Bruce Pearson Posted November 3, 2019 Report Posted November 3, 2019 Ear or no ears the bread isn’t going to hear anything. That bread looks deeeelicious Mac, I love sour dough bread. 1 1
MacKenzie Posted November 3, 2019 Report Posted November 3, 2019 What I like best about a KK chicken cook is a re run dinner, all you need is a sharp knife and KK chicken. The KK double bottom pan gave me dripping for a great tasting gravy. 6
Basher Posted November 3, 2019 Report Posted November 3, 2019 Mac is that peaches with the chicken and spuds?Sent from my iPhone using Tapatalk
ThreeDJ16 Posted November 3, 2019 Report Posted November 3, 2019 OMG, why did I come to the topic when I'm hungry. Jeez this stuff looks so good. Haven't had time to do any pic worthy cooking lately....sigh....so many other projects going on. But seeing all these pics are making me want to get to cooking instead of taking the lazy way out and ordering in...HAHA. 1
MacKenzie Posted November 3, 2019 Report Posted November 3, 2019 Mac is that peaches with the chicken and spuds?Sent from my iPhone using Tapatalk Carrots fresh from the garden. 1
Aussie Ora Posted November 9, 2019 Report Posted November 9, 2019 Gave some baby backs some new Peach rub from ckreef and a dash of Gunpowder. Smoking over Peach. On they go.... Ckreef sent me some of his homemade smoked Peach syrup.with the rub .going to use that as a glaze at the end.Sent from my SM-T835 using Tapatalk 3
Aussie Ora Posted November 9, 2019 Report Posted November 9, 2019 Time for some peach syrup that came with the rub from ckreef. .. Sent from my SM-T835 using Tapatalk 5
Aussie Ora Posted November 9, 2019 Report Posted November 9, 2019 Looking good..carved up well.. And plated...Sent from my SM-T835 using Tapatalk 6
MacKenzie Posted November 9, 2019 Report Posted November 9, 2019 Looking and sounding very tasty, Aussie. 2
Bruce Pearson Posted November 9, 2019 Report Posted November 9, 2019 Yum yum Aussie looks very tasty bet that peach glaze really added something good 1
DennisLinkletter Posted November 9, 2019 Author Report Posted November 9, 2019 On 10/21/2019 at 2:26 AM, benobas said: Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun. You might want to try covering the top with rock salt, just pack it on and put it in the grill.. it pulls moisture and transfers heat to the skin and makes great crackle.. 3
Aussie Ora Posted November 10, 2019 Report Posted November 10, 2019 Rost rump yum .. . . . Sent from my SM-T835 using Tapatalk 6
MacKenzie Posted November 10, 2019 Report Posted November 10, 2019 Aussie, you've got yourself a smoke ring and a tasty dinner. 2
Bruce Pearson Posted November 11, 2019 Report Posted November 11, 2019 It’s not ribs but it still looks deeeelicious nice cook Aussie! 1 2
Basher Posted November 12, 2019 Report Posted November 12, 2019 Tomorrow night dinner prepped.Drying in the fridge overnight.Sent from my iPhone using Tapatalk 6
Bruce Pearson Posted November 12, 2019 Report Posted November 12, 2019 Now that’s a big steak! Looking forward to the finished product
Basher Posted November 13, 2019 Report Posted November 13, 2019 Target internal temp is 60c( 140f) before searing. Currently at 21c( 70f)Sent from my iPhone using Tapatalk 2
Aussie Ora Posted November 13, 2019 Report Posted November 13, 2019 Looking good Target internal temp is 60c( 140f) before searing. Currently at 21c( 70f)Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1
