Basher Posted August 1, 2020 Report Posted August 1, 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. Tony I toyed with sous vide on these steaks, but given they’re thin cuts, I didn’t think I had the ability to create a crust without overcooking them once they were rendered through the sous vide process.Maybe the sous vide could work on a whole striploin of around 5lb and then roasted and carved?Sent from my iPhone using Tapatalk
Troble Posted August 1, 2020 Report Posted August 1, 2020 @Basher I guess I’ll take that as a compliment? ☺️ in any event I’d eat that! 1
tony b Posted August 1, 2020 Report Posted August 1, 2020 (edited) Looking forward to hearing the results, Basher. More local corn (expect to see a LOT of cooks from me featuring the local corn for as long as it lasts!), Prime filet kabab, with orzo in butter scallion/garlic/parsley sauce. I was gifted a large bag of homegrown cherry tomatoes, so it was a nice caprese salad last night with crusty bread to soak up the dressing for a rustic bruschetta. Corn on the half grate and kebab on the lower grate. Direct, 325F (dome) with post oak and mesquite chunks. Edited August 1, 2020 by tony b 6
MacKenzie Posted August 1, 2020 Report Posted August 1, 2020 Lucky you Tony, fresh corn, still none here but soon I'm sure. Dinner is looking wonderful as usual. 1
Troble Posted August 1, 2020 Report Posted August 1, 2020 Breakfast sandwich. English muffin, egg over medium, salt, pepper, oregano, tilamook sliced cheddar cheese & apewood smoked bacon 7
MacKenzie Posted August 1, 2020 Report Posted August 1, 2020 Baked potatoe and sous vide chicken breast for supper tonight. Once the potatoe was dressed it was wrapped in foil and put on the KK @ 375F until done. Done. Plated. 9
AJR Posted August 2, 2020 Report Posted August 2, 2020 (edited) Basher - those steaks... Edited August 2, 2020 by AJR 3 2
Basher Posted August 2, 2020 Report Posted August 2, 2020 Baked potatoe and sous vide chicken breast for supper tonight. Once the potatoe was dressed it was wrapped in foil and put on the KK @ 375F until done. Done. Plated. Mac I’m looking at your photo and had to re read it 3 times. I was sure that potato was a pork loin. It didn’t make sense to me until the third read and a zoom into the photos. All the time I’m thinking, that’s not a chicken breast!Sent from my iPhone using Tapatalk 5
Basher Posted August 2, 2020 Report Posted August 2, 2020 Troble that crust is looking good. Almost becoming second nature with no thought required.Sent from my iPhone using Tapatalk 1
Basher Posted August 2, 2020 Report Posted August 2, 2020 Rotisserie chooks tonight, soooo good.Over some carambola wood for about 40 mins then indirect.That’s an onion in between them to allow better air/ smoke circulation.Sent from my iPhone using Tapatalk 9
Basher Posted August 2, 2020 Report Posted August 2, 2020 Rotisserie chooks tonight, soooo good.Over some carambola wood for about 40 mins then indirect.That’s an onion in between them to allow better air/ smoke circulation.Sent from my iPhone using Tapatalk 2
tekobo Posted August 2, 2020 Report Posted August 2, 2020 Cooked for the friends who are buying my 21" yesterday. Wanted to show off the versatility of the KK. Yesterday morning's corn harvest. We ate the corn as a starter. So sweet. No need for salt or butter. Clams and garlic and parsley butter. Delicious with bread. That net was really good at preventing the fish from sticking. I also roasted some peppers and whole courgettes but didn't remember to take a photo. It was all really delicious. 11
MacKenzie Posted August 2, 2020 Report Posted August 2, 2020 Everything looked fantastic until .... I saw those dead fish. I hope the deal is still on. 1 4
Bruce Pearson Posted August 2, 2020 Report Posted August 2, 2020 Lmao Mac!!!! I think those are grilled fish, best that they aren’t alive LOL! 2
Bruce Pearson Posted August 2, 2020 Report Posted August 2, 2020 Oh yeah those potatoes look delicious Mac! I think Basher might need closeup glasses. 1 1
tony b Posted August 2, 2020 Report Posted August 2, 2020 All great looking cooks ya'll. Now I'm hungry again and I just finished up lunch! @Basher - gotta get you drinking better beers to compliment your great cooks. As a brewer, NEVER trust a beer in clear or green glass - almost always "skunked." Hops REALLY don't like UV light. Why do you think that they put that silly lime wedge in Corona beers - to cover up the smell/taste of a beer gone bad. Best choice - on tap: 2nd choice - cans; 3rd choice - brown bottles. 3
tony b Posted August 2, 2020 Report Posted August 2, 2020 As foretold - more corn on the grill. This time accompanied by a country style rib. Indirect, 275F, smoker pot with hickory and apple chunks. That's Dinosaur's habanero sauce slathered on for the last 20 minutes. Rib pulled off at 175F IT. Still working on that bag of tomatoes, so another caprese salad & crusty bread. Tri-colored pasta with garlic/parsely/basil butter sauce. Capped off with a nice Pinot Noir from TJs. 7
Troble Posted August 2, 2020 Report Posted August 2, 2020 (edited) @tony b pliny comes in a green bottle.....just saying @Basher great looking cook. As for the pizza I hadn’t done one in 2.5 weeks and I made a few small errors @tekobo that looks like a fantastic meal. I may have to copy you now. I do mussels, white wine, garlic but never thought of trying it on the KK. That looks great! Edited August 2, 2020 by Troble 3
