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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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Showing content with the highest reputation on 12/06/2021 in all areas

  1. First pizza cook on the new 42 which also means it’s the fist pizza cook in almost a year. Remembering what to do with the kk was easier than remembering what to do with the dough. 3 day cold ferment with 00 flour at 70% ended up being harder to handle than expected. The kids were through the first pizza by the time the last one came off the grill- so no complaints from them. The “adult pizza” of the night was fig, goat cheese, caramelized onion and arugula. Cheers!
    9 points
  2. Sent from my iPhone using Tapatalk
    7 points
  3. I love that stuff. Also try their Black Bean And Chili Sauce. I'd eat a toad with that stuff on it.
    2 points
  4. OK, had been reading about this latest trend in foodie world - crispy hot sauce from China. It's loaded with fried garlic and onions, to add texture to what otherwise would just be a Mala sauce (chiles & Szechuan peppercorns in oil). I actually ended up trying this one, which is made in the US, as it was getting equally good reviews on Amazon to the "standard" Chinese version. The jar arrived yesterday, so of course I had to try it out on dinner! It went on sauteed green beans and mushrooms. Plated with a nice lemon pepper honey mustard pork chop. Pork chop on the main grate, direct, 350F. Lemon pepper rub to start and then sauced with the lemon pepper honey mustard sauce. OK, now I see what all the foodie buzz is about - this stuff is good! Glad that I only went 3 stars hot and not the 4 star version (which has ghost peppers in it!) Nice heat, love the crunchy texture it added. Will be experimenting more with it. I hear that it's great in scrambled eggs?
    2 points
  5. Looks amazing! Sent from my iPhone using Tapatalk
    1 point
  6. Yep, the Shallot Sauce went very well with the sauteed green beans last night. It's a keeper!
    1 point
  7. Did a rotisserie turkey tonight and it was amazing. Salt brined the turkey overnight, Injected butter in the morning, secured turkey in the rotisserie cradle, set up the charcoal basket splitter half way, had the lump charcoal on the rear side / got fire going in 2 spots for even cooking, spun at 350f and then 400f for final 20 mins to crisp up the skin (action shot below towards then end. Flames started when I opened the lid). Overall very happy - family loved it Sent from my iPhone using Tapatalk
    1 point
  8. I was inspired by the [email protected] did a while back where he had to cater for a large crowd. I have two small gatherings this coming weekend with very little time next weekend for cooking. I pulled out this old recipe that I love. My mom gave me a book 22 years ago by Bobby Flay. “Boy meets Grill”. In it is this great tenderloin recipe. https://www.foodnetwork.com/recipes/black-pepper-and-molasses-glazed-filet-mignon-recipe-1960605 . The glaze is a pain but it is so wonderfully good. And instead of flay’s sear first method I did reverse sear. I have these done tenderloins in the fridge now, whole. I plan to slice them into steaks first thing in the morning and vac seal, then warm them up in the sous vide next weekend. I have extra glaze to drizzle on the dish. Will update when I serve them. The smaller pan in the kk42 is some of the trimmings. I decided not to waste anything and just make some smoky beef nuggets I can use for a lunch or a snack later. When you have a 42 why not use up the space? I also threw some of the less usable trimmings into the crock pot and rendered the fat. I had my hands full during the sear phase so I did not get a picture. I took the tenderloin off the upper grate, removed the middle upper. I put the left side of the lower grate on and seared on the lower grate right over the fire. The KK lower grate is perfectly positioned height wise. I think this is going to be really good. Sent from my iPhone using Tapatalk
    1 point
  9. If you're like me, you'll still pick up a hunk of meat that goes on sale. Hard to resist.
    1 point
  10. You should make a big batch of brisket chili instead of freezing it 😁
    1 point
  11. We're having a short run of unseasonably warm weather (upper 50s) and I took advantage to reclaim valuable real estate in my chest freezer by finally cooking this full packer cut brisket that I bought on sale back in September ($1.98/lb). Simple, straightforward cook - 250F with the Guru (it was an overnighter), with the smoker pot full of post oak, mesquite, hickory and apple wood chunks. Indirect with AL foil on the lower grate. Simple rub of Lane's Brisket rub with CYM slather. Was a 14 hour cook - I screwed up and didn't take it out of the freezer in time to fully thaw, so it was still frozen in the middle (37F) when it went on the KK @ 5pm. Had to get up @ 3am to wrap it in the pink butcher paper when it cleared the stall (173F) and slather on the Wagyu beef tallow (needed, as this was just a "choice" grade brisket - hence, the cheap price.) Finished @ 6am at 203F. Cut off the point and cubed it for burnt ends, which went back on the KK for 45 minutes. Rested the flat for 5 hours before slicing. And YES, there's pictures! The smaller piece of protein was a pre-marinated pork tenderloin (apple bourbon) that I did for dinner. It's gonna be a while before I do one of these again! I'm sticking to pot roasts from now on - a much simpler cook and not as much BBQ to put up in the freezer.
    1 point
  12. @Cnom, your KK looks absolutely beautiful.
    1 point
  13. Finally, it happened, i Got it unpackaged with the help of 2 good friends. 1 had tried it before, which took away most of the stress having a double pallet to cope with. I had to let it wait over the weekend to get it fired up this Sunday. It’s really a breeze to work with. Started with nothing fancy, buns baked at reasonable low 180c and then turned it down to 110c to make some fajitas out of flank steak for some Mexican dish. It was moist and temperature regulation was really stable. Not many pictures as it’s typical rain these days. We managed to take one when meat eventually was put on the first time.
    1 point
  14. The Mala Market By now I've bought nearly everything they sell. The draw was the best Sichuan bean paste obtainable outside China. Their best vinegar, best soy sauce I had only dreamed about before. I have nearly every chile they sell, multiple grades of Sichuan pepper. I'd like to think my Chinese cooking is better because of me, but I know it's sourcing.
    1 point
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