Bruce Pearson Posted June 13, 2019 Report Posted June 13, 2019 Mac that lasagna looks fantastic did it taste as good as it looks? 1
Bruce Pearson Posted June 13, 2019 Report Posted June 13, 2019 Tony your dinner looks yummy. That rice sounds interesting care to share the recipe? 1
tony b Posted June 13, 2019 Report Posted June 13, 2019 On 6/13/2019 at 6:50 PM, Bruce Pearson said: That rice sounds interesting care to share the recipe? Not much to it really. Jasmine rice quickly toasted in coconut oil (rice pilaf style), then toss in a bit of turmeric powder and onion powder, then added the chicken stock (2:1 ratio - 1/2 cup rice = 1 cup stock), bring to a boil, cover, lower heat to very low, steam for 20 minutes & fluff. 1 1
Bruce Pearson Posted June 14, 2019 Report Posted June 14, 2019 Thanks Tony I think I’ll give that a try
Pequod Posted June 14, 2019 Report Posted June 14, 2019 Just loafin'. This time with 10% fresh milled hard red wheat, 10% fresh milled spelt, and 10% fresh milled rye. Oven bake due to overnight proof. 3
Aussie Ora Posted June 16, 2019 Report Posted June 16, 2019 Done some shorties gave them some butt rub. . Ready to go..smoked over black cherry..looking good. .sliced ..and plated the butt rub tasted good..Sent from my SM-T835 using Tapatalk 7
jr.008 Posted June 16, 2019 Report Posted June 16, 2019 13 hours ago, Aussie Ora said: .sliced . Wow Aussie, those sliced beef ribs look amazing juicy. I love bone-in ribs... 1
jr.008 Posted June 16, 2019 Report Posted June 16, 2019 I dry aged some bone in rib eye roast. This batch was aged for 33 days. -1 Salt, pepper -2 Grill at 200F, starting reverse sear -3 Cooked internal to 126F, took it off the grill. -4 Open all vents, searing all sides -5 Resting -6 Sliced. Family loved it. 8
tony b Posted June 16, 2019 Report Posted June 16, 2019 Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old). 6
Steve M Posted June 16, 2019 Report Posted June 16, 2019 Father's Day Meal I took a Porter Road flap steak out of the freezer. Never had that cut but it is similar to flank/skirt and looks like a huge skirt steak. It didn't disappoint. Started with some beverages including this margarita I made for the wife. Next up, put this huge steak on the 23". Took it to just over 120 or so and removed it while the 23 went nuclear. Got a nice sear. Sliced it up. Plated with some chimichurri and box mac n' cheese (It is fathers day and I'm pleasing all palates) And this was a nice instagram post from my daughter. She really knows me. 4 4
MacKenzie Posted June 17, 2019 Report Posted June 17, 2019 Saturday's cook of marinated chicken thighs ready for the grill. Plated with some air fries. Sunday dinner with some leftover KK thighs, rice and first of the season spinnach with some real farmer's butter. The butter is just over $10 a pound and it is worth every penny. 8
MacKenzie Posted June 17, 2019 Report Posted June 17, 2019 Steve, that drink is looking delicious and dinner is tasty looking too. Love the cartoon. 1
Aussie Ora Posted June 17, 2019 Report Posted June 17, 2019 Wow Aussie, those sliced beef ribs look amazing juicy. I love bone-in ribs... Cheers mate I don't mind the odd rib or twoSent from my SM-T835 using Tapatalk
Aussie Ora Posted June 17, 2019 Report Posted June 17, 2019 I dry aged some bone in rib eye roast. This batch was aged for 33 days. -1 Salt, pepper -2 Grill at 200F, starting reverse sear -3 Cooked internal to 126F, took it off the grill. -4 Open all vents, searing all sides -5 Resting -6 Sliced. Family loved it. Delish nicley done Sent from my SM-T835 using Tapatalk 3
DJM Posted June 18, 2019 Report Posted June 18, 2019 For Father’s Day, we decided to skip the steak this year and take some baby back ribs for a spin. They were glistening and covered in a glaze of their own drippings long before I applied any sauce. They had a distinct hint of bacon flavor and were by far the juiciest ribs I’ve ever made (and I’ve made tons in the KK). Definitely making these again. Plated on the obligatory heavy duty bbq paper plate, country style whipped potatoes, and side salad. 9
Aussie Ora Posted June 18, 2019 Report Posted June 18, 2019 I don't have the octoforks but have spun some ribs and they turn out great yours look awesome.Sent from my SM-T835 using Tapatalk
MacKenzie Posted June 18, 2019 Report Posted June 18, 2019 DJM, those ribs looks wonderful and certainly help make for a very tasty dinner. Gotta love those OctoForks.
