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tony b

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tony b last won the day on August 11

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About tony b

  • Rank
    Senior Member
    Senior Member
  • Birthday 08/31/1956

core_pfieldgroups_99

  • Location
    Cedar Rapids, Iowa
  • Interests
    Cooking, especially BBQ, home brewing, and golf
  • Occupation
    Retired

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  • Gender:
    Male
  • Location:
    Cedar Rapids, IA

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  1. tony b
    Ironic. I was telling a friend last night about making bacon on my KK. Haven't done in a while. Has me thinking.
  2. tony b
    Not as bad as we used to be!
  3. tony b
    Love porchetta, but rarely put in the work to make. Hats off!
  4. tony b
    👍👍
  5. tony b
    LOVE grilled octopus!
  6. tony b
    I vacuum seal mine, too. I have several maintenance items to do, gasket replacement and some regrouting. Was waiting for our heat wave to end before tackling them.
  7. tony b
    No worries, the pics you posted are good ones!
  8. tony b
    Welcome to The Obsession (as we call it). Post pictures of your KK and some of your cooks.
  9. tony b
    Very nice leg of lamb. Round 2 of paella came out OK. Seafood this time. Challenge was a major t-storm roared through during cooking. High wind gusts, buckets of rain, and they set off the tornado ssirens. Hence no cooking pictures. I did get a little soccarat around the edges, but not on the bottom. Guest did like the final results.
  10. tony b
    Nicely done, Steve. We also had sangria - white variety - peaches, white grapes, and strawberries in moscato, topped off with Cava. I get another try at the paella this Friday for out-of-town guests. This one will be seafood. Hoping that I've gained enough experience to get the soccarat this time?
  11. tony b
    While my 1st paella turned out tasty, i didn't quite get the soccarat. The rice was brown on the bottom, but not crispy. Had hungry guests to feed.
  12. tony b
    How did you cook it - rotisserie, top grate, etc.? Looks perfect!
  13. tony b
    A nice grilled dinner. Suya pepper beef skewers, cheesy spuds in beef tallow (an omage to RFK, Jr), local corn.
  14. tony b
    @remi - Thanks. Just what I was looking for. A couple more questions - how long does it take to cook (guessing 30 minutes once you add the stock to the rice)? Do you raise the temperature at the end to get the socarrat? @C6Bill - nice looking brisket!
  15. tony b
    Hey Folks, looking for a little help. I'm going to try and make paella on the KK for the 1st time. Any tricks that I need to know? Thinking the paella pan on the main grill, direct heat, 275F. It will be chicken and chorizo paella. Do folks make their sofrito in the KK or on the stove top first? Thanks in advance!
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