Leaderboard

23" Ultimate, Autumn Nebula, New 2017.

I am getting better at flipping larger pieces of fish in one piece! And tri tip last night...... plus a guy from work asked me to smoke a piece of corned beef for him. And I'm a pretty nice lady so I did. I almost forgot a picture of any slices, but then remembered after dinner. This was what was left

Pork Chops as promised, they are huge, tender and tasty. I am stuffed. Searing the chops- Plated.

What he said! NO BEER - Heresy! We just got a new spot here, it's "upscale" street Mex. They are making their own masa from scratch in house. I've been twice now. Crazy good and their list of top shelf Mezcal and Tequila is one of the best that I've seen. They have a beer drink called the Dirty Ashtray - Tecate Light can covered in the house seasoning with a chipotle dusted lime on the top. Crazy, but actually tasty!

No grill involved with this lunch of homemade spaghetti dinner.

They're growing up so fast.

Here is what you'll need! Cheesy Chicken Parmesan–Stuffed Rolls Servings: 24 INGREDIENTS 24 dinner rolls 6 cloves minced garlic 1 onion chopped 1 tablespoon oregano 1 tablespoon basil ½ teaspoon chili flakes ¼ teaspoon pepper ½ teaspoon salt 3 cups marinara sauce 1 pound shredded rotisserie/cooked chicken 1 cup shredded parmesan cheese 1 pound fresh mozzarella, sliced PREPARATION Preheat oven to 425°F/220°C. Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer. Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened. Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and parmesan cheese. Cook until well combined, reduced, thick, and heated through. Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup of the chicken parmesan mixture, and top with another slice of mozzarella cheese. Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts. Let cool slightly, sprinkle with chopped fresh basil, and serve. Enjoy! Garvin

Thanks, CC, I must say I sure did enjoy it.

I'd most certainly throw a tooth at that cook. Thanks, @Garvinque for the tease.

Well KKers, I finally fired up Beauty the other day after quite an absence. I'm trying to rebuild my pantry after an extended absence from home. I've really missed cooking on the KKs sitting on the patio. All I had in the freezer was a box of Schwabs Hot Links. Schwabs is a local company that produces a superior range of products. So, without further delay, here is the first cook on a KK in about 7-8 months!

Speaking of Schwan's ... A new friend of my and his bride order from Schwan's all the time. I've eaten at their house on several occasions and I must admit, Schwan's quality is second to none. IT certainly works for Joe and Christy.

One-Pot Shrimp And Spinach Pasta Servings: 8 INGREDIENTS 2 tablespoon butter 1 pound shrimp, peeled and deveined Salt, to taste Black pepper, to taste 3 cloves garlic, minced ½ pound bacon, cooked, cut into small strips 7 ounces baby spinach 1½ cups heavy cream 1 pound fettuccine, cooked ¾ cup parmesan cheese, grated ⅓ cup parsley, chopped PREPARATION 1. In a large pot, heat the butter over medium-high heat until browned. 2. Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside. 3. Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt. 4. Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes. 5. Toss in the fettuccine, sprinkle over the parmesan cheese, and toss to combine. 6. Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through. 7. Remove from heat and serve. 8. Enjoy! Garvin

I don't order from Schwans but all the raw meat I've had from there has been good quality. IMO they get a bad rap for no good reason.

Update: Got the 9/32" wrench and it worked like a charm. The whole process took less than 15 minutes. Followed Robert's advice - took the old rods off one at a time -replaced with the new one before doing the second one. A dab of blue LocTite on the threads and spin on the wing nuts. Easy, peasy! This puppy ain't going nowhere anytime soon!

That's what I thought at first, but I know Ken's taste in food is much better than Schwans! Click on the link in his post, it's a local meat company in OKC. Ken, I'd probably be all over their stuff, but a good friend of mine here opened his own sausage shop a couple of years ago. His stuff is top notch, too. If you like spicy, he makes a Moroccan lamb sausage called Merguez made with a spice blend called Berbere. It will "get your attention."

Much simpler version is to put the butter & steak in a ziptop bag and do it regular SV water bath. Uses a lot less butter to achieve the same results. I've done that many times. I don't use clarified, but just regular unsalted butter - 1/2 stick (4 Tbl) per steak with a big pinch of the rub that I'm going to put on it before I sear it off.

Thanks, all! Yeah, MacKenzie, that's what I thought, too, when I saw it in the meat section at CostCo. Unfortunately, when i got home and broke it down for putting it in the freezer, I found out that instead of 6 nice thick hunks of belly, it was 12! I only did one pack this time and have another pack of 6 pieces still in the fridge for later. Those I might not slice, but just cube up into lardon.

That duck looks amazing! I remember that episode on Project Smoke and thought at the time that it would be something to try! Now I'm sold for sure.

My local butcher also raises sheep, so he just about always has lamb in the freezer, especially this time of year. When he's out, my Plans B & C are CostCo and Trader Joe's - the latter are usually pre-marinated racks or boneless legs - I like them a lot.

7-8 months! That's a long time. Schwans is good stuff. I assume you meant Schwans. Nothing wrong with those links...looks great!

Aussie, that is a new one on me, I hope it means something good, if not don't tell me.

So glad to see you cooking. I really want some hot links now. Sent from my iPhone using Tapatalk

Thanks, Bruce, it is bits of hot Thai pepper.[emoji16]

@EGGARY - for the most part you are correct. However ... Aluminum foil burns in the presence of an open flame and oxygen. Foil will easily burn when it is close enough to a hot flame, e.g. when trying to get get a kamado up to temp for high temp sears, for quick pizza cooks, etc. I don't know aout the toxicity do Aluminum, but I don't use it in high temp applications. I have always used ceramic heat deflectors from my earliest days cooking in kamados.

For me a 7-8 Wagyu Tri-Tip is the best beef flavor on the cow.. Period end of story That one is beautiful.. I almost like it cold better than hot the next day. I slice them up and then grab slices every time I go in the kitchen..

As a matter of fact, I did burn some Fogo! I am pleasantly surprised that when I came back to OKC and went into my favorite BBQ shop I was met with Fogo in the store. I talked to them about it and they absolutely LOVE the product. They have carried Fogo for about the last 5-6 months. They are the only outlet in Oklahoma.

Sous vide bacon wrapped beef tenderloin @132F for 4 hours. Then got out the KK torch to colour things up a bit.

I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better. Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke. Tri Tip ready to go on with red oak chunk in the front. I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price. Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic. Ingredients 1 cup lime juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions 2 (4-pound) tri-tips, trimmed Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.