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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 09/20/2020 in all areas

  1. 16 points
  2. Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.
    16 points
  3. I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description
    16 points
  4. Best Happy Father's Day cake ever!
    15 points
  5. Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk
    15 points
  6. I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!
    14 points
  7. Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.
    14 points
  8. Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi
    14 points
  9. Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis! I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas at 550 instead as our maiden voyage. The dough was freshly made by my SIL, who has a PhD in food science and is an amazing baker. Used sour dough starter and instant yeast. Whatever she made only took an hour to rise and was awesome with perfect crust. I’m not a baker so [emoji2373]. Lillian’s 1hr pizza dough: 1 c sour dough starter 2.5 c 00 flour 2 tsp instant yeast 1 tsp salt 2 tbsp olive oil 2 tbsp sugar 1 cup water Looking forward to many more! This place is such a trove of good things, I’m having trouble picking where to start. Sent from my iPhone using Tapatalk
    14 points
  10. Hello, my name is Will and I am a French chef living in Oakland, California. Today I received my new 32" BB completing my collection of kamado grill. I can't wait to start cooking on this beast 😉
    14 points
  11. Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk
    14 points
  12. I was gifted this steak, lucky me. Served with air fries and roasted carrots.
    13 points
  13. OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt
    13 points
  14. Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab
    13 points
  15. As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely. Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening
    13 points
  16. I had a super fun day today. Thank you to all the KK friends who joined the call to watch the unboxing of my new KKs. It was a bit weird, viewing the arrival of my KKs via video while talking to you and sometimes forgetting that the KKs were actually here with me in real life. It's official. I have defected. I switched from pebble to tile. And here they are. The autumn nebula colour that was on my shortlist the first time around is now mine and I love it. I won't be giving them names or dedicating my KKs to anyone but I will note that I am copying @tony b with this choice (I think!). The matt black on the 32 makes me think of @MacKenzie. She was the only person I told about my choice. I was wavering and thinking that I might want glossy black tiles. She said "no, we want a classy look here". The thing that made me smile the most was the "we". She was owning this choice of mine. And the 16 is truly a brawny bambino. @Paul was the first person to respond to my first message on this forum and he posted pictures of his 16, fully loaded, to help with my choice. I didn't get a 16 that time around but I have one now and am looking forward to cooking on it. There are lots of neat little innovations with the KKs since I bought my previous pair in 2017. I for one love this sexy fitted look with the sunbrella cover. I still have a room full of bits to tidy up and store. Tomorrow I am going to fit the rotisseries so that I am familiar with them and confident when I do want to use them in anger. First cook? Too dark and wet tonight and I am too tired but will certainly start trying things out tomorrow.
    13 points
  17. Don’t know how I missed this post, but here’s the chart I consult for my back yard. My skies are Bortle 4. https://www.cleardarksky.com/c/CfMtnOvrVAkey.html?1 Our local astronomy club also does observing from a local microbrewery close to this location (Bortle 3’ish): https://www.cleardarksky.com/c/FnMtnObkey.html?1 I know you saw this one on Instagram. Post it here for the locals too.
