Want to grill some chicken, but was looking for a different flavor profile. I started looking through the fridge to see what I could find, and voila. I found a container of freshly diceed pineapple. Took that some soy sauce, garlic, onion, two jalepenos, hot sauce, vegetable oil, and Soy Vey veri veri Teriyaki put it all in a blender and mixed it up. Then I took a whole fryer chicken and split it in two. Placed each half in a ziplock bag and covered them up with the marinade.
Fast forward 8 hrs and I fired up the KJ classic, let it come up to temp and slapped the bird on. 45 minutes later I had a sweet and spicy meal.
Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is.
Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion.
Pickled Red Onion recipe link:
I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta.
Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work.
We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea.
Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent.
I've recently inherited a antique Kinurra Yaki Kamado size #5 from my grandfather who purchased it new in the late 1950s while overseas. It is still factory wrapped, with cardboard padding around it, and rope holding all the pieces together. This thing is as good as it gets. It's currently in Burke, VA and I'm looking to sell it. If anyone is interested please email me: firstname.lastname@example.org