tony b

Love me some lambsie!

Super Bowl supper was Wings and Poutine! Didn't have any cheese curds, so I used some of my home-smoked cheese (pepper jack). Wings were 3 marinades - Uncle Dougie's (my fav), Asian (Peppers of Key West), and spicy garlic (6 diced cloves of garlic, Frank's hot sauce, and a splash of olive oil). Marinated overnight. Let there be pictures. Grilled the wings for 20 minutes on each side, basted in the middle with more marinade, direct @ 350F with a chunk of hickory. Plated, with a nice Sierra Nevada IPA. Money shots.

I called it the Cathedral of Lamb!

Yeah, I looked at my notes later. It's for 13 minutes. So, you were right on the money.

Looks perfect! Good combo on the paprika, too! Silly budgies!

Sweet!

Yet!

Thanks, Rak. The rest of the meal was outstanding as well. Most of the folks in this dinner group have kitchen skills! I just have the advantage of owning a KK.

I'm in a dinner group (Adventures in Dining). We get together every other month, with rotating hosts and guest lists (about 50+ people total in the group). Normally, each subgroup is 6-8 people. These are themed dinners and each person brings a different course. Last night the theme was Turkish cuisine and I had the appetizer course. So I did some marinated racks of lamb (Greek yogurt, lots of minced garlic, Penzey's Turkish seasoning, Sucklebusters' SPG, Aleppo pepper, and a splash of lemon juice), with a tzatsiki sauce (Greek yogurt, cucumber - seeded and pulsed in food processor, along with a small white onion, several cloves of garlic, fresh dill, S&P, and lemon juice. It's the dill that makes it Turkish, as opposed to mint/oregano in the Greek version. Marinaded overnight. Cooked direct, with a chunk of peach wood, on the KK main grate @ 375F for 30 minutes upright, then another 15 minutes face down to an IT of 130F. Wrapped in foil, towel, and into the cooler to hold until dinner. Of course there's pictures! Going onto the KK. After 30 minutes, ready to flip. Flipped. Done. Money!

Well, I might not have as good a handle on this as I thought. Today's trial was 165F for 15 minutes. Odd results. One egg the whites were super runny/watery and the other they were set pretty good. But, both yolks were even more firm than before. And I did dunk them in cold water for a minute or so when they came out of the bath. Pics - stone ground grits made with a combo of ham and mushroom bouillon and Parmesan cheese, with country ham. Going to try MacKenzie's 167F for 10 minutes next.

Easy, Bosco. Don't be hatin'!

Nice presentation. Would be excellent idea for dinner party.

Can't wait to see some pics of it in action, PRippley!

No, but Bosco has been tortured enough for a while.

One of my fav's, so I can't wait to see yours, MacKenzie!

Gorgeous looking crust there, Charles! Will file this one away for another day!

Can't wait to hear that he's eating grits, Susan. Then we'll know for sure that you've fully converted him!

Rak, you are sooooo bad!

Still looks awesome anyway, MacKenzie. I've gotten lazy and rarely make my own pasta anymore, despite how simple it is and better! Here's a suggestion for the leftovers - Hungarian Chicken Paprikash. You've already cooked the chicken, so just make the sauce, add the chicken to warm it up, and serve over your pasta! http://www.marthastewart.com/329034/chicken-paprikash

My 23" in Dark Autumn Nebula.

Gorgeous! I'll have to remember the Zapp 505 when Spring cleaning time comes!

Gospel from the Prophet, himself!

Welcome to the KK family and the Retirees Club! If you haven't ordered your Thermapen yet. There's an open box sale. $63 each! That's a steal. Don't fret that they might be reconditioned. I got both of mine that way and my first one lasted many years before it got squirrely (still works but you have to take out and re-insert the battery to get it to come on), my second one is going strong for a couple of years now. http://thermoworks.com/products/thermapen/classic_thermapen_openbox_0116.html?utm_source=Nl-2015Feb3&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Feb2015-OKJoe-Open-Box-cs#Video

Hey, over here! What about a jar for me, your Sriracha loving buddy, MacKenzie??