tony b Posted February 20, 2021 Report Posted February 20, 2021 Yes, it was a lovely Pinot. The Peruvian green sauce is another "crack" in my house now. It's just crazy good on roasted potatoes like these. 3
Troble Posted February 20, 2021 Report Posted February 20, 2021 1 hour ago, tony b said: Yes, it was a lovely Pinot. The Peruvian green sauce is another "crack" in my house now. It's just crazy good on roasted potatoes like these. Yes it’s my favorite on potatoes 1
Troble Posted February 21, 2021 Report Posted February 21, 2021 Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab 13
tekobo Posted February 21, 2021 Report Posted February 21, 2021 Good looking cook on your new KK @Troble. I guess "KK cooking" is something that you can now list on your CV as a "transferable skill". 3
MacKenzie Posted February 21, 2021 Report Posted February 21, 2021 Troble, you have one lucky mother in law, beautiful dinner. 1
Forrest Posted February 21, 2021 Report Posted February 21, 2021 Peach wood smoked pulled pork, used the Syzygies smoke pot modified method.Sent from my iPhone using Tapatalk 5
tony b Posted February 21, 2021 Report Posted February 21, 2021 Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. Plated with a nice pasta and side salad. 6
MacKenzie Posted February 21, 2021 Report Posted February 21, 2021 Delicious dinner, Tony. Pork looks perfect. 1 1
Troble Posted February 21, 2021 Report Posted February 21, 2021 @MacKenzie Tony’s always picture perfect. Nice work @tony b 1 1
MacKenzie Posted February 21, 2021 Report Posted February 21, 2021 Did some bone in chicken thighs last evening in the dark. 9
tony b Posted February 21, 2021 Report Posted February 21, 2021 Nice crispy looking skin on those chicken thighs! TY for all the nice compliments! 2
Troble Posted February 22, 2021 Report Posted February 22, 2021 Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked over coco char with mesquite wood served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt homemade Tadziki with fresh dill grown from seed in my herb garden 10
Forrest Posted February 22, 2021 Report Posted February 22, 2021 Boneless leg of lamb.That looks lights out, well done!Sent from my iPhone using Tapatalk 1
MacKenzie Posted February 22, 2021 Report Posted February 22, 2021 (edited) @Troble, wonderful dinner. Glad to hear your herb garden is starting to pay dividends. The gardening sous chefs must be trilled too. Edited February 22, 2021 by MacKenzie 1 1
tony b Posted February 23, 2021 Report Posted February 23, 2021 Polar Vortex has been shed! It was in the mid-40s today and sunny. Snow is melting like crazy. Yesterday was nice, too, so back to grilling! Chicken legs quarters, one rubbed with Yardbird and the other with Slap Yo' Daddy. Direct, main grate, peach wood. Plated with some nice spicy pasta puttanesca and a side salad with feta cheese. A very nice Clos Pegase chardonnay to go with it. 5
Braai-Q Posted February 24, 2021 Report Posted February 24, 2021 (edited) I decided to do an experiment using pork shoulder and Shichi-mi tōgarashi. I thought the flavours would lend themselves to the dish and would give me the basis to use leftovers for Okonomoyaki. Well, the results weren't quite what I was hoping for and I decided that I would make a pork pibil and set about creating a citrus cure (the togarashi has orange peel in it). It worked beautifully. So a togarashi rub on its own. Meah. The taco pork pibil recovery was a winner though. I know my KK well and couldn't figure out why my temperatures were coming up high. I realised that the rubber bung where I had put my Fireboard probe wasn't back in. I realised this as I was watching the graph on my app. I went to sleep pondering why my temperatures were higher on settings and then at 3am, I woke up, ran downstairs and checked it. Sure enough, in the dark, I had not realised I hadn't put the rubber bung back in. For those of you with new KKs, how are you finding the stainless steel upgrade? @rokdok and @tekobo Edited February 24, 2021 by Braai-Q typo 7
Braai-Q Posted February 24, 2021 Report Posted February 24, 2021 I know you get doom scrolling on Twitter but what's the equivalent on this thread? Hunger scroll? Some great looking cooks on the thread. KK kudos. 2
Tyrus Posted February 24, 2021 Report Posted February 24, 2021 Too bad Braai-Q, a simple overlook and boom..out go the lites. No big deal, tomorrow is just a few hours away. Your still batting 998.9. 2
tekobo Posted February 24, 2021 Report Posted February 24, 2021 7 hours ago, Braai-Q said: Sure enough, in the dark, I had not realised I hadn't put the rubber bung back in. For those of you with new KKs, how are you finding the stainless steel upgrade? @rokdok and @tekobo Sorry, I am no help here @Braai-Q. I think the stainless steel upgrade looks pretty but, as I don't use any of those monitors with probes, I have not had any reason to play with the stainless steel plug or the plastic bung before it.
