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O C

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  1. Like
    O C reacted to Heuer in The random pictures thread...   
  2. Haha
    O C reacted to TKOBBQ in The random pictures thread...   
  3. Haha
    O C got a reaction from philpom in 100% whole wheat bread   
    That looks great!
    20 yo wheat...does that make your bread as rare as a fine aged Scotch? 
  4. Like
    O C reacted to ckreef in Reef's Camp Cooking - Mountain View site #14   
    Went back to Mountain View Campground in Hiawassee, GA for a long weekend. We were able to secure site #14 which we feel is the best site in the campground. This is our view from under the awning.




    While there we did a bit of geocaching and hiking. Along a trail in Unicoi State Park we came upon a travel rock. We grabbed it up and will send it on it's way in the near future.




    One of the geocaches took us to a city park in Young Harris where we came upon a little library. I've heard of these but never seen one in the wild. Take a book, leave a book. Awesome idea.




    This geocache took us on probably the hardest hike I've ever done. This is one of those trails that aren't on any map, you don't know about it unless you know about it. Up the side of a mountain to the upper falls. Very steep and muddy. We came back beat up and a dirty mess but we made it and I guess it was fun - LOL

    In the picture - lower falls, upper falls, right at the upper falls.
     

     
    Onto the food..... 
     
    Grilled shrimp scampi on a bed of angel hair pasta. Served with a side salad featuring homemade Italian dressing.




    Grilled bone in pork chop with rice and corn.




    I went shopping on Labor Day weekend for this camping trip. Wanted wings but none to be had so I settled for legs.

    Ghost pepper hot legs served with a blue cheese dip, beans and a simple side salad.




    A couple of deserts that Mrs skreef made. A rich, very moist chocolate cup cake with marshmallow topping.




    And finally a fresh blueberry cobbler of sorts.




    That's all I have. Until next time..... Enjoy the journey.
     
  5. Like
    O C reacted to philpom in 100% whole wheat bread   
    This bread was sweetened with pure maple syrup.  In alignment with the challenge I used wheat that is 20 years old I purchased from some y2k preppers 15 years ago.  It had an 18 hour proof in the fridge and cooked in the primo for 40 minutes at 350°f.  It was pulled at an internal temperature of 191°f.  It was not as airy as I hoped but it tastes fantastic.  
     
    Whole wheat

     
    The trusty kitchen mill

     
    Whole wheat flower

     
    Second rise was overnight plus half a day.  4 hours at room temperature 


     
    If this was what I could have and nothing else was available it's golden.  Yes, I do wish it was more airy.   If supplies are limited this is gold.
     
     




     
    Kids loved it toasted with butter!
     
     
     
     
     

     
     
  6. Thanks
    O C got a reaction from BigSlade in Baby Back Ribs...take 2   
    They look good! I like the idea of adding some honey and bourbon, sounds delicious!
    Your setup is pretty much what I used last time, grilling stone in and drip pan (no water). But I did use a temp controller, although I often don't bother as my grill will usually hold temp pretty good..
  7. Like
    O C reacted to BigSlade in Baby Back Ribs...take 2   
    My first attempt at ribs went sooo wrong, which is probably a good thing as it led me to this forum.  I didn't have a diffuser so my ribs were burnt to a crisp after 2 hours at 250.  After lots and lots of ready I was ready for a second take at ribs.  I rubbed these on Thursday night with the intention of cooking them on Friday, but life had other plans.  Fast forward to Sunday and I pull them out of the freezer and let them thaw.  Got my grill up to about 250 and threw them on.  Fought with the temperature because 1) it was a bit windy and 2) I was trying to hang out with the neighbor and my temp probe couldn't reach that far.  I cooked them anywhere from 180-325 for about two hours.  I decided I would try wrapping them and added some honey and bourbon and cooked about 25 minutes.  I then sauced them for a final 15 minutes while cooking some corn.  To say they well fall off the bone would be a bit of an understatement.  I kind of destroyed them trying to cut them, but they were good.  I look forward to making these again, but I do have a few things I'll tweak to try and get them better.



