Wingman505 Posted June 11, 2020 Report Posted June 11, 2020 On 6/9/2020 at 4:40 AM, Aussie Ora said: Yum Sent from my SM-T835 using Tapatalk Mighty Fine! 1
AJR Posted June 11, 2020 Report Posted June 11, 2020 I am definitely going to have to up my table game to share my cooks around here. Normally it's a paper plate, and maybe some silverware. 1 6
Troble Posted June 12, 2020 Report Posted June 12, 2020 Used more of my KK cooked mesquite smoked chicken breast to make a garden salad tonight. Bell peppers, cucumbers, carrots, avocados, honeycrisp apples and Parmesan cheese. With raspberry vinaigrette dressing paid my penance for last weekends taco gluttony with 3 chicken salads this week 6 1
Troble Posted June 12, 2020 Report Posted June 12, 2020 14 hours ago, AJR said: I am definitely going to have to up my table game to share my cooks around here. Normally it's a paper plate, and maybe some silverware. Gotta up your game to go with the KK! 😀 we do paper plates exclusively when we entertain...nothing wrong with paper plates IMO 4
tony b Posted June 12, 2020 Report Posted June 12, 2020 You're asking the wrong person here about tableware - 2 full sets of china (one set for 8, one set for 4), 3 sets of everyday (ya'll see the "real everyday" ones with the green leaf in my pics) - one set is just for the patio (blue tile pattern to match the old grill). Five sets of flatware to match. Plus, all the Pink Flamingo plates and gear for that annual dinner party. Do I have a problem - maybe? 2 4
MacKenzie Posted June 13, 2020 Report Posted June 13, 2020 Pork Marbella, chive blossoms, they are delicious, fingerling potatoes and greens from the garden. 7
Troble Posted June 13, 2020 Report Posted June 13, 2020 (edited) 83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward Edited June 13, 2020 by Troble 8
tony b Posted June 13, 2020 Report Posted June 13, 2020 Nice shawarma cook! I did chicken thighs last night, too. Lemon Pepper on the main @ 375F, with cherry wood. Grilled asparagus. Plated with Basil rice (plucked a couple of leaves off my new plants). Sauce for the chicken was capers, lemon zest/juice, garlic and EVOO. It was a nice evening, so dinner was outside in the gazebo. 8
MacKenzie Posted June 13, 2020 Report Posted June 13, 2020 Troble, what a fantastic cook, I should move to SD. 1
MacKenzie Posted June 13, 2020 Report Posted June 13, 2020 Tony, so nice to be eating outside especially with a dinner as nice as that one. 1 1
MacKenzie Posted June 13, 2020 Report Posted June 13, 2020 It is rhubarb season so thought I'd give a try at rhubarb galette. I need to practice a little but the flavour was great. The vanilla ice cream I had made it earlier this week so that was a nice addition to dessert. I can tell you this, I am going back for seconds. 10
KKash Posted June 14, 2020 Report Posted June 14, 2020 It is rhubarb season so thought I'd give a try at rhubarb galette. I need to practice a little but the flavour was great. The vanilla ice cream I had made it earlier this week so that was a nice addition to dessert. I can tell you this, I am going back for seconds. That looks amazing!! I love rhubarb!Sent from my iPhone using Tapatalk 1
tekobo Posted June 14, 2020 Report Posted June 14, 2020 Awww yes! KK food envy. Today I think I'd like to go with Troble's chicken schwarma and Mac's rhubarb gallete. Yummy! Instead I will have to settle for leftovers from last night's cook. This baked ham was originally smoked in the KK many months ago and then frozen. Soaked, then simmered and then glazed with sugar, rum, English mustard and baked in the KK. Turned out nice with boiled potatoes and a very old fashioned but tasty parsley sauce (no pix, in my tummy!). 5
Basher Posted June 14, 2020 Report Posted June 14, 2020 Left over Reyes filet into a Thai beef salad.Sent from my iPhone using Tapatalk 7
tony b Posted June 14, 2020 Report Posted June 14, 2020 More grilled chicken thighs last night. Classic poultry rub with green and pink peppercorns, direct, main grate, 325F initially, 375F finish. Apple wood chunks. Plated with homemade pesto pasta, crusty bread, nice salad - on the deck again. Wine is a Chardonnay & Viognier blend. 7
Wingman505 Posted June 14, 2020 Report Posted June 14, 2020 Like @Troble, Saturday night is turning in to pizza night with the kids. 😊 7
AJR Posted June 14, 2020 Report Posted June 14, 2020 (edited) Those pizzas look fantastic. I’m intimidated by making dough but will probably try pizza tomorrow. 3 hours in. Climbed to 250-275. Edited June 14, 2020 by AJR 7
