Noble dogs

On 11/3/2020 at 6:56 PM, jonj said:

Now we return you to our regular programming, cooking baby back ribs, meat side up:

 

Delicious looking ribs!

On 10/28/2020 at 9:10 AM, alimac23 said:

 

Hey all!

 

I’ve been fairly inactive on the forum recently, had my hands full!

 

This new little one arrived yesterday, meet little Miss Adi Lou McMillan

 

 

 

Sent from my iPhone using Tapatalk

 

Congrats! She is beautiful!

7 hours ago, tony b said:

Because it was 7:30am when I took this picture, as I was making my morning coffee. I hadn't planned a cook that needed to start that early in the morning! 

Trust me, it takes a LOT more than this to keep me from using the KK and snow ain't it! Wind chills below Zero - yeah, that'll do it! 

I would've thought I was still sleeping and having nightmares.

5 hours ago, Braai-Q said:

The weather in the UK has been miserable. It's like someone flicked the winter switch and I don't think it has stopped raining in the last 24 hours. We felt Sunday would be a good day for a 'pub lunch' aka Sunday roast so laid in ingredients and set the challenge of cooking most of it in our 19KK. Despite it raining constantly. It was also 6 degrees. 

So, we cooked a 1.6KG topside of beef (sourced from a farm about 2 miles from us) and added the traditional Yorkshire puddings, roast potatoes and decided to go with cauliflower cheese as another side. It was just the two of us and a dog who very much wanted in on the action. If you've never done a traditional English Sunday roast, it's about sequencing and timing if you want to eat everything hot.

We did a rub on the topside and gave it 45 mins while the KK was bedding in - quite simple - salt/black pepper/olive oil together with tiny amount of oregano and braai spice (I made it a while ago and think I had cumin seed, coriander seed, cayenne, chilli, salt,thyme in the mixture). Put a small piece of coffee wood in once we were ready to cook. Took it off with internal temperature at 52°C but ambient on the Meater+ was about 50°C out on the TelTru in the dome. Not that much of an issue as I was only interested in the internal temperature but I would have expected them to be much closer in a heat soaked KK after temps had stabilised with the meat in. 

Yorkshires came out well - second time doing them in the KK (210°C for 20mins). Put some water in to increase vapour in the KK. We have a range cooker and all the ovens have a fan assist function which produces a lot of steam and makes for incredibly good Yorkshires. On our first attempt, we'd found the Yorkshires to be a little dry and the texture wasn't quite right - bubble size/density wasn't great and it wasn't particularly elastic and aerated. They should be light and fluffy. The additional water vapour created sufficient steam to resolve this. Be interested if anyone else has had the same experience or has a different method. 

Given we were cooking the potatoes in duck fat and the Yorkshires were being cooked with a duck fat base, I thought I'd cut out the cream for the Cauliflower cheese to reduce the richness. I didn't want to overpower the dish with smoke but wanted to get some coffee wood smoke into the cauliflower so I cooked the cauliflower separately in a foil tray as an indirect cook and threw coffee wood on to the coal for smoke. Gave it 15-20 mins at 175°C and it tasted fabulous - it was a little underdone deliberately but I was pouring a bechamel over and finishing in the oven. I made a roux, added whole milk, Cheddar Cheese and nutmeg. Topped with a little grated cheese and cooked in the oven. I could have done it in the KK stacking shelves but didn't want to end up see sawing temperatures and messing timings up. The cook graph for ambient temperatures on the Meater app showed a rock solid horizontal line once I'd reached target temperature. Would have been easy running with the 32KK as well but the oven was just as easy and the cauliflower already had the right level of smoke I wanted. 

Few pictures below taken on iPhone. We had it with a lovely bottle of Peyrouzelles 2017. 

That cheese! Looks delicious.

6 hours ago, Basher said:

Here was the leftover eye fillet in a Thai salad.

it’s all in the dressing

Looks great! What is that flower?

On 2/26/2020 at 1:20 AM, Saucier said:

Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender, about 1.5 hours. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary.

I've just started dive into non-meat SV recepies. This one is next on my list.

I'm using Fogo and Kamado BB all the time. They are perfect.

Looking delicious!