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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 since 08/20/2021 in all areas

  1. Inside skirt steak w chimichurri marinade, roast potatoes and asparagus. On the 16TT.
    11 points
  2. Pork tenderloin marinated with olive oil, rosemary, sea salt, black pepper, paprika and brown sugar. Reverse seared and finished in the cast iron pan over the coals. smoked with apple wood. Served with a port red wine & mushroom reduction sauce grilled carrots smoked with apple wood roasted potatoes with olive oil, truffle salt, black pepper, rosemary & thyme my girls loved the pork and the sauce and crushed their meal. They are 4 & 6. Made me happy
    11 points
  3. Finally got around to cooking some chicken on the KK, pollo a la brasa! Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! Probably going to order the rotisserie to make it authentic.
    10 points
  4. The new 32" is already on the way and should arrive by the end of October. I was lucky enough to have someone cancel their order and I got to grab it. I asked Dennis for a 25% discount and he said that my jokes were so awful on this forum that he's charging me an extra 25%. Anyway, I'm happy to be back among the crew here and will post the obligatory unpacking photos as soon as I get it. Thanks again Dennis for the good service and being easy to work with! Oh yeah, I replace my previous puppy with the new one I have now in the profile.
    10 points
  5. It’s been a busy week as I am replacing the sliding door that leads to my deck. But Sunday I did spin a chicken and baked a loaf of pumpernickel for chicken sandwiches 😁 And managed to get some apple picking in 👍
    10 points
  6. We had our August banquet yesterday. It was a Turkish theme and we started with veal shish kebabs, followed by slow cooked lamb shoulder and spiced rice and we finished with grilled pears and pistachio ice cream topped with roasted pistachio pieces. It was a great afternoon/evening and I clean forgot to take pictures of the meat on the KK. Here are some random photos, taken when I did remember. This was early in the day when I was grilling onions for an onion salad to go with the veal shish kebabs. My OCD friend threaded the onion layers on in opposite directions to maximise surface area exposed to the fire. Messy shot of the onion salad, roasted hot green pepper relish and yogurt, after all the meat had been eaten. The shredded shoulder of lamb was accompanied by this rice dish, a parsley salad and garlicky yogurt this time. This picture of the roasted pears and the pistachios being toasted illustrates perfectly why I need a 42. The fact that my 23 was warm and could easily have done the toasting job is beside the point... And a gratuitous second photo of the roasted pears. They were that good. A meatless Turkish banquet? No, but lack of photos of the meat attests to the fact that we were just too busy getting into it. The recipes came from Oklava other than the perfumed spiced lamb which came from Persiana and the rice which came from Moro.
    10 points
  7. Yah, I began to make some sausage (for the first time now) with all new equipment because it entered my mind one particular day that it had to be done, you know, an itch, a desire or bucketlist, whatever. I watched a Gent on Youtube making what I thought the best recipe for me to follow, an Italian sausage with little difficulty. So it began, the blend of spices and pork butt were added to the mix, but alas some things were not in order. The pork butt was lean and one ingredient calling for Red pepper paste wasn't for miles around, although I looked desperately. I remembered there was some bacon ends hidden in the freezer and with the addition of this fat supplement everything came into balance. While at the market a bottle of Portuguese whole red peppers in a slight vinegar base substituted for the paste, once pureed, this addition required no water added to the mix. So what's this about, it was the best sausage I've had ever to be blunt,,not the best on the planet, but quite tasty. Included was a picture........well because if it ain't seen, as I'm obviously corrected...it didn't happen. Don't ya just love sausage?! Mum on the Bacon and P. Red Pepper ok
    9 points
  8. Tonite, Kapusta, Cauliflower with cheese and bacon bits, fresh red tomatoes from the garden, a few dills with herb marinated pork & Picana M/R. It's all good in the neighborhood.
    9 points
  9. Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeño and cheddar. Followed by watching the sun set at the lake in the 442 😁
    9 points
  10. Did my second pork butt on the KK today, excellent results. Super moist without any need for water bin or spritzing (spritzed once after 5 hours). Was a big boy - 10 lbs easily post trimming, put it on at 6am, mostly cooked around 250ish, wrapped at 2 and cranked up to 265, done at 430 just in time to rest for 30 mins before fantasy football draft/poker night. Made a simple vinegar sauce to pair and my wife made a nice coleslaw. Pics below of finished product and a peek right before wrapping. Bark ended up solidly black though a little soft with the texas crutch. Just didn’t have time to ride out stall which didn’t hit until 175ish.
    9 points
  11. Typical Sunday at the ranch. I processed two 20 lb boxes of Santa Cruz dry farmed Early Girl tomatoes into Sicilian estrattu (paste) overnight, still working in the dehydrator I built. Shown is what's left of one box after 24 hours, more than it looks on a full sheet pan. This morning I picked up 15 lbs each of chicken bones and vegetables for stock, filling a 22 quart commercial pot to the brim. Oh, dinner, right. A pheasant in the KK.
