Non KK cooks

[MacKenzie]

Sounds like a fun time, jonj and I see you had a special candle on the cake. 

[tekobo]

Looks like a good time was had by all @jonj!

[Tyrus]

Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did. It was a marinated piece in a Japenese BBQ sauce overnite and then fork tendered for texture a few hundred times to soften. Placed on the grill with wrapped potatoes in a Southwestern rub, flipped twice and all was nice. Started with a Carrot soup to begin having a peanut butter final addition, cashews on the top then all plated with Cheesy Mex Cauliflower and soft tender potatoes.

[JDBBQ]

Quick Bavette on my gas grill. (Weather not good for breaking out KK).

Plus side of bok choi and some onions and mushrooms


Sent from my iPhone using Tapatalk

[C6Bill]

On 3/30/2025 at 3:54 PM, Tyrus said:

Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did.  

Am I the only one who stopped reading right there LOL 

 

PS, that's the best way to time a duck breast cook lol

[Tyrus]

23 hours ago, C6Bill said:

right there

I bet you did though, you have to dress it up to play it up. The steak was wonderful, I lit up a cigarette right after.

[Tyrus]

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment. 

 

 

Edited April 26 by Tyrus

[jonj]

I hope @Tyrus, as a proper Braai-Master, you at least kept the tongs in your possession at all times!  😛

Edited April 26 by jonj

[Tyrus]

7 hours ago, jonj said:

I hope @Tyrus, as a proper Braai-Master, you at least kept the tongs in your possession at all times!  😛

Never left my hand Jonj, when I swigged my beer or visiting the restroom. 

Edited April 26 by Tyrus

[Tyrus]

A breakfeast sausage that just might be a keeper. So on a 1lb basis it'll be, 1lb ground pork, 1.5 tsp crushed sage, 1 tsp thyme, 1 tsp salt, 2tsp brown sugar, 3/4 tsp blk pepper, 1/4tsp red pepper flakes, 1/4tsp nutmeg, 1/4 cayenne or Tabasco as I substituted 6-7 good squirts for a 5.5 pork butt. Additionally you can add corriander 1/4tsp, 3 tsp maple syrup, 1/2tsp paprika. Fresh ingredients optional were 1/2 diced red pepper, chives and parsley. Fashion into balls, place on a sheet of cut wax paper with one on top and press with a plate to flatten. Two per vacum seal bag and freeze. Now I did cook these in a fry pan, however the KK or any charcoal grill will also do. Keep in mind the sage and thyme were dry, next time I'll use fresh and let the mix stand overnight in the frig, I anticipate an even better result.