Steve M

Here you go: Biscuit recipe

That pains me to look at it. Agree with @ckreef, looks like a crime of passion. good luck with the rebuild!

I had to work the weekend while we were under blizzard conditions and off today. I thought it would be a good time to enjoy the snow and give the kk a chance to warm up. If you don't mind the back story on this cook, it is a recipe that I tried to recreate from something my grandfather used to make. When I was a kid, he used to make a really simple beef stew in his fireplace. I have no idea exactly what he did but in my mind at least, it tastes exactly the same and it is delicious. It is the most simple thing I have ever made. He used to raise black angus cattle for his own use and our family. my recipe uses a black angus boneless beef center cut chuck roast, beef broth, onions, 2 cloves of garlic and salt and pepper to taste. I first cut the beef roast into small chunks and add salt and pepper and brown them in my dutch oven. then I take them out and cook the onions followed by the garlic in the leftover beef juices. Throw the beef back in, add beef broth to cover everything and put it in the oven at 325 for about 3 hours or so. He used to put it in his fireplace on a arm that swung over the fire logs. Since I was cooking in the kk, I decided to leave the top off for the first hour to see what the coffee char would add. then I covered everything and went another 2+ hours. The temp outside was around 25 degrees F when I started. It was surprisingly fast to get the kk up to 325 and heat soaked. On goes the beef stew. Happily cruising along now. When the stew was done, I took it inside. I take the extra step here to remove the beef chunks, throw the liquid in the vitamix and blend it so I don't have any chunks of onion or garlic. maybe unnecessary but I couldn't remember ever seeing onions in my grandfathers beef stew. Now it is time to throw on the buttermilk biscuits. I bumped the grill up to about 450 and added the upper rack. After cutting them out and putting on a greased pan, I brushed some heavy cream on top and added pepper. I think this was a Bobby Flay recipe that I tucked away. About 15 minutes later I usually cut a biscuit in half and put it in a bowl, cover with broth and add some beef chunks. They are seriously tender and flavorful. One of my favorite winter meals. Now if I could just perfect my grandmothers corn bread....

That is true love

LOL at your comment Dennis. Have you been banned from their Facebook page yet?

You really hit the ground running with that cook. Beautiful kk and setting for it.

To thine own self be true, bring on the ketchup!

Looks good to me, great meal!

A little surf n' surf New Years Eve dinner Lobster tails ready to go on the kk Melted some butter Put the tails on meat side down. they are about to go into the butter mix Tails were put into the butter then placed back on the grill shell side down. All done that was the appetizer. Also made some New Orleans style BBQ shrimp on smoked gouda cheesy grits

Really delicious and interesting meal. the color on the duck looks fantastic.

That looks really good. Another fine cook

Nice and gorgeous

Looks delicious

Dang, that's for the used one. Your pork tenderloin dish looks amazing.

That looks great. You still have another 3-4 days before the holidays are over and getting back to your senses. At least I think that's the way it works.

That looks delicious. I may do the roti cook next year myself.

It's also great for freezing bbq like pulled pork, ribs, and chicken thighs. Take it out of the freezer, throw it right in some simmering water until thawed and warm, and it tastes like it came right off the grill. Comes in handy when you don't have any food in the house, your're starving, and wondering what to eat.

That is just too cool. I expect they all consider you their best friend this time of year. My mom has been keeping a few feeders going for years and gets tons of hummingbirds in the summer and everything from birds to black bears year round. I've never seen a pheasant visit one though.

That's a beautiful setting for your kk. No wonder you do so many cooks on it.

I love my thermopens. I accidentally got my first one wet and thought it was fried but it somehow came back to life and has worked like a charm ever since. In the meantime, I purchased another and now have two. That one looks to be somewhat waterproof

Great plate shot of a really moist brisket. Looks delicious

Looks good Jon B, I really like the flanken cut ribs myself.

Storms don't slow MacKenzie down!

Hard to argue with the results. It looks fantastic