jonj Posted April 16, 2020 Report Posted April 16, 2020 12 hours ago, qundoy said: Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited Well, no wonder! Cooking those drumsticks right next to him/her... 2
tony b Posted April 16, 2020 Report Posted April 16, 2020 @Herbie J - Alabama - love me some grilled oysters - Drago style! Just got this pan over on BBQGuys, as it's hard to get oysters in the shells here. https://www.bbqguys.com/outset/19-x-13-large-cast-iron-oyster-pan I bought a set of reusable ceramic oyster "shells" a few years ago, but struggled with them on the grill preventing them from tipping over when trying to take them on/off the grill. The cast iron pan just arrived yesterday (along with my Jealous Devil charcoal), so I'm eager to try it and see how well the pans and my ceramic shells work together. FYI - I tried using a muffin tin to do the Drago oysters. It just didn't come out the same. 1
tony b Posted April 16, 2020 Report Posted April 16, 2020 Was inspired by MacKenzie's burger cook, as with the lockdown, I'd been jonesing for a nice juicy burger! Local supermarket butcher counter does these nice pre-formed patties. I picked up some on my shopping run yesterday (on sale, too!) One on the left is a bacon-cheddar cheese and the other is jalapeno-pepper jack cheese. On the lower grate, direct, post oak chunk. All dressed up. That's not basil, it's some spinach that need to get used up. Hey look Aussie - no beets!! Served up with some onion rings from the air fryer. 8 1
MacKenzie Posted April 16, 2020 Report Posted April 16, 2020 @ Tony, funny you should say that I had my whole potatoes on to boil and did some stuff on the PG. Well you know what happened, I forgot about the potatoes then when I remembered them I thought they'd go to mush because they were cooked longer than I planned. I guess it work to my favour because I could carefully break them up with my fingers. The best thing probably is to put the cooked potatoes overnight in the fridge. I guess the lesson to learn is to make sure they are really cooked not just barely. 3 1
MacKenzie Posted April 16, 2020 Report Posted April 16, 2020 I see two burgers there Tony, one for you and one for me. 1 2
MacKenzie Posted April 16, 2020 Report Posted April 16, 2020 I am thrilled to say, the fridge is free of leftovers. 8 1
Bruce Pearson Posted April 17, 2020 Report Posted April 17, 2020 Those burgers look TAsty Tony nice looking meal. 1
Bruce Pearson Posted April 17, 2020 Report Posted April 17, 2020 That looks pretty good Mac, a frig with no leftovers is a sad thing. I have some leftover pressure cooker chili Mac that I’ll finish off today. 1
tony b Posted April 17, 2020 Report Posted April 17, 2020 @MacKenzie - I did put the spud in the fridge overnight, but it probably needed to be overcooked, as you said, to get it to break up with your hands. Next time, I'll cook it longer. But, I want to try crisping them up in the air fryer. 1
tony b Posted April 17, 2020 Report Posted April 17, 2020 Welcome to Springtime in Iowa! Woke up to this sight this morning. Sun has come out and it's almost all gone now. Fortunately, it didn't interfere with last night's cook - Piri-Piri chicken. direct, 350F, main grate, cherry wood chunks. Plated with a nice carrot salad with cilantro and plain couscous. 6
MacKenzie Posted April 17, 2020 Report Posted April 17, 2020 I have my KK going, just, guess what I am doing, yup Piri Piri chicken thighs. Glad your snow is gone almost. 2
tony b Posted April 17, 2020 Report Posted April 17, 2020 Great minds think alike, as the saying goes! 😉 2
MacKenzie Posted April 17, 2020 Report Posted April 17, 2020 (edited) Here we go, a copy cat of Tony's dinner. I do like steamed cabbage with butter and lots of black pepper but after seeing CK's cabbage cook I thought I'd try it. Glad I did, it tastes totally different and also great. It does take a long time to cook as ck mentioned. I should have done mine for a little longer. Edited April 17, 2020 by MacKenzie 7
SSgt93 Posted April 18, 2020 Report Posted April 18, 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. Next time try direct with Spatchcock at around 425. You will love it. Sent from my iPhone using Tapatalk 3
SSgt93 Posted April 18, 2020 Report Posted April 18, 2020 Massive 3” thick ribeye. Sent from my iPhone using Tapatalk 10
tony b Posted April 18, 2020 Report Posted April 18, 2020 I now have "steak envy!" My poor little steak looks so tiny by comparison. Chuck Steak from Porter Road. Lower grate, direct, no added smoking wood. I was using coffee charcoal. @MacKenzie - Spud Success!! Boiled the piss out of this one, overnight in the fridge - worked like a charm. Bailed on the air fryer, used my countertop convection oven instead. Spud pieces were sprayed with duck fat - WINNER! No vampire worries tonight - between the salad dressing and the mushrooms! 7
MacKenzie Posted April 19, 2020 Report Posted April 19, 2020 (edited) @Tony, that whole dinner looks amazing, glad you enjoyed the spuds. Edited April 19, 2020 by MacKenzie 1
MacKenzie Posted April 19, 2020 Report Posted April 19, 2020 It was rib day here, set up my Signals and set it for 230F, the temp. stayed with +,- 2 degrees of the set temp. Done, cooked for about 5.5 hours, never opened the lid. A little grilled cabbage. and I can't believe I didn't get a plated shot of the entire dinner except this phone shot. 11
MacKenzie Posted April 19, 2020 Report Posted April 19, 2020 SSgt, that is an awesome looking steak. 1
SSgt93 Posted April 19, 2020 Report Posted April 19, 2020 SSgt, that is an awesome looking steak. Those ribs look amazing! I over shot temp a little bit (took a Sous bath for a few hours due to thickness before searing) and was making a few thinner ribeyes for the wife and son. Still delicious but missed my mark. Alcohol was also involved. Sent from my iPhone using Tapatalk 3 4