    13 points
  18. Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk
    13 points
  19. Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV
    13 points
  20. 2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt
    12 points
  21. No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk
    12 points
  22. When KK was new and we were constantly upgrading the grills, there would be certain changes that someone would see on the forum, then buy a grill and complain it did not have the feature / was not the latest and greatest. This got old, so like software I gave the major changes their own version numbers. At a certain point, I carried so much inventory it made adding features difficult. How do I add a $30 cold smoker port when I had 40 23's and 25 32's without making $300k plus worth of grills suddenly dated.. My solution was to photoshop out the ports until all the grills without them were sold and then put of the photos with ports all at once... When I completely sold out last April, I asked myself is there anything that I would like to add now that I could not add before? It was the top lip protector.. the 32" and 42" grills have enough weight that they close with more force and the lip protection makes sense and I like the look.. Bit more robust.. BTW it was simply one basket/16lbs of charcoal at 235º will burn for 85 hours. The 16 lbs was my dense coconut shell charcoal. During lockup this spring I filled the 42" charcoal basket with almost three boxes of coconut shell charcoal and it ran 215 hours. I'll try to post the documentation soon.. I ran a stopwatch and took shots of the burning charcoal everyday at dusk with the stopwatch running then took a shot of the phone with the stopwatch and my phone for the actual time and date. This being proof for the haters and deniers.. LOL
    12 points
  23. It was a hectic weekend in the end, hence the delayed post. After about four hours the next stage for the brisket was to put it in a pan with a bit of water and to slather it in chimichurri sauce. Basted with more chimichurri roughly every hour with a brush fashioned out of rosemary. I added more water to the base, probably too much but I was worried about burning. Cooked for a further six hours or so to get to the right temperature on the point (88C/190F) and then wrapped. Now I know why he leaves the brisket on the bone. It was soooo soft that I needed to wrap my hands under the meat and get further help with a big spatula to move it without having it fall apart. Resting time gave me the chance to go and dig up some potatoes and harvest some beets. I followed three recipes from Mallman on Fire for the sides. Here is an adaptation of his grilled endive recipe, using red chicory instead: Potatoes parboiled and then roasted with rosemary and olive oil: I was meant to roast the beets on the KK for the beet, arugula and orange salad but I didn't have enough time and ended up pressure cooking them. I also used pink grapefruit segments in place of the orange. They are in the top right corner of this picture. The brisket was delicious. One modification I would make would be to baste with some more fresh chimichurri sauce at the point of serving to brighten things up in taste and colour. We finished with grilled peaches and figs topped with mint, amaretto and lemon zest. Another Mallman on Fire recipe. Matched with plum ice cream I enjoyed the day. My normal mode is to throw a party for a minimum of 50 people and to spend ages making a variety of protein dishes. A COVID aware 20 made this much easier all round and everyone got the chance to sit around and chat late into the night.
    12 points
  24. Hi All, Now that my final payment has been made an my BB32 is on it's way, I thought it is a good time to introduce myself. I'm in Allen Texas just north of Dallas. My background and path to the BB32 is similar to a lot of stories I've read on the forum. I've been using a Large BGE for about 10 years. At the time I switched from a gasser to the BGE I was so impressed that I gave my very nice Weber gasser to my brother (which he still uses). I'm supper excited to join the next level experience of the KK. Like a lot of you I started out thinking about the 23. Talked to Dennis and even got on the build list for a 23....next day upgraded to the 32. My 32 is on the boat, hopefully arriving late April.
    12 points
  25. I had to keep this cook secret because it was for a surprise party for a friend last weekend. I am really pleased about how it turned out. Like @Syzygies, I have a soft spot for the chef Fergus Henderson. Ever since a friend gave me The Book of St John a couple of years ago I have wanted to make Fergus' quail stuffed suckling pig. It was part of a banquet menu that started with a huge and comforting cucumber, butterhead and lovage salad and ended with strawberries in wine. Everyone enjoyed everything but the pig was the star of the show. I picked up the pig from the farmer a few days in advance and had it hanging in my dry ager. I felt rather sorry for it and promised to make its death worthwhile. On the morning of the party I seasoned and browned the quail Then covered them in a 50:50 mix of creme fraiche and dijon mustard. Fergus' way of "seasoning the pig from the inside out". After the trouble that I had with keeping the first piggy that I did sewn shut, I asked the farmer to cut out a bit of the rib cage to make it easier to sew the pig up at the top end. I managed to get 11 quail into the pig. Sewed it up with a specialised butcher's needle and string. Was easy compared to my previous attempt with upholstery gear. Had to do a bit of manhandling to get the piggy's legs going in the right direction. It had been prepared for a hog roast and, apparently here in the UK that sees you having the legs sticking out. The pig was to be cooked in a pool of apple cider, topped up through the day. The ground under my KK is uneven and so I ended up turning the pig around and topping up with a full bottle of wine to keep the liquid from burning too much at one end. It cooked for 4.5 hours at 180C. After resting for about an hour, the piggy was ready to carve and eat. It was spectacular, having my friends cut it open like a wedding cake - sounded a bit different to a cake as the crackling crunched beautifully - and surprising them with the fact that there were hidden treasures within. Well worth the effort. Served with extra grilled quail.
