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

SciAggie

@Botch lol...

TideEggHead

Recreated the Schinkennudeln we had in Germany during the EPCOT food and wine fest...didn’t quite have everything we needed but here is our rendition. It did not disappoint!

Wolfe

We fired up the ol’gasser as temps in Kansas went from 80 yesterday to 35 today.  Hard to beat cast iron fried chicken and cheesy hash browns.

caliking

Tandoori chix marinated in a mix of yellow split peas, cilantro, spices, yogurt, garlic, ginger, and mayo. 

Naan done the traditional way- on the wall of the tandoor. Because the naan must “see the fire”. The hook and scraper are used to retrieve the naan from the tandoor. 

Hastily plated shot of dal makhni (courtesy of caliqueen), naan, and tandoori dalcha chicken (because of the dal in the marinade).
      

Lastly,  “pindi chana” (“village chickpeas”), left in the embers to cook overnight.


 My mom would tell us how her grandmother cooked this back in the day, in the old country. Mom would be happy to know that we do this too. 

caliking

I can barely keep up with the most excellent cooks being thrown down here...

caliking

SandyHookEgger said:

... The funny part is I volunteered to pour it out. Thinking it was gonna save me. Should’ve chugged.

Good times To your credit, when’s the last time you had the honor of being thrown out of a place? You still got it. 

caliking

@SciAggie squid ink might stain a wood board. I kneaded the dough by hand in a steel bowl, and my hand was somewhat blackened afterwards. Washed off easily, but I wouldn’t chance it with a nice board. 

The flavor was wonderful. I’ve only eaten squid ink pasta once before, and don’t quite remember what it tasted like that time. This time I noted the briny, complex flavor I kept hearing about. The aroma of the  boiling pasta was itself worth the effort. 

The Cen-Tex Smoker

caliking said:

Tandoori chix marinated in a mix of yellow split peas, cilantro, spices, yogurt, garlic, ginger, and mayo. 

Naan done the traditional way- on the wall of the tandoor. Because the naan must “see the fire”. The hook and scraper are used to retrieve the naan from the tandoor. 

Hastily plated shot of dal makhni (courtesy of caliqueen), naan, and tandoori dalcha chicken (because of the dal in the marinade).
      

Lastly,  “pindi chana” (“village chickpeas”), left in the embers to cook overnight.


 My mom would tell us how her grandmother cooked this back in the day, in the old country. Mom would be happy to know that we do this too. 

damn dude. 

SciAggie

@caliking Cool cook! The tandoor looks like a lot of fun. 

Thanks for the advice about the pasta. 

Ike

Awesome thread!

Gulfcoastguy

caliking said:

I can barely keep up with the most excellent cooks being thrown down here...

You’re not slacking either. Caliqueen’s dhal and some of that naan would be a feast.

JustBuggin

Medium was on duty for Easter doing the double smoked ham. The whole family had something on the plate, daughter made the deviled eggs, son made the beer bread and the wife made the Broccoli. Good times and and good food.

 

smak

Pulled out a couple of tools for this cook:

Flat iron steak on the Large 
Baked potatoes on the Small
Chicken Wings - Sous vide and finished on the FireDisc.
Brussel Sprouts and Shishito Peppers cooked inside.

Sadly the Anova sous vide died right at the end of this cook. It will be replaced fairly soon.

I seemed to have missed getting action shots of the eggs.

caliking

Thumbs up, @smak !

Looks like you shallow fried the wings on the FireDisc? I wouldn’t have thought of that. Stolen!

Mattman3969

Used the cooktop tonight.  

Harissa Shrimp and Chickpeas using homemade harissa. 

Flavor was a little bland but I’ve got ideas for the next batch.  

lousubcap

Killing it every night.  Great looking cook.  

The Cen-Tex Smoker

Mattman3969 said:

Used the cooktop tonight.  

Harissa Shrimp and Chickpeas using homemade harissa. 

Flavor was a little bland but I’ve got ideas for the next batch.  