  8. Like
    O C got a reaction from Pie in Baby Back Ribs on the Akorn   
    Well, since the pandemic has eased up the stress on food supplies, I went to my freezer and found some baby backs from April that I thought needed to be cooked. Thawed 24 hrs, rubbed with mustard and Dizzy Pig Dizzy Dust. Put them on the Akorn, using the Tempmaster Portable. Effortless! 6 hours at 225. Probably ran a little higher the first two hours because of the weather (really hot sun on the Akorn). No wrapping, spritzing or flipping. Sauced twice in the last 30 min. I don't do low and slow very often, these were perfect!
     

  9. Like
    O C got a reaction from lnarngr in Baby Back Ribs on the Akorn   
    Well, since the pandemic has eased up the stress on food supplies, I went to my freezer and found some baby backs from April that I thought needed to be cooked. Thawed 24 hrs, rubbed with mustard and Dizzy Pig Dizzy Dust. Put them on the Akorn, using the Tempmaster Portable. Effortless! 6 hours at 225. Probably ran a little higher the first two hours because of the weather (really hot sun on the Akorn). No wrapping, spritzing or flipping. Sauced twice in the last 30 min. I don't do low and slow very often, these were perfect!
     

  10. Like
    O C got a reaction from Daz in TempMaster Portable smoker controller has arrived   
    Thanks Daz, but I ordered the Jr. adapter some time ago.
    Used the Tempmaster Portable today on the full size Akorn for some baby back ribs. Perfect!
  11. Like
    O C got a reaction from daninpd in The Next Generation   
    Thanks all! She was taking lessons on the Akorn the last couple of months before she left. Got to where I didn't need to fire it up if she was over, she would do it for me :-) 
    And she just received her grillin' stone and first order of seven different rubs from Dizzy Pig. She's determined to eat as well there as she did here! 
    Her mom and I were kinda hoping for grad school at UNC-CH...but she is following her dream. The program and offer from OSU was just what she wanted. It helps that she has some west coast family too. She has a cousin she grew up with here who now lives in Corvallis, and more relatives in Eugene, and Seattle.
    Honestly, if it wasn't for the current virus situation, we know we'd probably see her at Christmas and we'd be visiting next spring. But she won't be home for Christmas this year, and who knows if we'll be willing/able to travel in the spring.
    And I'm glad she didn't even have to drive through Portland on her way to Corvallis.
  12. Thanks
    O C reacted to daninpd in The Next Generation   
    I'm just glad you raised a kid to the point of grad school who has become smarter and appreciates having a decent grill as one of the finer points of life.  Some of the people in Portland who are destroying their own city are probably grad students who never learned that.  Of course, most of them are just a##holes taking advantage.
  13. Thanks
    O C reacted to mike echo in The Next Generation   
    My wife is from Klamath Falls, OR. That would not be a "move to" choice for us but we have her neice and family moving there from Annapolis. She is a nutritionist and husband MIT Phd. physicist.
     
    Been to Corvallis. Oregon State U. Nice community.  Nice people.Wife has family in Salem, Redmond and Klamath Falls. 
     
    My best vacations have been all over Oregon. Mountains, ocean , and high desert all easily reachable.
     
    Portland is exactly as they tout it. Wierd. Especially these days. But the weirdness is confined to Portland. The airport is very well done.
     
    I get her not being near (my girl 27) but she has moved to a great place.
     
    M.
  14. Thanks
    O C reacted to philpom in The Next Generation   
    Fantastic to have one leave the nest!  Oregon wouldn't be my first choice but I think that's the point, they are their own person and isn't that what we strive for?

