alimac23 Posted July 18, 2018 Report Posted July 18, 2018 Thanks MacKenzie, now I just need to stop myself from eating both loaves tonight 1 1
Pequod Posted July 20, 2018 Report Posted July 20, 2018 (edited) Ah...the joy and wonder of true two-zone grilling on display. Didn't even use the basket splitter. Just piled the lump to the side, letting distance squared do it’s thing. Simmered the brats in beer on the indirect side, then onto the direct sear with some corn. All done with the flick of a wrist and some tongs. Brats are done! Back to the indirect side to stay warm whilst the corn cooks direct for awhile longer. No grates were moved. Just some more magic with tongs. Edited July 20, 2018 by Pequod 4 2
Syzygies Posted July 22, 2018 Report Posted July 22, 2018 A four pound medley of Rancho Gordo pot beans, to go with brisket for brunch tomorrow. 2
Steve M Posted July 22, 2018 Report Posted July 22, 2018 Looking good, I really love the rancho gordo beans.
MacKenzie Posted July 22, 2018 Report Posted July 22, 2018 Looks like a match made in heaven. Now for the finale.
MacKenzie Posted July 22, 2018 Report Posted July 22, 2018 I need to clean up the freezer and start planning for the fall pork that is on order. 1
Steve M Posted July 22, 2018 Report Posted July 22, 2018 I ordered some meat from a new online source (for me at least), porter road, and grilled up a flat steak with chimichurri. Pretty happy with them. Corn on the cob, fresh squash, and mushrooms. this shot was after adding the chimichurri and the flames came up and kissed the steak. 1
MacKenzie Posted July 23, 2018 Report Posted July 23, 2018 Steve, that is a great looking cook and it must have been a very tasty dinner.
Syzygies Posted July 23, 2018 Report Posted July 23, 2018 How to get the beans to the brunch? Two briskets make a mess. An electric pressure washer isn't the fastest way to clean all grates, but it's effective and entertaining. What to do with the spent chips in a smoke pot? Reseason my drip pan? 1
MacKenzie Posted July 23, 2018 Report Posted July 23, 2018 (edited) I have been dying for a pizza and today was the day. Started the dough yesterday. It was sooo hot and humid today, I bet I could have gotten the KK up to temp. for pizza with 3 tea lights. Perfect day to bake the pizza outside. Tried a new sauce idea, split cherry tomatoes in half and scooped out the seeds and a little of the liquid, trying to reduce some of the liquid as this is going to be a no cook sauce. Put them in the blender, with grated garlic, basil from the garden, olive oil and purple crack. I had a new to me cheese to try on this pizza, Monterey Jack with Green Peppercorns. I liked it on this pizza and expect I will buy it again the next time I see it in the store. Edited July 23, 2018 by MacKenzie 2
sfdrew28 Posted July 23, 2018 Report Posted July 23, 2018 Great looking pizza Sent from my iPhone using Tapatalk 1
MacKenzie Posted July 23, 2018 Report Posted July 23, 2018 Thanks, sfdrew, I really did enjoy it, so full of flavour. It was sooo much better than my last one.
Steve M Posted July 24, 2018 Report Posted July 24, 2018 Good looking pizza Mackenzie and that crust! 1
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 Good looking pizza Mackenzie and that crust! Thanks, Steve. That crust is the easiest thing going. It is from Serious Eats, NY style. I can look it up tomorrow and send you the details if you would like.
