Syzygies Posted June 17 Report Share Posted June 17 (edited) Katakuchi Suribachi & Surikogi Set Last night's KK cook was a pair of white arrugula pizzas. Arrugula from our garden, that wasn't going to wait. We like a crisp, almost cracker crust from whole grain, as one approach to pizza. Last night I made a small change to my technique, that I quite liked: Dress the arrugula with the olive oil topping, and spread onto a dry pizza. This was easier than tugging oil across the crust itself (yes, not that challenging, but this was noticeably easier). It seems the crust had more chance to breathe as it baked. I briefly microwaved a few cloves of garlic, and mashed this in my favorite suribachi (I have all three sizes but I regularly gift the middle one as most used) with olive oil, preserved lemon, black pepper and maras pepper. If one leaves out preserved lemon, add salt. Edited June 18 by Syzygies 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 20 Report Share Posted June 20 On 6/17/2024 at 4:27 PM, tony b said: For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! Yay! Nothing beats a good bangers and mash meal. Except, maybe, toad-in-the-hole! 1 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 20 Report Share Posted June 20 Don't you just love the crazy names that food dishes often get tagged with? LOL 2 Quote Link to comment Share on other sites More sharing options...
remi Posted June 23 Report Share Posted June 23 Time for a bit of a ‘mixed grill’ tonight. Corn, yellow squash, small red capsicums, large mushrooms, country suasage links, smash burgers, chicken satay skewers, lamb kofta skewers and a couple of scotch fillet steaks. Nice mix for us and the kids- ended up using most the the 32BB lower grate real estate. Great success as always… 9 Quote Link to comment Share on other sites More sharing options...
Dennis Posted June 24 Report Share Posted June 24 Finally happy with my ribs. 275F 4.5hrs unwrapped for cook, probe tender, glazed and wrapped when done to rest in warmer. Juicy, tender but a bit of a tug. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 8 Report Share Posted July 8 Chicken dinner, always a winner. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8 Report Share Posted July 8 @tekobo - just curious as to why the pan? Saving the drippings for something? 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 9 Report Share Posted July 9 14 hours ago, tony b said: @tekobo - just curious as to why the pan? Saving the drippings for something? Yes, to pour on the chicken and brat kartoffeln that went with it. That is the most delicious chicken fat you will ever eat! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 9 Report Share Posted July 9 I had a sneaking suspicion that you were using it on potatoes! YUM! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 21 Report Share Posted July 21 (edited) A couple chickens for Saturday dinner, with lots of leftovers lol I tried the upper grate to render the skin better for the first time and it worked great. But the skin was done before the meat so i flipped that grate and lowered the temp for the last 20 minutes to prevent burning. I think next tiime i will go upper grate but lower my temp to 350 instead of 385 ish. But the results were fantastic, one sauced with Kosmo's cherry Habanero BBQ sauce, its a winner. As in winner winner chicken dinner Edited July 21 by C6Bill 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 22 Report Share Posted July 22 (edited) Bought some ground bison meat and started out making burgers but plan soon changed into meatloaf. Edited July 22 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 22 Report Share Posted July 22 Yum !!!! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 25 Report Share Posted July 25 (edited) Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce. Edited July 26 by Tyrus 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 28 Report Share Posted July 28 A Mediterranean Sunday dinner here in New England. Salmon with herbs, capers and some veggies with a good olive oil. The rice took on 3 countries, Italy, Spain and Portugal having Linguica, sweet sausage, Sazon, marinara, mozzarella and a host of herbs. Some Cerignola olives for color. Cooked in the KK with a chunk of cherry. 7 Quote Link to comment Share on other sites More sharing options...
SilverSuzieQue Posted July 28 Report Share Posted July 28 This is beautiful now I am hungry! Good job. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 28 Report Share Posted July 28 looks great, @Tyrus! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 4 Report Share Posted August 4 Homemade marinaded carne asada, grilled over mesquite wood guacamole red onion cilantro cottija cheese salsa Fresca flour tortilla 7 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 4 Report Share Posted August 4 Went to a graduation/off to boot camp party yesterday so I decided to bring some pork and bread along with homemade pickles for pulled pork sandwiches. It was really hot outside but everyone still had a good time 7 Quote Link to comment Share on other sites More sharing options...
jonj Posted August 9 Report Share Posted August 9 I made prosciutto-wrapped figs with goat cheese and chicken taquitos with Hatch chile pesto last night for dinner. Turned out pretty tasty. I seared the prosciutto figs on the grates then transferred them to a mini roasting pan to finish. Plated with lettuce, cheese, red salsa, and sour cream (for the taquitos, not the figs...) 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 17 Report Share Posted August 17 Smashed potatoes. Covered some with a sticky mix of balsamic vinegar, crushed pine nuts, olive oil and dried oregano. Tasty. 5 Quote Link to comment Share on other sites More sharing options...
