What's Cooking?

[rps]

8 hours ago, fishinwrench said:

Have y'all compiled enough recipes yet to publish a OAF Cook Book ?

I am positive we have. This would be an exceptional book if we could run down (or write down) the recipes for many dishes where the authors have described or pictured the meal without giving the recipe.

[rps]

I mentioned a few posts ago that my Weber smoker suffered damage during the storms this Spring. Last week Nancy and I discussed things and we decided to buy a small ceramic egg style smoker and grill. Today it arrived and we put it together.

What you see has a 13 inch grill large enough for a single beer can chicken, a rack of ribs cut in half, or a pork shoulder up to maybe 8 pounds. In other words, this is the two person size. I will keep my kettle which survived the storm well for burgers for guest and such. This afternoon I will heat the cooker up to burn off any industrial residues left on the interior. Maybe tomorrow I will do my first outdoor pizza.

And before any of you SA's compare my deck to Ness's, I already have a powerwash and reseal set up.

 

[snagged in outlet 3]

3 hours ago, rps said:

And before any of you SA's compare my deck to Ness's, I already have a powerwash and reseal set up.

RIGHT!!

[rps]

Fired it up empty today to burn off industrial chemicals that might have lingered. A not quite full load of lump charcoal took the temp to a 620 peak with wide open top and bottom flues. From there it held over an hour above 500. Tomorrow I will quest for a 12 unglazed terra cotta tile to use as a pizza stone. Almost all of the stones available are 13 inch or larger or they are 9 inch personal pizza stones. I need a 12 inch and ran across the DIY tile solution.

Those of you who have used an egg, any pizza tips you care to share? I will take hints from those cooking outdoors by way of a kettle mod, etc. as well.

[ness]

6 hours ago, rps said:

 

I like the natural, weathered look of the deck.  No need to tart it up with some unnaturally-colored stain. Blech. Let the beauty of the naturally-weathered wood shine. I also like the barn red look of the clapboards. They work nicely together and the egg color is perfect. A green egg would have clashed ruining the well-thought-out, cohesive effect. 

[Flysmallie]

5 hours ago, rps said:

Fired it up empty today to burn off industrial chemicals that might have lingered. A not quite full load of lump charcoal took the temp to a 620 peak with wide open top and bottom flues. From there it held over an hour above 500. Tomorrow I will quest for a 12 unglazed terra cotta tile to use as a pizza stone. Almost all of the stones available are 13 inch or larger or they are 9 inch personal pizza stones. I need a 12 inch and ran across the DIY tile solution.

Those of you who have used an egg, any pizza tips you care to share? I will take hints from those cooking outdoors by way of a kettle mod, etc. as well.

I've cooked pizza in one a few times. A little air into the bottom will get you some higher temps. Doesn't have to be much, even a breeze works. We have a small one at work and use a leaf blower to get it up to temp in a hurry.  it helps to let it hold that temp a bit before throwing the pizza on, especially the stone. They are almost perfect for cooking pizzas. 

[Flysmallie]

So I have a bunch of red snapper. Horrible problem to have I know. The ones before I have just seasoned a bit and grilled. Always delicious. But any of you pro foodies have any suggestions? 

[rps]

4 hours ago, Flysmallie said:

So I have a bunch of red snapper. Horrible problem to have I know. The ones before I have just seasoned a bit and grilled. Always delicious. But any of you pro foodies have any suggestions? 

Pat the fish dry, season it well, and dredge it in flour. Shake off all the flour that will fall off. Saute in unsalted butter. Keep the fish warm while you quickly turn the butter into a pan sauce with lemon juice and dry white wine and fresh tarragon.

[rps]

Sunday I pulled a chunk of beef roast from the freezer. My wife started a loaf of bread. Monday afternoon she baked and I simmered. We ended up with rustic bread and beef barley soup.

[ness]

15 hours ago, rps said:

Pat the fish dry, season it well, and dredge it in flour. Shake off all the flour that will fall off. Saute in unsalted butter. Keep the fish warm while you quickly turn the butter into a pan sauce with lemon juice and dry white wine and fresh tarragon.

I don't know red snapper from shinola, but if butter, wine and lemon juice work, a few capers would probably go in at my house. And some cold butter into the sauce at the end. I'd hold the tarragon because it ain't my bag, man.