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Messages - RG

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1
What's Cooking? / Re: Smoked Pulled Pork Chili
« on: October 31, 2017, 07:35:45 PM »
Looks tasty! I've never had PP in chili but I do make brisket chili from time to time.

2
What's Cooking? / Re: Chicken Parm Pizza??
« on: October 23, 2017, 12:29:03 PM »
I normally can get fresh basil at any grocery store I go to but it wasn't meant to be I guess.

3
What's Cooking? / Chicken Parm Pizza??
« on: October 22, 2017, 07:15:19 AM »
I guess you could just as easily call it a pizza with chicken on it but it did taste like Chicken Parm!

I took some chicken tenders and cut them into nugget sized pieces and basically treated them like I would a chicken breast made for chicken parmesan. I had my son do that part, dipped in egg then into a seasoned flour/panko mixture and pan fried. I made up Greg's no cook sauce to serve as the marinara and made up a quick pizza dough. I took the chicken and cut it down into even smaller pieces and tossed that in the sauce. I sauced the skin and topped with a 5 cheese "Italian" cheese blend and then topped with the sauced chicken followed by lots of fresh mozz, a little more shredded cheese and dried basil. I went to 2 stores looking for fresh Basil and couldn't find it so I gave up. I was going to cook it on the keg but ran out of time so into the oven it went.

I must say that it turned out pretty dang good. It would've been better cooked on the Keg or if I wanted to make little personal pies, the UUNI.

These aren't the best pics but you get the gist of it.







4
Anything Goes!! / Re: Tony (Divotmaker)?
« on: October 21, 2017, 06:25:20 PM »
I know I no longer have an SI but I have always appreciated the kindness shown to me here by everyone, that's why I still check in. Tony is a class act and I know he wouldn't want us to worry. I'm sure he's fine and will at some point chime in.

5
Anything Goes!! / Re: Tony (Divotmaker)?
« on: October 19, 2017, 03:08:15 PM »
I tried messaging him on Facebook a while back to no avail and a few days ago I posted on his wall trying to draw him out, no luck with either! I guess he has more important things going on and I wish him the best and hope all is well.

6
Anything Goes!! / Re: Pellet Grill / Smoker
« on: August 20, 2017, 05:07:55 AM »
If money were no object, I'd get a Memphis myself. LOVE the look of them and how well they're built. It will last a lifetime.

7
Anything Goes!! / Re: Let them eat cake!
« on: August 20, 2017, 05:05:55 AM »
Thanks Jason for finding this place.  My wife and I stopped by on our way to East Tennessee and split a grilled onion and mushroom burger.  It was a really good burger...but not great.  I will order it again though.
We of course had to get cake.  They look amazing as you walk by to your table.  We each ordered a piece and three slices to go for our Daughter, Son-in-law, and granddaughter.
I had Chocoholic suicide, wife got Heath and had Hawaiian wedding cake, and two others that I cannot even remember to go.
I started my chocoholic cake in the restaurant but had to drop it in a to go box as well. Got to the kids house and it took us three days to eat all the cake.  A bite here and a bite there. 
I have the place marked on my GPS for when we go back in November.  So all you folks who live close by, make a day of it.  It's at least impressive enough just to look at the cakes.

Yeah, the food is nothing special. It's average to good, but those cakes are killer!

8
Anything Goes!! / Re: Pellet Grill / Smoker
« on: August 08, 2017, 07:31:44 PM »
I'll chime in here as I've had a couple of pellet grills. I like them for doing chicken, ABTs, and ribs in particular. If you're considering a Memphis Pro, those are the top of the line pellet grills and you'll be able to do far more with that than you would a Traeger, Green Mountain, Pitboss, Camp Chef, etc....

It's in the class of pellet grills as MAK and Yoder, good company to have ;) These grills also give you more smoke than a Traeger would but to be honest, I don;t mind the smoke pellet grills give and I want more I use the KBQ anyway. The pellet grills serve their purpose as far as I am concerned and I will never not own one!

9
Anything Goes!! / Re: SAMS Brisket & Pork Belly
« on: August 02, 2017, 05:12:32 PM »
I feel left out, my Costco doesn't have anything other than flats and they are not even prime. Pork belly is out of the question at Costco and Sams. You'd think Metro Atlanta would be a market that would desire such things but for whatever reason they don't carry the good stuff. If I want pork belly, I have to order it from Publix or a butcher.

10
RG....  You never fail to impress with your endeavors ....  as always well done sir!!!!!!!

Thanks Mr. Ball. :P I appreciate that. I get these wild hairs up my....well, you know, every once in a while and I tend to go to extremes. This was one of those times  ;D

11
What's Cooking? / Adult BLTs
« on: July 23, 2017, 06:52:19 AM »
Who doesn't like a good BLT? Very few I'd imagine. We didn't feel like cooking up a big meal tonight so we went diving in the freezer and pulled out the pork belly we smoked not so long ago.




The better half decided that she wanted to make BLTs out of it so that's what she did.

She took some ciabatta and toasted it in the oven and cut some thick slices of that pork belly and crisped them up in a frying pan. The sandwich was built as follows : bottom bun spread with sun dried tomato pesto (good stuff!), pork belly, garden tomato slices, lettuce, provolone, fresh sliced avocado, just a little mayo on top bun. I had mine sans avocado but she and my son had it on theirs. Served with some hand cut sweet potato fries.





