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sunriser8

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  • Content Count

    10
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  • Gender
    Male
  • Location:
    Chester County, PA
  • Interests
    cooking, travel (before and after the pandemic), learning new things
  • Grill
    Kamado Joe

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  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 pizz
  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 (
  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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