AJR Posted January 17, 2021 Report Posted January 17, 2021 (edited) Kurobuta pork shoulder on the left, Costco pork roast on the right. Can’t wait to see/taste the difference. Never done Kurobuta pork before. The fat cap on it is amazing. Pure white and buttery soft. Update - Right before the wrap - Edited January 18, 2021 by AJR 8
tony b Posted January 17, 2021 Report Posted January 17, 2021 You're going to be blown away by that Kurobuta pork. Heritage breeds are just so crazy good. Last night was steak night. New cut - Sierra steak from Porter Rd. Similar to flank. Cooked direct, lower grate (thin steak), mesquite and post oak, rubbed with Gunpowder. Grilled a piece of haloumi cheese and the romaine lettuce for the Cesare salad. Plated with a nice 2x baked spud. Chimichurri sauce and sautéed mushrooms for the steak. Interesting cut of beef. Good flavor, but you have to cut it against the grain. 9
MacKenzie Posted January 17, 2021 Report Posted January 17, 2021 That's a snazy looking dinner, Tony. 1
Boom Boom Posted January 18, 2021 Report Posted January 18, 2021 This my second carrot cake done on the KK. We will serve it it with some honey Bourbon drizzle. I’m not a baker at all so bare with me that the frosting is not teal even on it. Sent from my iPhone using Tapatalk 8
AJR Posted January 18, 2021 Report Posted January 18, 2021 (edited) The final product (with some melted butter in the pan). It was delicious. Amazing how the fat just basted it the entire cook. Held together for bigger pieces rather than all stringy which was nice. Much darker color than the Costco roast and richer flavor by far. Edited January 18, 2021 by AJR 7
tony b Posted January 18, 2021 Report Posted January 18, 2021 12 hours ago, AJR said: Much darker color than the Costco roast and richer flavor by far. Told ya! 1 1
Troble Posted January 18, 2021 Report Posted January 18, 2021 Briskets are so strange. I bought this 16.5lb beast and I trimmed off probably 1.5lbs of fat (at least). Still I thought this bad boy would take 16-20 hours to cook. I put it on last night about 6:15pm thinking it would be done between 12-2pm, I’d rest it and we’d eat it for early dinner around 5ish cooked at 245 this guy got done at 9am. So 15 hours. Looks like it’ll be lunch instead of dinner. More pics to follow later 5
tony b Posted January 18, 2021 Report Posted January 18, 2021 Probably the difference between 225F and 245F cooking temps shaved off a couple of hours.
Troble Posted January 18, 2021 Report Posted January 18, 2021 @tony b I don’t think so. I usually cook my brisket at 235-240 but maybe you’re right 5
tekobo Posted January 19, 2021 Report Posted January 19, 2021 I missed lots of yummy cooks over the last few days. And some that I can't pronounce or spell - okonomayi? Hungry now. Been down my hiding-from-all-potential-sources-of-news-on-American-sport hole while I got through the late night play off games from the weekend. The wings were magnificent on Saturday night as was that smoked shoulder of mutton that I made for tacos on Sunday night. No pics. All in tummy. Who won? Tiles. Of course. 1 3
Basher Posted January 20, 2021 Report Posted January 20, 2021 I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp.My son asked for a steak for dinner so I picked up a couple of t bones on the way home, lit the fire, position the lid at 3/4 open and went for a run.Is this the perfect grilling fire?When I came home about an hour later, my son had seasoned and cooked these.I guess he was hungry and had been watching my behaviours at home after all?It looks like I may have someone to leave the KK to..... assuming it out lives me.Sent from my iPhone using Tapatalk 9
Troble Posted January 20, 2021 Report Posted January 20, 2021 @Basher you must be a proud papa! Grew looking steaks 1
MacKenzie Posted January 20, 2021 Report Posted January 20, 2021 You have done more things right than light the grill, Basher. 3
tekobo Posted January 20, 2021 Report Posted January 20, 2021 4 hours ago, Basher said: When I came home about an hour later, my son had seasoned and cooked these. Awesome. When you send your son over the seas to the UK when all of this COVID stuff is over, we would be very happy to have him stay and practice his skills on us! 4 2
tony b Posted January 20, 2021 Report Posted January 20, 2021 10 hours ago, Basher said: assuming it out lives me. Unless you're immortal, that's probably going to happen. 1
Paul Posted January 21, 2021 Report Posted January 21, 2021 14 hours ago, Basher said: I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp. Looks like your son is a great backup and can step in at a moments notice! I used to play water polo...until my horse drowned. 1 3
