Troble

16 minutes ago, tony b said:

No White Christmas in the forecast here. Most of our last snow has melted. 

Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!! 

Thanks @tony b for the tips and compliment. I ended up doing a forward sear, worked well but I left the cast iron pan on the lower grate too long after I took the steaks off (was doing other things) and had a massive grease fire that almost got real bad. Spilled grease all over my new concrete then frantically  spraying the grease with a hose in the dark and scrubbing with a wire brush so it didn’t set in, while steaks are cooking. Cleaned it again this morning and looks like things will work out, but I digress. 
 

the Joseph Phelps is my wife’s favorite and since yesterday was the last day of school for her after a long semester I surprised he’d with the meal and wine....she was happy 😀

Congratulations! At least you’ve got some time to plan your first couple of cooks! 

@Basher - beautiful work my friend 

@tekobo I am sorry I missed such an event. I must admit that I do have KK envy now. What are you planning on cooking today? 
 

congratulations on your journey to this point. You must be so excited. Happy day!

Day 1 of the butcher box challenge. Bone in NY strip

rubbed with olive oil, pink Peruvian salt and black pepper. Seared in the cast iron pan on the searing grate (first attempt using searing grate), seared with beef tallow thyme abs rosemary sprigs 

fired up the side burner to make a succotash with edamame beans, sweet onion, orange & red bell peppers, garlic and sweet corn that I roasted in the husk on the KK

Tossed some chanterelle  mushrooms in olive oil, sea salt and thyme put on KK 

utilized my griddle to make cornmeal griddle cakes 

First time using the KK, side burner and griddle at same time. It’s December 55 degrees. Wife said it was best steak of her life. Served with Joseph Phelps cab 

Picked up my butcher box and I have to say I’m more excited opening this than any Christmas present....I think that’s a sign of a problem 

Nice @Basher!

@tony b happy to hear you scored a good cut!

I vote reverse sear! Looks good @Basher

@Basher what are you gonna serve with those bugs?

@tony b can’t you make sandwiches with leftovers?

I do not know what I’m making for Christmas. We’re in heavy lockdowns in CA and my kids preschool says if we visit with a family member outside out our household we have to keep our kids out of school for 7 days so the wife and I are still talking about Christmas plans....meanwhile I’ve been focused on meal planning my butcher box I’m picking up today. But I was thinking of doing a roast of some kind for chistmas Nothing fancy like a prime rib like @tony b because the Mrs. likes her meat well and definitely not bloody.....will finalize our plans this weekend and likely shop Monday 

Welcome @AAAsh great looking grill. Don’t stress about learning how to cook on the KK it’s actually fairly straight forward once you get the hang of it because it’s so consistent. Tony gave you sound advice but best to just jump in, ask for help here if you need it and start cooking! 

48 minutes ago, Braai-Q said:

Were it not for distance, the pandemic and work commitments (minor obstacles), I'd offer myself up as an evaluator of your efforts. 😀

That’s ok @Braai-Q it gives me fine to practice until you come for the Mexican gastronomy tour. I’m not ready yet. I need to train 

@tekobo have you ever looked in Eric Adjepong? He was on top chef and top chef all stars. He does west African food and he’s amazing!

http://www.chefadjepong.com/#about-marquee

@tekoboi believe you could trademark that and start an import business with @Basher to bring in Argentinian grills to Australia 

@tekobo after going through all 3 books yesterday I found that I liked the most recipes from Francis Malmans book, then Lennox Hastie and Sean Brocks 3rd, however this morning I forgot I had a great southern book Jubilee that I hadn’t gotten into and I spent time diving into that book. It has by far the most recipes I’ll be trying out in the future. If you haven’t heard of it I would recommend checking it out 

@Tyrus you see the world through a very interesting set of spectacles my friend and I always appreciate your contributions on threads I’m involved in. Thank you kind sir 

Great looking meat...is that a flat top griddle? Didn’t know you had one 

@jonj @Braai-Q totally agree! Who takes their kids to Hooters when they are 10? My brother was 6. My wife and I talk about this stuff, she’s amazed how I tuned out given my upbringing. I remember going to Marbella when I was 17 with my parents and my Dad complaining the whole time and wanting to eat at McDonalds all the time 

@tekobo I was catching up on your funky old cow thread and are your pics of your books it made me chuckle. This is my countertop this morning. My mission is to research done creative dishes particularly side dishes to go with my upcoming butcher box 

I told my wife it’s gonna be 5 days of great food and I’m gonna try some new things 🤞

@Braai-Q one of my buddies who lives in the Southeastern US posted this on Facebook from a BBQ group he’s in. I don’t know anything about gator, we don’t get that kind of meat where I live. Sharks are about as fearsome as we get 

@Basher I’ve tried alligator before at a Hooters in Florida when I was in 5th grade on a Disneyworld trip with my family and to this at I still remember telling my Dad it tasted like chicken strips. Im pretty sure that nobody ate gator skin photo is definitely altered, but good for a laugh nonetheless 

In case you were ever wondering what a bacon wrapped alligator with a chicken in it's mouth looked like, now you know. 🐊

Would you give this a go? Anything is better with bacon, right?🥓

Photo credited to Alixmcalpine
 

@tekoboand I thought I was fancy! Beautiful looking pizza!

Tried to step up my pizza game tonight. Started off by brushing the dough with olive oil and sprinkling with sea salt prior to adding toppings. Can’t believe I haven’t been doing this for 9 months, it makes such a big difference in the quality of the crust 

then moved on to some more adventurous pizzas. First up was a arugula, prosciutto, Parmesan & burrata pizza finished with a balsamic glaze drizzle......WOW. Really great pizza. Tossed the arugula in olive oil and lemon before topping to give it some acid 
 

next up my favorite pizza of all the time that the bar by my house in downtown San Diego was famous for. Mashed potato & bacon. I made some garlic, Parmesan & chive mashed potatoes and simply topped it with crispy bacon. I know it sounds gross but 100% of the people I’ve ever seen eat this combo love it. Try it out. Impress your friends! 😀

@Braai-Qthat looks absolutely amazing!

@Basher what an awesome spread! Happy birthday to the Mrs.

Perfect tri tip @Adam Ag 98. I’m a big fan of tri tip & horseradish