Oven? Grill? Smoker?
What was the rub?
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Well, lol, it looks great… like all your dishes.
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aw thank you! i’ll try to take some better notes next time. a lot of stuff is off the cuff and eyeballed so there are a couple duds haha.
those meats look amazing btw.
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Nothing wrong with that lol. It’s how we learn.
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Can’t take credit. I’m reposting @attran’s photos. I thought they deserved a 2nd look! 
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@joe Smoker and the rub was a house made mix: salt, brown sugar, pepper, paprika, cumin, chili powder, garlic powder, onion powder and ground mustard.
@TheCookie is too kind.
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Cowboy Chicken Salad with Smoky Chipotle Dressing from “Delicious Tonight” by Recipetin - salad was made with romaine salad, texas cowboy chicken, red onions, black beans, corn, cherry tomatoes, avocado and cilantro. The texas cowboy chicken is pan-seared, pounded chicken breast that was marinated overnight in a mix of chipotle powder, smoked paprika, garlic and onion powder, oregano, cumin, sugar, lime zest and juice and olive oil. The salad dressing is made from yoghurt, mayonnaise, chipotle in adobo, garlic, lime juice, olive oil, cumin, onion powder and cilantro
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64% is so money. 875 degrees why?? I feel like that’s way too hot for 64%…should be closer to 550-650F
00 caputo flour .Neopolitan dough . 550 is way to low of heat . That would be for new York style .
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How are you doing 875 with no scorch marks? High heat electric oven?
Gozney arc xl .
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Ah nice my ooni is too small
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Poached Chicken with Puy Lentils from an old Jamie Oliver Magazine - mix of diced poached chicken breast (poached in chicken broth), puy lentils, green beans, grilled artichoke hearts, roasted peppers, parsley, capers, mustard, olive oil and lemon juice
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Cacio e Pepe from a CI recipe - interesting approach by building the base through finely mincing the pecorino in the food processor and adding a little bit of hot water to get a cheese “paste”. You use the cheese paste with the hot spaghetti directly from the pot, freshly toasted and ground black pepper and some concentrated pasta water (spaghetti cooked in a small amount of water) to finish the dish. Overall good flavor but the cheese sauce started to form a few small clumps once it cooled down a bit.
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Sounds a bit like Alton Brown’s technique.
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Relatively close but the CI version doesn’t require any oil
Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.
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seared duck breast, colcannon (taters, leeks, onion, savoy cabbage), dandelion greens (blanched n stir fried with garlic n peppers n tossed w/ a bit of creme fraiche). mustard on the side
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Bro!
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