Tyrus

Inspired by The old Spring Tavern tucked out in the mountains outside of San Fran there lies a restaurant that likes to make Tri Tip with horseradish sauce. I managed to take a few pics and although the meat got away a little it still made a great sandwich.

On the rooftop at night, smokin away. Kewl, Cool, Kool.

Sausage and Salmon. Yesterday I made the sausage and a while ago I did this salmon 3 ways, the last a little nicely charred on the end was a Wellington. One thing I'll never order at a restaurant is salmon, after being disappointed so many times I've found it's always better at home on the KK. This sausage was incredible, used 1/2 cup of rub, hot sauce, Mexican oregano, paprika, garlic powder, dried onion, chopped Jalepeno and chesse cubes and a bit of Sant Fe powder. Remarkable, smoked over Maple and ready to grill. The cutting board was a gift recently for a belated birthday, anywho it says in Polish, "For my brother," Always wear under wear.

You set a nice plate there Mac, wouldn't you know it I'm all out of bacon.....thanks for the reminder.

Verdy Interesting.😊

Thanks Wobster for the kick, it got me going again and I followed the link. It took a few different sites to work through, one of which everyone was asking the same question, I have one of these and what is it? So it's a steamer pot, much like a Donabe but you would place your vegetables inside up to the final addition of fish, let it cook some, this was all described by woman on youtube making a clay pot as mine. Upon searching further, one video came up with 19K views from 13 years back describing how to use it, wouldn't you know it wouldn't play when I clicked on, the screen was all lines. Ahh, at least I'm getting closer, thanks. Unrelated and out of the corner of my eye, while looking into this I came across a story on Youtube titled, "UK bans wood burners." Did you know there are area's now in the UK set as smoke free, the wood you purchase has to be seasoned and the type of stove has to meet stiff requirements. If you don't follow the rules and there are many and extend into other fuel types, fines are in place to put you back in line. If they're going after wood burners, I wonder what they have in their sights for cooking equipment and if that idea could spread across the pond. Don't worry, I already think Dennis is working on the new smokeless KK as we speak, say it ain't so. Thanks again for the interest

I know, me too...here use my napkin.

Another cook, the right side using the skillet, the left without. 350 for 35 mins with deflector. One significant factor I alluded to earlier yet might not had been clear on is, for better and quicker results try heating the cast in advance while the KK is heating up or before you put your food on.

Tonite was Cheeseburger Wellington with Truff hot sauce (not too hot) liberally spread, a slice or two of thick cut bacon and a slice of onion with a nice piece of Swiss cheese all wrapped in pastry dough. The side was Pineapple slaw. I used the skillet as a test and the control burger by itself was uncovered. The burgers prior to wrapping as the bacon were both cooked, seeing how the burger came out towards the well done side, it should have been cooked a bit less, but they were tasty and moist just the same. Pictured you'll notice the skillet pastry browned quite a bit more than the control burger. Both were cooked @ 350 for 35 mins using the KK23 with a full half basket, I was also using a perforated deflector.

I have a small leak on that side and rather than prop it up by cutting underneath a placing some Prematex down I tried this, it's aluminum foil. It works for now and minimizes the issue, It still holds temp well so if it ever worsens (which it hasn't in 3 years) I'll address it then. Do you think I'm a procrastinator? Nah, If it ain't broke, don't fix it is my theory. One last thing, I used dry spices in the mix except for some frozen chive I found buried in the freezer from this past summer that was still good and it all came together. Definitely will make it again, thanks

So I was always a follower of Steve Raichlen because his recipes and backgrounds for cooking are interesting. Well, searching through his cooks today I found one I liked, Salt Slab Spatch Kok Chicken. It was what I wanted, but I wanted to make it my own as you would in any recipe, change it up a bit. The basic recipe I followed, however I changed out the hot pepper seed for a liquid cover called Truff, a hot sauce with truffle..yum. I rubbed the chicken with the Truff and then applied the rub as Steve described. I set up the KK with my perforated deflector and placed the chicken on skin side down with a 12 inch Lodge skillet over the top using only a half basket on the 23 on the top grate. The temp at 325 sank immediately to 290 as expected and slowly rose to 325, there it sat for 45+? minutes. At this point the breast temp was around 155 degrees so the skillet was removed. Now I'm thinking that's pretty quick, having an oven within an oven alters a few things, it shortens the time to get there and retains the moisture better, well that's what came about as an end result. Next was to bring the KK up to 350 without any difficulty and it sat for maybe 30 -45 minutes again flipping upon appearence. This is all subjective, because I opened the lid numerous times to see the results. At the end it was the best chicken, moisture retention and skin crispness I've had. Now a lot could be allowed for the chicken sitting in the frig with a salt based rub before going on the KK, but it certainly is worth the effort if you want to try a new approach. Hey, higher temps, leaving it on for the duration, different meats, low and slow..whatever, it could change a few things. Don't know if anyone else has tried this, I could be out on a thin limb, but I think the cover retained the moisture in meat and didn't allow it to escape, so the additional browning didn't hurt afterwards and it came out wonderful. Yours to try, a new avenue. Oh, the vinegrette was also complimentary, you couldn't do better at a restaurant, trust me.

