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  • Re: Serving Multiple Stir-Frys - How do you do it??

    All in all it went well. I picked up a 3 well food warmer at B,B & B which was on sale for X-Mas. I made the rice first and the things I felt were more fragile towards the end of the cook. As V.I. mentioned I pre-measured and precut the ingredients and had them arranged on one tray per recipe and in the sequence I would use them out at the Egg. As I brought the finished food in from one cook, I poured it into the food warmer and, cleaned the wok and grabbed the next tray and headed back out to the Egg. It was hectic, but I was happy with the results.

    The food did lose a little being held in the warmers compared to when I've had it fresh off the wok. But was it still better than take-out Chinese? That is a big yes.

    Good luck
  • Picture This - Cooking Collage for Dining Room

    I have long wanted to put up a collage of some of my favorite food photos, but I didn't want framed pictures. I wanted something that looked like just the picture. A company called Fracture has a product that served my needs perfectly. Fracture allows you to upload your images and they have a process where the image is printed on the back of a thin sheet of glass, like the first photographs in the early days of photography. Then a slightly smaller thin sheet of black matting is adhered to the back of the photo. The effect is very striking. The thin glass and "invisible" matting make it look like the images are simply floating just off the wall.

    The photos come in various rectangular and square sizes. The square sizes are intended to accommodate the square format used on Instagram. The sizes were 5x5", 11x11" and 23x23" and using a 1" margin between smaller photos, they matched the next size up. 2@5x5 + 1" =11", 2@11x11 + 1" = 23". I used it to be able to create a modular collage where pieces could be rearranged to create different affects. My intent over time is to swap in some new future images. 

    I located the collage on a large blank wall in my Living Room You can see this wall and the collage whether you enter via the Kitchen door or Living Room door. It usually helps set the mood for people coming over to share a meal.

    The view from my Living Room door when entering my house.

    The view from my Kitchen door when entering the house.

    I am very happy with how the collage turned out, it looks better than I hoped for.

  • Re: Smoked meatloaf

    Looks great Tommy! Smoked meatloaf is one of my faves. I always make 2 or 3 loaves cause they disappear fast and don't go to waste. The leftovers are great and particularly as a sandwich. I would suggest using a foil drip pan on your plate setter next time. Will keep it from getting crudded up and also prevents bad tasting smoke from the fat drippings burning on the plate setter. Elevate the foil pan slightly using some wads of crumpled up aluminum foil. This small air gap will keep the drippings from smoking and burning in your foil pan.

    As for the question of pan or not, I sometimes form it by hand sometimes using a pan. Like others mentioned I remove the pan to smoke it. This way you get the entire surface of the loaf uncovered and exposed to the smoke. Where this is ground meat or poultry, go a bit light on the smoking wood. Ground meat/poultry absorbs a lot of smoke. Start out light and add more next time if you think it wasn't smokey enough.

  • EGGcellent Breakfast

    Sadly the last time I was on the forum was last July. Had to put life on hold for 6 months, but am back using my Eggs now. This was a breakfast I made President's Day when the air temps were -9F. I really can't imagine doing it on any other kind of grill but a kamado. I made two recipes from Chris Grove's The Kamado Smoker & Grill Cookbook: Grilled Stuffed French Toast and Classic Breakfast Fatty. I used one Egg under the control on my CyberQ WiFi to smoke the fatty at 225 for several hours. On a cold day like this I really appreciated the pit controllers. All I had to do was fire up the Egg for the fatty, let the CyberQ get it to temp, add the fatty and then monitor things from the warmth of the Kitchen-3 trips total out to that Egg. I used my DigiQ on the Egg I was griddle grilling the French toast on. I clipped the temp probe to the back edge to the CI griddle grate and it go the Egg warmed up for me. 3 trips here too: Light it, grill batch 1, grill batch 2. Onto the pictures:

    The one pound Italian sausage fatty was rubbed with Dizzy Pig Raging River spice rub and went on the Egg which had been stabilized at 225. The entire cook from start to finish was under control of the CyberQ WiFi. I used the CyberCook software to monitor things from the warmth of my Kitchen on my iPad & iPhone.

    The Italian bread was cut lengthwise, but not through. The filling was made from Cream Cheese, marscapone cheese and confectioners sugar. The bread was brushed on both faces with the cheese mixture. It was brushed on one side with raspberry jam.

    The custard for the French toast used: Vanilla extract, cinnamon, eggs, Kosher salt and milk. The bread was sliced into 1 1/2" wide pieces and the cut end was pinned shut with a bamboo skewer. The slices were then dipped in the custard.

    The DigiQ had the Egg had been stabilized at 375 by the DigiQ. YIf you look carefully you can see the clip for the pit temperature probe attached to the back off the griddle grate. The French toast was griddle about two minutes per side until done.

    The fatty has reached an internal temp of 170 and is done. It was pulled and rested for 5 minutes before slicing.

    Time to eat11 I am embarrassed to say this was my first fatty and I regret being this late to the party. It was moist and had great flavor from the sausage and smoke. The outside was crispy and had great flavor from the rub. The French toast was as good as any I have had. The cheese and raspberry really put it over the top.

    So a hearty breakfast on a bitter cold day. As I mentioned I can't imagine pulling this off as easily (or at all) on any other type grill but a kamado.

  • Re: Stuffed Pizza Pie-Post 2 of 3 for the 4th.

    Thanks for looking and commenting guys! 

    @Ladeback69 The silicon dough matte is handy for helping to keep the counter clean. I roll it up and wash it off over at the sink. The rulers and diameter marks on it come in handy for measuring things. Not totally essential but I am glad I have it. This was my first time using the dough docker. For the first time I didn't have any bubbles forming in the crust too. Do I think this is a coincidence? No. Once again not totally essential but faster than using a fork.
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