MacKenzie Posted April 27, 2020 Report Share Posted April 27, 2020 3 hours ago, Bruce Pearson said: Hey Mac if you had a swimming pool like Troble you’d also have an ice seating rink in the winter! Fun fun fun That's my problem, I want it for more than just a few months and I'm not into skating anymore. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 2, 2020 Author Report Share Posted May 2, 2020 I am honestly blown away right now. I just did a reverse sear fillet mignon that was without a doubt the best steak I’ve ever cooked in my life. I grilled some asparagus and whipped up some chimichuri with some roasted red potatoes. I am utterly blown away at how perfect the steak turned out. It wasnt the cook that’s for sure. It was the magic of the KK 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 2, 2020 Report Share Posted May 2, 2020 That looks tasty Troble.Sometimes you can score an outstanding piece of meat, especially with that eye fillet cut...... and the KK.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 2, 2020 Author Report Share Posted May 2, 2020 (edited) @Basher I don’t think it was the piece of meat. I had my eye on two other ones but as the guy was packing my ground meat the dude next to me grabbed the two cuts I was eyeing and I had to “settle” for these think it was just due to the fact I’ve never done a reverse sear and I got lucky on my first cook with timing. I didn’t use a meat probe. Just look and finger test. But the juiciness and tenderness of the meat was just perfect Its always tough cooking steak in my house because I like mine medium/pink but the wife likes hers overcooked (no pink). I managed to get mine cooked perfect to my liking but found this mythical spot for the wife where it’s not overcooked, still slightly pink but not “undercooked” in the wife’s eye. however to be clear my comment about the steak was only in reference to the taste and tenderness of mine. Edited May 2, 2020 by Troble 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 2, 2020 Report Share Posted May 2, 2020 What an awesome looking dinner, perfectly cooked. 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 2, 2020 Report Share Posted May 2, 2020 Yup what Mac said that’s a beautiful cook! Yeah go KKs 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 2, 2020 Report Share Posted May 2, 2020 [mention=3378]Basher[/mention] Its always tough cooking steak in my house because I like mine medium/pink but the wife likes hers overcooked (no pink) Exactly what happens in our house Troble.I struggle to overcook a steak. It kills me watching it burn.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 2, 2020 Author Report Share Posted May 2, 2020 3 hours ago, Basher said: Exactly what happens in our house Troble. I struggle to overcook a steak. It kills me watching it burn. Sent from my iPhone using Tapatalk @Basher I’ve actually been thinking about this quite a bit today. My wife woke up talking g about how great the meal was. Usually when we eat beef it’s brisket. Occasionally I cook a flat iron or tri tip and tact allows the wife to eat the ends which are more overcooked then what I like in the middle. So partly it just eating filet. I don’t grill filet anymore like maybe I used to before kids. But the reverse sear and I think the power of the KK was what did it tonight I’m taking my rotisserie for it’s first spin. I can’t wait 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 2, 2020 Report Share Posted May 2, 2020 What are you rotating Troble?I love the rotisserie.Heres a tip, set the lower rack flipped over onto its higher setting above the coals.Build up your heat, When you start cooking, about 20- 30 minutes into the cook you will start to smell the meat and see a little more steam and smoke Coming out of the KK. When this happens, insert a tray onto the lower grill to stop the oils dropping into the fire.I’m sure you will work this out.Yum yumSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 3, 2020 Report Share Posted May 3, 2020 7 hours ago, Basher said: Exactly what happens in our house Troble. I struggle to overcook a steak. It kills me watching it burn. Toss me into this group also. I like mine rare enough to be on the endangered species list while she wants hers dead. 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 3, 2020 Author Report Share Posted May 3, 2020 (edited) @Basher thanks for the tip I will have to try that next time. I did not read that prior to the cook. overall it went well however I had the right side of the coals burning much hotter and faster than the left which resulted in me needing to take off one bird earlier than the other. I need to work on a more even and consistent fire in the future, When I did remove one bird and moved the 2nd bird over in the cradle I didn’t secure it as tight as before so it moved around a bit and some of the skin got scraped but all good i was really amazed at the difference in taste between the rotisserie cook and traditional roasting method. Also the skin on the rotisserie chicken was nothing short of luxurious. IMG_2156.MOV Edited May 3, 2020 by Troble 8 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 3, 2020 Report Share Posted May 3, 2020 [mention=3378]Basher[/mention] thanks for the tip I will have to try that next time. I did not read that prior to the cook. overall it went well however I had the right side of the coals burning much hotter and faster than the left which resulted in me needing to take off one bird earlier than the other. I need to work on a more even and consistent fire in the future, When I did remove one bird and moved the 2nd bird over in the cradle I didn’t secure it as tight as before so it moved around a bit and some of the skin got scraped but all good i was really amazed at the difference in dis if between the rotisserie cook and traditional roasting method. Also the skin on the rotisserie chicken was nothing short of luxurious. IMG_2156.MOV The only damage I see done is a broken wing. That’s a marathon if you have to adjust through the cook with the rotisserie.Well done. Both birds look perfect.Let us know how you think the pan trick works by comparison.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 3, 2020 Author Report Share Posted May 3, 2020 @Basher will definitely try that next time going to do some more adventurous Peruvian sliced chicken this week and I’m also itching to try the leg of lamb. I dong coo a lot of lamb ex dog ground land for Shepard’s lie and every since you posted that rotisserie leg of lamb a few months ago it’s been on my brain 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2020 Report Share Posted May 3, 2020 (edited) Troble, I have a set of pliers in my ODK for the sole purpose of tightening those rotisserie wing nuts or whatever they are called. BTW that is another of your mouth watering cooks. Now that I've seen the video, here is a suggestion for you to think about- what if you lit the centre only and put the two chickens with their legs facing each other in the centre. That way I think the breasts might be cooked at the same time the thighs are cooked and the breast would be protected from the hottest part of the fire. Edited May 3, 2020 by MacKenzie 3 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 3, 2020 Author Report Share Posted May 3, 2020 @MacKenzie thanks for the tip I’ll definitely try that. I lit in the center but as you can see from the video the right burnt much hotter and faster. I think I’ll try lighting the right and left side next time and see how that with as well as trying your and badgers tips. It’s a fun time to experiment! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 4, 2020 Author Report Share Posted May 4, 2020 Practice makes perfect. Cheese pizza, Hawaiian, bell pepper & mushroom, pepperoni, basil & prosciutto. Pepperoni and Hawaiian were sourdough crusts others were NY style 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2020 Report Share Posted May 4, 2020 Troble, you are making me hungry. Fantastic. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 4, 2020 Author Report Share Posted May 4, 2020 23 minutes ago, MacKenzie said: Trouble, you are making me hungry. Fantastic. Thank you for all your advice. I have definitely decided to ditch this stupid sourdough starter I’ve been keeping and go all in on your NY crust recipe. While it wasn’t perfect this week it was damn good and 200% better than my initial attempt. A few more cooks and I should have it down. Your help has been immense and my girls thank you 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 5, 2020 Report Share Posted May 5, 2020 My pleasure 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 8, 2020 Author Report Share Posted May 8, 2020 (edited) Outdoor lights were installed today. Construction is officially done. Still have to install patio lighting and outdoor furniture but close to done and functional celebrated with some vino and took my iPhone out for a spin. Got some cool shots Edited May 8, 2020 by Troble 6 Quote Link to comment Share on other sites More sharing options...
