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#41 BSLSeanJester

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Posted 26 October 2017 - 05:31 AM

They were shoulder...did em on coal, a little overdone but not hammered. Took them off and took the temp, read a little low and put them back on a few mins...probably should've just left them off. But I'm definitely going to do them again soon.
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#42 Mackus

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Posted 26 October 2017 - 07:37 AM

Shoulder chops can handle the extra temp and cooking.  They're the lamb version of chuck or pork butt.  Typically you wouldn't cook them like a steak but it can be done just don't have quite the same tenderness, that's probably why it seemed overcooked.  If you go low and slow, or if you grind it, you can break down all the connective tissue and it becomes tender, like pulled pork or braised short ribs.  If you've ever had braised or ground lamb it was probably the shoulder chop.  They definitely have a more intense lamb flavor.  The rib and loin chops have a far more subtle flavor, kind of lamb for people who don't really like lamb.

 

If you really like lamb, try a semi-boneless leg sometime.  That's my favorite, even moreso than rib chops (which can run $20/lb if they are frenched).  Rub it with lots of salt, pepper, rosemary, and crushed garlic then roast or grill it like you would a whole chicken or a prime rib roast, indirect heat for a while then finish over high heat to get a nice crust.  Slice the meat right of the bone, make some tzatziki, and eat it with warm pita bread.  Damn good.



#43 BSLSeanJester

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Posted 08 December 2017 - 09:18 AM

I used my Uuni oven to cook steak and broccoli last night. First time I've used it for anything other than pizza. Had a decent sized filet and a medium sized ribeye. I used a small wrought iron pan, but Uuni sells one with a removable handle. I had to cook everything individually so it took some time but everything moved quickly. The steaks were pretty big so cooking them at 800+ took two go rounds since the middle was still uncooked when I initially took them off. That said, it was the best steak I've ever made at home. The smoke from the oak pellets was much more intense than anything you can get from a charcoal grill. The broccoli was the same way -- smoky, perfectly cooked. Laid some cheese overtop of them too. Amazing. I might play around with the different flavored pellets from Traeger but the oak pellets I've been using for pizza worked fine too. Next up, some salmon.



#44 Mackus

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Posted 05 February 2018 - 10:20 AM

So this is insane, and Pedro's gonna make fun of me.  But here is the latest crazy thing I did.

 

Darbar was my wife's favorite restaurant in the city.  We'd go there once a month and get carry out for dinner another 2-3 times a month.  But they sold to new owners, and now it's awful (admittedly we only gave them one shot, but didn't like any of the standard things we always order).  So I started trying to make my own Indian food.  I went and got lots of spices and ingredients from an Indian grocery in Catonsville, found some recipes to follow, and I got pretty good at making the sauces (tikka masala and saag) and samosas.  But the chicken and naan bread I was making just wasn't the same.  So I found some you tube videos of people making their own tandoor ovens out of terra cotta planter pots.  And I did that.  Less than a 1/2 chimney of charcoal and within an hour this baby gets up to 800 degrees. 

 

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#45 BSLSeanJester

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Posted 05 February 2018 - 10:25 AM

I made wings yesterday that were much better than they had any right to be. Dusted them in a flour/spice mix, refrigerated them for a few hours, dipped them in a butter/hot sauce wash (including some ghost pepper hot sauce and liquid smoke) and baked them for an hour at 400. They were crispy and spicy and good.


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#46 Mackus

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Posted 13 February 2018 - 03:45 PM

Made something awesome last night that I haven't seen before but seems super obvious in retrospect.

 

I bought bone-in, skin-on chicken thighs.  I cut the bone out and then pounded them thin, not super thin but moreso just to get them a uniform thickness.  Salted the skin side and then cooked skin side down on a cast iron skillet on medium heat until all the fat rendered out and the skin was golden brown and super crispy, about 15 minutes.  Seasoned the other side with a jerk seasoning, flipped them over, and cooked for a few minutes just to cook through.

 

These things were fantastic.  Like a perfectly made chicken cutlet, but without any breading, it was just the skin that got crispy.  I think these will be super versatile, can marinate them or put any type of spice or seasoning on them that I want.  Asian, Latin, Indian, Italian...just salt and pepper will probably be good.


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#47 BSLSeanJester

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Posted 13 February 2018 - 03:57 PM

It really is amazing how good something can be just by cooking it in a cast iron skillet on a stove top with some oil, salt and pepper. Steaks are the best this way, IMO. Just get a good piece of meat and don't hammer it to death.

 

I like bone-in chicken. We've lifted the skin up before and "stuffed" it with a blue cheese, herb & butter mix and baked it. They were pretty good.



#48 BSLSeanJester

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Posted 13 February 2018 - 04:09 PM

I also need to use my Uuni oven for more than just pizza. Got two Uuni pans that are made specially for it. Cooked steak and broccoli in it once -- AMAZING. I really need to do some salmon, pork chops and other veggies in there.

 

Wish I could just leave it set up all the time.






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