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Rob_grill_apprentice

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Rob_grill_apprentice last won the day on April 3

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About Rob_grill_apprentice

  • Birthday 01/24/1966

Profile Information

  • Gender
    Male
  • Location:
    Edmonton, Alberta
  • Interests
    Grilling, and low and slow, soccer, and sleep.
  • Grill
    Kamado Joe

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  1.    Rob_grill_apprentice reacted to a post in a topic: Friendly advice: "IMMEDIATELY take the batteries out!"
  2.    K'man reacted to a post in a topic: Five-Grain Sourdough With Rye Sourdough
  3.    Rob_grill_apprentice reacted to a post in a topic: Pick a Pan Challenge - Personal Pan Pizzas
  4.    Rob_grill_apprentice reacted to a post in a topic: Pick a Pan Challenge - Personal Pan Pizzas
  5.    Rob_grill_apprentice reacted to a post in a topic: Pan Cook: Greek Lamb Shanks
  6.    Rob_grill_apprentice reacted to a post in a topic: Pan Cook: Greek Lamb Shanks
  7. Rob_grill_apprentice
    Very nice looking ribs.
  8.    Rob_grill_apprentice reacted to a post in a topic: Just Some Side Ribs on the Weber Kamado
  9. Rob_grill_apprentice
    Very nice looking ribs.
  10.    Rob_grill_apprentice reacted to a post in a topic: Some more Spare Ribs....
  11.    KismetKamado reacted to a post in a topic: New York-Style Sourdough Pizza Cubano,
  12.    Rob_grill_apprentice reacted to a post in a topic: Pasture Raised Bug Eater
  13. Rob_grill_apprentice
    New York-Style Sourdough Pizza Cubano, recipe from Kingarthurbaking website, I scaled down recipe down to 700g to make 2 thin crust pizzas as my initial test run. I made a modification to recipe instead of using 2.5% medium rye flour and 2.5% whole wheat flour, I used 5% whole rye flour. To support local businesses I got the pork shoulder and rub from Charlie’s Place in Sherwood park. I spilt the shoulder into 3 pieces. 1 piece I coated with avacodo mayonnaise, after rubbing with Salej Spice Sweet Heat seasoning I then chopped some rosemary and put some whole rosemary with chopped ros
  14.    Rob_grill_apprentice reacted to a post in a topic: Beef Tacos with Cilantro Lime Slaw
  15.    Rob_grill_apprentice reacted to a post in a topic: Brown sugar glazed salmon with tropical fruit salsa, asparagus and Hawaiian crescent rolls
  16. Rob_grill_apprentice
    Welcome aboard
  17. Rob_grill_apprentice
    Welcome aboard, sorry about loss of BGE, the plus side is you will have a Kamado once your Big Joe II arrives.
  18.    Beermachine reacted to a post in a topic: Chicken, Chorizo, Shrimp & Asparagus Paella
  19. Rob_grill_apprentice
    Amazing looking meal.
  20.    philpom reacted to a post in a topic: Large Italian sausage balls
  21.    Beermachine reacted to a post in a topic: Steak and Chips!
  22. Rob_grill_apprentice
    Thank you for sharing. That looks delicious.
  23. Rob_grill_apprentice
    Looks delicious. I would never have thought of doing chips with rotisserie
  24. Rob_grill_apprentice
    Ribs looks very good.
  25. Rob_grill_apprentice
    Good looking short ribs.
  26. Rob_grill_apprentice
    Looks tasty. If you had skakshuka on parchment paper, you likely could have transferred without disturbing the raw eggs on top, by dragging it off peel. With semolina on peel, you would have had to have eggs close by so after pizza has placed on your hot pizza stone to be able quickly crack eggs and place on area desired on skakshuka being careful so that no shell goes on top. I think I might have to give this a try with my sourdough pizza dough.
  27. Rob_grill_apprentice
    Nice looking lamb shanks.
  28. Rob_grill_apprentice
    Looks very good.
  29.    JeffieBoy reacted to a post in a topic: Pilot test on sourdough baguettes with 10% whole rye flour
  30.    Golf Griller reacted to a post in a topic: Pilot test on sourdough baguettes with 10% whole rye flour
  31.    KismetKamado reacted to a post in a topic: Pilot test on sourdough baguettes with 10% whole rye flour
  32. Rob_grill_apprentice
    I did a preliminary test run on making small scale batch for recipe I designed for sourdough baguette with 10% whole rye flour for only 2 baguettes. I will be doing larger batch for 4 baguettes to be ready for my official taste tasters to be ready for Saturday morning. I weigh out 320g per baguette before shaping etc, My shaping has improved significantly from last year, but I still see room for improvement in regards to shaping and scoring. The crust was nice and crisp, crumb very good, this baguette recipe tastes very good.
  33. Rob_grill_apprentice
    Welcome aboard
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