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    Chester County, PA
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    cooking, travel (before and after the pandemic), learning new things
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    Kamado Joe

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sunriser8's Achievements

  1. I always say that "experience is the best teacher - but also the cruelest one" and so it's nice to learn from others experience and observations - I like the Ooni approach but also think the parchment paper trick is a great suggestion.
  2. The parchment paper trick is a great idea for this! I've been happy w/ transferring w/ the peel and semolina and so never tried the parchment paper trick but this is an idea where it would really work well. I also thought if you wanted to make a really "fancy" shakshuka pizza you could use quail eggs - our local whole foods has them but they are $6 for a half dozen and so I just couldn't price justify it.
  3. My family really likes Shakshuka and it's an easy side dish to make with any meal. Although the "classic" shakshuka combines tomatoes, onions, spices and eggs the nice thing is you can really experiment and alter it any way you like - we often make a spinach based shakshuka. On weekends I make pizza in our Kamado and so decided this weekend to try a "Shakshuka Pizza". Dough, tomatoes, caramelized onion and garlic, mozzarella cheese, feta cheese, parma ham and eggs. Here's a low and high power of the pizza on a peel ready to go on the KJ: I use a round pizza steel I bought off of ebay and run the Kamado at 500 F baking for 13 minutes - here's some shots of the finished product: Pretty pleased with how it came out and would probably experiment again with variations. What's the big "secret" tip when cooking this? Normally when you cook shakshuka, it's in a pan, you cook all the vegetables and then add the eggs and put the pan in the oven to finish things off. There's no problem in transfering the pan with the eggs into the oven - not so with pizza if you read on.... You can see in the pre-cook picture the pizza with the raw eggs on the wooden peel. I use semolina flour on the peel which makes it easier to transfer the pizza from the peel to your cooking surface of choice but those who make pizza know that you still need to make a shaking motion with the peel to get the pizza to slide off - I should have realized that wouldn't work well with raw eggs on the pizza (Insert Homer Simpson "Doh" noise) as it almost either shook the eggs off the pizza or broke the yolks. I eventually got the pizza off and onto the steel but if you look at the pic you'll see the front part is hanging off a bit. So, if you do decide to try this, I'd recommend adding the raw eggs AFTER you get the pizza onto your grill cooking surface. Hope some of you have fun experimenting.
  4. Thanks! I think it will be even better now that we've got our Kamado and found this forum!
  5. Thanks everyone for the kind words and welcoming! I'm continually amazed at how great and supportive this forum is!
  6. Thanks - appreciate the friendliness of the forum and all the generous sharing of information.
  7. Thanks - like this whole forum, it's a terrific source of information.
  8. Thanks - glad I can offer something - this forum is a treasure trove for grilling
  9. Made this meal last night - usually I use boneless short ribs but the grocer didn't have any. It works well with pretty much any cut of meat because the marinade is so forgiving. The marinade and general approach are from an old Bon Apetit recipe that can be found here: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi The marinade is pretty simple: grated ginger and garlic cloves (I use a microplane), soy sauce, brown sugar, sesame oil, rice vinegar (can use seasoned or unseasoned - i've done both and there's no difference in this cook), gochugaru flakes/powder (it's a Korean red pepper that's used in a lot of Korean cooking but you can substitute red pepper chili flakes). You then score the meat into about 1/4 inch to 1/2 inch sections kind of like a Hasselback potato and then let it marinate - preferably 24 hours but shorter is ok. Here's a pic of the steaks on the grill cooked w/ the heat deflector on that side - the other side is set up for direct grilling to reverse sear and also for the stuffed squid. Then you just cook them like a regular steak. Now onto the stuffed squid! Our family loves grilled squid and octopus but they can be tricky to get right. I started with the recipe - again from a Bon Apetit test kitchen video https://www.youtube.com/watch?v=NxYQZj_FBaI Frozen squid is readily available at most grocers and it's really how restaurants source most of what they serve. It thaws well and tastes fresh. You can usually buy the tubes and tentacles together in a package - Don't get just "rings" or you won't have anything to stuff! For the stuffing, this recipe starts with chopping up the tentacles and also shrimp (if you can't get the tentacles, you could always just chop up a few tubes. Then you add ponzu sauce, part of a fresno pepper (I used a jalapeno with the seeds removed), scallions, ginger and garlic (always two great things in any recipe!), a bit of lemongrass (if you can't get lemongrass, you can use lemon zest, but one other tip is that lemongrass is really hardy and easy to grow in most regions so if you like tinkering and trying recipes that call for it, you may want to just grow your own), then olive oil and salt and pepper. You cook this in a pan to pre-cook and also release some of the aromatics and then add about a cup of white rice to the mixture. All this can be prepared ahead. It's well detailed in the video/link and though he also does a dry rub for the squid tubes which looks interesting but I omitted for this first cook of the recipe. If you are going to try this it's really, really helpful to have a pastry bag to fill the squid tubes with the stuffing. I have a silicone one bought online - very inexpensive (less than $5) and reusuable. Make sure you have a large enough opening at the bottom to easily push the stuffing out. You can also stuff the tubes ahead of time and leave in the fridge. Here's a pic and then a higher mag: To cook these, you want your grill grate very hot with direct heat - if you have a high temp oil like avocado oil, it's helpful to put some on papertowl and brush the grates with the paper using tongs. Then the squid just go on the grill - you have to watch them and turn them as they cook, but they cook pretty quickly and I found the nice thing about stuffing them (first time I've ever tried it) is that they stay nice and moist even as they get grill marks so you don't end up with them rubbery and chewy. Here they are on the grill (the little bits of debris that you see on the grill are parts of the stuffing that came out as they cooked or were turned and what looks like a green color inside the tubes are the chopped pieces of the scallions/spring onion in the stuffing: Here's everything plated: Our whole family was happy with how things came out - I have to admit that I was a bit underwhelmed with the taste of the stuffing for the squid. I think next time I will actually use a stuffed clams/clams casino type stuffing. If you made it this far, I thought I would put in one more thing - I also made an overnight brisket flat (only 2.5 lbs) - my first brisket ever. Yes, I know small brisket flats have lots of "issues" . It cooked low and slow 15 hours at 150 based on one of John Selzer's posts and then kept it in an oven at 150 for another 5 hours the way Aaron Franklin does it. (I have a smobot that I think is great but want more experience before I post on the whole smobot thing and certainly I'm a total brisket neophyte and so want to get a few cooks under my belt before I share that but the data logging from the smobot is definitely interesting/helpful in understanding things) Pics are below - pretty pleased for a first effort, moist, decent bark, great taste
  10. I've grilled for years with just very basic techniques on a Weber Kettle Grill. Always thought about getting a Kamado but never went ahead until recently when I saw a local ad for a 2 year old KJ Classic II barely used for $400! I bought it and since then I've been reading a lot on the internet and watching youtube videos. Eventually I found this forum and I've been lurking here for a while, reading and learning. This is such a great place to learn and share and so I'm looking forward to participating more. I'm incredibly impressed with what you can do with these grills.
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