MacKenzie Posted July 30, 2020 Report Posted July 30, 2020 Basher, my first suggestion is to ship them to me. I'll take care of them for you. Enjoy. 1 2
alimac23 Posted July 30, 2020 Report Posted July 30, 2020 What an amazing setting basher! The steaks look amazing, but I’d love to see more of your outdoor area if you are willing to share.Sent from my iPhone using Tapatalk 1
HokieBen Posted July 30, 2020 Report Posted July 30, 2020 I’m a little addicted to skirt steak/carne asada on the KK, turns out great every time! Pics aren’t the best but the food sure was. 6
Bruce Pearson Posted July 30, 2020 Report Posted July 30, 2020 Yum yum they are going to taste great. Looking forward to the finished cook. 2
MacKenzie Posted July 30, 2020 Report Posted July 30, 2020 Your pixs sure are making your cook look deeeeelicious. 1
tony b Posted July 30, 2020 Report Posted July 30, 2020 Aussie, the rib master! Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down. 3
tony b Posted July 30, 2020 Report Posted July 30, 2020 Moroccan chicken on the menu last night - used both the green and red harissa pastes. And, HURRAY!!!, the local corn stand is up and running! Plated with orzo with scallion butter sauce and a pan sauce of blistered cherry tomatoes, garlic, and parsley. Arugula salad and crusty bread to round it out. (Notice Kipper being sneaky and hiding under the table waiting for dropsies!) 8
tekobo Posted July 30, 2020 Report Posted July 30, 2020 5 hours ago, Basher said: I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions? Those look fabulous. I have never cooked Wagyu myself before and so my suggestions are only based on my preference. Cooking hot and real fast on a low grate would get me the blue steak that I would want but I am guessing most people would want some fat rendered out. You have enough steaks there to experiment - it would be interesting to see what you get if you do a bit of fat rendering on the warming grate before (or after) searing the steaks low down. Super jealous! 3
MacKenzie Posted July 30, 2020 Report Posted July 30, 2020 (edited) It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds Edited July 30, 2020 by MacKenzie 8
Troble Posted July 31, 2020 Report Posted July 31, 2020 Grilled some chicken breasts yesterday indirect with mesquite wood at 350 then finished direct on top grate used the chicken for a chicken quinoa bowl yesterday with black beans, corn, cherry tomatoes, white quinoa, fresh guacamole, shredded cheese and mesquite chicken used the leftover chicken today for a healthy vegetable salad. Spring mix, cucumbers, bell peppers, carrots, avocado, Fuji apples with raspberry vinaigrette & shaved Parmesan cheese 6
Aussie Ora Posted July 31, 2020 Report Posted July 31, 2020 It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds:smt077 Chips and gravy yumSent from my SM-G965F using Tapatalk 1
Basher Posted July 31, 2020 Report Posted July 31, 2020 Troble that’s. Terrific looking saladSent from my iPhone using Tapatalk 1
Basher Posted July 31, 2020 Report Posted July 31, 2020 What an amazing setting basher! The steaks look amazing, but I’d love to see more of your outdoor area if you are willing to share.Sent from my iPhone using Tapatalk AliMac there are other photos in the post “the clock is ticking”In the end I took the steaks out of the fridge and let them come down to room temperature while the charcoal was firing up.Heated the middle grate, then removed and added a stick of carambola wood.Seared each side.Extremely filling. About 150- 200 grams of this Wagyu is plenty.These last two will be added to a salad tomorrow.The smoke tastes better the day after cooking.Sent from my iPhone using Tapatalk 9
Troble Posted July 31, 2020 Report Posted July 31, 2020 @Basher looks great. I think I’m gonna have to go to the butcher and get a steak for this weekend now! Great grill marks too! Looki g like a pro 1
Tyrus Posted July 31, 2020 Report Posted July 31, 2020 (edited) OK you got me there on the carambola....what does impart to your steak? I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola. Edited August 1, 2020 by Tyrus 1
Basher Posted July 31, 2020 Report Posted July 31, 2020 OK you got there on the carambola....what does impart to your steak? I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola. Tyrus the carambola smoke is not as strong as oak, it’s nutty and by comparison may be closer to apple wood.Tekobo did you try your apple tree off cuts yet? Or are they still a little green?Sent from my iPhone using Tapatalk 2
Troble Posted August 1, 2020 Report Posted August 1, 2020 Last of mesquite grilled chicken was used for summer strawberry salad. Arugula, candied walnuts, strawberries, Parmesan cheese w/raspberry vinaigrette dressing 6
Basher Posted August 1, 2020 Report Posted August 1, 2020 Troble this meal is on you.Left over Wagyu striploin, black rice with jalapeños, corn, cucumber, coriander, avo, lemon juice, cheese.Kinda made up. Wife said she could eat this all week.The lemon really cut through the richness of the Wagyu. And the second day smoke added depth but remained subtle.Thank you.Sent from my iPhone using Tapatalk 5
