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Showing content with the highest reputation on 01/22/2018 in all areas

  1. Or at least we ate like we were vacationing at the NY State Fair. A beautiful afternoon. Sunny and 60*, time to break out the Yakatori grill. Salt Potatoes. Spiedie marinated chicken and NY strip steak. I searched out how the NY State Fair grilled their corn. Last few years it's been Mexican Street Corn so here we go. Ready for the grills. Mexican Street Corn on the Akorn Jr. NY strip and chicken Spiedie kabobs on the Yakatori. I needed a bigger Yakatori grill so I could cook the corn on there too. Delicious NY State Fair food. Thank you @Jon B. For an awesome meal.
    3 points
  2. Looks very yummy. I did not know the speedie sauce can be bought. We learned to make ours in upstate NY for venison.
    2 points
  3. For some reason they won’t “accept” my whole pork loin photo. Is it because it’s sort of phallic? [emoji23] My loin was pretty small so couldn’t stuff too much into it, but came out really well. Thanks for the dinsperation Tyrus. Sent from my iPhone using Tapatalk
    2 points
  4. This is the first time I have sous vide a whole chicken but it won't be the last. A friend and I decided to cook ourselves a fun dinner. She did the appetizer and the dessert and I did the main course. This is the recipe for the chicken- https://recipes.anovaculinary.com/recipe/sous-vide-whole-chicken The trussed chicken goes in the bag with stock, celery, leeks, carrots, shiitake mushrooms, thyme, bay leaves and soy sauce. Here are the veggies ready to go into the bag with the chicken- The whole works goes on for 6 hours at 150F. But we end up with a snow storm and decide it is not safe for my friend to come out. I finish the chicken, cool it and put it in the fridge for overnight. The next day about 2 hours before dinner the bag is put back in the bath at 150F to heat up. We received a good foot of fluffy snow, it was very pretty. Appetizer, toasted bread with blue cheese, slice of pear and prosciutto and a little thyme. Chicken and veggies out of the bath- You have to love sous vide to appreciate that pix.. We removed the skin, dried off the veggies and coated them with olive oil and baked at 450F until they were cooked and a little charred. Reduced the sauce. We didn't take any plated pictures. Dessert, maple cheese cake, rich, rich, rich. Finished dinner off with a specialty coffee, no pix This morning for breakfast it was leftovers for me with purple crack. Then for dinner more leftovers except I cooked carrots. We found we didn't like the roasted veggies but the sauce was killer. We both loved the chicken, it was tender and juicy. I would do this again in a heart beat the chicken and sauce were sooooooo tasty. There was another piece of pie for dinner.
    1 point
  5. Thought I would do some fish .got hold of a nice sized snapper and descaled it .hanging out on a bed of ice . I gave it a sprinkle of Bayouish and some key lime rub and put it on my fish holder..Dee made up a stuffing ..and in it goes..and on it goes at 400f ..in the meantime Dee whisked a salad up..after 35 min it's ready to go crisped up nicely. ...gave it a rest in some foil and ready to go..flaked apart so easy..and plated.. Outback kamado Bar and Grill
    1 point
  6. Don't recall that one, Aussie? If done a similar, but slightly different technique. Use the lower grate, fairly hot fire, flip the steaks every 30 seconds until you hit the internal temperature you want. You get a nice crust without burning it. Never cooked wagyu, but with the extra fat, you might be prone to flare-ups once you get going a few flips. Just be mindful.
    1 point
  7. 1 point
  8. MacKenzie's box has cleared Canadian customs, so they didn't think it was pot after all! Reef's is either in or near Danville and should be delivered tomorrow!
    1 point
  9. It's left Perth and headed your way now! It might just make it by Wednesday after all!
    1 point
  10. Haven't done one of these in a while so today was a good day. I took the meat out early from the freezer and knew it wouldn't be ready to slice so I placed it in front of the pellet stove exhaust on a saw horse and let it go. A few hours later, thawed and ready to cut. We then then hog tied the little porka after we stuffed him of course and placed him on the KK. Cooked at 350 and basted with the remaining ckreef sauce I had remaining. We had some pickled artichokes, baked potatoe, sweet potatoe and corn. And a glass of Cabnernet........... Good
    1 point
  11. You can see how juicy they turn out on the KK ...and plated..anyone else following the cricket lol..we are getting flogged in the odi .but we got the ashes Outback kamado Bar and Grill
    1 point
  12. Good idea and it will make it easier all around
    1 point
  13. From what I can normally find locally (middle GA), the beef ribs totally suck and don't have enough meat on them to even bother with buying/cooking them.
    1 point
  14. Never made beef ribs as I usually make pork. Those look tasty as heck. Have to give it a try. Sent from my iPhone using Tapatalk
    1 point
  15. Yeah, never saw a stand like that before for fish? Do you use it for anything else? I like how the stuffing stay inside in this arrangement.
    1 point
  16. I like your fish stand. Unique
    1 point
  17. KFC - the 5 Spice Girls and 6 guys named Herb - LOL
    1 point
  18. Great looking fish cook. I love the fish holder/rack.
    1 point
  19. @ckreef - Aussie's box weighed just over 9.5 lbs and shipping was $89.45. So, pretty much in line with what you paid. I had originally requested "cheapest way," then as I said, the Postal guy said it qualified for the free upgrade. Didn't question it, just rolled with it.
    1 point
  20. A few Sunday's ago we cooked up some Speedies. This is a recipie that I got from my Aunt who lives in Johnson City, NY. My neighbor's son got his first deer around Thanksgiving and gave me a 5# roast to freeze. When you take them off have some chicago rolls (short torpedos) ready, just slip the skewered meat into the roll, grip and pull it off, dress it as you like. Yum. Recipie: 3-4 pounds of venison cut into ¾â€-1†cubes 4-5 cloves garlic minced (fresh is best) 1 Tablespoon Oregano 1 Tablespoon Basil 1 Bay leaf ½ cup sugar ¾ cup vegetable oil 1 cup wine vinegar (can be red, white or cider) Parsley to taste Juice of one whole lemon Mix the ingredients above well and pour over the venison. (Best container is a large pickle jar) Marinade minimum 3 days, no longer than 5 days in refrigerator. Shake or stir often.
    1 point
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