That’s what I’m talking about! Awesome. 

caliking

@Mattman3969 homemade harissa has been on my list for too long. That’s a lovely dish. 

The Cen-Tex Smoker

smak said:

Pulled out a couple of tools for this cook:

Flat iron steak on the Large 
Baked potatoes on the Small
Chicken Wings - Sous vide and finished on the FireDisc.
Brussel Sprouts and Shishito Peppers cooked inside.

Sadly the Anova sous vide died right at the end of this cook. It will be replaced fairly soon.

I seemed to have missed getting action shots of the eggs.

I had the same Anova crap out on me as well. Replaced with a Joule and prefer it anyway so all good. 

The Cen-Tex Smoker

And forgot to add sous vide to the list of cookers. 

The Cen-Tex Smoker

The Cen-Tex Smoker said:

Was about to put the ham in the kbq for the trifecta and the damn draft fan isn’t working. Audible to the bge to smoke the ham. 

And I forgot- I do have a Weber Jumbo Joe that I’ll need to put to work this week. Then dig a hole. 

I talked to Bill at KBQ Monday and he is sending me a reconditioned Control box under warranty no questions asked. I’m sending him my old one to rebuild for someone else if needed. Cool dude, great service. 

SciAggie

The Cen-Tex Smoker said:

And forgot to add sous vide to the list of cookers. 

Dang, if we count that way I’ll be at this until June. Oh well...
Dutch ovens and potjie pots count as cookers. Okie dokie. 

The Cen-Tex Smoker

SciAggie said:

The Cen-Tex Smoker said:

And forgot to add sous vide to the list of cookers. 

Dang, if we count that way I’ll be at this until June. Oh well...
Dutch ovens and potjie pots count as cookers. Okie dokie. 

All I have is time right now so...

SciAggie

@The Cen-Tex Smoker Quiche in the Dutch oven. We’ll see...
#CoronaQuiche

SciAggie

#CoronaQuiche Broccoli & Ham. I made small servings in an effort to conserve food. This is forcing me to learn ratios and proportions so that I can scale recipes. This is a vintage 14" oven that was given to me by a neighboring rancher. It was his mother's. I figure it dates from at least 1900. There isn't a mark on it anywhere.
This was actually really good.

The Cen-Tex Smoker

SciAggie said:

#CoronaQuiche Broccoli & Ham. I made small servings in an effort to conserve food. This is forcing me to learn ratios and proportions so that I can scale recipes. This is a vintage 14" oven that was given to me by a neighboring rancher. It was his mother's. I figure it dates from at least 1900. There isn't a mark on it anywhere.
This was actually really good.

Love this

Mattman3969

@SciAggie - bad a$$ cook right there.   

Isn’t it hard toning back the quantities? Hopefully that part will stick with all of us once this crap is over.  

SciAggie

@Mattman3969 It’s really been fun learning to scale recipes. It’s making me a better cook because I’m being forced to learn why recipes work the way they do. 

And the serving sizes and portion control are good exercises. I’m trying to think more in terms of appropriate servings and not wasting food. 

On a side note the camp oven really worked well for this because the oven keeps things moist and the heat was nice and gentle. The custard in the quiche was nice and silky. 

caliking

And here I thought that was a 14" quiche in the DO...

I absolutely respect the thought of  scaling (down) recipes as needed. Mom always cooked for the whole village, because she couldn't bear the thought of running out of food. Pops can't bear the thought of throwing food away, because he remembers times of famine. Not kidding. Their respective mindsets were kinda born of similar circumstances, but took different paths.

But I LOVE quiche. 

SciAggie

@caliking I tend to forget - these camp ovens are fairly fuel efficient. It didn’t take many briquettes, the cook chamber retains moisture, and the heat is even and gentle (good for egg custards).
The food has no idea where the heat comes from - the camp oven is just a small oven...
Anyway, it was fun to drag it out and see if I could still run it. 

It sounds like your mom and dad had interesting experiences and shared some great stories.