    12 points
  26. In a total of 2 and a half hours the KK made it from my garage to the back yard and into place with a fire working it's way up to 500 for the venting process. I can't believe how easy the whole process is. Dennis sure makes it simple !!!! I did it by myself but my nephew did stop in for a minute to help me roll it off the skid. I started with a BGE about 8 or 9 years ago and within a couple years graduated to a Primo XL. But were excellent cookers but they just don't compare to the KK. I moved the Primo into the pictures just for comparison's sake in case someone is curious. The Tuscan Chef Pizza oven will stay but the Primo leaves tomorrow, my nephew will put it to good use The supervisor approved of my work, then went back in to sleep on the couch, way too hot out there for her lol
    12 points
  27. G’day folks. Haven’t posted many cooks lately because I’ve been busy with a few things. Still cooking and eating 😳. One of my major distractions has just been eliminated 🤔. Another distraction has been building my time machine. It has the ability to look into the past! Here it is: Here it is looking at 2.5 million years ago: 2.5 million year old light. This is pre-processed. I’ll post the fully processed image later. Something streaked across the sky during exposure. Here’s a look at 7500 years ago. Also pre-processed.
    12 points
  28. We've been buried since last June.. Please excuse my not spending much time here. Sai wanted some Pastrami so I grabbed two brined brisket pieces from the freezer. I have a German butcher here who sells pastrami and I've talked him into selling me uncooked ones.. uncooked piggy bellies for bacon and shoulders for ham too. I soaked them in fresh water a half hour to reduce saltiness.. hit with pepper again.. Some coffee smoke at 235º no wrap because I fell asleep.. pulled at 205º the thin flat with little fat was typically a bit drier than it would have been wrapped but the thicker piece as you can see is heavenly.. I love when meat gets this oyster shell look.. Yes it tastes as good as it looks..
    12 points
  29. New video up, tour of the 32” Big Bad. Next video is the burn in. Some content for those of you with grills on a boat! Yes, I do see the Title Text Here, I was too lazy to fix it once the video rendered.
    12 points
  30. 12 points
  31. 21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs
    12 points
  32. Soooo. I have learned a lot today. We also had a lot of fun. Had friends arrive at 15 minute intervals to have a drink, make up their sandwich and go, making way for the next couple. Seven different couples were seen. Hurrah. What did I learn? Trying to pull the sternum together with thread didn’t work for long. The stitches burst and the stuffing came out. Luckily it just landed in the tray beneath and cooked off very nicely indeed. Next time I might stuff a bit of foil in at the top to keep the stuffing in the lower section which wasn’t quite so hard to keep shut. The pig shrank during the cook and started to twist within the cradle. I should have tightened up the prongs when that started to happen. If you want a pretty looking presentation pig then cook it on the main grate or maybe on the spit rod. The prongs on the cradle do bite into the meat. Don’t be disappointed if the skin doesn’t seem to be crisp when you take it out. The skin crisped up while it was resting, strangely. I also learned that rotisserie piglet is INSANELY DELICIOUS. Kidney stuffing was loved by all, salsa verde and a celeriac and apple salad and soaking your bread in the pan from under the meat was all that we needed. Unpretty pictures, very very tasty food.