    9 points
  12. Sunday dinner special Roast Chicken - butter, olive oil, rosemary, thyme, salt, black pepper, lemon juice Roasted Vegetables - sweet onions, carrots & celery cooked in chicken juices Yukon Gold Mashed Potatoes - garlic, butter, sour cream chives & Parmesan cheese Homemade Gravy w/chicken drippings
    9 points
  13. New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings. Nice way to cook wings. The result was perfect Envoyé de mon iPad en utilisant Tapatalk
    9 points
  14. While I've been cooking off/on lately, I haven't bothered to post them. Last night was grilled corn (not the best - from the grocery store, as the roadside stand isn't open on Sundays) and smashed burgers with pimento cheese (or as we say back home - minner cheese!) Plated with a homegrown tomato - very tasty, but seriously messy!
    9 points
  15. Tomahawk yum Sent from my SM-T835 using Tapatalk
    8 points
  16. I made 10 pizzas using the outdoor gas oven for family a couple of weeks ago. My niece is dating a guy who works at dominoes so had a professional doing the topping; he's about sick of dominoes pizza but he ate plenty of my pseudo-neopolitan pies. It was the first big use of this oven; baked two at a time with the inside air temp at 850 to 875 degrees F. The floor temp was in the mid to high 900s. I didn't try to time any of the bakes but assume they were in the 90 second range for each pizza. I was very happy with results!
    8 points
  17. A nice fat porkchop for dinner last night. A side of pasta (semi-homemade sauce with my tomatoes), some grilling cheese and a nice salad & crusty bread to round it all out. Direct, main grate, 325F. Hickory chunks.
    8 points
  18. We had a few friends over for the weekend and I finally made @Troble Tacos de Adobada. They were terrific! Served with mango-coconut rice with Jamaican curry, Schramsberg sparkling wine, and flan for dessert. Very well received by all. Thanks again to TR for the recipe and care package! I used a 9.4 lb pork shoulder, which just barely fit on the Trompo King, but was perfect for the amount of marinade. LOTS of leftovers. I added the deflector stone under the double drip pan about 2/3 through the cook to reduce the direct heat on the bottom since on the KK23 I had to use the lower grate for the vertical stack to fit under the dome. Very, very happy with this recipe.
    8 points
  19. A couple of pizzas last night. Sent from my iPhone using Tapatalk
    8 points
  20. Cheese burgers again. It wasn't easy but I did devour the whole thing.
    8 points
  21. Nice cooks Mac! Here had a nice evening, rediscovering the fun of cooking on my Brawny Bambino aka 16TT. Started with homegrown sweetcorn, cooked in their husks. It was super delicious. No seasoning or butter. Just naked out of the husk. Then I blackened some peppers for a pepper pesto that I'll be making tomorrow. The human scale of the 16 is great, I just turned the peppers with my fingers. And now for a sight that Mac will hate. My dry ager is full of fish. Salt cod from Spain and, at the bottom, tonight's dinner. Rainbow trout fillets left in for half a day to dry the skin out. I oiled the grates and sprayed the fish with oil before cooking. Very pleased with the results. The fish was basted with a soy sauce and mirin mixture and the finished product reminded me of a less intense version of the grilled eel that the Japanese serve. Yum.
    8 points
  22. Despite some trouble with fitting the roti motor shaft (see my other post), I managed to knock out my first roti cook and my first porchetta. A bit smaller at 3.5lb (1.6kg)- cooked at 380-400F, direct first 25 min, 40min with drip tray, final 20min without. Superb crackling, and so juicy inside. Simple potatoes on the KK with thyme, rosemary truffle oil. Green salad. Happy days!!! Now to figure out the issue with my roti motor shaft.... IMG_2832.mov
    8 points
  23. After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!
    7 points
  24. I think I need my head examined. I cooked this on the KK and I was so shaken up by the experience that the pix is even blurry. Haddock on the KK.
    7 points
  25. Letting my KK take a breather this weekend and I’m making a few different dishes next few days that I’d like to share tonight is seared scallops served with a sweet corn, red onion, orange & yellow bell pepper, applewood smoked bacon, heavy cream and chive sauce/succotash
    7 points
  26. Roadside chicken here tonight (great recipe- thanks!). 350F 45min, direct. Some roasted potatoes and broccoli, simple coleslaw and homemade sourdough.... good times!
    7 points
  27. Texas Twinkies, Sausage, and Chiken wings, what could be the compliment to Game day if not that. I really have to put that beer down and pick up the camera for a few better shots, it's a work in progress. I hope your team did better than mine,
    7 points
  28. No picture of the cook, but here is the result (just a pork loin on the kamado anyway[emoji6]): Whole pork loin deli style, smoked on the kk for 4h with cherry and apple wood chunks. 10 day cured with some spices, than rubbed with Maille mustard and a jalapeño maple dry rub (local brand). Amazing taste. 2,6kg. Glad to have a slicer. Was doing it all with knife before. Envoyé de mon iPad en utilisant Tapatalk
    7 points
  29. Stayed in my North Africa groove - Moroccan chicken (Baharat) & carrots (honey, butter, scallions and Ras El Hanout). And some garlic toast to go with the salad.
