Leaderboard

Had a bunch of leftover pork butt and also happened to stumble upon the chili thread this morning when I was up before the rest of my house so I made some chili today recipe included ground beef, dark red kidney beans, black beans, corn, green & red bell peppers, sweet onion, garlic, chili powder, cumin, salt, pepper, beef bone broth, Worcester sauce, jalapeño & a chipotle Chile in adobo sauce Made some homemade cornbread with my secret ingredient (sour cream) to keep them moist and creamy simmered over low heat for 6 hours

Carne Asada applied to a Sirloin flap or known otherwise as the Bavette steak. A piece maybe unfamiliar to some but similar to flank when cut against the grain. Anyhow, this marinated for 2.5 hours but, time was short..I do believe a longer rest for 6-8 hours would have been better. No complaints. 3 little piggies as an accent cooked over oak. Asparagus and pasta with green onion.

So shutdowns have commenced in San Diego this week. No more outdoor dining, take out only. The nicest steak restaurant in the City is selling these butcher packs to clear generate revenue so I ordered this bad boy to pick up next Friday

Yeah, the "what's your point?" point was just afro British irony. Had to look up Bubba though. I am sure you and he would love lamb's kidneys. How could you not? Another really good way to do them is on a skewer over a konro. Good honest offal. Yum.

Me, too. But hard to find. Porter Road carries it, but it sells out quickly there. Not a Bavette, but close - another Flat Iron steak cook to celebrate the nice day (rain has already started today, turning to snow all night and into tomorrow morning.) Direct, sear grate, post oak and mesquite chunks. Rubbed with Garlic 101 and Cowlick. Airfryer curly fries with green sauce. Mushrooms and chimichurri for the steak. Had a leftover grilled pear for the salad, with blue cheese.

Thank you all. As a newcomer, I am still struggling to learn what all these components do, how to configure them in layers for various kinds of cooks, how not to damage the elements and how to clean them. This experimentation has been a little tough on grates and pans. I will try using foil on the lower grate, this weekend, instead of warping another drip pan and some hi temperature oil spray on the grates. I have moved everything out to our covered “party pavilion” where my KK will not get covered by the impending snow storm in Idaho. There is a huge fireplace out there to keep me warm while I cook and I can use the BBQ Guru to monitor temperatures from in the house. DD

Coming from a family with generations of robust-nosed individuals, how could I not join in the fun?

Point? Heavens no. Just an observation that Roadside Chicken has a high "Bubba" factor, chock full o' ingredients that Bubba not only has on hand, but has in enormous quantities because he bought them at Costco. Bubba would be highly suspicious of Chinese black vinegar...and deviled lambs kidneys for that matter (sounds offal!).

Received an email from thermopen this am that links to the article on chicken. I think this is probably the blog referenced by @EGGARY chicken temps

Amazing idea! If you can’t stream it live, then maybe record it and post a link to the video. Sent from my iPhone using Tapatalk

Errr, and your point is? Worcestershire sauce is essential for devilled lambs kidneys (only Fergus Henderson's recipe will do) and Chinese black vinegar is essential for dumplings.

A bit of overkill. If you have something, like fish, that tends to stick to the grates, dip a paper towel in some oil and use your tongs to oil the grate. The spray is going to go everywhere, including on the walls of the KK. While it shouldn't do any harm to the material, it will create soot as it burns up - not tasty! Otherwise, sounds like you're getting the hang of it! Keep on rockin' in the free world!

Mr tekobo aka The Husband has agreed to help with the set up. That is great and I won't be bothering him with extra requests around commentary, thank you very much! A small cohort is building and @RokDok has kindly agreed to do a test run with us tomorrow. I have blocked Thursday out in my diary but I am pretty certain that means that delivery will be delayed to Friday or the following Monday. Will be pleasantly surprised if things work out to plan. Welcome to the party @jonj!

@Braai-Q, the influencers strike again.

Gunpowder seems to be a hit with everyone that's tried it. A fav of Aussie Ora, too. Just keep tabs on the "winners," so I can send refills.

Either option (Zoom or YouTube) or both...

Your favourite @Braai-Q and @MacKenzie endorses it too? That is enough for me. In pre-Christmas shopping cart.

Yes, mine too.

