Firemonkey

Surf and Turf No baskets here... Lobster tail was on sale at the local market, which also had some tri-tips, something we dont usually see in the case around here. I decided to give them a try and see what all the fuss was about on the left coast. I have to admit, they were good. (the foil pouch was full of green beans)

Whoa...this is a change. The wife is buying the grill, AND intends to use the grill. And for the trifecta, the wife not only knows how the home network is setup but intends to attach a stoker to it. That pretty much shatters the stereotypes around here

Yeah, I know. Baskets are for....umm....rookies

Grilled Swordfish Okay, I have some reservations about posting this, since you guys lit up my buddy Fetz about his fish pics a few posts ago. Maybe it was the breadsticks that drew your ire?? Maybe mine will be acceptable since I have evidence of substantial fire under mine?? Anyway, here was tonights "lazy and fast" cook. I did a couple of swordfish steaks for the wife and I and a piece of salmon for the boys. I thought it best to hedge my bets with something i know they like, rather than argue to get them to eat the swordfish (which they ended up liking anyway). For the fish, I blended the following in the magic bullet: A few Tbsp EVOO About the same amount of lemon juice about half as much light soy a teaspoon or two of dijon mustard a few cloves of garlic about 10 basil leaves from the garden A sprig of oregano from the garden I poured it over the fish and let it marinate about 45 minutes, while i lit the grill, and got the rest of dinner ready. Once the grill was searing hot, I grilled them for about 4-5 mins per side, until done. After flipping, i spooned some of the marinade mixture back on the cooked side. This was a nice layer of flavors for the swordfish. I usually just hit them with coarse salt and pepper, and cook them just like a steak, but this was a nice change. Served over a salad - the healthiest meal i have had in ages And this...is the first post from my 4 year old. The camera was on the table between us, and he decided he needed to take a picture of his plate too. Enjoy. I'll see if I can coach him on his technique and the use of macro

Re: first attempt Well, according to this post: viewtopic.php?t=2281&highlight=turkey+legs 5-6 hours at 250 degrees will work well.

It wasnt really wasted, since i enjoy it - I wonder if my employer would see it the same way

We are talkiing about somethign in the foil pans after its pulled, right? I would go like 4:1 juice to vinegar, and you dont need much in each pan.

Apple juice and cider vinegar

She must be keeping him busy...havent heard from him in a while

Oh man, DJ is going to be bummed. He has been keeping your purty thang company while you were away

Anyone know this guy I used to know a guy that went by the name Curly. Figured he was in prison or ran off with his cousin or something I used to think I should have the rotis, but anymore I dont think I would ever use it. The KK cooks evenly enough that I can get even browning and cooking right on the upper grill. You can see the last chicken i cooked in the everyday cooking pics thread, Its evenly golden and perfectly moist and tender, and that was done sans rotis - just drp it on the upper grate and come back in 45 minutes to rotate it if needed. And there is no bracket cleanup either

Strip (loin) Steak! A couple of steaks - dried for 4-5 days before cooking. They are looking a bit moist here because I hit them with sea salt and pepper while allowing them to come up to room temp.

Chicken and sweet potatoes Mixed apple cider vinegar, a little grapeseed oil, with some fresh rosemary, oregano and thyme in the magic bullet. Poured it under the skin into the breasts and thighs, and let it marinate in the fridge for a couple hours before cooking. Cooked at 375-400 with peach wood. Add the potatoes when the chicken is half cooked.

I just noticed that I missed my anniversary 3 years since i have registered here... Someday i am going to wish I had all the time I spent on this forum back

Agreed... This forum, as well as the other ceramic forums are a wealth of information, tailored to ceramic grills. There are also many other non-ceramic specific BBQ forums that will give you even more information and techniques. Just do a little googling or forum searching for whatever meal you have in mind on a given day, and see what grabs your interest. You will quickly find that the "perfect" technique is subjective, and can be quite different between cooks. That being said, you really should try tossing a chunk of wood in with your steaks after the sear, Jeff! It doesnt penetrate, but it will layer in the flavor/smell of the steak

Ive never noticed a problem keeping it in tact, but since my kids get the legs, and at least the youngest always wants it cut off the bone for him, I probably wouldnt have noticed if I did have the issue. I made a chicken over the weekend, and since I remembered your post, I paid attention when I carved the legs. What I do is grab the meaty part of the drumstick with the tongs, grabbing it parallel to the bone, then cut down through the skin between the leg and breast, and finally bend the leg up while cutting up through the inside of the knee joint. It always comes away whole for me. Here are the legs and a thigh on the children's china

Yep. That will do it The warmer the dough gets, the "looser" it will be. The cold dough was also your culprit for the sticking...The cold was causing it to condense moisture, and glue itself to the board With room temp dough on a floured board, a little puff of air under it will turn it into a hovercraft and let it slide right off, even after being fully topped and waiting 10 minutes for the grill to be ready.

I think there is evidence in the above picture...that chunk didnt just fall off on its own. Someone snatched a nibble and toppled the house of cards!

Sounds like it was too cold. Did you let the dough come to room temp before using it? The finished picture looks like it tasted pretty good, despite the unconventional shape

Get yourself a chuck roll (beef) and give that a try. The same soft moist meat as a butt, but not as greasy (IMHO). The chuck roll is huge, so you might want to cut it in half and freeze part before you cook it.

You could keep it much cooler with just one stack of extruded. But for what you are doing, why not just a hotplate on the floor of the grill with a pan of wood on it?

I think I bought 15 boxes or so last summer. I think I have used 2 of them, and gave one away. I keep them in my garage, right up near the door. Even though its humid here in the summer, and it has been known to rain daily, they store well since each box contains a sealed plastic bag. No mold either, as the product was dry before being packaged.

That was a good looking meal, Sanny. I imagined some tenderloin steaks with baked potatoes and grilled corn on the cob. Ironic that it was imaginary as I had a pro photographer visiting

Crocs?? Bah. I dont even own any of those, Its flip-flops for me. Those were my "grill-flops"; the ones I keep by the back door.

The thick stone that comes with the KK doesnt lose much heat at all during the cooking. I let it preheat along with the grill, and once I start cooking I load one right after the other, with no real difference. I am not sure it picks up much more heat during the cook, either.