Basher Posted November 13, 2019 Report Posted November 13, 2019 Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks.Sent from my iPhone using Tapatalk 5
Aussie Ora Posted November 13, 2019 Report Posted November 13, 2019 Looks tasty as Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks.Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk
MacKenzie Posted November 13, 2019 Report Posted November 13, 2019 Basher, it does look juicy and I'm sure it was tasty. 1
MacKenzie Posted November 13, 2019 Report Posted November 13, 2019 Have your tried introducing your wife to sous vide steak? Once you get her used to the fully cooked steak that is still red/pink inside then she won't be so apt to turn down the steak that looks the same from the KK. 1
Basher Posted November 13, 2019 Report Posted November 13, 2019 Mac I love the sous vide for a number of different cooks. I think it’s visual- she doesn’t like eating pink/ red meat.Even some of the hams I’ve cooked if they are pink, she will see them as raw.Sent from my iPhone using Tapatalk
MacKenzie Posted November 13, 2019 Report Posted November 13, 2019 That's why we need to look at sous vide, maybe we could get her interested in the idea. A little study should show her that red/pink does not mean raw. I remember when I wanted well done steaks. It was sous vide cooking that cured me from that perception, thanks goodness. 3
Aussie Ora Posted November 16, 2019 Report Posted November 16, 2019 Spun some chicken kebabsSent from my SM-T835 using Tapatalk 6
Pequod Posted November 16, 2019 Report Posted November 16, 2019 Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn. 7
MacKenzie Posted November 18, 2019 Report Posted November 18, 2019 This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action. 5
Bruce Pearson Posted November 18, 2019 Report Posted November 18, 2019 Okay Mac did you make the cheese? You make your own flour and you make your own raviolis so cheese doesn’t sound like it would be much of a problem? 2
Basher Posted November 18, 2019 Report Posted November 18, 2019 Good question Bruce. Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. Did that cheese have jalapeños in it? Sent from my iPhone using Tapatalk 1
MacKenzie Posted November 18, 2019 Report Posted November 18, 2019 Yes, jalapeños so you'd think there'd be lots of flavour but not in my mind it didn't. let's hope the smoke helps.
tony b Posted November 18, 2019 Report Posted November 18, 2019 1 hour ago, Basher said: Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. 3 hours ago, Bruce Pearson said: Okay Mac did you make the cheese? You make your own flour and you make your own raviolis so cheese doesn’t sound like it would be much of a problem? A true Renaissance woman! 1 1
MacKenzie Posted November 18, 2019 Report Posted November 18, 2019 (edited) Thanks for the smiles, guys. Smoking experience was interesting, guess who took a chance on the smoker being clean enough for this smoke and lost. The good news is I thing the cheese is fine and I now have a clean smoker for the next time. Used Dennis's idea of the long T wrench for the large tube and I found this baked potato stand that works well on the little intake air tube. I is about 1/4 inch short but the perfect diameter. Once the tube is removed I can clean it from both ends, no problem. Edited November 18, 2019 by MacKenzie 4
MacKenzie Posted November 19, 2019 Report Posted November 19, 2019 Now that the tubes are nicely cleaned out, why not smoke some cheddar. 3
MacKenzie Posted November 19, 2019 Report Posted November 19, 2019 Just look at that cherry smoke on that cheddar. Kitchen smells lovely. 7
Aussie Ora Posted November 20, 2019 Report Posted November 20, 2019 Epic .Seriously Mac great pics awesome cook .I swear you have cleaned your KK after every cook since day one Just look at that cherry smoke on that cheddar. Kitchen smells lovely. Sent from my SM-T835 using Tapatalk 1
MacKenzie Posted November 20, 2019 Report Posted November 20, 2019 Thanks, Aussie. I really don't spend a lot of time cleaning but the gunk doesn't get much of a chance to build up because I really don't like putting my food on it. It just takes couple on minutes at the beginning of the cook to clean it up and then you're off to the races.
