C6Bill Posted May 30, 2022 Report Posted May 30, 2022 Today was tomahawk day, the pics don't look all that good but the steak was. I went about 5 degrees over temp as we went for a walk and it cooked a little quicker than expected. Oh well, it was still in the medium rare range so it's all good 11 Quote
tony b Posted May 30, 2022 Report Posted May 30, 2022 Nothing wrong with that steak! I'd eat that in a heartbeat! @BOC - please post pics of your cooks. No judgements here - except to say how tasty things look! 2 Quote
remi Posted May 31, 2022 Report Posted May 31, 2022 Headed to the butcher today, hoping to pull some pork. No Boston butt available, so bought a 1.2kg pork neck instead. Made up a rub, cooked at 230F for 8hrs, wrapped in foil from 6hrs. 2 hour rest. Homemade pickles and coleslaw, bap rolls. So much smoke flavour, very impressed. 10 Quote
BOC Posted June 1, 2022 Report Posted June 1, 2022 Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken Sent from my iPhone using Tapatalk 11 Quote
David Chang Posted June 3, 2022 Report Posted June 3, 2022 chicken on dragon boat festival day and my in-laws actually ate my food..😓 8 1 Quote
Tyrus Posted June 3, 2022 Report Posted June 3, 2022 My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all. 10 Quote
Troble Posted June 4, 2022 Report Posted June 4, 2022 @Tyrus looks delicious. Having fresh herbs is a true joy in cooking. The box looks great! 1 Quote
Tyrus Posted June 4, 2022 Report Posted June 4, 2022 My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right. 12 Quote
Troble Posted June 5, 2022 Report Posted June 5, 2022 @Tyrusthats exactly how I like mine cooked perfect! 1 Quote
tony b Posted June 5, 2022 Report Posted June 5, 2022 @Tyrus - I've actually intentionally cooked a frozen steak on the KK. I wanted to get a good crust without overcooking the interior. Sear grate at very high heat. 11 Quote
Tyrus Posted June 5, 2022 Report Posted June 5, 2022 9 hours ago, tony b said: I've actually intentionally cooked a frozen steak Maybe we're on to somethin, anyway you look at it they both finished without any surprises. That was a 2 year roast, how it evaded me that long I'll never know, it was tasty and showed no sign of an off flavor, I believe it was $28, imagine that. Quote
Troble Posted June 6, 2022 Report Posted June 6, 2022 My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days. 7 Quote
tekobo Posted June 6, 2022 Report Posted June 6, 2022 Hey there @Troble, I too have that chicken recipe of yours on my list to do v soon. I found some yellow aji paste in, of all places, an Italian deli and have brought some home to try. Definitely stealing @tony b and @Tyrus' trick of cooking a steak from frozen. Won't work with my really thick steaks but will be great for achieving my nirvana of a crusty outside and cool middle. Drooling already. 1 1 Quote
Munschie Posted June 6, 2022 Report Posted June 6, 2022 Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak 12 Quote
tony b Posted June 6, 2022 Report Posted June 6, 2022 Peruvian green sauce - the #2 Crack on my list! 1 Quote
Troble Posted June 6, 2022 Report Posted June 6, 2022 7 hours ago, tony b said: Peruvian green sauce - the #2 Crack on my list! I’m going to make it with aji amarillos next time instead of jalapeños. It’ll probably make it yellow but I bet the taste will be better 1 Quote
Troble Posted June 10, 2022 Report Posted June 10, 2022 So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal 11 Quote
