Troble Posted May 28, 2023 Report Share Posted May 28, 2023 Ground brisket & short rib burgers. Tilamook cheese. Toasted brioche buns. Sweet corn on the cob. No plated pics 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2023 Report Share Posted May 28, 2023 @Troble, I can't imagine it stayed on the plate long enough to get a pix composed. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 29, 2023 Report Share Posted May 29, 2023 Burgers are one of my favorite BBQ items. Yours look outstanding. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 29, 2023 Report Share Posted May 29, 2023 8 hours ago, Poochie said: Burgers are one of my favorite BBQ items. Yours look outstanding. First time had ground brisket & short ribs. They were extremely juicy Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2023 Report Share Posted May 30, 2023 In case you think I'm not eating, think again, I've just been slack on posting. Double pattie cheeseburger. Made the rolls the day before. 7 2 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted May 31, 2023 Report Share Posted May 31, 2023 On 5/1/2023 at 6:37 AM, tekobo said: I bought a whole ex-dairy nanny goat and it arrived beautifully cut and just as I had asked. Most of it is in the freezer but I had a load of cubed shoulder (bone-in) and cubed leg to turn into curries. Had fun yesterday cooking four separate recipes. all of these look amazing and fun! thanks for sharing! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 2, 2023 Report Share Posted June 2, 2023 Another tasty KK thigh cook last evening. Salad was tomatoes, cukes, and sweet onion. 7 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted June 2, 2023 Report Share Posted June 2, 2023 Normal everyday type stuff here - some asparagus and some chicken. Chicken prepared with simple spritz of Apple Cider vinegar, salt, pepper, and parsley flakes. Seasoned about 1 hr prior to grilling. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 4, 2023 Report Share Posted June 4, 2023 (edited) Been awhile since I’ve made pizza and my two little sous chefs each wanted to make their own pie. KK ran a little hotter than normal and we were a bit out of sync on our timing of pies so I got the first one a bit crunchy on one side but it all worked out and my 7 year old sliced all the bell peppers herself and did all the toppings so she was pretty proud two pepperoni & a bell pepper w/black olives Edited June 4, 2023 by Troble 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 4, 2023 Report Share Posted June 4, 2023 Wow, what a great job your sous chef did. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 4, 2023 Report Share Posted June 4, 2023 I asked for a rack of ribs from my Italian butcher yesterday. When he heard they would be going on the BBQ he insisted on cutting them between each rib like this: I suspect it is because they don't use smokers as much here and expect to have to cook their BBQ ribs a bit more quickly. Anyway, I followed the Italian theme and marinaded with balsamic vinegar, peperoncino and salt. Had to cut the rack in half to fit it on my 16KK and it only took 2.5 hours to cook at about 150C. A bit too salty and slightly dry so I think I may shred and eat with pasta later in the week. Fun to try but will need to take a different approach next time if I do go for the pre-chopped rack. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 5, 2023 Report Share Posted June 5, 2023 Had my neighbor and his family over today, asked him what he wanted me to cook he said brisket. So I made brisket again. This time I took a page out of @C6Billbook and used Holy Cow. Turned out great Caesar salad, rosemary/garlic/sour cream/Parmesan mashed potatoes & cornbread 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 5, 2023 Report Share Posted June 5, 2023 (edited) Pork Rib cook today. The KK was rock solid for 5 hours at 250F. I hope these critters are not out tonight. I don't need them up at my KK. There are twins roaming around and a single bear. Edited June 5, 2023 by MacKenzie 6 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted June 5, 2023 Report Share Posted June 5, 2023 I could go for some of that Mac, looks good. About the bear, stick a poster with Trudeau's face on it by the lawn...that should scare em away. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 5, 2023 Report Share Posted June 5, 2023 (edited) Then I'd have 2 handsome dudes on my lawn. Better to use DT. Edited June 5, 2023 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted June 5, 2023 Report Share Posted June 5, 2023 Forgot about this page and made a post on KK cooks - sorry for the duplication! Hello all KKrs. It has been a while since I've posted but not for lack of cooking. Did my first beef cheeks this weekend for the purposes of a good old barbacoa taco. Smoked at 260ish for 4 hours with only an S&P rub, leaning heavily on the fresh ground pepper. I made an adobo with guajillo and ancho chilis, onion, garlic, fresh graded cinnamon, dried mexican oregano, salt, and white vinegar, and water. Since I couldn't find wagyu beef cheek and took whatever was available at the store (I assume choice), I added about 1/2 a cup of wagyu tallow to the dutch oven as it started heating alongside the cheeks the last 30 minutes of the cheek smoke. Put the cheeks in the adobo in the KK after 4 hours. I realized 3 hours into the adobo braise I'd forgot to put the lid on the dutch oven so the sauce had cooked down a lot. I added a couple of cups of water, put the lid on, then continued the braise in the KK for another 1.5 hours, 4.5 total. Then shred the meat, scoop off some of the extra fat from the adobo, return meat to broth. Before serving I'd put the meat in a bowl and mash with a spoon to get the liquid to the surface, returning the liquid to the pot and leavingn the meat flatted in the bowl. Finished off with a fresh roasted tomatillo salsa that was fiery from the serano. Canned charro beans from HEB (they're fantastic - just add some S&P while heating). Smokey, rich with fat, spicy (not hot) from the adobo sauce - it is perfection on a corn tortilla Lunch is going to kick-ass for the next few days! 11 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 5, 2023 Report Share Posted June 5, 2023 Looks like Yogi is searching for a "peek-a-nik" basket! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 5, 2023 Report Share Posted June 5, 2023 (edited) On 6/5/2023 at 1:24 PM, tony b said: Looks like Yogi is searching for a "peek-a-nik" basket! As far as I could see it found no food. I sure don't want to encourage these visits, no matter how beautiful they look. Edited June 6, 2023 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 7, 2023 Report Share Posted June 7, 2023 Those bears of yours look nice and gentle @MacKenzie but I am absolutely certain I would not want them prowling around my yard!!! 1 Quote Link to comment Share on other sites More sharing options...
qundoy Posted June 10, 2023 Report Share Posted June 10, 2023 Spare rib cook. 9 Quote Link to comment Share on other sites More sharing options...
