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MD_Ag

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MD_Ag last won the day on September 19 2018

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  1. That is a great looking meal, but I'd be terrified that a small splash of oil could become a huge fireball.
  2. Never disparage an apple crumble. I've gone to restaurants specifically because of its presence on the menu. Good to hear! The flip was much easier than I thought. The stainless pan was one inch bigger than the cast iron, so there was both room for error and convenience of handles lining up.
  3. Looks nice. I'm a little surprised you went for direct heat. I usually get too many burnt sugars that way.
  4. Reverse that. Apples on the bottom of the pan, then pastry on top of them. The flip to apples on top only happens after the cook. Unless I'm misunderstanding you.
  5. I wasn't kidding when I said I was looking forward to a Great British Bake-off / Kamado crossover. I've wanted to do a tarte tatin for a while, but it is an intimidating dish. Turns out I should have done this long ago. The natural sweetness of the apples combines with the buttery pastry and kamado smoke to create an excellent dessert. The Mrs. was very pleased. It all started with a from scratch puff pastry. A real one, not a rough puff. The dough is fairly simple, but the magic comes from the sandwiched layers of butter. I did two regular turns, then a book turn, then a final turn. Each process needed an hour in the fridge to cool. Now for the filling. A simple caramel was made from 235 g of sugar and half a cup of water. You're looking for a lighter brown color. Once done, pour directly into the skillet (pre-greased with 1 tbsp butter). Important note: no matter how good the caramel looks, do not try to get a swipe with your finger. You will get a bad blister immediately. The caramel will, however, taste delicious. The apples were honey crisp. I believe I used five (probably should have used at least one more). Used a quick corer, then cut the wedges in half. Arrange the bottom layer on top of the caramel in a nice pattern, since this is basically an upside down cake. Then pile the rest of the apples in. Roll out the dough to cover the entire skillet. Cut off the excess, but leave enough that you can tuck the edges down between the apples and the side. While the tart was cooking, I used the excess dough to make some quick cinnamon turnovers. Now assembled, put on the grill at 400-425°. Bake for about 40 minutes and check for doneness. I went for 45 overall. Allow the tart to cool, then the moment of truth: turning it out. Any extra juices should be poured back over the apples. While the grill was still hot, I cooked up some bacon wrapped sweet and sour shrimp. A slice of tarte tatin and a glass of port was a great end to this celebratory meal.
  6. If you mean remove the skin instead of fat, that's personal preference. You'll need a higher temp at the end to crisp up the skin at the end if you leave it on, or bring it to a frying pan for the effect. I like to remove it and make very juicy bite sized pieces, sort of like burnt ends.
  7. When I've made pasta sauces or other items in a Dutch oven, I typically leave the lid off for the first hour or two to get more smoke flavor. Be ready to add more stock/water/wine as appropriate if drying out is a danger.
  8. I always use a drip pan for turkey, but it's for gravy purposes. Toss some veggies and stock in there to simmer with the juices from the bird.
  9. That's the one I've done before. It works very nicely. I'm learning towards a sweet mustard sauce, as the ham will be taken into work cold and likely served as sandwiches.
  10. I've got a work luncheon coming up. We like to celebrate Thanksgiving without dealing with the same leftovers we're all about to have for a week. So instead of turkey, I'm going to smoke a ham. As this isn't a big event that has to be "perfect", I'm hoping to use it to try out something new. I'm looking for ideas for the glaze. Maybe it's your favorite. Maybe it's something you wanted to try but haven't had a chance (we'll be your Guinea pigs!). Maybe your in-laws have a killer recipe, not that you'd admit that to their face. Whatever it is, let's hear it. Many of us have done a classic orange/ honey/ brown sugar (and if not, hop to it), but what can we get when there's no tradition to worry about?
  11. This reminds me I have a bag of dried peppers that needs grinding. I followed gotzero's instructions from an earlier thread, then toss them into a convection oven to speed the full drying process.
  12. I've been interested in trying to put together more "kamado meals". It's easy to throw a brisket or pork shoulder on and figure some sides out during the twelve hours you have to wait. But what if it's a weekday evening and you need to start from scratch? And you want to include dessert? I started with a sweetened shortcrust pastry dough so it could sit in the fridge during the rest of the prep. Next, I cut a small (~3 lb) pork roast in half long ways, then sliced that into eight medallions. These were coated in a spicy southwest rub, then wrapped in bacon. Those went in the fridge to marinate. The small potatoes (got a mix of red, yellow, and purple) were cut into even smaller pieces. Not sure if they count as diced. These were tossed with a bit of rub and half a diced onion. To start the cook, four slices of bacon were placed on the cast iron I had already placed in the grill. After a few minutes to render, the potatoes were added and the pork medallions placed on top. I cooked them until the probe showed 150 internal, flipping once. While that was going on, I rolled out the pastry dough to make some rustic apple dumplings. "Rustic" here means too lazy to peel. While my wife and I ate the main course, the dumplings were on a 40 minute timer. Probably could have used an extra ten. They completely fell apart, but honestly, the taste of an apple dumpling is the most important part. Any combination of dough, apple, butter, and brown sugar will work. I started the prep around three, we ate the meal around 5:15 and had dessert around 6:15. Not too bad for timing, and some could be saved with night before prep. I was also pleased with the new Nomex felt keeping all the heat in. Thanks for reading!
  13. Very jealous. Around here there is a $6/lb difference between a back rib and a rib-eye steak, so they're cut as close to the bone as possible to maximize profit. If I call my local butcher ahead of time, he'll sometimes leave a little more on there, but never that much.
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