tekobo Posted April 12, 2020 Report Posted April 12, 2020 Did lots of smoking yesterday. Lamb shoulder in one KK, pheasant breasts for the neighbour in the other followed by a pork "hand" which I marinaded in jerk spices and rum. Yum. Here is the lamb. Having been rude about air fryers, I bought one with some store vouchers that we had and am very impressed. I am also very happy to report that I have subverted the low fat premise of an air fryer. Here I give you brat kartoffeln with lots of butter. Yum 5 2
Basher Posted April 12, 2020 Report Posted April 12, 2020 Basher, I see you like a loaded pizza, me too. It looks extra tasty. I can’t help myself Mac. I know simple pizza is often better, however, when I see all the ingredients laid out..... yummy lamb Tekobo.Sent from my iPhone using Tapatalk 1 1 1
MacKenzie Posted April 12, 2020 Report Posted April 12, 2020 4 minutes ago, Basher said: I can’t help myself Mac. I know simple pizza is often better, however, when I see all the ingredients laid out..... That is exactly what happens to me, we are birds of a feather. 1
BIGSHEP Posted April 12, 2020 Report Posted April 12, 2020 I’m starting to get the hang of this KK. Today I put two birds on the 32BB. Then raised that temp up and tossed a steak on for my son. 10
tony b Posted April 12, 2020 Report Posted April 12, 2020 Nice roadkills and that steak doesn't look too shabby either. I'd say that you're indeed getting the hang of it! @tekobo - love my air fryer. Glad to see you jump on the bandwagon. Just be a bit careful with the extra oil/fat, as you don't want it to get pulled up into the heating element at the top and cause problems. 2 1
Steve M Posted April 13, 2020 Report Posted April 13, 2020 Big Shep, looks like you nailed both those dinners. Great color on those birds. 1
MacKenzie Posted April 13, 2020 Report Posted April 13, 2020 A new to me recipe, Orange Beef to try. 10
MacKenzie Posted April 13, 2020 Report Posted April 13, 2020 (edited) BISHEP, I love the colour on those chickens. Edited April 13, 2020 by MacKenzie 1
BIGSHEP Posted April 13, 2020 Report Posted April 13, 2020 Thanks for the compliments Steve, Tony and MacKenzie. I’m enjoying this KK. The amount of room is a plus. Cooked it with a 50 split basket. 2
ThreeDJ16 Posted April 13, 2020 Report Posted April 13, 2020 Jeez I hate coming to this thread, as it makes me hungry and jealous....LOL. Sure hope the summer permits me to get back using my KK again. Crappy weather has knocked ME (not the KK) out of commission for a long while. Been dying for some smoked ribs. Been working from home for several weeks and would have been the perfect time for all sorts of great KK meals.....sigh. 3
tony b Posted April 14, 2020 Report Posted April 14, 2020 Another steak night. Ribeye, direct, lower grate, post oak & mesquite chunks. Tried MacKenzie's latest spud recipe. They do come out crispy. I'm looking forward to doing them in the air fryer next time to save on the cleanup. 6
MacKenzie Posted April 14, 2020 Report Posted April 14, 2020 (edited) Tony, dinner does look extra tasty. It is important to break the potatoes up with your fingers, you want to rough edge on every piece of potatoe. Edited April 14, 2020 by MacKenzie 1
MacKenzie Posted April 14, 2020 Report Posted April 14, 2020 I can't get enough of those crispy fried potatoes. Here they are again. I'm thinking I should keep boiled russets in the fridge so I can have these whenever I get the craving, well that might not be such a great idea.;) Those potatoes stay crispie right until the end of the meal. 6
ThreeDJ16 Posted April 14, 2020 Report Posted April 14, 2020 Those remind me of bratkartoffeln - German fried potatoes.....Mmmmmm. Now I want some German food. ARGH! 2 2
Herbie J - Alabama Posted April 15, 2020 Report Posted April 15, 2020 Pizza night.... Italian sausage, mushrooms, green peppers, and onions. 8
tony b Posted April 15, 2020 Report Posted April 15, 2020 On 4/14/2020 at 12:52 PM, MacKenzie said: It is important to break the potatoes up with your fingers, you want to rough edge on every piece of potatoe. Maybe I didn't boil it long enough, even though the knife went into it very easily, but it didn't want to break up with my hands the next day? All it wanted to do was peel the skin off. So, I just cubed it up. I understand the "craggy edges" idea of it, as one of my other fav spud recipes has you par boil them, and rough them up in a bowl with the oil until the outer part is starting to break down. Then into the air fryer. Will keep practicing! 1
Herbie J - Alabama Posted April 16, 2020 Report Posted April 16, 2020 Dinner tonight - Moondancer Oysters from Maine smoked on the 32BB with a dry aged ribeye on the side. 9
qundoy Posted April 16, 2020 Report Posted April 16, 2020 Dang Herbie, your hurting me, that looks like a fine meal, I love smoked oysters. Our good kook today were legs coated with Stubbs original BBQ sauce. Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited, flitting around, bringing him pieces of a worm she had. He finally made a few short flights along the fence line and was gone. He will be back at my feeders soon. This is a Cardinal chick. 7
Bruce Pearson Posted April 16, 2020 Report Posted April 16, 2020 Yum yum, Mac that burger is making my mouth water! Nice cook 1
Herbie J - Alabama Posted April 16, 2020 Report Posted April 16, 2020 I’m a big fans of Stubb’s sauce and marinated. 1