Perfection, a trek you won't soon forget.

Good, a no bean chilli, but is there another kind? I hope that's not all for yourself Mr. C6Bill. I've often wondered, are you adding the good brisket that everyone loved or the brisket that was a bit dry yet well tasting to the chilli or does it make a difference....? Like Tekebo, whom might be salivating in delicious goodies in preparation for Super Sunday and really doesn't have time to walk away from menu, I find myself in her court Brett. I find cooking an art, one I'll never master but able to persevere with tools as eyes, nose and a simple temp gauge. Then, I wonder again how did the chefs of yesteryear accomplish all those dishes simply on instinct. Not for me, I'm ahhh....old school

Fat is flavor and definitely adds to your mix. I've always leaned towards the lean side for health conciousness, but would have always entertained a thought about a little bacon drippings added to the mix, just sayin. I've seen this man behind the video before, I believe he's Korean and living in Chicago, however I wouldn't want to say for certain without offending because he draws upon his family background for cooking and Asians are proud of their heritage and don't like being miss characterized. Now depending upon where you shop for pork butt without the bone this isn't too hard to find, I can actually find small cuts as those he prepared rather easily. It does make sense to have more bark, an obvious after thought for the goal. The fat content isn't, so if it's a key like basting your brisket it makes more sense for richness and flavor enhancement. Put it this way, it'll definitely place a notch in your gun cooking repitoire, but it'll also add the notch onto your belt. I like it KK787, shoot for the moon, the stars will come later.

This I did last night, it was supposed to be boneless country style ribs, and since the weather was 62 here in the eastern US I was itchin to get at the Santa Maria. It fits the Kent Rollins way of looking at cooking, roasted over maple wood.

I like his Chilli Jeff, yum. Simple, yet satisfying and easy to change up without destroying the base . His video's set in the Texas background with the old chuck wagon feeding the range cowboys was entertaining too. He does drop a steel or cast stove called "Bertha" for demonstration and his cooking approach is done with a rustic flare I like. Yah, he's entertaining in a wholesome, honest kinda way. I still search for him on Youtube when I want to cook something untraditional, rather than the customary way.

Neither had I, coincidentally it needs little if any water added to perform. Just place it on the top grate or indirectly and it works like an oven. Google search turned up only tangines and other clay pots, oh well the search continues.

Good job Bruce, looks yum and on those cold Calfornia days when it gets to 60 it tastes even better.

It wasn't the greatest day if you were a 49er or Bengal fan, but it was great to watch. Careful now, don't let Tekebo know you were pulling for the other side. Nice bird by the way👍

Made up this Jamacian Jerk Salmon for Sunday dinner. The piece I used to cook the veggies was something I found at 2nd hand store but it appeared never to have been used. It's definitely stone ware and hand signed on the bottom, really nicely done if it came from an artists shop. What intriqued me was the design, sort of a inverted tangine of sorts with the cone in the base and a small hole on the lid to release air. The outside was glazed as well as the inside and I thought it was perfect for veggies. Have you seen one or am I the only one? It did well, cleaned up well too...a good find

j'adore le poulet

That's a long time to wait for dinner David, you must have patient guests.

I liked the vid also, it's what everyone should do, simply make it better for all. He certainly didn't fit the sterotype of your common pig farmer, nicely dressed and well spoken with vintage whiskey bottles as a backdrop. All I can say is, he must have really happy guests, well up to check out time that is.

I have a bag of this sitting in the coal house waiting for destiny. It's destined to be burnt in the open air or in the weber at higher temps. It doesn't do well in the KK especially at low temps because it's Oxygen starved. I find them good on the Santa Maria with wood and functional at higher temps in the Weber, at 30lbs for $22 it's hard to beat. It's like putting regular gas in a car that requires high test only, something is bound to go wrong.

Back to the basics and a little pull brings the whole roll spinning off onto the floor. That's funny and I'm sure an acquired art to master. If a boat load made it's way to the English shores it could possibly bring down the empire, you know being all proper and such.