Post Your Food Photos !

Arctic char:



False morels:

I have an arctic char story to share Otto. BTW, I have been absent from chat for a couple Sundays, so Hope to see you next time.

This is a really unique recipe for chicken, the recipe was recently published here. -RP
http://www.nakedwhiz.com/thechicken.htm

Hey Randy...welcome! Great pic and the recipe looks delicious! I will have to try it in my kooker...it reminds me of buffalo chicken wings...only on big chicken parts...LOL. Thanks for posting this.

Thanks for the kind words. The recipe was posted for cooking in a big green egg where the dome temp is typically 30 degrees higher than the grid temp, hence the 90 minute cook time. In an oven the thighs are done in about an hour. It is sort of like buffalo wings except the meat becomes infused with the flavor during the steep. -RP

I have an arctic char story to share Otto. BTW, I have been absent from chat for a couple Sundays, so Hope to see you next time.

I look forward to reading the story!

-O

Thanks for the kind words. The recipe was posted for cooking in a big green egg where the dome temp is typically 30 degrees higher than the grid temp, hence the 90 minute cook time. In an oven the thighs are done in about an hour. It is sort of like buffalo wings except the meat becomes infused with the flavor during the steep. -RP

Thanks Randy. I actually have a Kamado, so I am wondering if I should also give the chicken 90 min? What do you think?

This is a really unique recipe for chicken, the recipe was recently published here. -RP
http://www.nakedwhiz.com/thechicken.htm

Hi Randy. Like Maria I Kook on a Kamado, and am very familiar with the Naked Whiz. Welcome to the WLDG, we are a friendly bunch here so stay around, and tell us what you are cooking and eating. Tonight for me it was Copper River salmon from last season, and baked potatoes cooked on my Kamado #7.

Thanks for the kind words. The recipe was posted for cooking in a big green egg where the dome temp is typically 30 degrees higher than the grid temp, hence the 90 minute cook time. In an oven the thighs are done in about an hour. It is sort of like buffalo wings except the meat becomes infused with the flavor during the steep. -RP

Thanks Randy. I actually have a Kamado, so I am wondering if I should also give the chicken 90 min? What do you think?

I'm sure the Kamado cooks like the Egg, so yes I would go the 90 minutes. Something I picked up from Americas Test Kitchen is that dark meat chicken can be cooked to 205 internal and be a moist pullable product. That's part of what makes this recipe click. You already know how moist food comes out in these cookers, the steeping part just adds to the fun. BTW, most people, me included, think this will be too spicy to eat. But so far all that have tried it agree, not too spicy, just melt in your mouth good. -RP

This is a really unique recipe for chicken, the recipe was recently published here. -RP
http://www.nakedwhiz.com/thechicken.htm

Hi Randy. Like Maria I Kook on a Kamado, and am very familiar with the Naked Whiz. Welcome to the WLDG, we are a friendly bunch here so stay around, and tell us what you are cooking and eating. Tonight for me it was Copper River salmon from last season, and baked potatoes cooked on my Kamado #7.

My wife was out tonight, so instead of the pulled pork carnitas tacos I was planning on, I made myself a pizza on a large Egg. -RP

My wife was out tonight, so instead of the pulled pork carnitas tacos I was planning on, I made myself a pizza.

Oh my. I could eat that.

I did! LOL -RP

And you didn't save me a slice?????

Half a pie left, I'm in Tucson so if you hurry. -RP

Half a pie left, I'm in Tucson so if you hurry. -RP

Ha! You have never seen me drive. I could almost make it!

Half a pie left, I'm in Tucson so if you hurry. -RP

Ha! You have never seen me drive. I could almost make it!

You've not seen I-17 thru Phoenix and I-10 to Tucson lately, have you?

Randy,

would you tell me just how you go about making your dough for the crust on that pizza? IMO the crust makes the pizza. Thanks.

Bob,
I use a basic pizza dough recipe with high gluten flour, knead it in the Kitchen Aid for 15 minutes on low speed, let it rise in a ziplock bag on the counter for an hour, then put it in the fridge for 24 hours. -RP

You get it very thin and even. Impressive.

You get it very thin and even. Impressive.

And round, too.

Round is no problem for me- I use a form. (yes, you may call me "cheater")

My wife was out tonight, so instead of the pulled pork carnitas tacos I was planning on, I made myself a pizza on a large Egg. -RP

Hello Randy and welcome to the forum. I use a Komodo Kamado to cook in and am familiar with the naked whiz site. Looks like you have been keeping the egg busy cooking all kinds of food.

Wow, there are a lot of ceramic cookers on this site! I just posted that yesterday and already three of you have shown up. Knew I would like it here. -RP

Round is no problem for me- I use a form. (yes, you may call me "cheater")

What's a "form", Stuart ?

I was kind of wondering that too. I use an Airbake pan, roll out my dough to roughly the shape of Texas, then put it on the pan and work it with my fingers until it fits the round pan. -RP