    Don't forget that even though she is far away she will always fall back on what you taught her.
  15. Thanks
    O C reacted to TKOBBQ in The Next Generation   
    Awesome bet it's a great feeling but also at the same time it leaves a void with her being so far away when your used to seeing her so often.  Best of luck to her in her new adventure. 
  16. Like
    O C got a reaction from TKOBBQ in The Next Generation   
    My oldest daughter(25) has moved from home in NC to Oregon for grad school. Its a bit sad here, as she and her dog have been almost daily visitors here at home (undergrad was in-state and she's been living and working nearby since). Given the current situation, we aren't sure when we will be able to see her again :( Not to mention the stress of the arrangements to get her to OR. But she planned it well, and she, her boyfriend, and dog made a 10 day trip by car arriving in Corvallis OR last week. Not only successful but enjoyable, as they planned stays in small AirBNB units a bit off the beaten path on their way there and had a wonderful adventure!
    Thursday night she texted me. I think she is going to be OK!


  17. Like
    O C got a reaction from Golf Griller in The Next Generation   
    My oldest daughter(25) has moved from home in NC to Oregon for grad school. Its a bit sad here, as she and her dog have been almost daily visitors here at home (undergrad was in-state and she's been living and working nearby since). Given the current situation, we aren't sure when we will be able to see her again :( Not to mention the stress of the arrangements to get her to OR. But she planned it well, and she, her boyfriend, and dog made a 10 day trip by car arriving in Corvallis OR last week. Not only successful but enjoyable, as they planned stays in small AirBNB units a bit off the beaten path on their way there and had a wonderful adventure!
    Thursday night she texted me. I think she is going to be OK!


  18. Like
    O C got a reaction from In2Fish in The Next Generation   
    My oldest daughter(25) has moved from home in NC to Oregon for grad school. Its a bit sad here, as she and her dog have been almost daily visitors here at home (undergrad was in-state and she's been living and working nearby since). Given the current situation, we aren't sure when we will be able to see her again :( Not to mention the stress of the arrangements to get her to OR. But she planned it well, and she, her boyfriend, and dog made a 10 day trip by car arriving in Corvallis OR last week. Not only successful but enjoyable, as they planned stays in small AirBNB units a bit off the beaten path on their way there and had a wonderful adventure!
    Thursday night she texted me. I think she is going to be OK!


  19. Like
    O C got a reaction from ckreef in Mystery Pizza   
    One of my daughters likes Craisins on her pizza 
     
  20. Haha
    O C got a reaction from BURGER MEISTER in Mystery Pizza   
    Its got cheese and pepperoni, can't be too bad  unless you've got cauliflower hiding under there.
  21. Thanks
    O C got a reaction from AJS390 in Chick(en)pea Fingers and Fried Cheese Curds   
    Those look really good!! The tenders have a kinda Panko breading look to them. We rarely eat out, and when I do, I often order something fried because frying is just something I rarely if ever do at home. I would chow down on both of those!
    And kudos for no grease fire over an open flame 
  22. Like
    O C reacted to AJS390 in Chick(en)pea Fingers and Fried Cheese Curds   
    I'm going to start out my post for this month's challenge with a confession that I'm sure will catch me some flack: I absolutely hate beans.  With that in mind, I was certainly not looking forward to this challenge, but decided to approach it with the idea of making a dish using beans in a way that I could fool myself into forgetting they were there.  And, to keep it fun and keep myself interested, I figured I might as well try out a new cooking method while I was at it since I'm still only a few months into kamado ownership.  Inspired by the lack of Fair/festival food that I would normally be able to find this time of year, I decided to make chicken tenders and fried cheese curds using chickpea breading.
     
    Full disclosure, I had intended to use dried chickpeas and crush them into flour using the food processor or coffee grinder, but I couldn't find any dried chickpeas at a single store around me for whatever reason.  They did, however, have a bag of Bob's Red Mill chickpea flour, so I just went with that.  Hopefully I don't lose credit for laziness .  It really is as simple as grinding up dried chickpeas to make the flour, so I didn't see any downside.  To go along with that, I decided to use some crunchy chickpeas (these particular ones were allegedly Sweet Sriracha, but I couldn't taste much seasoning) in the breading mix as a replacement for breadcrumbs for extra crunch.  Together with some chicken breasts that I had already cut up into pieces and packaged in the freezer, eggs, cheese curds, and seasoning, and I was ready to go.
     

