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Showing content with the highest reputation on 12/29/2021 in all areas

  1. Small dry aged ribeye roast cooked to medium using the cold smoker with hickory pellets and the thermoworks temp monitoring and control. I have an older KK without the cold smoker port, so i attached the fan to my old single dial damper. This worked pretty well but my temps did range a bit since I'm still figuring out where to set the Billows fan damper - it's a 20cfm fan so it will overshot in a hurry. Also wilted some mixed greens in my new Solidteknics flaming pan along with kernel corn fixed in the vermicular and left-over brown rice. Overall, I'm happy with all of this but the roast would have been better at medium-rare. While digging out my old damper, i found some fire starters this i forgot i had; they came as a bonus when i got my Solo fire pit several years ago. They're made from sugar cane. I used two of them to light the pellets in the cold smoker and they worked very well!
    7 points
  2. Paella This is such a fun way to prepare food with friends. And watch it transform. And the locals really enjoyed the spectacle. Sent from my iPhone using Tapatalk
    3 points
  3. Well I'll be darn, that fella looks a lot like his cousin just offshore here. I remember watching a show that depicted this Au species as endangered, I believe it was on Tasmania, the big island on the eastern shore if I'm correct. Like Poochie said it's a favorite, however that little swamp/pond critter just ain't got enough meat on the bone for me. I like em 1 1/2 lb to 2 1/2 lbs for the table, then again every once in a while someone pulls up a giant in the mid 20's, a lobster big enough to crack your arm. They're most generally released again after he's shown off a bit, the feeling being is if he's avoided the trap for 75 years it might be bad luck to place him in the pot.
    3 points
  4. Nothing wrong with that prime rib in my book.
    2 points
  5. Just grab a few extra lol . I used to work on a Prawn trawler ,out of Darwin .Plundering the ocean when the net got pulled up everything was in it shark sea snakes .and the largest prawns and cray fish land dwellers have never seen in their local shop .prawns the size of my arm and crays even longer .frozen straight away for export. My favourite seafood is Morten Bay bugs they taste so good. https://australiatravelquestions.com/food-and-drink/what-is-a-moreton-bay-bug/ Sent from my SM-T835 using Tapatalk
    2 points
  6. For my big 42 the billows kept my grill at 225 with the yellow damper contraption open only about how you have it in your 1st picture. So I think you can go pretty conservative with it. IOW - if you are having trouble with your temps overshooting, go very conservative - you may only need the billows damper open the tiniest sliver. YMMV on this next point since you have your smoker attachment (I think) below the firebox. In the 42 SBB the smoker port is above the firebox - so - I actually have not been able to keep temps as low as 225 with the smoker attachment going. It is crazy how a little air goes a long way on the KK. Even the big ol 42.
    2 points
  7. It's going to be a late trip down the beach today for our annual sunset Chrissie feed .the temp has arked up . Got the prawns ready .Dee is making a Stella salad will cook the Marron. Before leaving Sent from my SM-G965F using Tapatalk
    1 point
  8. These bugs are hard to beat Aussie. Cold Bugs and prawns and hams are our traditional Christmas Day lunch. I Wouldn’t be knocking back Marron if we could get them Sent from my iPhone using Tapatalk
    1 point
  9. The damper attached fan in action. It worked very well and left the guru port open for the cold smoker. I ran the thermoworks stuff with the battery so i didn't have to dig out another extension cord.
    1 point
  10. Mudbug, crayfish, crawfish, a marron has to be the first cousin of a crawfish. But they do look much bigger than the average crawfish. The live price here in the heart of crawfish country is around $2 but as high as $4 a pound. Boiled go for $5 to $8 a pound. They have drive though places here too. You used to be able to get some nets and catch them like I did back in the Jurassic day, but now people own the ponds and won't let the public in. Some humans like to leave their trash behind and messed it up for the rest of us. Anyway, they are still one of my favorite foods on this planet.
    1 point
  11. [mention=3675]johnnymnemonic[/mention] this time around, I did a wet brine for 24hrs. Pulled, rinsed and patted dry. Sprayed with some duck fat spray and rubbed with Kosmos Dirty bird and let them smoke with the ribs at about 235 until up to temp. Before the cook, I let them sit for 2 hours on the counter to get to room temp which tends to server as my air dry. Usually I’d crank up the heat or throw them under the broiler for a few minutes after as well, but this time it wasn’t needed. Original pic was mid cook, below is what it looked like at the end after cutting it for service. Good birds. Sent from my iPhone using Tapatalk
    1 point
  12. Just a couple of pics from by Christmas feed down the beach Sent from my SM-T835 using Tapatalk
    1 point
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