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Showing content with the highest reputation on 09/09/2018 in all areas
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1 point
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That looks pretty dang good Tony.1 point
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And done so juicy and tender!!1 point
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Gotta love barrel chunks.1 point
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I’ve just put some beef ribs on for dinner tonight. Rubbed with Oakridge black ops brisket and smoked using oak wine barrel chunks, the smell of the red wine coming from them is incredible!1 point
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Tony, those peaches were tasty that's for sure and so easy to do. The scallops were very tasty too but a nice sear would have taken them over the top. I just need more practice.1 point
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The meal looked good all around and I love grilled peaches and scallops. Just not sure SV'ing scallops would add any benefit. Scallops are one of those thing that only takes a couple of minutes minutes at high heat to be done. Without SV'ing and just seared over high heat by the time a scallop gets the proper color it's done on the inside. Next time just trust your cooking skills and sear them until done.1 point
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But I'm sure the grilled peaches more than made up for the scallops.1 point
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Did a combination dinner tonight, the ribs were previously cooked on the KK and the veggies were cooked on the kitchen stove, except for the tomatoes then everything was put on the Konro grill. The Konro fire makes a very nice crunch on the surface of the ribs. The interior of the ribs is still moist.
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I will say that we drove home across the SF Bay Bridge and up to the foothills. No big reactions that I could see, probably because I was so focused on managing the traffic in front of me. Didn't want to be forced to 'test' the integrity of the bracing. I was confident it would hold up, but didn't relish the thought of slamming on my brakes and hearing a 2x4 break with the resulting 3/4 ton passenger attempting to enter my back seat!1 point
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