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DerHusker

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DerHusker last won the day on May 21

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About DerHusker

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  • Location:
    Escondido, CA
  • Grill
    Primo

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  1. I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough. Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients. I applied a thin layer of BBQ sauce and some red onion. Then some red bell pepper and cilantro. Then some chicken breast I’d mixed up with some BBQ sauce and finally, the cheese. Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees. Here’s the result. As always, it was delicious. Thanks for looking
  2. Yeah, I knew I should've got a Falcon! But seriously, a friend in high school had a 67 Falcon much like that one you're talking about. We'd cruse Whittier Blvd in it and had a blast.
  3. Thanks. It really was. Thanks John. I've started experimenting with the original recipe and like the results. Next time I might even add a slice of cheese under the filling. (as that will end up being the top when I put them in the dutch oven) Since the filling is already cooked you're only trying to get the dough fully cooked and browned.If you cook them to long you and up end up burning the bottoms.
  4. Pizza and beer looks great. Yellowstone / Tetons / Jackson = Our favorite place to visit. Although we've never been there we know where that building is.
  5. This seems like a great place to post this. Escondido has a classic car night on what they call "Cruisin Grand". It's a weekly classic car event every Friday night, April through September. On August 30th they Hosted the Carlsbad raceway Reunion where they allowed these dragsters to make one past up and down Grand Ave. We parked and got this video of some of these really cool cars.
  6. I'll probably freeze 2 of these and have them for next weeks game. As far as the game, I'm not sure how that will go. We haven't won many road games since our new coach took over. Yesterdays performance gave me some hope that they are righting the ship but our left tackle went down in the 4th quarter and that concerns me greatly. We'll see how things goes.
  7. Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time. This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches. Here’s a link to a thread of my first attempt making these where the original recipe can be found. https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/ Started out making up the dough. Prepped all the ingredients and took them all out to my gas side burner. Sweated the onion and added the hamburger. After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted. The dough had risen nicely so rolled it out into a log and cut it into 8 roughly equal pieces and formed each piece into a ball. I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center. I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325. I then closed the lid and let this bake for approximately 35 minutes. And here is the result. I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown) Yum! Everyone thought they were delicious and the game results were good as well. Thanks for looking.
  8. Thank you ck. A cheeseburger and fries. Not exactly boring but far from exotic.
  9. Thank you Family_Cook. No I did not use a softbox or a remote trigger. What I used was my Canon 70D with a EFS 18-135 lens and a tripod. (Tripod being the single best and easiest way to improve a still photo) I stage the picture scene before I actually plate up the food. (so the food doesn't get stone cold while I'm taking the photos) I then use the camera's "Live View" LCD screen to frame the picture as well as the 2 second delay self-timer. This gives the camera time to settle (reduce any vibrations) after I touch the Live View screen where I want it to focus. (Much like a remote trigger would) It's very simple and easy and lets me eat the food while it's still warm.
  10. It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped. Flipped them. I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese. Here it is plated up with the Steak Fries and a Modelo Especial. YUM! Thanks for looking.
  11. Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  12. For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn. Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house so that’s all I can share from the 4th. Today I grilled up some hamburger patties on my Akorn Jr. for some cheese burgers. After they were done I removed them and toasted the buns while I added the cheese to the burgers. One more stop on the grill to melt the cheese. Here is mine plated up with some potato salad, some watermelon and a Stone Brewing Vanilla Bean Porter. There nothing quite like enjoying a good cheeseburger on the 4th of July weekend. Thanks for looking.
  13. Thank you KK. Thank you ck. This was an Indoor Grill plate I picked up at the thrift store for $2.17. A few more parts from Lowe's and I have what you see.
  14. Thank you gotzero. I'm thinking next time I'm going to substitute some expanded metal mesh for the C.I. charcoal. There was plenty of heat but I could've used some more direct flame exposure for some better charring. Thank you keeper. It's good to be seen again. Thank you Rob. It was.
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