Jump to content

Tyrus

Owners
  • Posts

    2,638
  • Joined

  • Last visited

  • Days Won

    123

Everything posted by Tyrus

  1. OK thought you may have been attempting to throw a curve by me, like snag or banger.. it actually is a beet root
  2. If my wife told me I was smelling good well, definitely somethin is smokin. Just don't sit there you gonna miss the magic bus. Leave the dog and kids with a good cartoon and head out to the KK and do some cookin.
  3. Good for a number of people, easy to make, add a steak and you'll be lovin it
  4. It's generally your go to seafood piece for surf and turf in New England. The post I did was with raw bagged shrimp {frozen} with the shells removed by hand. You can make a stuffing with the beginnings of Ritz Crackers, garlic, onion, butter, and spice but for this demo and time I know of the store that does a good passable copy of the home mix. Look into it Shurley it definitely will please. Not frozen when cooked
  5. I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.
  6. If I ever travel to the Island I may have to get one of those translator books, somethings amiss
  7. Is beetroot Austrailian for horseradish
  8. Crocodiles, don't blame you at all.
  9. Looks good Mac, hey for a different texture you may try a flaky puff pastry dough. But that certainly looks good
  10. I see, maybe it's just easier to buy
  11. Thanks, I'll try it some lamb first and if it needs a boost will add some Cayenne or do a blend. There was an Ethiopian spice that looked promising, orange in color, I think that was the Berbere. Will keep the fish seafood use on the rolodex and bring it around later
  12. Main grate is what I would do, they're burgers for the kids, they won't blink and they'll all be gone
  13. Thanks, I can't think anything off the top of my head to pair it with. They put recommendations on the label saying it goes well with this and that and it really doesn't.
  14. Her pictures are without comparison, her cooks are something I wish to aspire too. Her passport has been revoked
  15. Jon, I have my agents watching her house, if she tries to run or swim to Europe....We'll let you know.
  16. Just came in the mail. I saw a program last week on TV and the Guide on this show took us around the back alleys of Istanbul where their most ethnic markets and restaurants are. I enjoyed the show and thought maybe I could capture a little of that at home. Does anyone have a familiarity or experience using this spice or am I looking into an empty pot so to speak. I recently bought a container of John Henry's Summer Peach Rub and as instructed used it on a brisket. The brisket was cooked correctly, but the rub killed the Brisket to the point it went into the trash. That was a first. I've used Morrocan spice on chicken and felt that was very good if used with a little sea salt. Anyhow Thanks for whatever you have to offer
  17. Thought you were making your own, at least that's what I saw in the archives. I hope it was you, my apologize if I'm mistaken.
  18. Congrats to you both, I am glad for you both also, somebody had to win. Love this on-line betting, whats next?
  19. Did a pork loin the other day and drizzled it with Sazon. It was the second time I used the Roto and I'm still in awe of how quiet and easy it is to set up. I also made Reefs vinegar BBq sauce but I kicked it a couple of notches by adding a little more pepper, a heaping teaspoon of fresh ground chillipaste, 1 tbspn of Tabasco and 1 Tbspn of Worcestershire sauce. The vinegar I choose to use was a sweet Italian with Balsamic, only $2.99. This vinegar was good and worked well with all the ingredients. I used the sauce on a picnic shoulder I cooked yesterday and later pulled. It took all of 10 plus hours so it became late, hands were greasy so pics didn't come. It was pretty. Had a cowboy steak the other day and seared it down low with basket splitter in.
  20. Tyrus

    Tiles vs Pebbles

    Hey Bruce always a pleasure. Let me tell ya, I'm not an expert on psychological profiling when it comes to color but scientific data points to those of the other persuasion {brown} generally like there meat cooked well done, and those choosing a blueish color prefer a med rare. You could also think outside the box, and look at the Star Trek theory regarding this phenomenon. Nebula, a word for star gazers, any how you look at it, it's safer to blue and true than brown and..........gotta go, I got flip my steak on my denim blue KK. Bye
×
×
  • Create New...