MacKenzie Posted August 9, 2019 Report Share Posted August 9, 2019 Tony you are killing me, dinner is awesome, local corn, nothing beats that in my mind. I, also enjoy meals of the deck and usually start with breakfast there. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 9, 2019 Report Share Posted August 9, 2019 Ground some Durum wheat berries to make flour for today's spaghetti. Made a batch of meatballs, fortunately the sauce was made a few days ago.:) 9 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 10, 2019 Report Share Posted August 10, 2019 That looks amazing MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 10, 2019 Report Share Posted August 10, 2019 Last night some Mediterranean'ish Souflima. Today another loaf in my Challenger Bread Pan. This time with a bit of Einkorn in addition to my usual hard red wheat, spelt and rye blend. The souflima is pork tenderloin medallions marinated in olive oil, lemon juice, garlic, and Dizzy Pig Mediterranean'ish. Obviously served with fresh tzatziki and homemade pita's. 7 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 10, 2019 Report Share Posted August 10, 2019 Grilled peaches. These are part of a special cook. I'll post that in a couple of days once I get a proper money shot. 5 Quote Link to comment Share on other sites More sharing options...
Grant Posted August 10, 2019 Report Share Posted August 10, 2019 Wow MacKenzie! That looks fantastic! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 10, 2019 Report Share Posted August 10, 2019 CK, I knew that was your photo, beautiful peaches, love those things. Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 10, 2019 Report Share Posted August 10, 2019 Crumb pic on the bread. And a quick cherry tomato bruschetta thanks to this morning’s farmers’ market and some fresh pressed Chilean picual olive oil. 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 10, 2019 Report Share Posted August 10, 2019 First you smoke a chuckie to about 165. Used Dizzy Pig Red Eye Express on this one. Then you put it on a bed of peppers, onions, Worcestershire, and Guinness extra stout. Cover with foil then back on the KK at 350’ish for another 3 hours. Stay tuned for PSB (Pepper Stout Beef)... 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 10, 2019 Report Share Posted August 10, 2019 After 3 hours of braising. Shredded and ready for a nice crusty bun. 10 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 10, 2019 Report Share Posted August 10, 2019 Pequod, that looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 10, 2019 Report Share Posted August 10, 2019 Where's my bun! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 11, 2019 Report Share Posted August 11, 2019 YumSent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Scott.W Posted August 11, 2019 Report Share Posted August 11, 2019 So good!Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 11, 2019 Report Share Posted August 11, 2019 Had a Konro night last night. Nothing too fancy but definitely tasty. Tsukune Yuzu Ponzu chicken Orange Honey Shrimp Grilled carrots Served with Jasmin rice and a honey Ginseng green tea. 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 11, 2019 Report Share Posted August 11, 2019 I was rehearsing lighting the KK as I sat on the train home on Friday night. Home safely and one hour or so later...heaven. 9 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 11, 2019 Report Share Posted August 11, 2019 On 8/11/2019 at 3:40 PM, ckreef said: Had a Konro night last night. Nothing too fancy but definitely tasty. Very nice set up and lovely cook Charles. Expand 1 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted August 11, 2019 Report Share Posted August 11, 2019 Made some chicken with our version of the Bama white sauce. So good! Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 11, 2019 Report Share Posted August 11, 2019 That's some gorgeous color on those chickens. I really need to stop browsing this thread when I haven't had lunch. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 11, 2019 Report Share Posted August 11, 2019 Leftovers today. 6 Quote Link to comment Share on other sites More sharing options...
