Gauntlet... thrown!! Bring out ALL of your cookers!!

caliking

@legumeExtra credit for use of multiple cookers. What else is in with the cheese? 

It took me 15+ yrs to find a toaster oven that I I liked. Bonus that it does more than toast bread. 

Legume

caliking said:

@legumeExtra credit for use of multiple cookers. What else is in with the cheese? 

It took me 15+ yrs to find a toaster oven that I I liked. Bonus that it does more than toast bread. 

Sweet peppers, jalapeño, pickled red onion & serrano and fresh pineapple matchsticks caramelized in coconut oil with ginger and a little garlic.  Chicken was pounded and marinated in 1/2 Korean bbq sauce, 1/2 Olive Garden dressing + some brine from the onions and peppers we pickled.

SciAggie

Baked this morning on the large.

caliking

Legume said:

caliking said:

@legumeExtra credit for use of multiple cookers. What else is in with the cheese? 

It took me 15+ yrs to find a toaster oven that I I liked. Bonus that it does more than toast bread. 

Sweet peppers, jalapeño, pickled red onion & serrano and fresh pineapple matchsticks caramelized in coconut oil with ginger and a little garlic.  Chicken was pounded and marinated in 1/2 Korean bbq sauce, 1/2 Olive Garden dressing + some brine from the onions and peppers we pickled.

I had a distinct feeling that was more than “gassered chicken broiled in a toaster oven”. Lovely medley of flavors. 

Cornholio

JethroBodeen said:

Cornholio said:

I was already planning to pick up my washer drum fire pit from my parents house soon, stay tuned for a dogs or s’mores cook.

@Cornholio What are you using for the legs on this?

My father in law welds some square tubing to the drum to act as sleeves for a smaller tube size to insert. Drill some holes for bolts and you’ve got collapsible legs. He also welds handles to the drum and welds a handle on a removable top grate made out the steel mesh stuff you see on some BBQs. 

When I get mine home I’ll share close up pictures. I hope I still have all the parts, some may be in the trailer we use for camping. 

lousubcap

Today was the PBC with the pulled pork going to the local small staffed firehouse.

It was just under 8 lbs going in.

Only one left is the stick burner (i don't do indoors or electricity) and it will be a few days before I get that one to play.
Stay healthy and stay safe.  

Gulfcoastguy

I used the medium Egg to bake a turkey breast with Mickey’s coffee rub. Then I cubed 3 cups of it , added a pound of mixed vegetables and a can of Condensed Cream of Mushroom Soup and some black pepper. I topped it with a cup of Bisquik mix, an egg, and about 3/4 cup of milk that I mixed and poured over the top. Baked at 350F for 45 minutes in the indoor oven. Usually I would use a can of condensed chicken broth but the mushroom was front and center. I have done this with beef using a can of condensed beef consommé also.

SciAggie

Pizza! Leftover smoked turkey, green chili veloute for a base, and green chili slices. Garnished with feta cheese, Herdez guacamole salsa, and cilantro. 

FarmingPhD

@SciAggie - man that is beautiful! 

Legume

Canugghead

Egret ham cooked in Traeger Ranger, chicken in clay pot.

YukonRon

Great looking cooks.

JustBuggin

Looking at all these wonderful meals makes me feel sorry for people that don't grill in times like these. I can't imagine what I would be eating without my smokers/grills right now.

caliking

Canugghead said:

Egret ham cooked in Traeger Ranger, chicken in clay pot.

Good eats, Gary! I knew you’d join the party

The clay pot looks unglazed. Like a romertopf? How does cleanup work for those pots? I’ve always wondered if they retain flavors from past cooks. 

shtgunal3

Bangers & Mash? Cooked inside.

SciAggie

Smoking some hams for Easter. Running about 225 degrees with oak.

bucky925

Beef short ribs on the large, potatoes, onion, garlic slathered with bacon on the MM.   The only cooker I have left is the Holland, and it's not been fired up in a year or more.  I have a plan if it will light though. 



Oh and Mrs. B has been baking.  Mini pound cakes for gifts. 