    7 points
  30. Flat iron steak rubbed with Santa Maria seasoning. Served with homemade chimichuri Sweet corn on the cob sweet potato w/Greek yogurt
    7 points
  31. My local butcher started selling these pre-formed Wagyu brisket cheeseburgers. I bought some a few weeks ago for a little party my wife had and everyone was raving about them. I was too busy to take pics that time but tonight I picked up a few for my family put a little Montreal steak seasoning on the patties, grilled with some mesquite wood, brioche bun, romaine lettuce, tomato. Pretty good burger frozen sweet potato crust cut fries & ceased salad
    7 points
  32. Tony, some people have a Rolex collection, I get why and I have a similar ideal. Mine is the perfect grill and this is it. I like it so much I want it in a different colour. I also really support Dennis. The passion he has reflected in his kks and that is another reason I don’t mind my money on it. Sent from my iPhone using Tapatalk
    7 points
  33. @Syzygies pizza with no drip pan. Cooked at 500 same method as always same results i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect
    7 points
  34. Well I finally went and did it, I turned 60 today lol while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least Abdul I still don’t feel a way over 59 lol And yes, the AC/DC shirt is a must private birthday parties lol
    6 points
  35. 2 lb choice ribeye roast, dry aged 33 days and roasted over oak lump charcoal and mesquite - very tasty!
    6 points
  36. Homemade Green Curry Paste Green curry with chicken, snow peas, red, yellow & orange bell peppers, sweet onions and oyster mushrooms super tasty. Green curry is my standard Thai dish that I judge Thai places by. This is better than my neighborhood Thai restaurants. So easy to make once you have the paste
    6 points
  37. It's Oktoberfest time! So some German snags (Brat, Cheddar & Knack), with potatoes au gratin and a salad. Silly me forgot to go to the store for some Oktoberfest beers. Next time!
    6 points
  38. I used to make my own Thai curry pastes but haven’t made it in at least 4 years so I decided to make my red & green curry pastes on Sunday. I go to the Thai market and get all the stuff and every time I go there the lady says “oh is this for your wife?” And I tell her “no it’s for me”. This time she responded by saying “wow you make very traditional curry paste, most foreigners don’t know to use shrimp paste”. I took it as a compliment tonight I used the red curry paste to make red curry with flank steak, red, yellow & orange bell peppers, sweet onion, oyster mushroom, mango, pineapple, Thai basil, lime zest & fish sauce. Served over jasmine rice. Pretty tasty and my jar of curry paste will last 3 months+ so super easy to make all kinds of currys quickly once the paste is made
    6 points
  39. Retirement is everything I wanted it to be. If anyone out there is thinking about working longer than they have to...don't. I was with AT&T for 37 years and although the job I had was pretty darn good, retirement beats it by a mile. Anyway, my new focus with a KK will be doing some pizza and bread baking. Butts and briskets are on the menu of course, but I'd like to try to perfect pizzas right now. I know that youngster MacKenzie is the local expert on bread so maybe she could throw some tips my way. I'll get out of the joke section now until I have another terrible one to tell. Take care, Tony
    6 points
  40. Too busy hosting my cousins and keeping an eye on 6 kids to take photos but made lamb shawarma on the Trompo king
    6 points
  41. Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! Despite the stubbornness of the dough, it came out pretty good!
    6 points
  42. I have been neglectful with postings so here goes- Chicken thighs on the KK and veggies. Smoking things up. Plated. Scallops and fries. Sauerkraut coleslaw. Drumsticks and pasta salad. Pulled pork and pasta salad. View over the KK.
    6 points
  43. Nice to see you back @tony b good looking meal I cooked the “other” pork tenderloin tonight, marinated in balsamic, paprika, salt, pepper, garlic sweet corn and yesterday’s potatoes
    6 points
  44. Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk
    6 points
  45. I agree C6Bill. MacKenzie loves her pebbles but she'd push it off the porch for a blue tile 32". It would sink into the snow never to be seen again.
    5 points
  46. Chicken Shawarma tonight. Sent from my iPhone using Tapatalk
    5 points
  47. Wasn't quite sure what I wanted for dinner, so the "default" was wings. Marinated in Uncle Dougie's sauce. Direct, 375F, peach wood. Plated with roasted spuds, celery/carrot/cuke with ranch. Bubbly is a nice wine to have with spicy foods. Have to admit that I overdid it on the wings sauce. I basted 2x on the grill after the initial 2 hour marinade. It was a bit overpowering. Should have left off that last coating.
    5 points
  48. I'm also in Johns Creek!! That is a very soothing backyard. = )
    5 points
  49. Ha. I had to go back and watch to the vid to see what I said. Thank you @Syzygies for watching to the end and providing the timing range so I could find it quickly. Shame. I didn't do my bit for gender equality. I normally say "Bob's your uncle and Matilda's your Tante. Next time.🤗
    5 points
  50. Back in the saddle again! Grilled chicken picata with better corn and roasted parmesan potatoes.
    5 points
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