. Looks good. You'll get a better taste when you include the two key ingredients which are coriander and black pepper (loads of it!). Check out the amazingribs.com site for the "close to Katz's" recipe. This is the one I've used for years and has never steered me wrong. The recommendation is to let it sit in the fridge for two days after applying the rub but anticipation gets the best of me so I can usually only manage a day. Reminds me I have a flat sitting in the freezer specifically intended for pastrami.
  10. Interesting article I came across today in Google News reported originally in Portland Business Journal: Lodge acquires Finex
  11. That looks outstanding, nice looking pie with a perfect crust. Someday I'll have to give Strawberry Rhubarb a try.
  12. I had thoughts of making these on the Blackstone but wanted the grate marks on the eggplant and needed to use the Goldens' as an oven to bake them. The Blackstone is getting TONS of use lately - Smashburgers, omelets, Shrimp fried rice, lots of different stir fry dishes. I even made French fries from scratch which turned out awesome. And one fun breakfast was crepes, which I had never made. Turned out perfect. As others have said and I've only come to realize in the few weeks of ownership, it's a great complement to your grilling arsenal. -Dom
  13. Keeping photo posting issues together in one thread, here are some guidelines for those who post from Photobucket. Photobucket made changes in the past 2 or 3 months allowing full size images to be stored on their site. This caused some issue for me when posting although the forum software on this site seemed to handle the large photo sizes ok, scaling them down. But other forums I post to were showing pictures that were enormous, wider than the screen on my 24" monitor on Windows. I'm using an android phone, a Galaxy S8 and there really isn't a good camera setting for resizing pictures when taking them unless I want to knock the resolution way down, which I don't want to deal with. Posting enormous pictures requiring members to scroll sideways would have been annoying and rude. I contacted PB and they acknowledged their policy change and provided a workaround. In Photobucket, select the photo and choose Edit. From there, select Transform. At the bottom of that screen select the Lock Resolution checkbox and enter an appropriate width. I've been using 1000 which seems to work well. The height will automatically scale. Select Export and the resized photo will be saved. I do find that it saves in my main PB directory, after which I select all the "edited-image" files and move them together to my grilling folder. It's extra work for me, but allows me to keep posting photos with my threads. I'm finding that this forum does seem to benefit from the smaller sizes when posting. -Dom
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