tony b Posted October 13, 2021 Report Posted October 13, 2021 Excellent looking birds from both of you! 1
C6Bill Posted October 15, 2021 Report Posted October 15, 2021 (edited) Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops Edited October 15, 2021 by C6Bill 7
Poochie Posted October 15, 2021 Report Posted October 15, 2021 That soup has to be good. It sure looks great! 1
C6Bill Posted October 16, 2021 Report Posted October 16, 2021 Thanks @Poochie, seasoning was Meat Church Holy Cow. I will be making my baked potatoes this way forever, rubbed with olive oil then the holy cow. they were almost too good to toss in the soup lol
alimac23 Posted October 16, 2021 Report Posted October 16, 2021 Beautiful looking soup!I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually.Sent from my iPhone using Tapatalk 6
C6Bill Posted October 16, 2021 Report Posted October 16, 2021 Some of those ribs would have made my soup much better lol
Troble Posted October 16, 2021 Report Posted October 16, 2021 @C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose 10
C6Bill Posted October 16, 2021 Report Posted October 16, 2021 Great looking lobsters !!!!! Now I want surf and turf lol 1
jeffshoaf Posted October 16, 2021 Report Posted October 16, 2021 8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads. 5
Poochie Posted October 16, 2021 Report Posted October 16, 2021 17 hours ago, alimac23 said: Beautiful looking soup! I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually. Any particular reason you didn’t put those ribs directly on the grates?
alimac23 Posted October 17, 2021 Report Posted October 17, 2021 I usually cook them straight on the grills, but they cut these into individual ribs which I don’t usually do, so the pan was an easy way to wrap all of them at once, once they had got to that stage of the cook.Sent from my iPhone using Tapatalk
Poochie Posted October 17, 2021 Report Posted October 17, 2021 OK, I thought you were trying to keep the grates clean but that makes sense 1
jonj Posted October 17, 2021 Report Posted October 17, 2021 I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great. 4
tekobo Posted October 17, 2021 Report Posted October 17, 2021 Lovely looking cooks one and all. I have been away from my KKs for two weeks and looking at your cooks made me drooool. Next time I travel I will pick my destination based on whether there is an active KK’er nearby! 1
Snake Plissken Posted October 18, 2021 Report Posted October 18, 2021 (edited) Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel). Edited October 18, 2021 by Snake Plissken 8
tekobo Posted October 19, 2021 Report Posted October 19, 2021 I used the left over marinade from Sunday's Peruvian pollo on some pork yesterday. Cooked on a spike in a Lodge pan that @RokDok recommended. Came out nice and crispy. Slow cooked a pineapple on the rotisserie, basting it with a grilled ginger syrup. All set to go for a delicious tacos supper. 9
remi Posted October 19, 2021 Report Posted October 19, 2021 Tonight- paella on the KK. I used to always cook paella on my old gas BBQ, so this was always going to be a KK meal eventually. Simple one for a weeknight dinner- chicken thighs, chorizo and green beans. Yum. 12 1
RokDok Posted October 19, 2021 Report Posted October 19, 2021 Fabulous cooks ! Love the rotisserie pineapple - that would make a great dessert too. 1
BOC Posted October 19, 2021 Report Posted October 19, 2021 Nothing new to the forum, but always a fall football classic. American football that is.Brisket for Saturday dinner. Then Sunday brisket chili.I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top.Sent from my iPhone using Tapatalk 13 1
