St. Louis, MO
(07-02-2019, 12:39 PM)HoosierShave Wrote: I have the house to myself for a couple days so I decided to grill some goodies last night.  It's now 7:30 am and I am really tempted to cook some eggs and eat the second one for breakfast  Smile

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Wow, that grate is really deep in the grill. What kamado is that?
Ancient, Free and Accepted Wet Shaver since 2006

Super Moderator
Made a pizza the other night, sopressata salami under the cheese and some prosciutto on top.  Tasty

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Wow! That pizza looks magnificent!

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Love, Laughter & Shaving  Heart

Central Maine
(This post was last modified: 09-05-2019, 06:33 PM by ShadowsDad.)
I would definitely take a slice of that! Or I would if I was eating carbs.

I made an experimental to me recipe the other day that I will definitely make again. It took longer the first time but next time will be made in 30 minutes give or take and it's delicious.

Here it is with my notes to myself. It's either an ATK or Cooks Country recipe. I transcribed it and failed to give credit.

Indoor BBQ pulled chicken


1 cup chicken broth
2 TBL Molasses (not blackstrap)
1 TBL sugar (Brian, next time omit this)
2 tsps liquid smoke (read the ingredients, you want to see smoke and water and that’s it)
1 tsp unflavored gelatin
1 tsp salt

2 # boneless skinless chicken thighs

1 ½ cups ketchup
1/4 cup molasses
2 TBL Worcestershire sauce
1 TBL hot sauce
½ tsp salt
½ tsp black pepper

1 tsp liquid smoke

Note, the BBQ sauce isn’t sweet, but cooking the chicken in the sweetened braising liquid IMO ruins the dish and makes it far too sweet. I like a tangy BBQ sauce and not a sweet one. Adding additional BBQ sauce neuters that sweetness, but still in ketosis I don't need the added sugar.


Add the first 6 ingredients to a dutch oven, bring to boil and stir to dissolve everything.

Cut thighs in half and do NOT trim the fat. Add the chicken to the braising liquid and turn heat to medium low. Cover and simmer for 25 minutes.

While the chicken is braising add the BBQ sauce ingredients to a bowl and mix. Take out 1 cup and hold in reserve.

After 25 minutes check the chicken to insure it’s tender. Remove the chicken to a bowl, remove the braising liquid to another bowl. After 5 minutes skim the fat from the top of the liquid. While waiting for that shred the chicken.

No need to shred the chicken with forks, just use tongs to shred it. (I had to use a fork with the tongs)

Turn the heat under the Dutch oven to medium. Put the 1 cup of reserved BBQ sauce into the dutch oven along with the chicken, ½ cup of braising liquid, 3 TBLs of chicken fat or melted butter. Add another tsp of liquid smoke to the pot.

Cook for 5 minutes uncovered to allow the chicken to absorb the sauce.

Serve on buns or bread, adding more BBQ sauce to taste. Sliced pickles would be a good addition.

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.

Central Maine
Last night I made something I'd heard of but never made before. Roasted veggies. This time it was cauliflower. Easy and delicious, far more so than you might think. My wife isn't a big veggie fan but she tasted this and pronounced it good.

It's super simple.

Pre-heat your oven to 400°F. Cut the florets off the core (it's edible BTW as are the small leaves at the base of the veg) into serving size pieces, put them into a bowl and add 2 TBLs EVOO, 1 tsp salt or less, 1/2 tsp ground black pepper, and 1/4 tsp gran' garlic or fresh garlic (finely minced or turned to paste). Mix to coat. Grease or oil spray a sheet pan and put the cauliflower in disitributing the pieces with space around each one. Bake for 25-30 minutes or until they are slightly browned and tender. I did mine so that the outer florets were tender and the part next to the core had texture.

Serve while hot.

I can almost guarantee that if you dislike cauliflower this will change your mind about it.

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.
Roasted veggies are terrific. Almost any veggie, especially root vegetables, can be roasted. We usually roast sweet potatoes, butternut squash, carrots, onions, mushrooms, broccoli... anything you have hanging around. And they go with anything.

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(This post was last modified: Yesterday, 02:46 PM by Avgusto.)
На выходных готовил с сыном пиццу. Печи нет, готовлю в духовке.
Тесто люблю тонкое, готовое в хлебопечке, получается три шарика из стандартных порций.
Остальное на любителя.
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ветчина и салями 

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Шампиньоны и маслины 

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Мне нравится лук, добавляю его всюду где возможно.
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Перец и томаты.

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Томатная паста, аджика, соус на основание пиццы.

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Теперь все нужно собрать, немного оливкового масла и много сыра.

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И в духовку ...

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Приятного аппетита!

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Suum cuique

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