Steve M Posted January 5, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
5698k Posted January 5, 2021 Report Share Posted January 5, 2021 Sent from my iPad using TapatDuck gumbo.. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 5, 2021 Report Share Posted January 5, 2021 Lovely, Robert. Seriously dark roux! Quote Link to comment Share on other sites More sharing options...
Troble Posted January 6, 2021 Report Share Posted January 6, 2021 6 hours ago, tony b said: Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees! Looks pretty Quote Link to comment Share on other sites More sharing options...
Basher Posted January 6, 2021 Report Share Posted January 6, 2021 Yes it looks pretty..... and cold.This is what happening on the other side.Little Cove, Noosa Heads.Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 6, 2021 Report Share Posted January 6, 2021 (edited) @Basheri love Noosa! Looks fantastic. Hope you’re relaxing @MacKenzieyoull have to cover your eyes but for every action there is a equal and opposite reaction. I’ve been eating a lot of meat over the holidays so it’s gonna be a couple of days of seafood for me. tonight it’s mussels cooked white wine, garlic, shallots, tomatoes, butter, parsley & thyme served with my favorite seedy sourdough baguette Edited January 6, 2021 by Troble 5 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 6, 2021 Report Share Posted January 6, 2021 Troble, that baguette looks wonderful. 4 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 7, 2021 Report Share Posted January 7, 2021 Anyone seen these Jar- jars before? I assume that’s what they are called. Can’t find them elsewhere.Pretty sure we could do this better on a KK with a little practice.It’s all about fire control.. which helps if your food is not dripping into the fire.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 7, 2021 Report Share Posted January 7, 2021 Salmon & quinoa 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 7, 2021 Report Share Posted January 7, 2021 15 hours ago, Basher said: Anyone seen these Jar- jars before? I assume that’s what they are called. Can’t find them elsewhere. Pretty sure we could do this better on a KK with a little practice. It’s all about fire control.. which helps if your food is not dripping into the fire. Sent from my iPhone using Tapatalk That grill made me think that's what it would look like if a KJ and a Weber kettle had a bastard child! LOL! I'd love to eat that in their restaurant, but waaay too much work to make it myself, doing it their way. BUT, if you put that pork belly in the rotisserie basket, so you didn't have to do the meat hook doesie-doe halfway through, maybe? I did like the way they served it on the little hibachi so you used the rendering fat to cook the veggies and shrimp in!! 1 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 7, 2021 Report Share Posted January 7, 2021 100% agree tony.I noticed they have taken some cooking tips from Mac and put the belly in the freezer while the jar was warming up.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 8, 2021 Report Share Posted January 8, 2021 (edited) Today was the day to smoke my curing pork loin. I couldn't have had better weather for the curing period, temp. were perfect for me to put the curing bucket in the ODK all day and bring it in at night with a couple of water bottles that were frozen. Did most of the cook about 210F and near the end moved the temp to about 225F. Fortunately I have a pebbles KK and the temp. held rock solid. It was below freezing an my Smoke didn't like that so I set it on the flat part of the KK dome and it worked perfectly. This was the lightest colour I've ever gotten on my bacon but the meat was lightly smoky, tender, moist and flavourful. Once it's sliced no one is going to notice. Taste test coming up. Edited January 9, 2021 by MacKenzie 10 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 9, 2021 Report Share Posted January 9, 2021 39 minutes ago, MacKenzie said: Fortunately I have a pebbles KK and the temp. held rock solid. I'm thinking tiles MIGHT have provided a darker and smokier outcome. 2 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 9, 2021 Report Share Posted January 9, 2021 Pink is pretty.... so are pebbles.That looks delish Mac Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 9, 2021 Report Share Posted January 9, 2021 Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 9, 2021 Report Share Posted January 9, 2021 Just finished slicing, packaging and vacuum sealing Canadian Bacon. It is now in the freezer. 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 10, 2021 Report Share Posted January 10, 2021 Yum looks delicious Mac! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 10, 2021 Report Share Posted January 10, 2021 @MacKenzie looks great. When should I expect my package to arrive at my house? 😛 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 10, 2021 Report Share Posted January 10, 2021 1 Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted January 14, 2021 Report Share Posted January 14, 2021 (edited) I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description Edited January 14, 2021 by Adam Ag 98 16 Quote Link to comment Share on other sites More sharing options...
