What did I cook this weekend.....

[dipshyt]

Cast Iron Chicago style pizza!!

 

[Temptd2]

Cast Iron Chicago style pizza!!

Would you share your recipe? KOTC still laments that he can't find "proper" Papa Del's type deep-dish pizza out this way!

 

[TwistedGray]

Finished squid and finished chorizo as well
Tacos and fried calamari

 

[RevKev]

Blue cheese topped cuts, with roasted red tatters

 

[flars]

Blue cheese topped cuts, with roasted red tattersView attachment 570730

That makes me so hungry and envious.

 

[dipshyt]

Would you share your recipe? KOTC still laments that he can't find "proper" Papa Del's type deep-dish pizza out this way!

This was my first rodeo with deep dish. It was just grocery store dough deli sliced Mozz, provolone, pepperoni, bacon, crumbled sausage, peppers, mushrooms and onion. Crammed it all in between the dough and baked it at 400 deg on my Akorn Kamado grill until it looked done not sure how long it took.

The only thing I would change next time I make this is no sauce on top until the last 5 minutes . The top layer of dough didn't cook fully.

It was still wicked good!

 

[Temptd2]

Thanks @dipshyt (love your name!)

@TwistedGray - envious of your Monterey Bay calamari! We moved from there 6 months ago, having lived there my whole life. I do miss the fresh seafood! (but not a lot else...LOL)

 

[paulthenurse]

Striped Bass. Ummmmmmmm

 

[RevKev]

That makes me so hungry and envious.

First time putting cast iron in the oven to finish.. I'll be doing that more often. Thanks man!

View attachment 570865

Striped Bass. Ummmmmmmm

Cook for me?

 

[schematix]

Score!

These “pork loin chops” were also $2.50 off.

EDIT: Shameful. Totally ruined these.

 

[Hoppy2bmerry]

^^^ score indeed!

It was steak night, sautéed spinach with garlic, orange cauliflower, and potato onion pierogis. Due to the cold crappy weather the beef hit the grill pan inside again.

 

[paulthenurse]

Cook for me?

Cook a man a fish... yada yada yada.

 

[Hoppy2bmerry]

Looks wonderful, Paul. I'm thinking about what I'll cook for dinner now and this fish is stuck in my mind now. Thanks

 

[Hoppy2bmerry]

Egg and onion ( no peppers on hand)"hero" on home baked spent grain bread.

 

[applescrap]

My wife and i were joking. Nbd, I just whipped up a jelly roll cake, 3 loaves of bread, pizza, and smoked chuck roast. The ws gold touch pan out performed the other

.

 

[Hoppy2bmerry]

Sourdough pancakes and crisp maple bacon.

 

[Staestc]

Jalapeño Boudin starter.

These guys are next.

Cleaned them and only 5 dead. Unheard of given I am in North Texas!

 

[Staestc]

Better to die instantly than to die in transport I think! Lol

 

[Inkleg]

Better to die instantly than to die in transport I think! Lol

True. EMS takes their job seriously and they want to help save lives regardless of what we do to our livers/arteries. I think it's better for them to be able to say "I never could revive him" than say "I lost him on the way". It's the small things.

 

[flars]

We hadn't cut asparagus for a couple of days. Started working on it last night with ham and raw fried potatoes. Giving some away today because the oldest asparagus bed is now producing. Some of the tips are opening but still tender and tasty.

 

[dipshyt]

Beer can chicken!

 

[paulthenurse]

Ok, I’ll admit it. I’ve never done a beer can chicken. So other than the admittedly cool look of a cooked BBQ’d dancing chicken what’s the deal?

 

[paulthenurse]

While I’m confessing my sins I also honestly like those spicy Micheladas, the, beer/tomato/hot sauce mix.

AND I like Bog Iron’s beers. So sue me.

 

[Cheesy_Goodness]

I think I finally got spanakopita where I want it

 

[paulthenurse]

Damn, that looks good. Recipe please.

 

[Hoppy2bmerry]

Finally the weather cooperated today for grilled chicken with a whisper of apple wood smoke.

 

[Hoppy2bmerry]

Beer can chicken!

I haven't done one of those in a long time, though I recently had the idea of a beer can turkey if a 10 pound bird would stand up on a fosters oil can, that is.

 

[afro_lou]

Ok, I’ll admit it. I’ve never done a beer can chicken. So other than the admittedly cool look of a cooked BBQ’d dancing chicken what’s the deal?

According to some, the beer steams up into the cavity and imparts flavor and juiciness to the bird.

*Technically* it doesn’t actually make any difference. The up-side, I think, is that by standing up the bird, it allows the fat to drip off nicely and you get some good crispy skin.

Over the last two weeks, I’ve done two birds on the bbq; one beer can style, one spatchcocked, with the same dry rub on each. The beer can one had better skin, the spatchcocked one had better flavor. Both were cooked to 165° internal at the thigh according to the same probe, and double checked with a thermopen.
Totally anecdotal, but that’s what I’ve got.

Last plus/minus, at least on my 22” charcoal Weber, the beer can chicken is too tall for the lid, so I had to make a stand-off with bricks I had laying around. Worked great! If a little kludgey...

 

[Cheesy_Goodness]

Damn, that looks good. Recipe please.

I’m not much for recipes but here’s a guess.

- 4 packs frozen spinach
- 1 lemon
- About 2-4 tablespoons mustard
- About 1/3 cup green onion
- About 2 tsp of garlic powder
- 6 oz crumbled feta cheese
- 2 eggs
- Olive Oil
- Phyllo Dough
- Salt to taste

Let the spinach and phyllo dough thaw for several hours. When the spinach is thawed, squeeze all of the moisture out of it, separate the clumps so it’s easier to incorporate the other ingredients. Then add about ¾ zest of the lemon and all of the juice, mustard, green onion, garlic powder, feta cheese, a glug of olive oil and salt to taste. When you’ve got it where you want it, make a well in the bowl and beat two eggs into the mixture.

Unroll the phyllo dough and line the bottom and sides of your baking dish with a few sheets. Brush on some olive oil and add another layer of dough, making sure that there is some excess outside of the dish. Keep doing this until you use about 2/3 – 3/4 of the dough, then add your filling. Add the rest of the dough on top, brushing with oil like before. Then take the dough from the outside of the dough and fold it on top, again brushing with oil between layers. Cut the pie into sections before it goes into the oven, but only cut through the top layer (otherwise it’s a pain to deal with after it crisps up).

Brush the top one last time and throw it in a 400F oven for about 25-30 minutes or until the top is golden brown.

Not sure how authentic it is but it sure is tasty.

 

[user 211287]

According to some, the beer steams up into the cavity and imparts flavor and juiciness to the bird.

*Technically* it doesn’t actually make any difference. The up-side, I think, is that by standing up the bird, it allows the fat to drip off nicely and you get some good crispy skin.

Over the last two weeks, I’ve done two birds on the bbq; one beer can style, one spatchcocked, with the same dry rub on each. The beer can one had better skin, the spatchcocked one had better flavor. Both were cooked to 165° internal at the thigh according to the same probe, and double checked with a thermopen.
Totally anecdotal, but that’s what I’ve got.

Last plus/minus, at least on my 22” charcoal Weber, the beer can chicken is too tall for the lid, so I had to make a stand-off with bricks I had laying around. Worked great! If a little kludgey...

That is pretty much the way i feel about it too. I prefer the way the fat runs off and lots of crispy skin. I add ginger ale to mine. Plug the neck hole with an onion.

And yes, the right kind of bone in turkey breast works well too.