Canugghead

@caliking yes unglazed romertopf (Italian made, not German). I scrub/wash it with hot water and baking soda. It does retain slight hint of previous cooks. Needs presoaking and starting in cold oven. Can't cook in egg unless I transfer from oven after it's fully heated, too cumbersome. Chicken comes up super juicy, last 15 min at 500F lid off browns/crisps the skin.

frazzdaddy

So, fired up the XL tonight. Ribs over applewood, caprese salad and swmbos oven roasted sprouts. Maybe the best ribs I've ever done. That's only because Brent very patiently walked me through ribs 101 till I got it right. A raised glass to the man.

The Cen-Tex Smoker

SciAggie said:

Pizza! Leftover smoked turkey, green chili veloute for a base, and green chili slices. Garnished with feta cheese, Herdez guacamole salsa, and cilantro. 

Ha ha. Green chili veloute’. Awesome. Very Thomas Keller of you! 

The Cen-Tex Smoker

SciAggie said:

Smoking some hams for Easter. Running about 225 degrees with oak.

Did you cure these or are you double smoking regular hams? Or are they raw uncured hams? 

SciAggie

@The Cen-Tex Smoker Veloute sounds “fancy”. I should have just said green chili gravy, huh? The hams are just good ‘ol double smoked regular hams. $1.29 a pound at the local grocer. I add lots of coarse pepper. 

Seriously though, the veloute/gravy makes a great base for green chili chicken pizzas. 

3 Tbsp butter, 3 Tbsp flour, 1 can chicken broth. Add chopped green chili, S&P, and a bit of cumin and oregano. Once it thickens I usually add a good dollop of sour cream. Let it cool. Use that as a base for the pizza. Add shredded chicken and strips of roasted green chili. Bake pizza. Add Mexican crumble cheese. I usually drizzle some Herdez brand guacamole salsa on top and garnish with cilantro. It’s pretty good my friend. 

caliking

A raised glass to the man.

+1 to that @frazzdaddy

caliking

Okay... I’m somewhat late to my own party. 

WGA charcoal. 

Great little cooker. Superb design IMO. CL Austin find, $5, many many moons ago. Neglected for several years. Even used the charcoal briqs I found rattling around in it. 

Grilled some skrimp on it. Squid ink fettucine from scratch. Saffron and white wine sauce. 

Plating could have been better . 

Early anniversary dinner for caliqueen. I seriously have no idea how, or why, she’s put up with me for this long. 

SciAggie

@caliking Looks nice. I need to try squid ink pasta sometime. 

smak

I'll jump in...

Detroit Pizza on the Roccbox

The Cen-Tex Smoker

I used 2 of the 3 main outdoor cookers tonight (egg and Roccbox) Made a Naan rig for the box with a lodge cast iron griddle to slide in and out to get the Naan set properly and that worked pretty well. We used @caliking Relentless Naan 2 recipe and it was legit. 

Lamb/Bison Kofta with homemade Naan, and TFJ’s piri piri chick peas and raita. I owe @SciAggie the recipe for the chickpeas. 

Fun cook to welcome #1 son back home for a few weeks (he’s working from home and decided to come get some home cooking for a week or 2). 

 The Naan Rig:

the Naan is really sticky and we would have to add a bunch of flour to get it off a peel. We used the CI griddle so we could pull it out, place the Naan and slide it back in. It worked really well 

The Kofta Rig: 

The finished product:

Naan, chickpeas, lamb/bison Kofta, raita. Crappy pic but good eats. 

Using the KBQ tomorrow to smoke our Easter ham so I’ll have to dig a hole and light a fire if I want to show off any other outdoor cookers. 

Canugghead

@caliking happy early anniversary kiddos! I also like WGA's balanced symmetrical vent controls, unlike the round SJ. Nothing wrong with plating but the plate is out of focus 

Canugghead

@"The Cen-Tex Smoker" nice naan hack, plated pic looks killer.

caliking

That's "art", @Canugghead! Thanks for the wishes.