Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 08/08/2022 in all areas

  1. @Tyrus, yes I did manage to rescue the lamb and in future I will look to either roll it or secure it better. I had planned to post nice pics of the lamb shoulders on the spit in the 32 but it was not to be. Less pretty are the pics that follow but I can confirm that the lamb was very tasty. Here are the two shoulders on the grate after I had rescued the one on the left from the fire. Top of the picture are the shanks - chef's treat. And here are the two shoulders nestled in the lovely chopping board that @RokDok and his wife gave me for my birthday.
    8 points
  2. The recent thread about commercial and homemade rubs/marinades had me pondering our usage of various products we like. Realized i had been missing the Cardamom coffee rub on beef cooks, mixed a fresh batch for a short rib cook. Use Plum wood for smoke. cook on fellow KK'ers, it all looks delicious steve
    7 points
  3. Moose burgers for dinner yesterday 😁 Finished with lettuce tomato onion and homemade pickles, all fresh from the garden except the tomato as it seems to be a slow tomato year so far
    6 points
  4. Yum Sent from my SM-T835 using Tapatalk
    5 points
  5. Wild caught CA King Salmon, cooked indirect with mesquite wood tricolor quinoa with sweet onion, carrots & celery homemade pesto with fresh basil from the garden
    3 points
  6. I marinated a bonless lamb shoulder. And decided to put it on the spit. Sent from my SM-T835 using Tapatalk
    2 points
  7. Handsome color on the lamb only matched by the outstanding color of your gifted board. Everything about that board says slice me a generous piece, great handles, nice.
    1 point
  8. @mstang1988 I was led astray by others on this forum who bought La Chamba cookware. @Syzygies and @MacKenzie if I remember rightly. You know who you are! My turn to lead someone astray. I bought that dish from this company: https://www.mytoque.com/pages/chamba-cookware Here is the link to my post showing the items I bought:
    1 point
  9. Thanks for linking the article. I know I've read the "You don't have to sterilize as a separate step anymore" a number of times but it is good to have a source readily available.
    1 point
  10. 1 point
  11. It was, as you can see, a pretty busy weekend on the KK, doing babyback ribs first for a few other couples we had over Saturday night, and then pork shoulder for pulled pork on Sunday, because my wife found the pork shoulder for $5 off when she went to Costco to procure the ribs. I am pleased to report that all went as planned,and the ribs and pulled pork were pretty great. (Apple wood for both....) Even better than the $5 off....babyback ribs are back down to pre-"supply-chain-hell" levels: $2.99/lb. (Thank God!) I was back in Costco yesterday and checked to make sure this was not some kind of discounted clearance price.....it wasn't. It looks like we are incrementing back towards sanity. (Gas prices are way down, too......it's all good.)
    1 point
  12. Pork tenderloin marinated in lawrys salt and brown sugar. Cooked indirect then reverse seared in the cast iron with some Irish butter crispy baby potatoes blanched, then tossed in duck fat, truffle salt with fresh lemon thyme and rosemary from the garden. Finished in air fryer asparagus with garlic powder, salt and cooked in the cast iron pork juices/butter while pork was resting
    1 point
×
×
  • Create New...