BOC Posted January 1, 2021 Report Share Posted January 1, 2021 Happy New Years Everyone. Still no KK but sharing a nice meal cooked with the tried and true Midwest winter cast iron over stove.Smoked reverse seared filet with blue cheese sauce. Smoked on the old faithful master built.Sockeye salmon, blackened with seared skin (really crispy this time).Fresh fruit...usual suspect.Broccoli salad and some cheesy potatoes because we do live in the Midwest. Cheers to everyone. May 2021 bring us all the best!Sent from my iPhone using Tapatalk 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 1, 2021 Report Share Posted January 1, 2021 @BOC awesome cook! Happy new year Quote Link to comment Share on other sites More sharing options...
BOC Posted January 1, 2021 Report Share Posted January 1, 2021 [mention=3675]BOC[/mention] awesome cook! Happy new yearSame@Troble! Glad to hear everyone is recovering and looking forward to a healthy 2021.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 1, 2021 Report Share Posted January 1, 2021 (edited) And finally for the wife and I our annual NYE tradition Midnight moon, OG Krystal, Humboldt Fog, Frommage D’Affinois (served with honey crisp apple and fig jam). Sopresada rustica on the side with seedy sourdough baguette from Bread & Cie. Laurent-Perrier Rose & Joseph Phelps Cab Savignon Edited January 1, 2021 by Troble 9 Quote Link to comment Share on other sites More sharing options...
wibblylee Posted January 1, 2021 Report Share Posted January 1, 2021 I'm surprised that you got those results with only 30 minutes of heating the pizza stone. Did you check the surface temperature with an IR thermometer? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
wibblylee Posted January 1, 2021 Report Share Posted January 1, 2021 Sent from my iPhone using TapatalkHey Tony,The KK was heat soaked for an hour at 500F first. The stone was put in after the heat soak and after 30mins, the KK at dome was back at 500F. I don’t have a therma gun so unable to confirm what the temp was on stone. Pizza crust did turn out crunchy which I was super happy with. Happy New Year everyone!Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 1, 2021 Report Share Posted January 1, 2021 Happy New Year all. Good looking NY cooks too. Pleased to hear your folks are on the mend @Troble. It is uplifting to hear of treatments working and vaccines being rolled out but there is a long way to go before things are on more of an even keel. Here is to finding ways to prevent these types of crises in the future. 4 Quote Link to comment Share on other sites More sharing options...
AAAsh Posted January 1, 2021 Report Share Posted January 1, 2021 NYE Dinner. A combo of lamb shoulder & chicken drumsticks cooked over CoffeeChar. Forgot to take photos after it had been carved sorry... Too many IPAs by then 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 1, 2021 Report Share Posted January 1, 2021 @Troble, it was great to read the good news about your parents and I think they must have been super happy with your Care Package. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 1, 2021 Report Share Posted January 1, 2021 (edited) Non-KK kontent New Year's Day brunch: Tamale casserole, Hoppin' John and Mimosa. Covering all the food bases to ensure a new and better 2021 (how terrific to be able to use 2021!) Edited January 1, 2021 by jonj 5 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 1, 2021 Report Share Posted January 1, 2021 @Troble - glad to hear that your folks are on the mend. Nice that you cooked them a favorite meal to celebrate with. Not too shabby a spread for you and the Mrs. either! Happy New Year Everyone!! 2 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted January 1, 2021 Report Share Posted January 1, 2021 Happy New Year everyone. Good to hear your folks are doing better @Troble - I wish them a continued and speedy recovery. We decided that we'd do some seafood for a change having been made hungry by @Basher on more than one occasion! We started out with Carlingford Oysters. I bought a chain mail glove some years ago much to the consternation and judgement of my wife. I also paired it with an excellent Rosle oyster knife which saw me shuck a dozen in under 5 minutes. A friend is an ER doctor at a hospital located in a wealthy area of London. He always jokes that stabbing yourself in the hand at New Years is a middle class festive ritual of choice. Since I showed him the chain mail glove, he has been telling his patients to buy one. Should have got a commission. He says he gets at least 20 casualties on a good night and even has a rating system, much like the oyster sizing system. I've refused offers of pictures - he says the hall of famers over 10 years in emergency medicine are a strong field. But anyway, back to the food. The oysters were great, no stabbings and we served them with a mignonette. I ordered in some prawns that were on special due to the latest lockdown in the UK. The restaurant delivery driver asked if we were having a party. I apologised and just said that there were only two of us and that we were just pigs. We've got plenty of freezer space so they'll be spread out over the next few months. We did some King Prawns and large Carabineros which are very attractive and have a superb taste. Cooked simply and basted in garlic butter. I used a grill basket in the 19KK which fits perfectly to cook them all. It was -3 with a freezing fog and the cap on the 19KK had actually frozen shut so much so that I had to open the lower door to drive enough heat through the coal bed to loosen it. I leave it covered all the time too. As we were doing prawns, I wore flip flops as well which earned further consternation and judgement from my wife. Heated floor in the kitchen felt twice as good when I was back inside. My wife deserves huge credit for her skills in preparation so this is my shout out to her. She also deserves credit for the strength of the garlic butter. Ever since I bought a Dreamfarm Garject garlic press, we seem to always end up eating more garlic as she loves playing with it. Vampires wouldn't have touched us yesterday. They probably wouldn't today either if I'm being honest. I think the meal was a high point of 2020. Start as you mean to go on. 9 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 1, 2021 Report Share Posted January 1, 2021 @Braai-QThose prawns looks awesome. Happy New Year! 