Paul Posted January 21, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 21, 2021 Report Share Posted January 21, 2021 Spun some chook legsSent from my SM-T835 using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 23, 2021 Report Share Posted January 23, 2021 Believe it or not it’s raining in San Diego. Supposed to rain for most of the next week and we may get double our annual rainfall for the year in one week. Can’t wait to see fat it does to my plants that being said I moved my cook indoors so it’s a non KK cook, but good old fashioned roasted chicken. Rubbed with melted butter, olive oil, salt, pepper, garlic & rosemary cooked over red, yellow & purple potatoes with carrots and sweet onions. Dusted with truffle salt, pepper, thyme, garlic and rosemary started it off at 425 for 30 minutes then brought it down to 350 for 60 minutes. Looks great, house s sells great. I’ll use one of the extra chickens to make some chicken soup tomorrow to eat during the rainstorms this week 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 23, 2021 Report Share Posted January 23, 2021 Looks delicious Troble even if you did cook indoors lol 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2021 Report Share Posted January 23, 2021 Love the colour on those chickens. 1 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted January 23, 2021 Report Share Posted January 23, 2021 Gonna try to reverse sear a tomahawk ribeye tonight! Currently lightly glazed with olive oil and a decent dusting of Himalayan salt. I’m a little nervous and excited, fingers crossed! 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 23, 2021 Report Share Posted January 23, 2021 Beautiful piece of meat @HokieBen I’m sure you’ll cook it well. Good luck! Quote Link to comment Share on other sites More sharing options...
5698k Posted January 24, 2021 Report Share Posted January 24, 2021 Pork belly burnt ends and two slabs of heritage St. Louis ribs. Sent from my iPad using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2021 Report Share Posted January 24, 2021 Mouth watering, Robert. Quote Link to comment Share on other sites More sharing options...
HokieBen Posted January 24, 2021 Report Share Posted January 24, 2021 Dry aged tomahawk turned out great! My first dry aged steak, definitely had a different flavor and texture. The steak was over 3lbs so needless to say it’ll be steak and eggs this morning! Y’all have a great Sunday! 9 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 24, 2021 Report Share Posted January 24, 2021 Cold last night so no outdoor photo. KK pork chops with Jamaican jerk rub. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2021 Report Share Posted January 24, 2021 Jonj, those chops do look tasty. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2021 Report Share Posted January 24, 2021 Last night's dinner was an homage to Jon B - chicken thighs with Dinosaur BBQ - Wango Tango and Wegmann's salt potatoes. 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 24, 2021 Report Share Posted January 24, 2021 Australia Day on the 26th of January so I’ve tried making our national dish..... meat pies.Left over ribsAnd pork.With a few spuds, roast garlicChopped up and boiled down with beef stockAnd this has to be the greatest thickener for any sauce. It basically dehydrated granulated connective tissue.Once cooled, all went into puff pastry crust- a filo crust would be better, but this was worth a try.And finally baked.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 24, 2021 Report Share Posted January 24, 2021 I try to avoid commenting on individual cooks in this thread because it seems like you are disregarding the other cooks that have been posted. All lovely cooks since this morning but I have to say...I adore the look of those giant pork chops @jonj! Happy Straya day when it comes @Basher. Thanks for the reminder, it is also a Sydney friend's birthday so I shall get on the blower on Tues. 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2021 Report Share Posted January 25, 2021 (edited) Tonight's cook, before the impending snow storm (maybe up to 8+ inches of wet, heavy snow tomorrow afternoon through Tuesday morning), another interesting cut from Porter Road - Teres Major. Grilled direct on the lower grate, post oak & mesquite, rubbed with Gunpowder. Tossed on a slab of "grilling cheese" (aka haloumi). The challenge of this cook was the taper on the steak at each end, which necessitated frequent turns and moving around the grill as the coals developed hot spots, so as to not overcook the tips too much, while get the thicker center to a nice medium rare. Managed it well. The tips were about medium well, while the center was a nice medium-rare. Plated with crusty potatoes and side salad. Peruvian green sauce for the spuds and a mash-up steak sauce for the meat. Need to keep working on this potato recipe. I dialed back the cooking time, but they were still a bit too crunchy and not enough creamy interiors. I think the cut was too small. Next time, I'll do wedges. Edited January 25, 2021 by tony b 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 25, 2021 Report Share Posted January 25, 2021 15 hours ago, tony b said: Tossed on a slab of "grilling cheese" (aka haloumi). I'm going to have to try this. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 25, 2021 Report Share Posted January 25, 2021 Be careful with that gunpowder Tony you don’t want to blow up you KK! Lol 1 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2021 Report Share Posted January 25, 2021 2 hours ago, jonj said: I'm going to have to try this. It's a specific cheese for grilling. It's very dense and low moisture, it's also a bit salty, like a Feta. I probably should have cut this slab in half; although it was nice and smoky, it really didn't melt much. That's the thing to be mindful of doing this cheese, once it starts to soften, watch it closely or you'll be trying to scoop it out of the grooves in the grate! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 25, 2021 Report Share Posted January 25, 2021 Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs. 7 Quote Link to comment Share on other sites More sharing options...
