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BBQ Bob
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Content count
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Days Won
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Good information, I'll be sure to keep it above 375 from now on;
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We have a crowd coming tomorrow, so pulled pork is on the menu. Only had a couple of picnic shoulders in the freezer so they are the star attraction. Never having used one before, should I have left the skin on and remove it after cooking; or remove before rub and cook. This time I removed it, not as easy as it sounds, rubbed and they are cooking away. Looking for information for next time if I have to use a picnic. My sharp kitchen knives would not touch the thick skin so had to use the Ulu we picked up last month in Alaska. It was a piece of cake using that, figured if they skin seals with it, pork skin should be just as workable. The smaller shoulder is at 170 so wrapped in foil to finish, the larger one only 130s so still going bare. Smells great and it's the usual fare for crowds coming all afternoon that we want to feed. Bring on the beer and coleslaw!!
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Nice cook & nice clean Akorn. Wish mine would stay that clean but I use the heck out of it and it's going on 6 years old so I can't complain. I like to spatchcock but never seem to get the skin as crispy as we like? Yours looks mighty fine, and the veggies are to die for. All you need is a little white wine and you're ready to roll.
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It was an experiment and it worked, great information for when I'm in time rush so a big thanks for the info. Nothing ventured nothing gained and this sounds like a big winner to me . Thanks for sharing!!
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bosco- directly from Betty Crocker web site: Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, and baking powder (a leavening agent). Since it's not a yeast dough it doesn't rise quite as much as bread dough, but it's been an American staple for many many years.
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I'm not all that familiar with bisquick, but with other doughs I'd sub a little oil for some of the water to improve the taste, some, and keep it from sticking to your hands a little better. Good olive oil might help it taste a little more like pizza crust, I'm not sure but worth a try.
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Doesn't seem crazy to me, if you like it put it on, if you want more put it on. This is the makers pie, not some CEO or authority chief telling us what we should like. The most beautiful thing about making it yourself ( Q or otherwise) is making it your way. When I cook for my taste, with what I like I am the happiest! Variety is the spice of life, and makes the world a go round.
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Overnight fermentation adds to the flavor of the dough, but don't stress; an hour rise before shaping will give you a mighty tasty pie, plus if you put some dried herbs in the dough when mixing it gives a nice flavor as well and you won't miss the overnight fermentation. This could reduce your timing from overnight to 90 minutes (thought to table) which is not too shabby for home made pizza. Keep experimenting as any home made "failure" is still better than take out or frozen in the oven.
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You'll find the shape comes with practice, but who cares how "round" a pizza is. As for the dark spots, I use those as a gauge to insure that the dough in the center has cooked long enough to not taste "doughy". Think of them as a built in temp gauge, not a flaw to be removed. If people don't like my pies there's always P-hut down the street! Yours look good to me, nice job. Tried a Philly Tomato Pie the other day with the same results, dark spots in some places but it's all gone so it couldn't have been too bad.
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Beautiful looking breakfast, haven't had any scrapple since we moved to NC. You'd think living in the second biggest pork producing state in the US we'd be able to get good scrapple; but folks here have no clue what I'm talking about. Their first question is what type of BBQ sauce do you put on that??
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Grilled Portobello Mushrooms Two Ways
BBQ Bob replied to Cajunate's topic in Kamado Cooking and Discussion
Looks really good, I like to finish my bellas with a drizzle of balsamic vinegar and slice of provolone cheese on top for my sandwich. -
Brilliant, love it when something does double duty; nice of you to think outside the box and use a tool for something other than what it was intended.
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Put a face with the grill...no glamour shots please
BBQ Bob replied to BhamBruni's topic in The Cooler
Are there no ladies who cook on a Kamado ??????? -
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Nice bird, I've not noticed a lot of flavor difference with/without liquid. I've used beer, Dr Pepper, pineapple juice, and a citrus mixture. Flavor seems to come more from the herb butter under the skin than liquid in the can. Still use an empty can though for support of the bird, chicken or turkey.
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I'm a brine and smoke man myself. I have a turkey stand (think beer can chicken stand on steroids) that works great on the Akorn. BUT, from this sites surveys say: brine & beer can vs rotisserie seems to be a toss up with personal preference being the final decision maker. Either way you can't go wrong as long as it's on the Kamado!
