Those look delicious, begreen. I'm impressed (and so was my four year old who saw your picture and said, "Those are some awesome goodies.") I made some pretzels last night for the first time in a long, long time. I even had a hard time remembering how to fold them. We ate them with a mustard cheese dipping sauce and cauliflower on the side.
We take the lid off for the last 20 min to make the skin crispy. At that point there isn't much smoke, so we don't get a smoky flavor. I know what you are saying about smoked turkey--I started making smoked turkey legs in the grill (AKA caveman pops).nice job prof. did you get any smoke into it? im a city boy i never had smoked turkey until a friend of mine decided to do it. that hasn't happened again and that was about 30 years ago but it was so good. sorry just dreaming.
I actually scrolled back through this thread last night to find a recipe you had posted here a while back. I ended up finding a different one for tonight in order to use more orange juice. Maybe you can try this one out for your son while oranges are in season. (The recipe deep fries the meat; I did more of a pan fry.) The sauce turned out really well. (I used fresh garlic and ginger and red pepper as well.)That would be a hit here too. My son loves orange chicken.
Yeah 1-2 minutes for a pizza. Any longer that and it's charcoal.Thanks for telling us about your turkey, @Prof. With cooking times like that, it made me wonder how quickly you manage pizza in that oven. 2 minutes?
Today was a pretty full cooking day for me (along with schooling three of my children). We had a big harvest of satsuma mandarins from a tree in our backyard this weekend. (We would have liked to have left them on the tree longer, but a very hard freeze threatened, and we didn't want to lose them.) I was therefore today doing some juicing of oranges and some recipes with that juice.
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This is our "back-up" refrigerator in our garage. It's been unplugged for months as it can't keep things cool enough consistently, but it can do chilling oranges when the garage is cool. We have been and will continue to give oranges away, but you can see why I need to come up with some ways to use and preserve these.
My first was marmalade. I managed to make two different messes while cooking it, but it turned out. I used mostly juice and peel in this. I think I'll try to make the peel finer in future batches and include a bit more pulp.
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(Here's a shot of the batch of English muffins I made so that we would be prepared for breakfast tomorrow. Six of them went towards Canadian bacon and cheese sandwiches for lunch today. The side was cabbage and tomato from our fall garden.)
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Dinner tonight was orange chicken. My husband did cut up all that meat for me, but I breaded and fried it and coated it in the orange sauce. We ate it with rice and cauliflower. It was a hit. Thankfully there are leftovers for tomorrow.
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Thanks. We'll have to try it.I actually scrolled back through this thread last night to find a recipe you had posted here a while back. I ended up finding a different one for tonight in order to use more orange juice. Maybe you can try this one out for your son while oranges are in season. (The recipe deep fries the meat; I did more of a pan fry.) The sauce turned out really well. (I used fresh garlic and ginger and red pepper as well.)
I didn't realize your built in oven was direct flame! Must make for some very interesting flavors.Cooked a 15 lb bird in little under 2 hrs today. Unfortunately it ended up getting carved while I was working on mashed potatoes, so no pics of the finished product, but there were no complaints at the table.