KlausVanWinkle Posted March 13, 2018 Report Share Posted March 13, 2018 On 3/8/2018 at 9:43 AM, MacKenzie said: Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour. Stop following me McKenzie! Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 13, 2018 Report Share Posted March 13, 2018 12 hours ago, tony b said: For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!) Thanks for that.................I was wondering????? Quote Link to comment Share on other sites More sharing options...
Paul Posted March 13, 2018 Report Share Posted March 13, 2018 13 hours ago, tony b said: For the Record - that pork loin was wrapped in caul fat. Thanks!! I forgot what they called it. It was delicious. Even the wife said, "this is worth buying again!" Quote Link to comment Share on other sites More sharing options...
tony b Posted March 13, 2018 Report Share Posted March 13, 2018 I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter." 2 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 14, 2018 Author Report Share Posted March 14, 2018 On 3/13/2018 at 4:00 AM, Paul said: So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin I'm a BIG Fan of Caul Fat.. Think it is really beautiful also!! 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 15, 2018 Report Share Posted March 15, 2018 Made a few Cornish game hens. Did indirect at 350 and stuffed with a self inspired paleo stuffing. The stuffing was andouille, sweet potato, mushroom, and onions. The pickle is a half sour I made myself for the first time. They came out way better than any store bought. Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 15, 2018 Report Share Posted March 15, 2018 Nice cook looks yummy, and made your own pickles also yum yum 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 15, 2018 Report Share Posted March 15, 2018 sfdrew, your Cornish hen dinner looks delicious and that pickle looks fresh as can be. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2018 Report Share Posted March 15, 2018 Yummy looking birds! 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted March 16, 2018 Report Share Posted March 16, 2018 Nice chooks.....does that top half grate come with the BB32 Quote Link to comment Share on other sites More sharing options...
Grant Posted March 16, 2018 Report Share Posted March 16, 2018 The half grate does come with the 32. Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 16, 2018 Report Share Posted March 16, 2018 Very nice cook pics. I like that stuffing mix! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 17, 2018 Report Share Posted March 17, 2018 (edited) Just a quick cook now that winter is back. Chicken drumsticks marinated in Frank's Hot Sauce then put on the grill. Served with twice baked airfryer potatoes. Edited March 17, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted March 18, 2018 Report Share Posted March 18, 2018 Tri-Tip night 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 18, 2018 Report Share Posted March 18, 2018 Dozer, beautifully done on the steak. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 18, 2018 Report Share Posted March 18, 2018 Lovely tri-tips! Love me some Santa Maria rub, too! 1 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 18, 2018 Report Share Posted March 18, 2018 On March 4, 2018 at 4:28 PM, MacKenzie said: EGGARY, that is a beautiful chicken, lovely colour. Thank you so much MacKenzie. LOL That wasn't my chicken. I was writing about the MEATER. I just hope all my chickens look that good. I will use the picture as an inspiration. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 18, 2018 Report Share Posted March 18, 2018 Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top! 2 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 19, 2018 Report Share Posted March 19, 2018 42 minutes ago, tony b said: Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top! Look up PRETZEL. I am not a big fan of Lox but the Lox would be best put on after the baking of the Pizza/Bagel. It does look interesting. Next time bake the Pizza Dough with the Sesame Seeds and/or Poppy Seeds. Let it cool a bit. Then put some Cream Cheese, the Lox, and some Red Onion, and if you like Capers, go for it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2018 Report Share Posted March 19, 2018 A fish lovers delight Quote Link to comment Share on other sites More sharing options...
