Basher Posted March 28, 2021 Report Posted March 28, 2021 Jeff it looks like you are nailing the aged to sear now.Sent from my iPhone using Tapatalk 4
jeffshoaf Posted March 28, 2021 Report Posted March 28, 2021 17 hours ago, Basher said: Jeff it looks like you are nailing the aged to sear now. Sent from my iPhone using Tapatalk Thanks! I'm thinking my next attempt will be grilled over wood using the Weber kettle whilst waiting on the pending Santa Maria grill. 2
Troble Posted March 29, 2021 Report Posted March 29, 2021 Cheese, pepperoni, veggie pizza. Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 10
Buzilo Posted March 29, 2021 Report Posted March 29, 2021 Cheese, pepperoni, veggie pizza. Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly That is some impressive crust! I will be trying that next timeSent from my iPhone using Tapatalk 2
DJM Posted March 30, 2021 Report Posted March 30, 2021 [mention]Troble [/mention] great looking pizzas!Sent from my iPhone using Tapatalk 1
Troble Posted March 30, 2021 Report Posted March 30, 2021 (edited) Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b grilles asparagus, slow cooked seeet potato baked potato & Cesar salad J Pinot Noir to round it out cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood checked in at 82 today down from 85 yesterday Edited March 30, 2021 by Troble 9 1
MacKenzie Posted March 30, 2021 Report Posted March 30, 2021 (edited) Perfection, Troble. Edited March 30, 2021 by MacKenzie 1 1
Troble Posted March 31, 2021 Report Posted March 31, 2021 Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side 7
MacKenzie Posted March 31, 2021 Report Posted March 31, 2021 I found one little package of ribs at the bottom of the freezer so here goes- After @235F for about 5 hours. Plated. 8
DJM Posted April 1, 2021 Report Posted April 1, 2021 (edited) Troble and MacKenzie, those are some good looking meals. Love a good combination of meat, cheese, bread and rice. Edited April 1, 2021 by DJM 1
DJM Posted April 1, 2021 Report Posted April 1, 2021 After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while. Then it hit me, I haven’t cooked much in months. Guess life got a bit busy. Time to correct that. Here are some cooks I’ve done this past week. Bone in Rib-Eye. Decided to try the rotisserie for something different. After resting and ready to cut. Fingerling potatoes. Had a last minute idea to throw Parmesan cheese in the pan to make crisps. Worked perfectly. Plated Might as well do some Picanha. As usual, forgot to take pic of the finished plated product. Also decided to try a new spin on wings. I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy. Guess that should apply to cooking on KK’s. I typically do wings direct heat on the raised grid for crispy skin. Totally forgot to take the basket splitter out. Will definitely be trying this again. 10 1
Troble Posted April 1, 2021 Report Posted April 1, 2021 @DJM those are some good looking cooks. Bone in rib-eye on rotisserie looks stunning. Nicely done
tony b Posted April 1, 2021 Report Posted April 1, 2021 No worries, mate. Crispy skin is crispy skin, regardless of how it got there!
Bruce Pearson Posted April 1, 2021 Report Posted April 1, 2021 I’ve got crispy skin it’s 84 degrees out today LOL! 2 4
MacKenzie Posted April 1, 2021 Report Posted April 1, 2021 45 minutes ago, Bruce Pearson said: I’ve got crispy skin it’s 84 degrees out today LOL! My skin is crispy too, but it's because it's 48 degrees here.:) 4 2
Troble Posted April 1, 2021 Report Posted April 1, 2021 51 minutes ago, MacKenzie said: My skin is crispy too, but it's because it's 48 degrees here.:) Hit 90 at my house today 1
Troble Posted April 2, 2021 Report Posted April 2, 2021 (edited) Smoked Bone In Short Rib pappardelle pasta bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium. Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours served with Pappardelle pasta and fresh Parmesan Reggiano cheese along with a Justin Cab could be quite possibly the most flavorful and rich dish I’ve ever cooked. Really tasty Edited April 2, 2021 by Troble 9
Basher Posted April 2, 2021 Report Posted April 2, 2021 I’d pay to eat that Troble.Quality effort.Sent from my iPhone using Tapatalk 1 1
MacKenzie Posted April 2, 2021 Report Posted April 2, 2021 (edited) Troble, tell me you picked that rosemary and thyme from your herb garden. Edited April 2, 2021 by MacKenzie
Bruine Posted April 2, 2021 Report Posted April 2, 2021 My turn to try chicken shawarma on the trompo.Used recipe recently posted. With kefta (little Libanese store made), fingerling potatoes, taboule salad and tzatziki. Wonderful dinner.Sorry for the Dark outside picts. My outdoor kitchen with proper lightning is planned for june.Envoyé de mon iPad en utilisant Tapatalk 7