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted January 1, 2021 Report Share Posted January 1, 2021 16 minutes ago, Steve M said: @Braai-QThose prawns looks awesome. Happy New Year! I can confirm they were. Same to you Steve. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 1, 2021 Report Share Posted January 1, 2021 @Braai-Q truly awesome looking cook. I still need to get me a grill basket like you have another “gadget” that will need storage. I love the fact that the guy asked if you’re having a party, but when you’re cooking good food night as well make a lot and store it. Lovely meal you and the Mrs put together. Happy New Year 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 2, 2021 Report Share Posted January 2, 2021 (edited) My Christmas gift to myself was this Trompo stand that is overpriced but it beats buying foil trays and setting those over the coals and then cutting the meat off the spinning rotisserie like I did in previous attempts so I thought I would give this a try. It’s nice because I could carve the meat and then allow it to cook further and simmer in the juices below while it sat in the tray the technique I used that I think is important is that I would cut off the crispy outside about every 20 minutes, let them fall to the tray below and then I would spray the meat up and down with pineapple juice. This allowed the fresh meat on the outside some juice that it could carmelize and it also provided nice a nice little pineapple rain shower on the meat below on the tray. I used the dual drip pan on the lower grate as an indirect heat shield I made a creamy & spicy salsa verde. Sliced radishes, cilantro, raw red onions and sliced pineapple. It’s a delicious bite. I can detail everything in more detail in that pork thread of others have interest in attempting this meal but this is my favorite meal to cook, it’s incredibly authentic Mexican food and it looks cool ladies and gentlemen I present to you Tacos Adobada (aka Tacos al Pastor) accompanied with a fresh lime/Correlejo margarita Edited January 2, 2021 by Troble 9 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted January 2, 2021 Report Share Posted January 2, 2021 My Christmas gift to myself was this Trompo stand that is overpriced but it beats buying foil trays and setting those over the coals and then cutting the meat off the spinning rotisserie like I did in previous attempts so I thought I would give this a try. It’s nice because I could carve the meat and then allow it to cook further and simmer in the juices below while it sat in the tray the technique I used that I think is important is that I would cut off the crispy outside about every 20 minutes, let them fall to the tray below and then I would spray the meat up and down with pineapple juice. This allowed the fresh meat on the outside some juice that it could carmelize and it also provided nice a nice little pineapple rain shower on the meat below on the tray. I used the dual drip pan on the lower grate as an indirect heat shield I made a creamy & spicy salsa verde. Sliced radishes, cilantro, raw red onions and sliced pineapple. It’s a delicious bite. I can detail everything in more detail in that pork thread of others have interest in attempting this meal but this is my favorite meal to cook, it’s incredibly authentic Mexican food and it looks cool ladies and gentlemen I present to you Tacos Adobada (aka Tacos al Pastor) accompanied with a fresh lime/Correlejo margarita Wow Troble, that looks absolutely amazing!!What size is the skewer on your trompo stand? And do you have a recipe for the meat for the tacos? I’m really keen to give this a try.Sent from my iPhone using Tapatalkk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 2, 2021 Report Share Posted January 2, 2021 @alimac23 I will post a detailed instructions in the pork thread tomorrow when I can it from my computer. It’s not hard. Anyone can do it. The key ingredients are available from Amazon. I measured the skewer just now and it was 11 3/4 inches. I had to push it to the back of the KK for it to fit under the done but that was no problem. I’ll do the instructions tomorrow 1 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted January 2, 2021 Report Share Posted January 2, 2021 [mention=2427]alimac23[/mention] I will post a detailed instructions in the pork thread tomorrow when I can it from my computer. It’s not hard. Anyone can do it. The key ingredients are available from Amazon. I measured the skewer just now and it was 11 3/4 inches. I had to push it to the back of the KK for it to fit under the done but that was no problem. I’ll do the instructions tomorrow Thanks troble, greatly appreciated!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2, 2021 Report Share Posted January 2, 2021 Looking forward to your post tomorrow, Troble. 1 Quote Link to comment Share on other sites More sharing options...
