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Showing content with the highest reputation on 06/10/2018 in all areas
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Bruce has big plans for this day and while I can't be there I'll be there in spirit enjoying every minute of it. He says, "I’m cooking a tri tip this Sunday for my birthday (75) sheeeesh where did the time go? Anyway I’ll be cooking it on my Traeger grill. I bought it a couple years before I got my KKand have never used it, so thought might as well give it a try, even though I kinda feel like a traitor to my beautiful KK. I’ll ask my daughter to make a rhubarb pie as a birthday present lol" I hope your day is a blast.
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100 pounds live. More like 60 something dressed. Rubbed him in salt night before, filled cavity with apple/onion/herbs and sewed him up. A bit crowded but fit on second grate with double bottom underneath to collect drippings. Cooked at 205. Took about 3 hours to get to temp. Total cook time about 24 hours. Last 15 at 350. Loin got to 200 in about 12, shoulders about 20. Ham took full time. Used Fogo charcoal with some apple wood in smoke pot. After he came out, made paella in the double bottom at 340. Rice took about 20 min. Seafood took less than five. Torrential rain over dinner but it cleared up. If if I did it again I might go a bit longer at high heat the end. Skin was more chewy than crispy. I thought of brining him in the bath but honestly not needed. I might foil the ham as that was the slowest.
5 points -
@Chanly1983 - when I use the baking steel on my KK’s, I put the steel on the upper grate to get the pizza as high as possible into the dome to get more top heat from the dome. I also put some sort of deflector on the lower grate to block the direct radiant heat on the steel. I typically run around 550 with these measures help achieve balanced top/bottom browning.
5 points -
Looking good Outback kamado Bar and Grill4 points
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Ribs are looking good time for some corn Outback kamado Bar and Grill4 points
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I tried to make some pizza tonight. I think I need to play with the temps some more, wife does not agree.
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...and the answer is paella on the BB32 whilst the 23 is cooking a roadkill, just in case the guests are extra hungry. Sautéing chook chunks with veg. Add more veg, tomatoes, Calasparra rice, and saffron rosemary broth. The roadkill is almost done while finishing with a bit of socarrat. Nailed it!
4 points -
@Chanly1983 - this one’s for you. Just so happened to have two 72 hours doughballs in the fridge (recipe at the link posted above). Here is my configuration today. Repurposed Grillgrates from a long dead gasser are my IR deflector. Round baking steel up high. Ready to cook Pizza #1: I highly recommend Mike’s Hot Honey as a drizzle: Pizza #2:
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Thanks everybody for the nice birthday wishes. Wish you all could be here it would be a nice celebration lol. My daughter is on her way over and we are going shopping. I’ll try and post some pics2 points
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Woo it’s finished just got the email from Dewi and some pics, I’m getting really excited now!!2 points
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Instead of rhubarb pie I made a pizza pie. Busy for the last several days working on getting my garden done even though I had to wear my winter coast it was so cold. I can see the end, thank goodness. Tekobo, sorry I just couldn't bring myself to make and an amoeba pie. This pie was done in the oven and and I know it would have tasted better done in the KK but I am just too tired. Baked. Add some basil from the garden. The crust is nice and light.
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Nope this ain't my cook. Guru is have a pizza challenge and this is one of the entries. I thought it was so unique you all would want to see it.
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1 point
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Very creative pizza, for sure.1 point
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Happy B-Day Bruce hope you have a great day ....1 point
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Happy Birthday Bruce1 point
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For sure! Happy Birthday Bruce! Hope you get to experience rhubarb pie.1 point
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Happy Birthday Bruce!1 point
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Happy Birthday Bruce.1 point
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No. I recall Dennis having problems finding anyone able to produce them at a reasonable price. I believe that's on hold.1 point
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Look good Sent from my iPad using Tapatalk1 point
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Hmmm...what have we here? Full arsenal in action today...
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Sweeeeet!1 point
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I’m cooking a tri tip this Sunday for my birthday (75) sheeeesh where did the time go? Anyway I’ll be cooking it on my Traeger grill. I bought it a couple years before I got my KKand have never used it, so thought might as well give it a try, even though I kinda feel like a traitor to my beautiful KK. I’ll ask my daughter to make a rhubarb pie as a birthday present lol1 point
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Oh wow that looks beeeautiful. Your are going to love it1 point
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Crumbles, cobblers, crisps. You name it. Americans eat it. And airline seats keep getting smaller. I had hoped to make this: https://www.seriouseats.com/recipes/2017/04/rhubarb-crisp-recipe.html But the in-laws are visiting, handed me a bag of rhubarb from their “garden” (a single rhubarb plant they thought was a weed until I showed up), and insisted on pie. So pie it is. When it comes to rhubarb, there are 11 types of people: Heathens (haters), purists (must be prepared with NO other fruits), infidels (those that think it requires strawberries or some such nonsense). Guess which camp I’m in?1 point
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Oh...never mind. I could’ve read the title!1 point
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My squash seeds are in the ground but haven't even sprouted yet.1 point
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Not a KK cook. This is my kryptonite. Rhubarb pie. My superpowers are definitely failing as I wait for it to cool.
1 point -
Roast duck on a school night. Crispy skin and nice and juicy inside. First time I have cooked a full duck so pleased with the results. Roti worked well. My dad seasoned it. Will need to know what he did. Sent from my iPhone using Tapatalk1 point
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I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine.
1 point -
I made some steam buns and pork belly with a Chinese bbq sauce a few days back, I’ll definitely Be making this one again!1 point
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That's what you get when you deal with Dennis, more.1 point
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Last week was anniversary/vacation, so while I took pictures, I'm afraid I'm late posting... Sorry for the long post... Skinned Turkey breast, roasted carrots and broccoli with cheddar: St. Louis ribs Sous Vide filet and Peach Cobbler with fresh peaches from Dickey Farms in Musella GA. Mrs. Amused did first bread on our KK! Italian bread turned out wonderful. @tekobo, thank you for getting me off my behind!
1 point -
I did take of the cold day and roasted 3 batches of coffee beans. These ones are for making cold coffee, all I can say is the weather better change ASAP.
1 point -
They were very tasty. I have no originality left. I just copy whatever @Kevin H does.1 point
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Made some hamburger buns this morning just so I could have fresh buns for a pulled pork burger. Pulled pork burger. Add a little sauerkraut relish and we have lunch.
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Hey I know what I’ll do! I put the Vegemite on the rhubarb like peanut butter on celery hows that sound?0 points
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