tony b Posted July 28, 2019 Report Posted July 28, 2019 Great looking burgers, MacKenzie (at least I didn't see any beets - LOL!!) We finally started seeing local corn a couple of days ago. Today was my first time to get some for dinner. Still a bit early, but better than supermarket, for sure! Cooked up extras for leftovers tomorrow and Monday. Dinner on the deck (kinda humid), plated a steak with melting potatoes (alternate cooking method - InstaPot), corn and baguette. Made a nice sauce of horseradish, grainy mustard & mayo. Tasty Tuscan Red, too. While it was nice to do the potatoes in the InstaPot versus firing up the oven to 500F for the "regular method," it was a bit more labor intensive - multiple steps using different settings on the cooker. Couldn't tell any difference in taste/texture. Will only use it again if I don't want to heat up the kitchen just for the potatoes. 4
MacKenzie Posted July 28, 2019 Report Posted July 28, 2019 Fantastic dinner, Tony. Lucky you, finding local corn. I'm still waiting. 1
tekobo Posted July 28, 2019 Report Posted July 28, 2019 Must be konro season! I made beef skirt and chicken wing suya for my visiting Dad and Aunt last week. No pics of the board sauce but I capitalised on @Pequod's innovation and chopped up the tomato and red onion with some shredded basil in place of the large chunks of tomato and red onion that normally accompany your newspaper wrapped suya in Lagos. They both enjoyed it very much and didn't criticise me for being a deviant. Result. 4 1
tekobo Posted July 28, 2019 Report Posted July 28, 2019 10 hours ago, Pequod said: Binchotan was smokin’ hot today. That looks seriously hot Pequod. How are you doing with lighting the binchotan these days? Any tips to pass on?
Pequod Posted July 28, 2019 Report Posted July 28, 2019 1 hour ago, tekobo said: That looks seriously hot Pequod. How are you doing with lighting the binchotan these days? Any tips to pass on? I used the chimney starter method. First light a few chunks of lump at the bottom, then add binchotan once the lump is red hot. Worked great! 1 1
tony b Posted July 28, 2019 Report Posted July 28, 2019 @tekobo intrigued by those blue handles on your skewers. Where did you get them and do they work well? I have converted to the flat ones with handles for ease of flipping. https://smile.amazon.com/gp/product/B07D184MRD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
MacKenzie Posted July 28, 2019 Report Posted July 28, 2019 Since we are on the Konro trail, here is the breakfast bacon I did this morning. Slow roasted over and open fire. This bacon is sooo much better than when done in the frying pan. Breakfast on the deck. 3
Pequod Posted July 28, 2019 Report Posted July 28, 2019 Roadkill sportin’ a Meater on the 23. Just for some perspective on how large the 23 is, that’s a 12 pound chook. 4
MacKenzie Posted July 28, 2019 Report Posted July 28, 2019 Beef back ribs today, 220F-240F more or less for 5 hours. This was my first experience with beef back ribs, not my last. 5
Bruce Pearson Posted July 29, 2019 Report Posted July 29, 2019 Darn Mac I was looking at your hamburgers this morning and then the bacon and eggs this evening now I’m all bass ackwards I wanted to have hamburgers for breakfast and bacon and eggs for dinner. Anyway both meals look deeeeelicious, and those ribs are looking pretty yummy also. 1
Bruce Pearson Posted July 29, 2019 Report Posted July 29, 2019 Period that chicken looks like a small turkey!! Looking good though yum yum
tony b Posted July 29, 2019 Report Posted July 29, 2019 @Pequod - where the F did you find a chicken that big??? @MacKenzie - nice looking beefies. I bet you're addicted now - LOL! 1
Basher Posted July 29, 2019 Report Posted July 29, 2019 (edited) This was Canadian style deep fried chicken my mate cooked for me last xmas. Sorry about the poor quality lighting and photography Took about 10 minutes to cook outside in minus 10 deg C I'd never seen this done before,...... and probably won't again, despite it being delicious. Edited July 29, 2019 by Basher 2
MacKenzie Posted July 29, 2019 Report Posted July 29, 2019 Bruce, ROFL. You have my permission to eat whatever you want whenever you want. 1
tekobo Posted July 29, 2019 Report Posted July 29, 2019 Lovely looking cooks, one and all. Happily I had a good breakfast before I ventured onto the forum this morning so not in my usual desperate post viewing state! 15 hours ago, tony b said: @tekobo intrigued by those blue handles on your skewers. Where did you get them and do they work well? I have converted to the flat ones with handles for ease of flipping. https://smile.amazon.com/gp/product/B07D184MRD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I'm intrigued by those blue things too Tony. Can't really see the point and I don't have enough of them. I bought them really cheaply in a US catering store and may well not use them again. They were part of the search for the square ends that @ckreef has on his metal kebab sticks. Being able to turn a kebab a quarter turn a time would be awesome but the brand that he has appears to be out of production. Yes, I like those flat skewers that were on your link. I get them from our local Chinese store and they are really good. Used up my last batch at recent party, must get some more.
MacKenzie Posted July 29, 2019 Report Posted July 29, 2019 Basher, that was a Canadian winter alright, snow on the ground and everyone has their winter boots on.
Pequod Posted July 29, 2019 Report Posted July 29, 2019 10 hours ago, tony b said: @Pequod - where the F did you find a chicken that big??? @MacKenzie - nice looking beefies. I bet you're addicted now - LOL! I might have exaggerated just a bit 1
Basher Posted July 29, 2019 Report Posted July 29, 2019 haha Mackenzie. I couldn't stand outside for too long and thought all you canucks were crazy. Good thing it only took 10 minutes to cook. And that was a big bird. 1