The reason I found them was the fact that Fergus Henderson uses their chocolate in his ice cream recipe. Going to try that out soon. In search of that perfect dark chocolate ice cream flavour that you get in Italy.

Delicious dinner today. I used one of the rubs that @tony b sent to me: Sure Shot Sid's Gunpowder Seasoning. A winner for me. Tender rump steak, cooked on the Argentinian grill.

Chocolate from these folk is truly delicious:https://pumpstreetchocolate.com I found them because of their sourdough and sea salt chocolate but have also enjoyed the rye crumb (tastes like a posh Crunchie) and The Husband loves the Eccles (a posh dairy milk with raisins in). I am not a fan of chocolate bars but I love these. One for the stocking perhaps?

A lovely dinner, Tony. It is that time of year, will it rain or will it snow. Time to make the most of any day that's above freezing.

Well it finally arrived cheers mate. I will definitely make sure the tag continues on .give me a few days .love the rubs remember the the last time I was in the states my sister took me and the crew to famous daves Sent from my SM-T835 using Tapatalk

If you're after chocolate recipes, I don't know if you know David Lebovitz (ex Chez Panisse), now in Paris. His book 'The Perfect Scoop' is probably my favourite ice cream book. I feel that knowing you like Amaro, you might like this: https://www.davidlebovitz.com/amaro-recipe-chip-stracciatella-milk-chocolate-chip-ice-cream/ My intention is to make this in the next few weeks: https://www.davidlebovitz.com/recipe-candy-chocolate-marshmallows/#more-48688 If you're after good quality chocolate, I'd recommend Callebaut. They do two versions of their dark, a 54% solids and a 70%. I think the 70% is a specific recipe application and would be good for the ice cream you want. I much prefer the 54% or the milk chocolate that they do. Here's a link: https://www.souschef.co.uk/products/plain-chocolate-couverture-5555

I'm up for this. Although I really want mr @tekobo doing the commentary!

I like that idea alimac.

@Tyrus I’m a fan of the Bavette cut . Looks like you cooked it about perfectly

Not far from us as it happens. About 30 mins. Approve of both of those choices. They do a library book that you should try - it's a bar of one of each of everything. Also worth trying is Fudge Kitchen. Their Dark Chocolate and Sea Salt is more like ganache than fudge. It's wonderful stuff.

Doesn't everyone?? 🤣 Actually, I have 2 different brands of it in my cupboard. Plus, 3 different ones of actual Worcestershire sauce, one is bourbon barrel aged and only gets used for Bloody Marys!

What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar.

Yes please !!!

Ahaaa We have a cunning plan !!! Yes Tony - I think you're right but when Dennis let us know that the bronze wasn't available we went for the Henry Ford option.

We're having a 2 day "heat wave" here - low 50s, before the rain and snow come starting tomorrow. So to celebrate, last night was pork cutlets (Sweet Heat & Garlic 101), with a grilled pear (Pineapple Head). Direct, main grate, 325F, peach wood chunks. The grilled pear went into a warm salad of wilted spinach, toasted pecans, shallot/bacon grease/grainy mustard viniagrette. Side of wild rice done in the InstaPot.

What a nice Christmas present for the teachers! That’s a great looking cook, thanks for posting it.

As a wife, this made me laugh. The Husband and I have long wanted a sofa from the Roche Bobois Mah Jong range. The key feature of this range is that you mix and match different patterns. It is the definition of the absence of decision making. We got their app, picked out a load of fabrics and made up a sofa. When we looked at it in the cold light of day we realised how awful it would look and toned it all down to a range of finishes that we thought we could live with long term. So we made a decision. Sort of. We like the result.

I'm not wife bashing here but, there's no way my wife could make a choice out of 600 options. I'd call the place and ask they only offer 10 to 15 within her color palette. Just trying to making things easier for her!

Could this be tekobo's ship arriving with her Xmas stash of KKs?

Thank you all. Especially pleased to hear from you @Tyrus. The meat was yummy. @Pequod, v interested in the Piedmontese beef. I find the breed of animal makes the biggest difference to taste. Ageing amps it up but isn't the be all and end all for me. Because of the long lead times with aged meat I happen to have a lump of 75 day aged Longhorn arriving this week. That tastes different again and I think I will cut into 2"+ steaks so that I can try the reverse sear (or even sous vide!) technique.