    12 points
  33. I have good news for you all.. It does not belong to any of them. It's at a house in Malibu that belongs to a singer. They must rent the property to shoot there. These reality shows BS about places belonging to them all the time.
    12 points
  34. Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk
    12 points
  35. Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi Lemon juice Balsamic vinegar Garlic powder Salt Cumin Cardamom Oregano Cinnamon Allspice Nutmeg Ground cloves Black pepper Cayenne Ginger Z’atar Served with Beet/tahini yogurt sauce Tadziki Roasted garlic & olive oil pearled cous cous Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint
    12 points
  36. Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style. Rubbed in paprika, chillie, cumin, salt Removed at 58c( 137f) Pretty easy cooking like this The iron plate made the initial warming period indirect, then easy sear Sent from my iPhone using Tapatalk
    12 points
  37. Hey all! Just been catching up on the thread, there’s some insanely good cooks been happening! There isn’t a single thing that I don’t want to try Cooked a couple of pizzas tonight, it was a really quick dough, so results as expected, but they didn’t look too bad. Sent from my iPhone using Tapatalk
    12 points
  38. Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted. Shrimp on the KK In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp. All dressed up and ready to go
    12 points
  39. NEVER let a little snow get in the way of grilling dinner! This is what I woke up to this morning - and it kept snowing during a better part of the day. BTW - this was the 2nd such snow storm in the last week! But, my reward for snowblowing/shoveling the driveway (3 times thanks to the city snow plows that kept damming up the end of my driveway!) was a lovely steak dinner. CostCo prime rib-eye cap on the lower grate, direct, with post oak and mesquite. Served up with Wegman's salt potatoes (wonder how those got from upstate NY to IA?) with garlic & parsley butter, sautéed oyster & button mushrooms and a nice side salad with yummy blue cheese crumbles. And, a very nice Napa cab to wash it all down with! If all the snowblowing/shoveling didn't give me a heart attack, this dinner might! Serious amounts of butter in the sides and a gorgeous fatty steak! Cheers!
    12 points
  40. Happy New Years Everyone. Still no KK but sharing a nice meal cooked with the tried and true Midwest winter cast iron over stove. Smoked reverse seared filet with blue cheese sauce. Smoked on the old faithful master built. Sockeye salmon, blackened with seared skin (really crispy this time). Fresh fruit...usual suspect. Broccoli salad and some cheesy potatoes because we do live in the Midwest. Cheers to everyone. May 2021 bring us all the best! Sent from my iPhone using Tapatalk
    12 points
  41. I am loving my 16TT. Yesterday: Scallops for lunch. They could have been prettier but, for some stupid reason, I took advice from the internet and oiled my food and not my grates. Duh! I throttled back the heat and slow cooked some skinny ribs through the afternoon For dinner I cranked up the heat, rested my smoke pot (with apple pellets and loose leaf tea) on the coals in the firebox and smoke-grilled a duck breast for dinner. The cast iron pan meant no flare ups. The 16 did all this with less than a full basket of fuel. It was so easy to commit to barbecuing given the easy clean up and a sensible scale for cooking for two. I am a believer.