     
    As I mentioned, I decided to try something new, so I set up the cast iron dutch oven in the accessory bracket to attempt to fry on the kamado.  My main concern was being able to keep the temp from climbing out of control since I would have to be opening the dome a lot, but it turned out to not be much of an issue.  I started out with the basket only half full with charcoal that I had used once before, and that ended up being just right for what I needed.  I let the oil get up to 375° (this took a long time, maybe about an hour and a half, but that was mostly because I was way overcautious) and got ready to cook some chicken fingers.


     
    To make the chicken fingers, I first dredged the chicken in chickpea flour (with some salt, black pepper, and paprika added) until well coated, then into an egg wash (1 egg and 2 tablespoons of water).  From the egg wash, the chicken then went into a bowl of more chickpea flour mixed with the crushed up crunchy chickpeas, and then onto a cookie sheet to await frying.
     
     
     
    Into the oil they went, half at once (around 8), and fried for about 7 minutes.  I had got a little carried away with the oil, so there was plenty in there for deep frying and I didn't even have to flip them.  I pulled them out to a wire rack in another cookie sheet to drain and cool, and put the second batch of tenders in.  Another 7-8 minutes later, and they were all done.
     
      
     
    They came out golden brown, and I'm not going to lie they looked really good, even if there were beans involved .  The fried cheese curds followed pretty much the same procedure.  I broke the curds up into bite size pieces, dunked them in an egg wash (made up of 1 egg, a little water, and some chickpea flour as a thickener) and then into a bowl of just plain chickpea flour.  From there, I dropped them into the oil and kept a close eye because I had never attempted this before and had no idea how long they might take to cook.  After about 3 minutes, they looked golden brown and melty, so I pulled them out to the rack to drain/cool.  I made a couple of small batches of these, but only got a picture of one. 
     

     
    All that was left at that point was to try them and find out how it went!  The chicken tenders cooked great, crunchy on the outside but still juicy in the middle.  The breading had a bit of a 'beany' taste to it (my wife claims it's all in my head but she can't be trusted because she loves beans....), but it was certainly not overwhelming.  Add a little Frank's to the mix and they were good to go.The cheese curds were even better.  Melty and crunchy at the same time, they are just the perfect combination of fried cheesy goodness.
     

     
    All in all, everything went great and I had lots of fun doing it.  I was pleased with my ability to keep the temp in the grill under control, I'm sure I would be able to get things up to temp much faster in the future by being less hesitant.  Plus, I didn't even start an oil fire inferno in my grill .  I'm sure it's not the greatest use of dried beans you'll ever see, and certainly not the healthiest, but believe me it was branching out pretty far in my case.  I'm not sure I would make them again as it's just a lot of extra ingredients that I would have to keep around as opposed to regular flour and breadcrumbs, but I can say that it would be a great gluten free approach to fried food if the need arose.
     
    Thanks to everyone who stuck around and slogged through the whole long post.  I had lots of fun with this challenge, looking forward to more!
  23. Like
    O C got a reaction from KismetKamado in 'Fried' chicken, potatoes and spinach casserole   
    Inspired by WI/TN and his challenge cook last month:
    https://www.kamadoguru.com/topic/45726-5-ingredient-steakhouse-special/

    I used a mixed bag of baby potatoes, quartered and tossed with EVO, S&P, and some Dizzy Pig 'Raising the Steaks' seasoning.
    For the cheesy spinach I used fresh baby spinach. Learned something new, fresh spinach is a bit like cotton candy when it gets wet. I dumped the whole bag of spinach in the saute pan and thought 'thats way more than the three of us can eat', one minute later I'm like 'I'm not sure there will be enough for two of us to eat...'! Sauteed with EVO, S&P, garlic. Then mixed in some half and half, grated Parmesan and topped with some 6 cheese Italian mix.
    Although we love filet, I wanted to try something different. I've done baked 'fried' chicken in the oven many times, thought I would try it on the grill. Soaked some boneless skinless chicken thighs in buttermilk for a few hours. Drained and dredged in House Autry Seasoned Chicken Fry breading, then egg, and back for a second dredge in the breading. Then sprayed with some EVO.
    Had the Akorn running stable at about 400. Put on the potatoes in the top rack. Gave them a 10 minute head start.
    Then put the chicken in on a grill pad. After 20 minutes, flipped the chicken and put in the small spinach casserole.
    I was pleasantly surprised when it was all ready at the same time about 15-20 minutes later
    I will do this again. The potatoes were perfect! Will use more spinach next time, and more garlic. The chicken was good and a nice change for my usual dry rub chicken. Its definitely not 'fried chicken' but it was good!




