skreef

1 hour ago, ckreef said:

Now that is my kind of meal. Looks fantastic. 

You can cook that for us. Im game. Lol

On 9/19/2016 at 7:20 PM, HalfSmoke said:

Really neat idea. My family would really go for that. 

I thought so too. It was a simple but very tasty meal

 

This is my guru Challenge cook

I decided on a chuck for hamburger meat for the Taco Ring. I found one that was in a cryopac. A really nice piece of meat.

I ground it all up

The second round of grounding it up

I cook the ground beef and added Fiesta corn, taco seasoning w/half cup water simmer till sauce thick. Set aside to cool.

I layed out my cresent dough into a sun shape.

Took my hamburger filling and put in on the center side of the dough.

Use Cheddar cheese on top of meat mixture.

I folded the dough over meat and tuck small extra dough under it self.

I cooked the Taco Ring at 400*

Money Shot

This was one I always wanted to do. Ckreef loved it,. He had 5ths and I only could do 1 1/2. It was really good. I think I perfer this method better than actual Taco. Wish I had sour cream but forgot it. This will go in our weekly cooks for sure.

Mrs. Reef's Bistro

Until I bought the KK, I used a variety of store bought rubs. Some were great and others so so. The price per ounce was insane. But since my grilling was limited to small cuts and only required a light sprinkle, the overall cost per serving was minimal, and it allowed me to explore a variety of flavors. That being said, once I got into smoking multiple packer briskets, pork shoulders, and ribs, I started making my own rubs. If I used the store made blends, I'd spend more on the spice than the meat! Store rubs still have their place in the grilling world, but anyone serious about BBQ, who's buying little jars of rub is either filthy rich, or clearly not seasoning adequately. 

Ckreef isn't rich but I am.. Ok not really.. But I always say spices in stores are over pricey.. But I guess ckreef and I put most of our money in grilling. A very enjoyable time to do together. I often ask ckreef what spices he used.. His answer.. He will say guess.. So we try to guess his ingredients.. Sometimes right, sometimes wrong... But ckreef makes most of his rubs, sauces or marinades. Never know till supper time what it is.. So we go to the guessing game. It's sorta fun. And when he does makes his own rubs.. We hand grind it. Love the spice smells that raft thru the air.I also get into making my own spices and etc.. Very satisfying. Especially when it comes out right.

Mrs. Reef's Bistro

The coco charcoal has almost no smoky flavor; so if you have some of that, try it for baking and see what you think?

Yes I use that as well. It's great for baking. Dennis sent us some and I was very pleased with it.

Mrs. Reef's Bistro

SK, they are not quite the same thing are they.  

No not at all. Lol.. Theres food I think I just couldn't eat at breakfast.. But thats just me. Grew up with homegrown foods.. Kill our own cows, hogs etc.. Fresh milk, homemade butter.. All the veggies we could eat and not to mention fruits were available every summer.. Peaches, watermelons, etc. Country Living was a great way to grow up.

Mrs. Reef's Bistro

@skreef - hear ya, home girl! While the local Quaker Oats plant actually makes their grits, you can't buy them at any of the local stores. I have to order mine online. Silly Yankees! 

Funny how that is. They ship everything away from ya and ship stuff far away to ya.. Lol

Mrs. Reef's Bistro

Never would have thought of avocados for breakfast. Coarse I love my grits...

Mrs. Reef's Bistro

Great looking bird. I'm so hungry right now.. Tempted to lick the screen.... Lol

Mrs. Reef's Bistro

Great looking Ribs

Mrs. Reef's Bistro

Well yall just pass me yalls peppers. One of my favs for pizza. Great pie

Mrs. Reef's Bistro

Wow beautiful cook love acorn squash i will have to try that everything looks delish

Thank you Stile88.. I cooked a butternut squash too. Excellent on the grill too.

Mrs. Reef's Bistro

Super delicious looking food fare skreef!    I find dorado aka "mahimahi" can be touchy to cook properly...looks like you hit the bullseye!   

Thank you dstr8. The came out very good. I love fish on the grill.

Mrs. Reef's Bistro

That looks fantastic skreef great money shot nicley done

Outback Kamado Bar and Grill

Thank you Aussie

Mrs. Reef's Bistro

Susan that cook looks excellent. You did that fish proud.

 

Thank you tinyfish.. And the fish fill my tummy good too.. Excellent combination.

Mrs. Reef's Bistro

Good luck in the Challenge, Susan!

Thank you tonyb.. Always tough competition.. But it's fun.

Mrs. Reef's Bistro

Wow and double wow that looks very tasty and very nice presentation.

Thank you Bruce. I will def cook this again.

Mrs. Reef's Bistro

Susan - beautifully done cook!  I love fish (sans the head!) and this fills the bill.  And you simply can't beat Acorn Squash cooked any where and any way.  Great cook all around!  Kudos to you!

Thank you CC. This really was my first time eating a Akorn squash.. I really enjoyed it.

Mrs. Reef's Bistro

Sk, that was a wonderful cook, it sounds delicious and looks delicious, good luck in the challenge. 

Thank you McKenzie..

Mrs. Reef's Bistro

Im all for pic #2..looks really good

Mrs. Reef's Bistro

I chose Italy for my Fed in the Med Cook

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I decided I wanted to cook Fish for my Challenge. So our Kroger had Mahi at a decent Price. Didn't really know Excactly what I wanted to do with it ... But I'm one of them that will figure it out later. Lol...

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First off I got busy to find out what kind of drizzle sauce that would be great on fish.. Naturally for me its lemon. Got on web to find a great sauce that I thought we would like. So I pick Citrus Gremolata, (which originated in Italy.. Thats how I decided which Country).

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Ingredients for Gremolata

(as you can tell, very minimal ingredients) which I Love. I mixed all ingredients together so all flavors come together. Lemon was for zest only. Along with Orange zest. Recipe calls for a lime zest too.. But didn't have it. So I use lime juice instead.

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I chose a Akorn squash for my side. Akorn squash really originated in Mexico and central America.. But in this day and time Akorn squash's are commercially grown in Italy as well as a few more country's.

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I cut them in half and scoop all the seeds out. I kept some of the Akorn squash seeds. Hoping to dry them out for later use.

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Akorn squash on Grill @400 indirect for bout 45 minutes

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Ckreef had our starch covered(Rice) which was my first choice, but since we decided to eat our Challenge cooks on the same night, I opt to just make my Akorn squash a simple side which they might actually like. So I needed to find the right something and that something was a brown sugar glaze.

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Brown Sugar Glaze Ingredients

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I melted down all the ingredients along with butter (which I forgot to add to pic, 1/4 cup.

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Brush the Akorn squash with Glaze and grill them another 15 mins

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Next it was time to put my fish on

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I just added seasalt.. Didn't want to add other seasoning to get in the way of my Citrus Gremolata flavors. I put them on Grill Grates @ 500 for about 8 minutes total time.

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So I have all my components ready

Fish-check

Gremolata-check

Akorn squash done and glazed - check

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My Money (cheap) shot

Cheap cause it was bout $6 a plate. Loving it. And O So good...

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Congrats on your KK

Mrs. Reef's Bistro

Everything looks beautiful..

Mrs. Reef's Bistro

Nice cook.. Love eggplant any kind of way.

Mrs. Reef's Bistro

Congrats on your Komo..

Mrs. Reef's Bistro