tony b Posted March 30, 2020 Report Share Posted March 30, 2020 Winds finally died down early evening and the sun came out last night - so grillin' time! I used the FoodSaver to force marinate some pork souvlaki for dinner. On the lower grate, direct over the basket splitter, a small chunk of peach tossed in, as it was going to be a short cook (about 20 minutes). Plated with some mint basmati, tzatziki, and a nice Greek salad. My last bottle of Bonny Doon rose. Randall Graham has sold the winery, so I don't know if I'm going to be able to get more? This was seriously good. Brought back memories of my trip to Crete a couple of years ago. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2020 Report Share Posted March 30, 2020 Looking delicious, Tony. I know I'd like that dinner! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 31, 2020 Report Share Posted March 31, 2020 Ribs were on the go yesterdaySent from my SM-T835 using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted March 31, 2020 Report Share Posted March 31, 2020 Fish night! King Salmon cold smoked with KK coffee chunks for 1 hr then indirect cook while preparing to sear tuna. Sides include sweet potatoes and stir fry cabbage. 6 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2020 Report Share Posted March 31, 2020 Absolutely superb Herbie!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 31, 2020 Report Share Posted March 31, 2020 (edited) A beautiful day yesterday (looks like today is going to be as well - hurray!), so off to the grill. Straight up pasta puttanesca with grilled Italian sausages - main grate, direct, 325F, no wood chunks. No pic, but I ate one of the leftover snags for lunch today as a classic grinder - sautéed peppers and onions with provolone and grainy mustard. Edited March 31, 2020 by tony b 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 31, 2020 Report Share Posted March 31, 2020 Delicious, Tony. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 1, 2020 Report Share Posted April 1, 2020 Last night's dinner was chicken adobo with fried rice. Chicken thighs with Badia Adobo seasoning, direct, apple wood chunk. Initially @ 325F, then flipped to skin side down and cranked up to 400F to get nice crispy skin. I think I nailed it! Plated with the fried rice, which I did in my paella pan and got a bit of nice crust. The sauce is coconut cream, tamari, sugar, rice vinegar, chicken stock and a LOT of garlic. I liked it! 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2020 Report Share Posted April 1, 2020 Tony, you sure did nail that dinner, it looks soooooo delicious, great colour too. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 1, 2020 Report Share Posted April 1, 2020 (edited) As the song goes, "Keep on rockin' in the free world!" The morning showers gave way to afternoon sun, so Game On for grilling dinner! Moroccan chicken with couscous. Chicken breasts rubbed with green Harissa and za'atar, direct, over cherry wood, 325F. Plated with couscous with green onions, parsley, roasted garlic and toasted pine nuts. Tahini sauce. Side spinach salad. Edited April 1, 2020 by tony b 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2020 Report Share Posted April 2, 2020 Tony, you sure are on a cooking streak, a winning streak at that. 1 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 2, 2020 Report Share Posted April 2, 2020 Correct Mac, those multiple cooks look great tony.I think everyone is going into lock down while tony is coming out of hibernation. Sent from my iPhone using Tapatalk 1 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 2, 2020 Report Share Posted April 2, 2020 Great cooks tony Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 2, 2020 Report Share Posted April 2, 2020 Tony wow great tasty and great looking cooks, makes my mouth water! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2020 Report Share Posted April 2, 2020 Thanks everyone. Being in lockdown just means more opportunity to cook, so you might as well make the most of it. Unfortunately my streak is probably going to end, as we're supposed to get rain late this afternoon into early evening and again tomorrow, so I'll be cooking indoors most likely. Bummed because I had picked up some nice country style pork ribs that I was looking forward to doing for dinner tonight. Guess they'll have to wait until the rains stop. 😪 1 2 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 2, 2020 Report Share Posted April 2, 2020 A little late, but here is a just finished shot of my St. Patrick's Day baby back ribs. Duck fat and dry rub plus hickory chunks. They came out quite tasty, although no plated or cut shots exist. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2020 Report Share Posted April 2, 2020 HURRAY! The rain held off and I was able to get my country style pork rib cook in tonight - keeping that string alive! Indirect, 250F, smoker pot of hickory and apple wood chunks. Plated with overly roasted potatoes (not very good, as the herbs were burnt), but the hushpuppies were tasty! The rib was great, very juicy and a bit of a smoke ring. Honestly, this thing was almost a pound and I couldn't finish it. A nice chunk leftover for another meal! 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 3, 2020 Report Share Posted April 3, 2020 Ahh, leftovers are always good. 1 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted April 4, 2020 Report Share Posted April 4, 2020 Last nights dinner and lunch for today. Ribs and Boston Butt. West Indies Pirates Gold marinade with Borsari coffee rub smoked with KK coffee wood. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 4, 2020 Report Share Posted April 4, 2020 On 4/2/2020 at 8:08 PM, MacKenzie said: Ahh, leftovers are always good. Indeed. Sliced up and fried like bacon, with sous vide eggs on thick toast. btw - was watching Cooks Country last night and used their SV technique on the eggs = 167F for 12 mins, then 1 min in an ice water bath. 8 Quote Link to comment Share on other sites More sharing options...