It was a simple, easy meal that hit the spot!


12
Nah, it sure is hell ain't cheaper but it's a fun hobby and we get to eat our creations! Plus the side benefit of hearing people brag about your food is always a plus!

13
Jason,
That Chicago Metallic II for $12.14 (Amazon Prime) is the same one I ordered. Great deal.  I also ordered the Chicago Metallic II French Bread Pan at the same time.  They arrive tomorrow so I think I know what I will be experimenting with this weekend. On another note, I got motivated enough to pull out my "go to" baking bible, "Flour, Water, Salt, Yeast" and will attempt some rustic style breads.
Thanks for the incentive. This escapade should be good for at least 10 added pounds.

Sounds like a plan, Bill! Have fun baking, I find it (and cooking in general) to be therapeutic! This "therapy" has cost me plenty over the years though. I've got cooking gadgets, grills, smokers, etc. everywhere I turn :P

14
Ok, here's the recipe. It took me a while to type it in Word format so that I could copy and paste here.

Hoagie & Cheesesteak Rolls

Ingredients :
• 5 1/3 cups unbleached bread flour
• 2 teaspoons salt, or 1 tablespoon coarse kosher salt
• 1 tablesppon sugar
• 1 ½ teaspoons barley malt syrup or ¾ teaspoon diastatic malt powder (optional)
• 1 egg
• 3 tablespoons vegetable oil
• 1 cup lukewarm water
• ½ cup plus 2 tablespoons lukewarm milk (any kind)
• 2 ¼ teaspoons instant yeast

Directions :
In a mixing bowl, whisk the flour, salt and sugar together. In a separate bowl, whisk the malt syrup, egg and oil together. Separately, combine the water and milk then whisk in the instant yeast until dissolved.   
Add the oil mixture and the water mixture to the dry ingredients. If using a mixer, switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 4 minutes to form a coarse ball of dough. Let the dough rest for 5 minutes. Mix for 2 minutes more on medium low speed or by hand with a spoon, adjusting with flour or water as needed. Form the dough into a ball. Transfer the dough to a clean lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap then immediately put it in the fridge for overnight cold proofing or for up to 4 days.

On baking day remove the dough from the fridge about 2 hours before you plan to bake and transfer it to a lightly floured work surface. Divide the cold dough into 4 ounce (113g) pieces for 7 inch rolls or 8 ounce (227g) pieces for foot longs. Flatten each piece of dough with your hand then form it into a 4 inch torpedo shape, or a 7 inch torpedo shape for foot longs. Let each piece of dough rest as you move on to the other pieces. When you return to the first torpedo, gently roll it back and forth to extend it out to about 7 inches, or 13 inches for foot longs. The roll should have a very slight taper at the ends. Place the rolls on a sheet pan lined with parchment paper or a silicone mat with about 2 inches between the rolls (it will take 2 pans if you bake the entire batch). The rolls may shrink back about 1 inch as you pan them. Mist the tops of the rolls with spray oil, cover loosely with plastic wrap then let dough rise at room temperature for about 1 hour.

Remove the plastic wrap from the rolls. Continue to proof the dough for another 15 minutes, uncovered. The dough will rise only slightly – not more than 1 ½ times its original size. Use a sharp knife or razor blade to cut a slit down the center of each roll, about ¼ inch deep and about 3 1/2 inches long (or 8 inches for foot long rolls). Let the dough proof 15 more minutes after you make the cuts. Place a steam pan in the oven on bottom rack below where you'll bake the bread (cast iron, sheet tray, etc) and preheat the oven to 425°.

Transfer the rolls to the oven, pour 1 cup of hot water into the steam pan then lower the oven temperature to 400°. Bake for 10 minutes then rotate the bread pan 180° and bake for another 10-20 minutes until the rolls are a light golden brown and their internal temperature is 190° in the center. Cool on wire rack at least one hour before slicing or serving.

Feel free to substitute whole wheat flour or other whole grain flours for some of the bread flour. If you do so, increase the water by about 1 tablespoon for every 7 tablespoons of whole grain flour you substitute,

**NOTES**   
I use a kitchen aid mixer and I just throw everybody into the pool and mix with the dough hook. I also don’t use the malt syrup, I do however use the malt powder. I also use a baguette pan to bake them on, it works MUCH better than cooking on parchment. The bottom doesn’t get overdone or brown. Stays nice and rounded and soft like it should. This IS the way to make them, bar none. Get yourself a pan! I also don't wait one hour before eating the bread. I put it in front of a fan to cool it down quickly, about 10-15 minutes and you're good to go!

Enjoy this recipe, it's a lot of work but worth it!

15
Funny thing about that pan. I bought the original one as seen in the picture for $29.94 and with shipping it came out to $40.99! This was from Amazon back in Jan of 2015. I paid a good bit for the pan because it had high ratings. There were much cheaper pans but I didn't want cheap, I wanted reliable. I went to Amazon today to check my order history so I could recommend the baguette pan that I had bought and saw that it is for sale now for $12.14 with free Prime shipping! Wow! I bought another one ;)

https://www.amazon.com/gp/product/B003SZBSUK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

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