  24. Like
    O C got a reaction from TKOBBQ in 'Fried' chicken, potatoes and spinach casserole   
    Inspired by WI/TN and his challenge cook last month:
    https://www.kamadoguru.com/topic/45726-5-ingredient-steakhouse-special/

    I used a mixed bag of baby potatoes, quartered and tossed with EVO, S&P, and some Dizzy Pig 'Raising the Steaks' seasoning.
    For the cheesy spinach I used fresh baby spinach. Learned something new, fresh spinach is a bit like cotton candy when it gets wet. I dumped the whole bag of spinach in the saute pan and thought 'thats way more than the three of us can eat', one minute later I'm like 'I'm not sure there will be enough for two of us to eat...'! Sauteed with EVO, S&P, garlic. Then mixed in some half and half, grated Parmesan and topped with some 6 cheese Italian mix.
    Although we love filet, I wanted to try something different. I've done baked 'fried' chicken in the oven many times, thought I would try it on the grill. Soaked some boneless skinless chicken thighs in buttermilk for a few hours. Drained and dredged in House Autry Seasoned Chicken Fry breading, then egg, and back for a second dredge in the breading. Then sprayed with some EVO.
    Had the Akorn running stable at about 400. Put on the potatoes in the top rack. Gave them a 10 minute head start.
    Then put the chicken in on a grill pad. After 20 minutes, flipped the chicken and put in the small spinach casserole.
    I was pleasantly surprised when it was all ready at the same time about 15-20 minutes later
    I will do this again. The potatoes were perfect! Will use more spinach next time, and more garlic. The chicken was good and a nice change for my usual dry rub chicken. Its definitely not 'fried chicken' but it was good!




  25. Like
    O C got a reaction from Golf Griller in 'Fried' chicken, potatoes and spinach casserole   
    Inspired by WI/TN and his challenge cook last month:
    https://www.kamadoguru.com/topic/45726-5-ingredient-steakhouse-special/

    I used a mixed bag of baby potatoes, quartered and tossed with EVO, S&P, and some Dizzy Pig 'Raising the Steaks' seasoning.
    For the cheesy spinach I used fresh baby spinach. Learned something new, fresh spinach is a bit like cotton candy when it gets wet. I dumped the whole bag of spinach in the saute pan and thought 'thats way more than the three of us can eat', one minute later I'm like 'I'm not sure there will be enough for two of us to eat...'! Sauteed with EVO, S&P, garlic. Then mixed in some half and half, grated Parmesan and topped with some 6 cheese Italian mix.
    Although we love filet, I wanted to try something different. I've done baked 'fried' chicken in the oven many times, thought I would try it on the grill. Soaked some boneless skinless chicken thighs in buttermilk for a few hours. Drained and dredged in House Autry Seasoned Chicken Fry breading, then egg, and back for a second dredge in the breading. Then sprayed with some EVO.
    Had the Akorn running stable at about 400. Put on the potatoes in the top rack. Gave them a 10 minute head start.
    Then put the chicken in on a grill pad. After 20 minutes, flipped the chicken and put in the small spinach casserole.
    I was pleasantly surprised when it was all ready at the same time about 15-20 minutes later
    I will do this again. The potatoes were perfect! Will use more spinach next time, and more garlic. The chicken was good and a nice change for my usual dry rub chicken. Its definitely not 'fried chicken' but it was good!




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