tkufoS
Well-Known Member
Goat is hit or miss for me. I've had good , but the bad was too gamey smelling for me.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
rkymtnman
Well-Known Member
post up the tzatziki recipe plz. i'd throw some tomatos on there too. that's just me. and some pepperoncinis on the side.Oh man I want steak.
I'm going to have to settle on leftovers though.....still have more of the lamb and beef.
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Last night
DarkWeb
Well-Known Member
@Laughing Grass's tzatziki recipe.
I would have done the tomatoes but they are a hit or miss right now.
Sir Napsalot
Well-Known Member
I like Cento pepperoncinis
.The Outdoorsman.
Well-Known Member
Ive damn near polished off a gallon jar of peperocinis in the last week..
Sir Napsalot
Well-Known Member
A gallon jar? What kind?
.The Outdoorsman.
Well-Known Member
block and barrel. By the big jars of pickles and bulk tomato sauce, regular local grocery store
Sir Napsalot
Well-Known Member
Thanks
The only place I've seen gallon jars of pepperoncinis is at the local chef's store- don't know what brand they are though
drsaltzman
Well-Known Member
Guerilla cooking at its finest.So I needed something quick and dirty, for some hobbies not involving food, to get up to roughly 900f. I used an old portable electric stove, one of those with a solid red hot glowing heating element, removed the top plate and the thermostat, got two terracotta pots, stacked upside down with alu foil in between. It got to 775f... Corona lockdown, restaurants closed, fuck it, figured let’s make pizza.
Sprinkled a bunch of cedar wood on the heating element, was just a one-time thing anyway. The result was best pizza I ever had. I’m not exaggerating, shocking good. So the next day I grabbed a few chicken leggs, seasoned with some generic chicken spices, cooked them in there, took a bite and again crazy good.
Things got messy, so I broke it down. So I went to a thrift store, bought the first item with an old solid heating element, only 300watt, added some insulating heat resistant bricks around it and did a test run to see if I could burn the wood more slowly by using an alu container, and make less of a mess. This is what it looked like when I did a test to see if the wood would burn and smoke slow enough.
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It’s now lined with alu foil, blackened by now and partly sealed. Not pictured is a grill mesh that goes on top of it. On top of that I put the alu container or some baking paper, to prevent anything from dripping on to the heating element and having to clean it. I could do a much better job but lazy me will probably use it till it either fails or burns. Using it right now for pulled pork, covered in a lil ketjap manis, maple syrup, smoked paprika and garlic powder and just a lil brown sugar…. and pepper, and some real butter.
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Left underneath the grill/mesh is another little alu container like the one in first pic. The “oven” leaks so the smoke escapes slowly. It gets very hot inside, although depending on time of day and season. It’s like a mini oven with smoke’n steam feature
I put a couple of whole (cleaned) fish in it once, stuffed with thyme and some rosemary. May not look appetizing to some but f me that was delicious. I used it dozens of times since.
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Pulled the pork sort of
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Cedar wood as pictured in first pic and a few wood chips from used whiskey barrels. Perfect amount of subtle wood smoke + even subtler whiskey flavor. Back in oven for a while after adding just a little bit of Jim Beam sauce and done.
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Life is good. And I haven‘t even shown the hash I scored todayNor the coffee and Licor 43 my wife is preparing now.
This is what’s left of the wood, I reused the alu container many times.
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drsaltzman
Well-Known Member
Roasted split breast, arugula with buttermilk dressing, packaged Mexican cheese blend, two tortillas.
My new Kaffir Lime tree arrived yesterday. I'm going to need to buy some panels and build a box for her to overwinter in. She was much taller than I thought she'd be.
drsaltzman
Well-Known Member
What, no pictures of the actual tree?
I see some Tom Yum on your future dinner menus.
I had that for dinner! I use frozen Kaffir Lime leaves and rind. I'll get a pic of the tree when I move her out of my kitchen sink and into her pot outside!
Laughing Grass
Well-Known Member
Chicken souvlaki 
DarkWeb
Well-Known Member
What's the top right orange stuff?
Laughing Grass
Well-Known Member
Roasted potatoes with some tomato paste, water and olive oil.