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Showing content with the highest reputation on 02/25/2018 in all areas

  1. I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.
    5 points
  2. Salt Blocks seem to be a one trick pony. Walmart had one for $20 and I've always wanted to give it a try. I figured it's one trick would be scallops. I had a few scallops and a few extra large shrimp in the freezer so last night was test night. I slowly heat soaked the salt block to 500*. Seasoned the scallops and shrimp with purple crack and lemon mrytle. Scallops got 3 minutes per side. The on grill picture is a bit of a mess but that's 4 large scallops and 6 extra large shrimp. The scallops had a nice sear. The texture was spot on at md rare. They were a touch salty so next time I'll go 600* and 2 minutes per side. Seems a bit of a gimmick but a reasonable way to cook scallops and they get seasoned automatically by the salt block. This morning 10 hours later the salt block is still warm to the touch. Once heat soaked I do think you could pull the salt block off the grill and table side cook the scallops if you were looking to wow some guests.
    3 points
  3. This is my entry for the Guru Salad Challenge. Gave some sausages some happy Nancy these go well together..on the Jr they go..whilst they were cooking I cut up some red ,green capsicum and some sweet potato gave them some oil and a sprinkle of purple Crack salt..sausages are cooked now let them cool down to slice up later.on go the capsicum..looking good..and the sweet potatoes. .let them cool down and started with the other salad ingredients. Mixed up some mixed coloured lettuce, corn,cherry tomatoes and cucumber..I then sliced up the capsicum and sweet potatoes and added them with some baby beets and goats cheese..then sliced up the sausages and mixed it up and gave it some more goats cheese..for the dressing I mixed up some light sour cream with some apple cider vinegar,dijon mustard and some maple syrup...was thinking garnish so I made some star cucumbers lol..and plated..this turned out great and the dressing was really nice. Outback kamado Bar and Grill
    3 points
  4. Each cut of food, how it was prepared, fat/water content, size, etc. all create differences as to how long food needs to smoke. Whether food continues to absorb smoke after a certain time or internal temp is an age old debate not worth wasting time discussing. My experience is quite the contrary. The point I was making is that it's very simple to keep the KK smoking for as long as needed without having to open the lid or check on it without fussing with a smokepot, smoker box, or foil pouches. If the Que taste good and bellies happily full, don't change what you're doing.
    3 points
  5. Ever notice how amazingly delicious your clothes smell after cooking on your KK? At first I thought it was just me, but lately I’ve noticed my kids and wife tell me I smell good after cooking. Even the dog follows me around after dinner like a piece of meat. Didn’t have the same experience on my gas grill or water smoker (smelled more like a chimney). This could be the next big Kickstarter idea. Who wants in? We’ll need a catchy name.
    1 point
  6. Tony your dogs are adorable. Our first cavalier (Winston) died at 7 years as well from heart problems. This is our current dog Hunter and boy is his name fitting. He barks at chases everything and goes completely nuts when he sees animals (or shadows) on TV. His fur on his head is longer than most other cavaliers so the kids sometimes give him a spike (think unicorn or as my kids call him a poochicorn).
    1 point
  7. PICTURES, please!! Here are my 2 - Kipper (tri color) and Missy (Blenheim)! I owned another one before Missy, my 1st Cavie - Guinness. He was a sweetheart, but lost him at 7 years from heart problems (very common in Cavs.)
    1 point
  8. The King of Salad! But, you did have me scratching my head over the maple syrup in the dressing?
    1 point
  9. Nice work, MacKenzie; and that tiny string of cheese tying the 2 halves together - priceless!
    1 point
  10. Cool technique and I'm all over the idea of the Baharat on scallops, but you lost me with the baked beans with a seafood entrée. I'm a southern boy, I'd have gone for the hushpuppies! Rest of the plate was a winner though!
    1 point
  11. Says the guy with the gold medal around his neck! LOL!
    1 point
  12. Mac, luckily it’s a small dog. He’s a Cavalier King Charles Spaniel, the ultimate lap dog. Most damage he’ll do is jump on my lap and lick my shirt. At first it’s kind of funny watching him go to town, then quickly realize my shirt is wet.
    1 point
  13. That's the bottom line - do folks like to eat it? Most of us have our own style/technique for doing various cooks - again, see the bottom line above!
