tony b Posted August 16, 2020 Report Posted August 16, 2020 (edited) Love pichana. I did a Trader Joe's lemon rosemary road kill chicken, with what might be the last of the local corn for the year after the big storm. 😢 Main grate, direct, peach wood at 325F for the first 30 minutes, flipped to skin side down and ramped up to 400F. Plated with roasted garlic couscous and a nice salad. Good to have fresh produce again! Edited August 16, 2020 by tony b 6
MacKenzie Posted August 16, 2020 Report Posted August 16, 2020 Great looking dinner. I hope it's not the last of your corn though. 1
Troble Posted August 16, 2020 Report Posted August 16, 2020 Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood 5
MacKenzie Posted August 16, 2020 Report Posted August 16, 2020 Another delicious feast at Troble's. 1
Wingman505 Posted August 17, 2020 Report Posted August 17, 2020 Korean Kalbi Short ribs with a cold cucumber noodle salad. 8
tony b Posted August 17, 2020 Report Posted August 17, 2020 Love Korean Kalbi short ribs! Only thing is that they make a huge mess on the grates. After the week in post-derecho Hell, I treated myself to a Prime ribeye dinner. Started out direct on the lower grate with mesquite chunks, 350F dome. 7 minutes 1st side, 6 minutes 2nd side. Then down on the sear grate for 1:30 on each side for the crust. Plated with sous vide mashed potatoes and a veal demiglace gravy, sauteed zucchini and a side salad. 9
Troble Posted August 17, 2020 Report Posted August 17, 2020 You deserve a treat Tony @Wingman505 looking good! Love Korean short ribs! 1 2
Mcjudsten Posted August 17, 2020 Report Posted August 17, 2020 Experiment tonight- put a 5lb bird in a cage to spin. 375-400, apple chunks. Basic chicken rub. Worked very well. I might try this to spin a batch of drumsticks or wings. . . 5
Troble Posted August 18, 2020 Report Posted August 18, 2020 No cooking required seedy sourdough baguette, sopresta rustica, midnight moon, humboldt fog, fromagge D’affoinois, Parmigiano reggiano, barbers 1833 cheddar served with Laurent Perrier Rose wifes birthday 5
MacKenzie Posted August 18, 2020 Report Posted August 18, 2020 Troble, that looks lovely. Happy Birthday to your wife. She must have been thrilled. I can't wait to see what you do for my birthday, it's in Nov. 1 1
HokieBen Posted August 19, 2020 Report Posted August 19, 2020 Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was crazy 😂 8 3
MacKenzie Posted August 19, 2020 Report Posted August 19, 2020 Well HookideBen, we know who is the crazy one, don't we. 2
Troble Posted August 19, 2020 Report Posted August 19, 2020 @HokieBen looks perfect and sounds about right in regards to the friend. Nice work! 1
yubakram Posted August 19, 2020 Report Posted August 19, 2020 11 hours ago, HokieBen said: Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was crazy 😂 looks fantastic.. ! Can you provide a few details? Did you wrap, if so, time and temp. How long did you rest, etc.. thanks
tony b Posted August 19, 2020 Report Posted August 19, 2020 On 8/17/2020 at 10:29 PM, Troble said: No cooking required seedy sourdough baguette, sopresta rustica, midnight moon, humboldt fog, fromagge D’affoinois, Parmigiano reggiano, barbers 1833 cheddar served with Laurent Perrier Rose wifes birthday Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'! 1 1
Troble Posted August 19, 2020 Report Posted August 19, 2020 6 hours ago, tony b said: Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'! That’s my favorite. I like to eat it with a thinly sliced apple (Fuji or honey crisp) with some fog jam on it as well....absolutely heavenly
