Braai-Q Posted January 2, 2021 Report Posted January 2, 2021 6 hours ago, Troble said: @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 That meal looked awesome. Look forward to the instructions. If my wife sees your post, I fully expect a trompo stand to enter our lives in 2021! Looks similar to a Shawarma in method.
Troble Posted January 2, 2021 Report Posted January 2, 2021 6 hours ago, Braai-Q said: That meal looked awesome. Look forward to the instructions. If my wife sees your post, I fully expect a trompo stand to enter our lives in 2021! Looks similar to a Shawarma in method. @Braai-Q it’s exactly the same as shawarma but they use pork shoulder and Mexican chilies for the marinade
tony b Posted January 2, 2021 Report Posted January 2, 2021 Very nice al pastor! Sorry, dudes, but $50 for a garlic press is a bit over the top. I'll stick to my Oxo. Plus, most chefs don't recommend using one in the first place (One of Alton Brown's infamous "unitaskers.") Most of the time, I just smash the cloves on the cutting board with the side of a chef's knife and a quick mince. 2
Braai-Q Posted January 2, 2021 Report Posted January 2, 2021 2 hours ago, tony b said: Very nice al pastor! Sorry, dudes, but $50 for a garlic press is a bit over the top. I'll stick to my Oxo. Plus, most chefs don't recommend using one in the first place (One of Alton Brown's infamous "unitaskers.") Most of the time, I just smash the cloves on the cutting board with the side of a chef's knife and a quick mince. I got mine on some Amazon offer, 50 bucks is nuts. I use their spoons - brilliant for non stick. Was about £15 if I recall which is going rate for anything of that sort. Depends on what I'm cooking or how much of a hurry I'm in. I use the two bowl method to peel and then throw into a Bamix if I'm doing a lot or I do chef knive and crush method you use for marinades. It's a well made piece of kit, can't fault it. 1
Braai-Q Posted January 3, 2021 Report Posted January 3, 2021 Pizza and naan night tonight in our household. Pizza was good, Mrs BQ has been varying the salt content based on how long we have to prove the dough. I think there is a biochemist trying to get out. The reduction in salt content does reduce the elasticity or rather the bases when stretched out are more prone to tearing. Interesting how micro adjustments (reducing salt by a couple of grams) manifests itself so obviously. Topping was homemade passata (San Marzano home grown) with French goat's cheese, saucisson sec, caramelised onion, mozzarella and prosciutto. The naan was a complete failure. I forgot to make the dough as I got distracted with a DIY job that was more complicated than originally thought so I think that'll be for curry night next Saturday. Been meaning to do it for ages. Had some brioche that was nearly stale and decided to do a bread pudding dessert. Brioche soaked in custard (made from milk, egg, Bourbon (Woodford Reserve in this case), vanilla essence. Add banana and pecan (my wife doesn't like nuts so had to forego), leave to soak for up to an hour prodding it to let the brioche absorb the custard. Sprinkle with demerara sugar and then bake for just under an hour at about 180 which was a good use of the residual heat in the KK. Serve with some vanilla ice cream. 7
MacKenzie Posted January 3, 2021 Report Posted January 3, 2021 (edited) Meatloaf and potatoe scallop for dinner this evening. Both dishes were cooked on the 16 inch KK. We are under a heavy snowfall warning. Guess I know what I'll be doing tomorrow. First I'll have to get Little Barbie the snow blower out. That little thing will out blow machines two or three times the size. Edited January 3, 2021 by MacKenzie 8
MacKenzie Posted January 3, 2021 Report Posted January 3, 2021 (edited) Here's Little Barbie in action, and this snow is heavy too. Edited January 3, 2021 by MacKenzie 1 1
Steve M Posted January 3, 2021 Report Posted January 3, 2021 1 hour ago, MacKenzie said: Here's Little Barbie in action, and this snow is heavy too. They would call out the national guard if we ever had a snowfall like that. At least you have a refrigerator full of comfort food. 😀 2
Boom Boom Posted January 4, 2021 Report Posted January 4, 2021 Sent from my iPhone using TapatalkThis was my first standing rib roast did me on the KK. The lobster tails were done on my Vision grill. But the absolutely best thing was the carrot cake that I did on the KK. the smoke is such an incredible addition to the carrot cake. Sent from my iPhone using Tapatalk 4
Basher Posted January 4, 2021 Report Posted January 4, 2021 Great looking surf n turf boom boom.Sent from my iPhone using Tapatalk 2
Troble Posted January 4, 2021 Report Posted January 4, 2021 @MacKenzie you & seafood is about the equivalent to me and snow. I had to put a jacket on after looking at that picture @Boom Boom nice cook. Smoked carrot cake sounds delicious 2 1
tony b Posted January 4, 2021 Report Posted January 4, 2021 @Troble just for you, buddy! The scene outside my patio doors this morning. It's called Rime ice (frozen fog). Not to be confused with "hoar" frost! LOL 5 1
Boom Boom Posted January 4, 2021 Report Posted January 4, 2021 Tony b. I love the snow and ice. We had freezing rain last week which is beautiful. The roads were too warm to freeze so it made it very pretty. Sent from my iPhone using Tapatalk 1
Troble Posted January 5, 2021 Report Posted January 5, 2021 @tony bno thanks buddy. I got the fireplace on and it’s 52 1 2
Steve M Posted January 5, 2021 Report Posted January 5, 2021 10 hours ago, Troble said: no thanks buddy. I got the fireplace on and it’s 52 Kindred spirits. As soon as the temp drops below 60, I've got the infrared heaters on. The snow is pretty though. 1
tony b Posted January 5, 2021 Report Posted January 5, 2021 4 hours ago, Steve M said: Kindred spirits. As soon as the temp drops below 60, I've got the infrared heaters on. The snow is pretty though. Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees! 2 1
MacKenzie Posted January 5, 2021 Report Posted January 5, 2021 (edited) Exactly, Tony. The air is soooo clean and fresh not to mention how bright and clean things are after a snowfall. I LOVE IT. This year is very warm for January -5 to 0 C, I'm still wearing my spring jacket. Not sure how much longer this is going to last, but the forecast is good up to at least the middle of the month. I have a bucket in the ODK with pork loin curing. I leave it out all day and bring it in at night. Expect to smoke it probably Fri. Edited January 5, 2021 by MacKenzie 1
Steve M Posted January 5, 2021 Report Posted January 5, 2021 15 minutes ago, tony b said: Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees! I don't see any palm trees or mai tais. That's a hard "no" from me. 3
