Search found 1225 matches
Question, The top CI Rose wheel is very loose when placed on top. Is this normal? Looks like it needs some sort of gasket to take up the inside diameter slack and stop it from possibly falling off when opening the lid. Any thoughts? Most move freely on the large. It's missing the outer handle only....
- Wed May 30, 2012 8:11 pm
- Forum: FORUM WELCOME
- Topic: World's Best Garlic Bread
- Replies: 4
- Views: 7569
So far this bloke does mine. http://www.michaeljordansteakhouse.com/ What's yours? Here is one re-engineering effort for the famous Garlic Bread with Maytag Bleu Cheese Fondue:- FOR THE GARLIC BUTTER: 1 pound butter, softened 2 tablespoons chopped shallots 3/4 cup chopped garlic 1/4 cup fresh lemon ...
Welcome to the local BGE family! Have a few bits and pieces for these as you know. Plenty of dealers in NZ for specific parts with prices on par with the US with the present exchange rate. Looking at the fire grate it doesn't look like it's been used much. Should clean up a treat.
- Sun May 13, 2012 7:05 pm
- Forum: WHAT DID YOU COOK
- Topic: WHAT DID YOU COOK - PART 4
- Replies: 713
- Views: 95075
Cheers guys. The recipe is from the beer can chicken book by Stephen Raichlen #-"Beer Can Tandori". The bird gets washed initially in salt and lemon, then overnight in a yogurt based marinade. Didn't use a beer can but a related ceramic holder for stability in the egg lightly smoked with hickory. CS
I like both brined and beer can. Bought Steve Raichlen's book on the latter while living in the states and like the beer can tandori, cajan and beiging recipies the most. The beer you use changes the outcome a lot. Just like the captians chook, one has to practice and find a recipe that works. Given...
- Thu Jan 19, 2012 9:00 pm
- Forum: BAKERY
- Topic: Wood fired pizza dough made with “WILD yeast”
- Replies: 6
- Views: 2494
Don't need another forum Sea_Mistress thanks. Most of the great US pizza joints use their own wild yeast variety of to make a difference. Doesn't the term "wild" yeast relate to pretty much anything other than bakers? Guess it gets back to the type of pizza you like eating. Packet yeast is quick, a ...
Read it thankyou, interesting points but not really comparing apples with apples, a commercial antracite pizza oven opposed to a small consumer BBQ using a blend. Using this in Kamodo as a combination fuel would hopefully overcome the lighting difficulty but sounds like it may get too hot...? I use ...
Hi Gatsby, never thought to ask what type of coal they used to cook over there. Food was great though! Appreciate one of the benefits of lump is the different flavors that come from the hardwood timber used. Thought the right type of coal maybe good as an added blend to make the fire + charcoal last...
No, definitely coal. It's pretty common in the US for folks to use if for heating however more and more restaurants seem to use it now to cook. It's cheap and gets plenty hot. When living in Fort Lauderdale most of the Cuban restaurants had huge open coal pits. Plenty of others doing pizza too. This...