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cschaaf last won the day on July 23 2017

cschaaf had the most liked content!

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  • Location:
    South GA
  • Grill
    Kamado Joe

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  1. cschaaf

    .:: OMG!!! ::.

    Buying that thing might put you on several different 'watch lists'.
  2. cschaaf

    Edmonton Armageddon: City is Cold Smoking

    That first picture looks like the swing set scene from Terminator.
  3. cschaaf

    The random pictures thread...

    Millennials. Amirite?
  4. cschaaf

    South East Asia Inspired Meal

    I've seen your skills - you could do it with your eyes closed. In fact, that's the next Challenge One of these days, I'll try to make some pork belly. I've eaten it three times and didn't like it - a texture thing. Maybe if I make it myself, I can get it to a texture that is palatable.
  5. cschaaf

    South East Asia Inspired Meal

    I knew I felt my pain was amplified when the baguette bin was empty at Walmart. I heard 1000 voices cry out. My Walmart usually has tons of torta bread, but they didn't have any of those either. I didn't find any daikon. I'd have to go to an Asian grocery for that and the closest one is an hour away. I used regular old radishes - and it wasn't really worth it. They have a bit of a funky taste when quick pickled. I will skip them next time. The baguettes were remarkably easy to make. I used this recipe: https://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html The dough is very wet and sticky, so it's a little hard to make the initial shape, but once you fold it over, it's easy to work with. The hard part after that was trying to transfer the dough on the parchment to the grill. That step would have been easier with a baguette pan, but I managed to do it without losing one, or both, of them. Which version of the pork belly did you like better?
  6. My wife and I recently booked a trip to SE Asia - we'll be going next summer. We decided to do a a meal in anticipation of the trip.Some Banh Mi and a Mock Green Papaya Salad. For the banh mi, I started by making some baguettes. Well, that was after I realize Walmart was out of baguettes. Outside of a bread machine, this is my first attempt at baking bread. I don't have a baguette pan, so I had to improvise with some wadded up foil. The bread was crusty on the outside and soft on the inside. I sliced up a pork tenderloin and pounded the pieces thin, then marinated in fish sauce, maple syrup, brown sugar, soy sauce, garlic, ginger, and sesame oil. Then grilled them. Served up with some pickled vegetables - carrots, radish, and onions - as well as thin sliced jalapeno and Thai basil, both from the garden. For the Green Papaya Salad, I had to substitute jicama for the green papaya. I combined jicama and carrot matchsticks and dressed them with lime juice, brown sugar, fish sauce and ginger. I also added a few slivers of the jalapeno. The salad gets topped with chopped peanuts. Really pleased with how this all came out.
  7. cschaaf

    Vietnam, Laos, Cambodia trip

    @daninpdThanks! We're trying to figure out how much time we can add to the trip, but we're probably looking at one full day at a stopover location. We'd have a day to travel, one day at the location, then leave the next day. Depending on flights, we might be able to squeeze an activity into the travel days, but we won't count on that. I might be able to talk my wife into 2 full days, but it also depends on the time it takes to get home. We're still a little too far out to figure out flight details, but we'll have to start figuring that out in the next few weeks. We're also likely flying out of the rinky-dink Tallahassee airport, so that complicates things. Still scoping out locations, but I think the places making the short list right now are, in no particular order: Ha Long Bay, Chengdu, and Chiang Mai. They look like a good combination of the easiest to get in and out of and have some things that we'd love to do, and seems like we wouldn't feel too bad not spending more time there.
  8. It's hard to tell. He looks barely taller than the grill - and it's about 4.5' tall. So that could be a small brisket. If I remember right, on the last season of this show, there were times when even sponsor logos were taped over. They'd show it a few times in an episode, and it would be taped over in other points in the same episode. I thought it was a PBS thing.
  9. cschaaf

    Grilled Lemonade

    Almost all of my cooks recently have been 350 - 400 degrees and >20 minutes or so. I haven't done a high heat in a long time. Done a few quick sears, but I don't get it hot enough for long enough to clean the walls. I spent a lot of time building up that 'seasoning', why burn it off? lol
  10. cschaaf

    Grilled Lemonade

    I almost said in my post that it would probably make a good mixer but I don't drink so I had no idea A. what you would mix it with or B. if it actually would make a good mixer. lol Thanks for filling in the gaps. The mangoes were super ripe and were 30 cents a piece. Halved, grilled, then scooped out in a bowl. Top with a little homemade vanilla whipped cream and I don't think you can have a better dessert for less.
  11. He still needs someone to show him how to adjust the spring. He practically leaves his fee trying to close that thing. It actually looks like he's overacting it more than he is struggling with it.
  12. cschaaf

    Vietnam, Laos, Cambodia trip

    We just booked a trip for next summer to Vietnam, Laos, and Cambodia and are super excited. In Vietnam, we will go to Ho Chi Minh City (Saigon), Hoi An, and Hanoi. Then on to Luang Prabang, Laos and end up in Siem Reap, Cambodia. We may add another stop on the way home - most of the flights on the way back have long layovers (but not long enough to do much), so we might extend one of those layovers somewhere cool. Might head back over to Vietnam to go to Ha Long Bay or Hue. Or maybe to China to Chengdu or Guilin. Or to Thailand to Chiang Mai or Phuket. Or there are a lot of other options in SE Asia - Tokyo, Bangkok, Kuala Lumpur, Singapore, and on and on. Anyone been to any of these places? Any suggestions?
  13. I was making some chicken tenders for dinner the other night and decided to do some fruit grilling along the way - and figured I'd make some lemonade. I halved some lemons then dipped the cut side into some sugar and on the grill they went. In a pan went some water, honey, and sugar then that went on the gill to warm up. I stirred it a few times until the sugar melted. When the lemons were caramelized, I put them cut side down back in the pan and took everything back inside. The liquid dissolved the caramelized sugar and took on a caramel color. Squeezed the lemons over a fine strainer, then used a spoon to press the pulp into the strainer to get as much out as I could. Mixed the juice and the syrup and added some water. This was the color I ended up with. To drink it, I add a bit more water to dilute it more. No flavor added from the grill, just the caramelization. Simple to do if you are looking to use something to throw on the grill to get more use out of the heat. No pictures of the chicken. Also no pictures of the mangoes I grilled for dessert.
  14. cschaaf

    Replacing the bottom vent

    Not sure what you mean? The holes in the kamado are bigger than the bolt shafts. There are nuts on the back side that hold everything together.
  15. cschaaf

    What is Tipo 1 flour

    Totally agree! I'm very interested to hear how other people do things, and may or may not try those differences. I just don't want to be told one way is wrong. With the obvious exception if someone is doing something unsafe. It shouldn't be a leap for anyone to understand that someone has different likes than they do, yet it seems that plenty of people just refuse to take that leap. That said, Grandma's pizzas are the best pizzas!