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Showing content with the highest reputation since 07/11/2022 in all areas

  1. Hard to believe these are the first pizzas I’ve cooked all year. Two pepperoni & a pepperoni, sweet bell pepper, mushroom & black olive
    13 points
  2. Yum Sent from my SM-T835 using Tapatalk
    11 points
  3. In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.
    11 points
  4. Last week I did nt have my usual yeast or flour and I had a hard time getting the KK up to high temp due to excess ash in the bottom. so This week I picked up my usual flour and yeast and I cleaned out the charcoal ash and I turned out some magnificent crust if I do say so myself
    11 points
  5. 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
    10 points
  6. 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
    10 points
  7. Made some chicken sates that turned out very juicy and good. Also made some sweet rolls with the grandkids.
    10 points
  8. Tee hee. The stuff of nightmares for @MacKenzie. Red mullet cooked on the KK with tomatoes and potatoes cooked in my Alfa WFO.
    10 points
  9. Found out last night that the father in law was coming round for dinner today. Ducked out at 8pm and bought a 2kg pork shoulder and a small cabbage. Home made rub, 8.5hrs at 250 with Apple wood chunks (bit hotter when wrapped to get it sorted), made some coleslaw. Dinner sorted, everyone happy (like always with the KK).
    10 points
  10. Marinated some ribs overnight with some honey bbq sause . Gave them a pat down and thought I might try the smoke show Tony b sent me pecan butter tasted terrific. Sent from my SM-T835 using Tapatalk
    9 points
  11. Oh yes, all veggies right out of the garden this morning. And the steak was from Previties, it was real good 😁
    9 points
  12. Gave them some butter to rest then some Kakadu plum chilli sause as a glaze ready to go Sent from my SM-T835 using Tapatalk
    9 points
  13. @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
  14. 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
    8 points
  15. 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.)
    8 points
  16. Happy to have received the 32 after a ‘long’ wait. Look forward to start cooking. Verzonden vanaf mijn iPhone met Tapatalk
    8 points
  17. 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
    8 points
  18. Cooked a nice simple tasty lunch on the 16 today. Cooked direct 300-325, thighs were marinated for a couple of hours in teriyaki. I hit the poblanos with a torch to blister off the skin, stuffed with tomatoes, onion, italian seasoning, topped with mozzarella
    8 points
  19. Chicken thigh dinner with fresh beets and greens directly from the garden smothered in butter and pepper.
    8 points
  20. Did some pork back ribs on the KK, 240F all the way for about 5 hours and ever though there was little shrinkage, these ribs were delicious. Served with fresh from the garden beet greens, the first of the season. Plated with rice and greens.
    8 points
  21. Pork belly burnt ends for the win.
    8 points
  22. Looks terrific @C6Bill ive been away from home for 3 weeks and drank a lot of beer on my trip so wanted some light and “healthy” today chicken schwarma with pearled cous cous , Mediterranean salad and fresh tadziki
    8 points
  23. Is it ever a bad day to have sausage with peppers and onions ? I don’t think so lol Added in some mushrooms and a friend supplied potato’s from her garden. The sausage are Polish Sausage from Southside Market & BBQ in Elgin TX i combined everything except the sausage in one of my Detroit Style pizza pans and seasoned with Lemmon pepper and herb&garlic seasoning both from Meat Church. Heated the KK up to 350 with a little post oak. Placed the pan in for an hour on the upper half grate with a drip pan under it on the lowest grate. once the hour passed I placed the pizza pan on top of the drip tray under the half grate and placed the sausages on the half grate. After 15 minutes I rotated the sausages and left for another 15 minutes. By then I felt the potatoes were done enough to drop the sausages down on the lower grate right over the flames. Gave them a good sear then placed them in the pan with everything else. And for desert some friends gave me some fresh blueberries yesterday so I made Jordan Marsh Blueberry muffins. I haven’t had one of those muffins since I was a kid. And while everything was resting I dropped off half the muffins to the friends who gave me the berries 😁 it was a fun day of cooking !!! EDIT: forgot to mention adding a little chicken stock to the veggies
    8 points
  24. 7 points
  25. Last year the fence ended abruptly with fall setting in and the thought of taking on another big project had to wait for another day. Spring came and the fence corner turned in another direction, it created a 90 degree angle and with that the thought of adding in a storage area came to mind. Two sides were already supplied with the fence so adding in two more sides with a couple of doors was a no brainer. Off the ground this little shed will hold 20 bags of coal or 50-60 boxes of Dennis's charcoal very neatly. No more running to garage on the other side of the yard for this po boy, I walk over and pull one out with convenience. It's really nothing special to look at, very simple in design but oh did I say convenient all ready. I also continued the fence to enclose a large area in back of the original covered ODK and when it was complete I cut through the chain link making it a still self contained, no escape area with the dogs in mind. A gate was added to let the neighbors feel welcome to come over for BBq. It has that camping area feel that I like and incorporates in much of the elements of a modern ODK but with the out doorish ambience. The extra space gave me the opportunity to wheel out the offset and if the weather turned bad back in under cover. Lot's of elbow room and I'm not bumping into other cookers as often. So here's a few pics, it may not be for you but it's comfortable for moi.