    1 point
  14. I want to eat it that looks delicious,nicely done
    1 point
  15. Well Friday was the delivery day and it certainly did not disappoint! All i can say is WOW! Starting with how well everything was packed and then opening each item to see it first hand and appreciate the quality which everyone describes. As requested I took some pictures to share. Looking forward to firing it up!
    1 point
  16. Nice look, thought the stars were pineapple at first. May the best salad win
    1 point
  17. No gimmick, apparently there is a following and as stated people have had results they consider favorable. Generally they are made of the Himalayan salt and no bigger than the one foot square size and as you said they're heated slowly up to Temp with the meat placed on for the desired affect. I thought they were offered at specialty stores like Williams Sonoma but I guess you can find them popping out in other stores now. Your plate looks amazing. Did you know they also make shot glasses out of the same material for Tequila shots, you can skip the licking part. I remember my brother left his outside during a rain storm, it was gone when he realized what had happened. Good luck
    1 point
  18. 1 point
  19. For me stuffed shrimp has always meant super large shrimp butterflied open with a dollop of crab stuffing on top. Will have to give what you did a try sometime.
    1 point
  20. Great looking salad. I knew you couldn't resist a salad challenge - LOL
    1 point
  21. Yum looks awesome Mac you inspire me Outback kamado Bar and Grill
    1 point
  22. https://www.google.com.au/search?q=what+is+beetroot+called+in+usa&oq=what+is+beetroot+called+in+the+us&aqs=chrome.1.69i57j0.25503j1j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8 Outback kamado Bar and Grill
    1 point
  23. Nicely done that looks teriffic .the smoked fish rub looks interesting Outback kamado Bar and Grill
    1 point
  24. Keep on using those King Kooker (KK...coincidence?) seasonings. They're good stuff!!
    1 point
  25. Before the game started I was thinking the very last thing I wanted to see was the winner decided by a shoot out and we all know what I got.
    1 point
  26. Definitely not your typical stuffed shrimp. Great cook all around.
    1 point
  27. Looks pretty dang good. I am not sure I have ever had stuffed shrimp.
    1 point
  28. Dang that looks good. Way better than the chuck e cheese pizza I forced down today
    1 point
  29. Do you use raw or cooked beet?
    1 point
  30. Is beetroot Austrailian for horseradish
    1 point
  31. First off, you all know that the meat pretty much stops absorbing smoke when the surface dries out, right? So, you don't need smoke for the entire cook; only for the first few hours until the bark sets. IF you want lots of smoke flavor, then you need to mist the surface of the meat periodically to keep it moist. But, be careful not to over spray it and wash off that lovely bark you've just spent hours trying to build up. @Eddie mac - 'splain that one to me, boss? What about the KK don't you like when doing briskets? What do you normally cook them on?
    1 point
  32. Yeah, I sort of wanted to drop my plan when I saw how many people were going with Asian influences. However, that recipe had been bookmarked for years. I usually use the challenges as motivation to try vooking projects I had "put on hold" I decided I wasn't going to be strategic about how to win, but to go with something I wanted to try like I always do.
    1 point
  33. Crocodiles, don't blame you at all.
    1 point
  34. There is a salad for dinner challenge on the Guru. This is my entry. A bright fresh noodle salad with shrimp and fresh spring rolls. Served with Nuoc Cham and peanut sauces. I started by making the Nuoc Cham and peanut sauces. You start with basic recipes and customize by taste. The peanut sauce was extra tasty and Mrs skreef's favorite. (missing from the picture is some milk for the peanut sauce) The rest of the ingredients. I pan steamed the small shrimp and mushrooms in Sake, lime juice, and Basil. Now onto the spring rolls. I started by wrapping some carrots, red cabbage, bean sprouts and spring onion in a lettuce leaf. I then assembled the spring rolls. By wrapping it the way I did it assured only one layer of rice paper above the shrimp so they can easily be seen. Marinated then grilled the big shrimp. And put it all together - salad for dinner. I was very pleased with the results. For my first time making spring rolls with rice paper they came out decent. Will definitely make some more soon.
    1 point
  35. Here it is running Aussie been going good for awhile
    1 point
  36. How long will a full basket of cocochar burn at 250 for in a 32?
    1 point
  37. Envoyé de mon iPhone en utilisant Tapatalk
    1 point
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