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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  1. Past hour
  2. Yesterday
  3. A bowl of leftover Sweet and Sour Gochujang Chicken.
  4. Y'all gotta wait at least six weeks. That's what Mr. Ben Lang told me for mine. Maybe being a Georgia resident, well maybe that might shorten the distance.
  5. I like how you translated it into my language!
  6. Post-Thanksgiving burn-out Pork Chop dinner. A nice, thick Iowa chop, direct, main grate, apple wood chunks, 350F. Rub was a chipotle based one. First time using it. Not bad. Sides of melting potatoes and steamed broccoli.
  7. Troble the spuds just had a little olive oil over them after rinsing. Salted after cook as I find salt before can draw moisture out and changes the texture once cooked. Placed around the edges so they were not directly over the fire. Lamb noisette is rack of chops sliced off the bone and wrapped up. Maybe you call it a boned out loin roast. It’s a quality cut- uniform in shape with the fat layer on the outside so perfect to reverse sear and my wife doesn’t really like bone. Sent from my iPhone using Tapatalk
  8. @tekobo I have to admit that Charles is "good/bad" influence on me depending on how you look at it 😀. I didn't see his post until today ........ So Charles cannot be blamed for this purchase. Like Charles, I have been looking for the perfect camping/boating charcoal grill. One look at the PKGo and there was no choice................... I HAD to have it!!!!!! Now........ what I'm I going to do with the Acorn Jr., the Weber Char-Q, the Woodfire, the Cobb, the Joe Jr. and the Grillerette that I bought for use on the boat????? Seeing that they have all been replaced by the new kid
  9. Now @Jon B. did you have this on order already or was it @ckreef's bad influence that has you lying to your family???
  10. Mine arrived yesterday Charles. Had to sneak it into the garage when no one was looking. Told everyone it was for my son-in-law....except for him. He has the big PK grill......but will share this one. A 1/4 steam pan fits nicely under the cooking grate and takes one side of the grill. Perfect barrier for 2 zone cooking. .
  11. Nice helmet Aussie, had a Shoei with similar looks. That shield protects you from the pesky bugs that can hurt. I remember once while riding I opened the shield to cool off a bit and a traveling wasp lodged itself between the cushion and my cheek. Touch and go for about 30 seconds. Ride to live, Live to ride
  12. @Basher thanks for the detail. Really fabulous looking cook. I’m finding myself gravitating towards more lamb and really enjoy reading your posts about different ways to prep. I am curious what a noisette is in American English. Got a translation? also not be overlooked but those potatoes look great. You just throw them direct on grill? Any other tips?
  13. Here is the shoulder cap. Tasty. If I had to choose, I’d run with the noisette. Braai I have been playing around with this perforated cast iron dish. Fresh mint leaves, or spinach with whole cloves of garlic roasted in this dish alongside the meat and they make tasty chips with a concentrated green flavour- the garlic infuses into the greens. Layers of spinach with whole cloves is best. The mint is ok. To this above, from this below. Pretty simple and kinda like a green Biltong. Sent from my iPhone using Tapatalk
  14. The lamb noisette was sensational. The fat on the outside rendered beautifully. I rolled it around the lower rack for 7 minutes with the dome reading 150c. (300f) I’d call that medium. Inside was very tender. Here it’s plated. The mint chips are very subtle. Worth trying. I’ll leave the shoulder wrapped with a little stock for another hour. Sent from my iPhone using Tapatalk
  15. Lamb noisette salt and peppered and lamb shoulder cap marinated in truffle balsamic vinegar, mint, cumin and chillie. With spuds. The shoulder went in at room temp, noisette was 2c( cold). I’ll reverse sear both but leave the shoulder cap on longer. Sent from my iPhone using Tapatalk
  16. Here’s one to look out for. I’ve used it heaps to turn leafy greens into crisp chips in the KK. That’s with some fresh mint to sprinkle over tonight’s lamb. Spinach and bok Choy with garlic cloves have also proven tasty Sent from my iPhone using Tapatalk
  17. Last week
  18. Sounds tasty Braii-Q the ingredients are an exotic blend.
  19. I thinly sliced some red pepper and cooked it in olive oil. Added the Bok choy, Oyster sauce, Garlic sauce and heated the blanched Bok choy. The only thing I would do differently is adding some garlic to pan with the red pepper next time. I thought the garlic sauce would be enough, but it could have used more. Thanks
  20. Did a roast chicken this evening. I was going to light the KK but I was on a video conference call and frankly, the rain was horizontal and it's just a couple of degrees over freezing. Made up a recipe which was loosely based on one for Thessalian Quail. If you're able to find Thessalian lemons, they're incredibly scented and fragrant but I had to make do with regular supermarket versions. The recipe is simple and involves stuffing the bird with a mixture of onion, breadcrumbs and pine nuts. I cooked it using a Lemon infused olive oil to exaggerate the citric flavours but the dish a
  21. Beautiful Tyrus! The sauce is so good isn’t it! Very unique but so tasty! If you liked the bok choy, try this recipe, it takes them to another level. https://rasamalaysia.com/restaurant-style-chinese-greens-with/ Sent from my iPhone using Tapatalk
  22. Beautiful Tyrus! The sauce is so good isn’t it! Very unique but so tasty! If you liked the bok choy, try this recipe, it takes them to another level. https://rasamalaysia.com/restaurant-style-chinese-greens-with/ Sent from my iPhone using Tapatalk
  23. Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.
  24. Seeing that you live in Iowa you can do like the French do. Get a live pig because in Iowa you have plenty, train him to sniff out truffles in the ground. They say those critters are good company and when he's past his prime...pork chops. You know those high end stores are going ask for more than they deserve. As I recall....I did pay about that much at the Vail market, hell, you might think we lived in Hawaii or some secluded island paying that much. It will be interesting to see how you use it.
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