MacKenzie Posted October 14, 2018 Report Posted October 14, 2018 (edited) I'll be waiting for your post. My pepper picking days are over for this year. Wow, the colours in that couscous salad are amazing and I expect the taste would be just as amazing. Edited October 14, 2018 by MacKenzie 1
MacKenzie Posted October 14, 2018 Report Posted October 14, 2018 Had a desire to spice up the breakfast today, hot peppers and chili will do that. The base is made from egg whites with turmeric added. Egg on egg. 5
tekobo Posted October 14, 2018 Report Posted October 14, 2018 Really interesting @MacKenzie. Looks like an egg white pizza. I have never been a fan of "healthy" but I do have a load of egg whites left over from making pasta and your egg white base could be a good way to use them up. 1
MacKenzie Posted October 14, 2018 Report Posted October 14, 2018 Really interesting [mention=2394]MacKenzie[/mention]. Looks like an egg white pizza. I have never been a fan of "healthy" but I do have a load of egg whites left over from making pasta and your egg white base could be a good way to use them up. LOL I had mine leftover from making ice cream. I did end up rolling it and that worked just fine.
tony b Posted October 14, 2018 Report Posted October 14, 2018 Leftover egg whites - can we say "Pavlovas?" 1 1
MacKenzie Posted October 14, 2018 Report Posted October 14, 2018 Thanks, Steve, it sure woke up my taste buds.
Steve M Posted October 15, 2018 Report Posted October 15, 2018 Cooked up some porterhouse pork chops using a reverse sear tonight on the kk. Served with some noodles and fried apples. Got to fire up the infra red heaters -one of my favorite new things in the ODK. Ok, it wasn't that cold but I am in shorts and a t-shirt so it really knocked the chill out of the air. Should help when things turn really cold. 5
tekobo Posted October 15, 2018 Report Posted October 15, 2018 13 hours ago, tony b said: Leftover egg whites - can we say "Pavlovas?" Errr..no?
MacKenzie Posted October 15, 2018 Report Posted October 15, 2018 Dinner is looking good, Steve and that infra red heater is sure going to come in hand when the chilly weather sets in.:) 1
Steve M Posted October 15, 2018 Report Posted October 15, 2018 1 hour ago, MacKenzie said: Dinner is looking good, Steve and that infra red heater is sure going to come in hand when the chilly weather sets in.:) Thanks MacKenzie, I think it will take the edge off on just about any of the weather we get here. Plus I will finally have a sheltered spot out of the rain (if I can get the island finished lol). 1
MacKenzie Posted October 15, 2018 Report Posted October 15, 2018 Steve, you are going to love having a shelter cooking area plus it will be a nice place to sit too.
MacKenzie Posted October 15, 2018 Report Posted October 15, 2018 For lunch yesterday - Roasted Pepper Soup. Added some purple crack and basil. Added some sourdough bread ends. 4
MacKenzie Posted October 15, 2018 Report Posted October 15, 2018 This makes up for meatless ribs, extra thick pork chop with smashed potatoes, and roasted tomatoes with marinated roasted peppers. 3
MacKenzie Posted October 15, 2018 Report Posted October 15, 2018 Thanks, Steve, believe me after those ribs this was delicious. I had two more packages of those ribs and just put them in the garbage.
Steve M Posted October 15, 2018 Report Posted October 15, 2018 1 hour ago, MacKenzie said: Thanks, Steve, believe me after those ribs this was delicious. I had two more packages of those ribs and just put them in the garbage. Dang, that's a shame. I guess that falls under the "life's too short to eat meatless ribs" category. I applaud your decision making process. 1 1
Aussie Ora Posted October 16, 2018 Report Posted October 16, 2018 Tried some of the Dinosaur sauce on a quick meal last night .oh yeah yum yum nom nom yum. All the flavours roll in . If I keep finger tasting it there will be none left .Outback Kamado Bar and Grill 5 1
tony b Posted October 17, 2018 Report Posted October 17, 2018 I tried my bottle of sauce to make a batch of burnt ends. They came out really good. Sorry, no pics as the brisket cook was totally off my planned schedule and I wasn't about to stand outside in 35F weather @ 6:30am to take pictures! I had put the whole brisket (prime grade) on the night before around 10pm @ 250F (Guru) and was expecting to get up in the morning to wrap the brisket in the pink butcher paper (IT = 170F), but when I got up to feed the dogs and let them out, I checked the temperature sensors and the brisket IT was already at 204F - YIKES!! So, I had to hurry and dress to get the brisket off and wrapped and into the cooler. I cut off the point and cut it into cubes for the burnt ends and used the Dragon Sauce - a good match. Burnt ends went back on the grill for another 90 minutes. Should have used a wider pan, as they ended up swimming in sauce and fat. Tasty, but not crunchy. The flat came out perfect - very tender and moist. I had injected it with Butcher's BBQ brisket injection and rubbed the outside with the coffee rub that Aussie sent me. A couple of lessons learned on this one - prime cuts cook faster than choice (this brisket was done in 8 hours @ 250F!); and, use a bigger aluminum pan for the burnt ends so they can spread out more and not be swimming - more surface exposure to the dry heat. 2 1