    12 points
  42. Pizza night here. Made two loaded pizzas so there will be some for a snowy day. Pizza Crust.
    12 points
  43. I never really understood or appreciated how much of a sacrifice caregivers make to care for others. I now have the utmost respect and admiration for them. Quick story..... My Mother is 91 years old. She was able to live by herself in Michigan until a couple of years ago, when she started falling. My Sister, who lives in Iowa (by Tony B.), retired and would spend summers with Mom in Michigan and then take her back to Iowa for the winter. Last July, my sister's husband died unexpectedly and she had to go back home to handle everything. I stayed with Mom in Michigan into August and then brought her back to Syracuse for a few months. In mid October, she went back to her home in Michigan and my sister rejoined her. These next comments are not complaints but instead expressions of respect for caregivers. For three months, my life as I knew it.......changed. Almost every minute of the day was consumed with caring for Mom. Came home 3 times a day from work, preparing meals, doctor visits, regulating her medicine, shopping for her, helping her move around from room to room, checking on her during the night and just spending quality time with her. Again....not a complaint.............as I would do it again in a heart beat............but Holy Crap what an eye opener!!! Caregivers are Amazing!!!!!!!!!!!!!!!! This is my first time back to the forum since June, I'm finally getting caught up at home and work. I didn't BBQ much over the summer, as Mom was not a big fan of grilled/smoked food. Forget about the boating season. Now I'm hoping to start on my KK repair project for Dennis. Don't think I will ever take spare time / down time for granted again. If you know a caregiver....thank them......offer to give them a break.......do something nice for them..............it is a stressful and many times a thankless job. I call and thank my sister all the time now Went to Michigan last weekend to give her a break. . My hat is off to caregivers!!!!!!!!!
    12 points
  44. Hey all! I’ve been fairly inactive on the forum recently, had my hands full! This new little one arrived yesterday, meet little Miss Adi Lou McMillan Sent from my iPhone using Tapatalk
    12 points
  45. Apple pie ribs yum Sent from my SM-T835 using Tapatalk
    12 points
  46. Wife wanted to run it back on the lobster dish. So I went to the dockside harbor market today what a treasure. Picked up 4 live lobsters plus a fresh CA King Salmon which is my favorite fish ever. Best part is you get to talk to the fisherman that actually caught the fish and it’s literally “fresh off the boat” the woman who caught my salmon was telling me how it’s so much better because it’s salt water salmon not freshwater and she had about 15 of these fish to sell. I grabbed one now have to figure out how to break it down properly....but tonights was lobster tails basted with butter, garlic, salt, pepper, chives and parsley from the garden. Served with grilled asparagus brushed with the same base as the lobster and served with mashed potatoes (garlic, Parmesan, sour cream, chives, butter, heavy cream). Finished with a savignon blanc from Marlborough New Zealand....incredible my cook/prep took to long for the kids to eat lobster so I was forced to eat 2 & 1/2 lobster or 5 tails which I did so under protest 😀 I know @MacKenzie hates seafood but it would be a crime against food if I did not cook CA lobster and CA king salmon. Those are arguably two of the top seafood products in the world and certainly are the top two in my region. When they are in season and available you go....no questions asked sorry Mac
    12 points
  47. When the summer comes I will get back to experimenting with cooking tacos on a plancha outdoors. For now I am experimenting indoors. I have eaten a lot of tacos over the last few weeks. I had some left over brisket in the fridge. Burnt ends were an option but instead I tried out this brisket and foie gras taco. Delish. The flour tortillas were made with goose fat. I like the fact that the starting point for a taco meal is a table that looks like this: With the tortillas for the last night I tried what I thought was a bit gimmicky and risky: corn tortillas made with beetroot juice. My hands were bright red after rolling these. So beautiful to look at And really delicious to eat. Rubbish photo but I was too excited to move to a room with better lighting. Fish tacos. The fish was brill, fried in panko breadcrumbs.
    11 points
  48. To celebrate the tease of an early spring (it was 45F), threw some snags on the grill and made some coleslaw to get me in a summertime mood. Our local supermarket (HyVee) makes good bratwursts. These are bacon-cheddar and jalapeno-cheddar. Color on the coleslaw is from the purple crack. Trader Joe's tater tots done in the airfryer, with Peruvian green sauce (the other crack!) @Troble will catch the beer homage!
    11 points
  49. The filled in plate setting from earlier! Boneless turkey breast and legs. Direct, main grate, 350F, smoker pot with apple chunks. Rubbed with lemon pepper and dried roasted garlic. Turkey had been injected overnight with Butcher BBQ marinade. Green Bean casserole. Stuffing. Plated with the gravy and cranberry relish. Dinner rolls and Bubbly!
    11 points
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