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Showing content with the highest reputation on 07/20/2021 in all areas

  1. Chicken tacos Mexican market marinated chicken thighs cooked on the Trompo King salsa verde from homegrown tomatillos & Serrano peppers salsa rojo with homegrown. Cherry tomatoes & jalapeños homemade guacamole with cilantro, lime, red onion, garlic, cherry tomatoes toasted flour tortillas with melted Mexican cheese bkack beans with garlic powder and dusted with Cotija cheese
    4 points
  2. It was a hectic weekend in the end, hence the delayed post. After about four hours the next stage for the brisket was to put it in a pan with a bit of water and to slather it in chimichurri sauce. Basted with more chimichurri roughly every hour with a brush fashioned out of rosemary. I added more water to the base, probably too much but I was worried about burning. Cooked for a further six hours or so to get to the right temperature on the point (88C/190F) and then wrapped. Now I know why he leaves the brisket on the bone. It was soooo soft that I needed to wrap my hands under the meat and get further help with a big spatula to move it without having it fall apart. Resting time gave me the chance to go and dig up some potatoes and harvest some beets. I followed three recipes from Mallman on Fire for the sides. Here is an adaptation of his grilled endive recipe, using red chicory instead: Potatoes parboiled and then roasted with rosemary and olive oil: I was meant to roast the beets on the KK for the beet, arugula and orange salad but I didn't have enough time and ended up pressure cooking them. I also used pink grapefruit segments in place of the orange. They are in the top right corner of this picture. The brisket was delicious. One modification I would make would be to baste with some more fresh chimichurri sauce at the point of serving to brighten things up in taste and colour. We finished with grilled peaches and figs topped with mint, amaretto and lemon zest. Another Mallman on Fire recipe. Matched with plum ice cream I enjoyed the day. My normal mode is to throw a party for a minimum of 50 people and to spend ages making a variety of protein dishes. A COVID aware 20 made this much easier all round and everyone got the chance to sit around and chat late into the night.
    3 points
  3. I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA
    1 point
  4. That's interesting @tekobo - I've never heard of using Saltpeter in cooking either, just for making gunpowder! For preserving meat to prevent spoilage or worse - botulism, one normally uses Sodium Nitrate. So, NO, you cannot replace Pink Salt #1, (Sodium Nitrate) or Saltpeter with kosher salt. How to Use Pink Salt for Curing Meat (thespruceeats.com)
    1 point
  5. I don’t think so. Salt petre is potassium nitrate and not salt as we know it NaCl or sodium chloride. Really interestingly, when I did a google search just now I found reference to the use of salt petre as a thickening agent in West African cooking. You learn something new every day. Here I am in the UK debating how safe it is to use small quantities of salt petre to make my salt beef come out pink in the middle when there is a chance that I consumed it in larger quantities in comforting childhood stews!
    1 point
  6. That looks amazing @tekobo. Thanks for posting. Perfect combination of Longhorn beef and freshly dug vegetables, and delicious dessert too. Yummy
    1 point
  7. Awesome job on the whole meal! Know that takes work. But the work is soon forgotten when your guests are so satisfied.
    1 point
  8. @Basherwanted to let you know I'm prepping for my KK later this year by practicing on the cured meat. Here's my grandmother's recipe for "Hunter's Round". (attached image). The way I am doing this is by the book until you get to the part where it says "cover with water and cook". Instead I'm going to rinse it and smoke it on my BGE. (On the KK once I get mine). After this long it's going to probably be salty enough so I won't use salt on the outside, but I'm contemplating just putting freshly ground black pepper on the outside. The way I'm curing it is also not the same as my grandmother did. She used to throw it in the fridge in a pot or a tupperware container maybe and put a brick on top of it. Instead I vacuum sealed mine. Anyway I'll let you know how it goes. The thing I like about this recipe just looking at it is that it is super simple. Nutmeg, ground cloves, sugar, salt, saltpeter. No pickling spices. No brine. Just rub and refrigerate. Variables I will play with: * If it works out well with the bottom round roast, I am going to try it with a brisket so that it has more fat. * If the clove and nutmeg don't taste the way I want I will try different spices so that I get a better pastrami-like flavor. But I'm kind of rooting for this simple recipe and I hope the flavor profile is good. * With vac sealing I could skip the saltpeter. It won't look as pretty and "corned beef pink" without saltpeter but - no nitrites. And I bet I don't have to go 14 days. In the vac seal I bet I could do 7-10 days and that would be fine. I'm on day 6 in the refrigerator, so I'll be cooking this ~ 1 week from now. I will report back middle of next week with results on the bottom round.
    1 point
  9. 1 point
  10. @tekoboexcellent job! What an amazing feast.
    1 point
  11. Wonderful Tekobo. Thanks for posting. Sent from my iPhone using Tapatalk
    1 point
  12. Don't listen to him, I've had my KKs for years and have only eaten better tasting food and not added any pounds.
    1 point
  13. Thx to all for the congrats guys! It arrived today! Unfortunately I’ll be able to unbox it only Wednesday…… Away for work🤬
    1 point
  14. Yes! @5698k sent me down a rabbit hole at Korin only to see that Asahi Rubber Cutting Boards were out of stock. This board is a perfect size for spot use. My last international trip before the pandemic was a two week solo ramen crawl in Japan. My single best meal was “Shiru-Nashi Tantanmen” at King-Ken in Hiroshima, but otherwise I loved various evening Izakaya meals. I'd sit at the bar and watch chefs work. I love the knife work and the focus. Edit: Arrived! I'm using this all the time. I love the romance of wood, but this surface feels like a knife upgrade.
    1 point
  15. That could be the first crane I've seen used for delivery. Give it a few years, you'll rent it again for getting back out of the pool...
    1 point
  16. 1 point
  17. Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.
    1 point
  18. sprang for a vacmaster vp215 based on comments here. The oil can be changed, etc. Should be very good. A little on the pricey side but I'm tired of messing with the foodsaver.
    1 point
  19. Looks like they came out just fine. As we've all learned on our BBQ journey, there's more than one way to smoke a cat! LOL!
    1 point
  20. Thanks @tony b. We were so busy yesterday (planning a trip mostly), I didn’t see this until well after the cooking started. I wound up doing low and slow. Here’s a shot of the flanken - delicious. I was distracted when I took the chicken off and didn’t get a pic, my bad.
    1 point
  21. I hate the blue bubble, can’t see the text in it lol
    1 point
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