tekobo Posted May 20, 2020 Report Posted May 20, 2020 Nice looking dinner @tony b. I realise how badly I've caught the barbecue bug when just looking at pink butcher paper gets me salivating, let alone when the meat is revealed! 14 hours ago, MacKenzie said: Chuck is what I usually grind for hamburgers but I have a new trick I'm waiting to try and it involves a chuck roast. It will be similar to Tony's cook. Looking forward to your reveal Mac. I am in the throes of preparing for Heston Blumenthal's "perfect" burger recipe. It involves aged short rib, chuck and brisket. Another 25 days of aging to go on the short rib. It had better be worth the wait. 3 1
MacKenzie Posted May 20, 2020 Report Posted May 20, 2020 3 minutes ago, tekobo said: It had better be worth the wait. It will be especially if you have great eats in the meantime. 1
Tyrus Posted May 20, 2020 Report Posted May 20, 2020 (edited) Nice cook Toney! That looks bigger than a lb, good color and ring of mastery. I forget, what kind of Merlot was that? lol Edited May 20, 2020 by Tyrus 1
tony b Posted May 20, 2020 Report Posted May 20, 2020 Thanks, everyone for the nice compliments on the pot roast. Last night was Mojo chicken thighs. Started out direct on the upper grate to help with any flareups from the injected marinade (Dinosaur BBQ). Outside dusted with Badia Adobo, TX Gunpowder, with extra cumin, oregano and white pepper. Coffee wood chunks on the coals. After 45 minutes, I upped the temp from 325F to 375F and moved the thighs down to the main grate to crisp up the skin. Plated with wild rice medley and sautéed zucchini and onions. 7
MacKenzie Posted May 20, 2020 Report Posted May 20, 2020 Another tasty looking dinner, Tony. Soon, well that's stretching it, I'll have beans from the garden too. 1
Troble Posted May 20, 2020 Report Posted May 20, 2020 (edited) On 5/19/2020 at 10:36 AM, tony b said: Nice recipe, despite having to clear out the spice rack to whip it up! 😄 I actually have all of those spices in my pantry right now! My "house" lamb seasoning is a bit simpler - 3 parts Penzey's Greek seasoning, 2 parts Penzey's Turkish seasoning, 1 part Penzey's Berbere seasoning. No toasting, no grinding - easy, peasy! @tony bYou are totally right but candidly I did use it as an excuse to clean out my spice pantry and throw out the old and buy a bunch of new spices. I appreciate you sharing your rub Tony and I will certainly try that another time but I’ve been thinking about attempting this recipe and cook for months. It’s Memorial Day Weekend, I’ve got a number of cooks under my belt now on the KK and I’m ready to try something big and bold. Hopefully I don’t muck it up, but the goods have been purchased the pantry has been cleaned and the leg of lamb shall get marinated tonight. I’m looking forward to this Edited May 21, 2020 by Troble 3
Pequod Posted May 20, 2020 Report Posted May 20, 2020 4 hours ago, tony b said: Thanks, everyone for the nice compliments on the pot roast. Last night was Mojo chicken thighs. Started out direct on the upper grate to help with any flareups from the injected marinade (Dinosaur BBQ). Outside dusted with Badia Adobo, TX Gunpowder, with extra cumin, oregano and white pepper. Coffee wood chunks on the coals. After 45 minutes, I upped the temp from 325F to 375F and moved the thighs down to the main grate to crisp up the skin. Plated with wild rice medley and sautéed zucchini and onions. Nice, but you neglected to comment on the wine. Whatcha drinkin’ there?
Troble Posted May 21, 2020 Report Posted May 21, 2020 While cleaning out my pantry and spice shelve today I happened upon some Peruvian pink salt. I used said salt along with some oregano, cumin, garlic powder and black pepper to create a rub for some chicken breast Since I’m soaking my grill grates overnight I thought this was the perfect opportunity to bust out the half grate and break it in. I grilled chicken breasts and made a healthy chicken bowl with homemade guacamole, Mexican shredded cheese, cherry tomatoes, black beans corn and quinoa I got a 4 & 2 year old so I try to make dishes that we can all eat. Chicken was awesome 5
tekobo Posted May 21, 2020 Report Posted May 21, 2020 This one is for Mac. Sea bream marinated in chermoula. 5 3
MacKenzie Posted May 21, 2020 Report Posted May 21, 2020 Troble, that's another one of your fantastic meals, it looks sooooooooooo delicious. 1
MacKenzie Posted May 21, 2020 Report Posted May 21, 2020 2 hours ago, tekobo said: This one is for Mac. Sea bream marinated in chermoula. and you actually ate it. 1 3
tony b Posted May 21, 2020 Report Posted May 21, 2020 20 hours ago, Pequod said: Nice, but you neglected to comment on the wine. Whatcha drinkin’ there? It was a Kirkland brand rosé from CostCo. Nice simple wine to go with this meal. Wanted to try it out, decent price point. I like to drink a lot of different rosés in the summer, from milder ones like this one, to more substantial ones with heartier fare. Recently got a nice Tavel from Trader Joe's that I'm hoping to stock up on next trip to the store. 2
Braai-Q Posted May 21, 2020 Report Posted May 21, 2020 On 5/20/2020 at 12:32 PM, tekobo said: Nice looking dinner @tony b. I realise how badly I've caught the barbecue bug when just looking at pink butcher paper gets me salivating, let alone when the meat is revealed! Looking forward to your reveal Mac. I am in the throes of preparing for Heston Blumenthal's "perfect" burger recipe. It involves aged short rib, chuck and brisket. Another 25 days of aging to go on the short rib. It had better be worth the wait. Did you manage to find the Badger tears and crystalline virgin sweat? The beef - a rare breed constrained to St Kilda commanding a price that makes Saffron and Gold look cheap? 😄 Just kidding but let me know where you find the Badger Tears, Waitrose were fresh out last time I tried.... 1
Troble Posted May 22, 2020 Report Posted May 22, 2020 Bourbon sausages w/Stone IPA whole grain mustard 9
Troble Posted May 22, 2020 Report Posted May 22, 2020 2 hours ago, MacKenzie said: @ Troble, simply gorgeous. First time grilling sausages on indirect heat. I really enjoyed the result. Will be doing it again 3
tony b Posted May 22, 2020 Report Posted May 22, 2020 I'm down with the Stone mustard. Try their chipotle one, not super hot, but a nice smoky flavor. 1
Troble Posted May 23, 2020 Report Posted May 23, 2020 (edited) Not sure if this counts but leftover chicken from Wednesday repurposed with fresh handmade tortillas ($2.99 for pack of 15 from my local market) into quesadillas with fresh avocado (cause we put avocado on everything in San Diego) Edited May 23, 2020 by Troble 5
BalconySmoken Posted May 23, 2020 Report Posted May 23, 2020 Wow - that looks great! Sent from my iPhone using Tapatalk
Basher Posted May 23, 2020 Report Posted May 23, 2020 Tonight I’ll spin a pork loin marinated in oak aged balsamic with white truffle.Then spiced with pepper- purple and black, garlic, chillie and paprika.Half an hour into the spin I’ll add the double bottom drip pan with spuds, onion and bacon.Not sure how this will go and the timing- maybe an hour with the 1 and 1/2 hour spin?Sent from my iPhone using Tapatalk 5