    7 points
  26. Today was a good day for a BBQ Chicken sandwich. I cooked the boneless skinless thighs at 375, rub was Yardbird and q0 minutes before they were done I glazed with Texas Pepper Jelly’s Bird Bath. Once rested I chopped up the chicken and mixed it up with Boss Hog’s Original BBQ Sauce and added pickles made by my lady friend. It’s a nice change of pace on a hot summer day. The pickles really make the sandwich special
    7 points
  27. Gunpowder picanha Sent from my SM-T835 using Tapatalk
    7 points
  28. Wild CA Kong Salmon & tri-color quinoa with sweet onion, celery & carrots
    7 points
  29. Grilled some Chorizo sausages and baked potatoe scallop on the KK. Served with steamed beets and Swiss chard.
    6 points
  30. my best attempt at cedric grolet's apple tart. this does not look like the final product in the videos because i sliced the apple too thin and it couldn't hold itself up in the flower petal assembly.
    6 points
  31. Yes it arrived yesterday. It’s excellent, I have enjoyed the principles put forward. Basically suggesting consumers to consider where your food comes from and encouraging consumers to ask for more providence detail, and the variations in quality. I can’t say I have always practiced this. Certainly it’s becoming a heightened awareness to me. The recipes look good- not all nose and tail recipes. Here are a couple. And Tekobo I know you like duck. Sent from my iPhone using Tapatalk
    6 points
  32. made a breakfast pizza on the alfa. its really too hot for slinging pizzas outside in this weather. i want a brick oven built into the wall of my kitchen so i can do this in air conditioned comfort wearing only my underwear…
    6 points
  33. Well the veggies are done, summer squash, zucchini, red potato and some sort of purple string bean that turns green when you cook it. There is also some assorted spices and herbs with a little broth. The next steps sear the steak 😁 and a little topping for the veggies 😁
    6 points
  34. I marinated a bonless lamb shoulder. And decided to put it on the spit. Sent from my SM-T835 using Tapatalk
    5 points
  35. Lovely- and I particularly love the Rose Barry; sounds like a herb that would do well in Australia!😉
    5 points
  36. Hmmm. I am planning a meal for later this month and have been trying to decide between duck and rotisserie chicken and was leaning towards chicken. This duck puts the cat amongst the pigeons, so to speak.
    5 points
  37. 5 points
  38. Jon we are caught in this construction supply chain problem. I am told we move back in a month…. In time for our summer. If I knew it would take this long I would have dragged the bbq out of the back yard and bought it with me. ……. I’m building bbq desire…. The new kitchen won’t get used! [emoji23] Sent from my iPhone using Tapatalk
    5 points
  39. 5 points
  40. croissant night...
    4 points
  41. An elderly lady placed an ad in the local newspaper: Lady 70 years old looking for a mate the same age. You can't run around on me You can't beat me You must still be good in bed So a week later the doorbell rings and there's an elderly gentleman looking up at her. Lady: You're going to be my mate??? You don't have any arms. Guy: That means I can't beat you. Lady: But you don't have any legs either. Guy: That means I can't run around on you. Lady: Well...are you still good in bed?? Guy: With a big smile on his face...I rang the doorbell, didn't I?
    4 points
  42. Just finishing up a short trip to NYC. All the rubs I ordered got delivered in time, just! Thank you all for your recommendations. I can't wait to get these home.
    4 points
  43. any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration.
    4 points
  44. Yeah, most if us know, but I personally won't use FB. This Forum actually works better for many things like finding old posts/threads. Plus, we don't get the trolls and spammers here. We keep things civil over here, which is the best part.
    4 points
  45. It’s Tri-color quinoa from Trader Joe’s with sautéed sweet onion, carrots and celery. It’s a staple in this house i did not catch the salmon but I bought it directly from the guy who did! It comes from the border of CA/OR a big fad from where I live but the season is in full swing so the boats are coming back full of wild salmon and bluefin tuna
    4 points
  46. Hi @braindoc, as you will have seen from my previous posts I do use my konro grill indoors under my cooker hood. I also bought a CO meter with an alarm and use it whenever I use my konro grill indoors. No issue at all on any occasion so far and the CO meter gives me the comfort that all is well. The most dangerous thing that ever happened was cooking oysters on the grill and having pieces of laminated shell fly everywhere! All good.
    4 points
  47. [email protected] b your package arrived today awesome full of goodies . Now if Aus Post gets their act toghether you might get yours lol. Sent from my SM-T835 using Tapatalk
    3 points
  48. anova precision oven, 100% steam. i haven't used the pizza oven in a while, it's too hot to be on the roof tending to a wood fire..
    3 points
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