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...
Tyrus Posted August 18 Report Share Posted August 18 Sunday dinner. Pickled schrimp as a starter, main course Sirloin steak, home fries, broccoli, spaghetti squash, garden fresh tomatoes in a light greek, with peach, blackberry cobbler for dessert cooked with coals in the Lodge dutch oven. 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 19 Report Share Posted August 19 Looks great !!! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 19 Report Share Posted August 19 2 hours ago, C6Bill said: Looks great !!! Thanks, that cobbler was mighty tasty and easy to make. Old fashion cooking that puts on a smile. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 19 Report Share Posted August 19 👍 👍 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 19 Report Share Posted August 19 2 hours ago, Tyrus said: Thanks, that cobbler was mighty tasty and easy to make. Old fashion cooking that puts on a smile. We need more details Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 20 Report Share Posted August 20 (edited) I follow Kent Rollins, he's a good piece of work and so I followed his lead here. Simple and easy, simple to change out and spot on for end results. I did deviate from his original plan though. Having no charcoal briquettes and only charcoal logs it took some work to chop them down to use. He pictured a trivet he used to support the Lodge DOven but I didn't have one, the only thing available were some broken ends of bricks and they were perfectky fine using them to support the three legs, just make sure your batter lays level in the pot or you'll have too much on one side. The rest from there on in is fun games of moving and placing the coals and switching/turning the lid, I never changed out the base as was recommended, it was too difficult from the elevated brick stand. The whole cook is easy, it's slow, take a peek now and then. Time it out for guests just for dessert with all those dirty coals sitting on the lid or cook it in the KK and make it a clean presentation . Anyhow it sits and stays warm for quite a while, and if you think it's too much sugar and you got a notion to trim her down I'm sure it'll work Edited August 20 by Tyrus 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 20 Report Share Posted August 20 11 hours ago, Tyrus said: and if you think it's too much sugar and you got a notion to trim her down I'm sure it'll work I like sugar 😎 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 24 Report Share Posted August 24 I wanted a turkey sandwich, I’ll bake the sun dried tomato sourdough tomorrow 😁 5 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 24 Report Share Posted August 24 Chicken tacos al pastor last night, with home made corn tortillas. This one’s a firm favourite with the family.Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 25 Report Share Posted August 25 Nice work @alimac23 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 25 Report Share Posted August 25 (edited) Bottom round at 225-40 with perforated deflector tin for 1 3/4 hours. I had a full row of meat carefully aligned for the pic, when I returned from retrieving my camera it was picked apart. The Whirlpool beer is similar to Sam Adams summer ale, both from Boston but I prefer this one. Not much of a sear, the temp was to close to 140 so I did what was possible. Edited August 26 by Tyrus 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 26 Report Share Posted August 26 The sun dried tomato sourdough made for nice turkey sandwiches 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 27 Report Share Posted August 27 Nice sandwich, where's the mayo ooozing out. Great looking loaf, Piccaso would be proud. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 27 Report Share Posted August 27 (edited) Most of the Mayo was near the bottom, on top of the lettuce, but you can see a little oozing through the top left. The sourdough isn't good at mayo containment with all those holes lol Edited August 27 by C6Bill 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 29 Report Share Posted August 29 Yesterday anpther batch of Stuffies went on the KK, talk about a tight fit,,,36 in all. Then while the coals were still pumping out the heat a bone in Turkey breast marinated in a herb, Rhine wine, olive oil and mustard sauce slid onto the grate. I hope I can remember the blend, it had an aroma of heaven....fresh herbs are the best, and it popped with the addition of the Dijon, I wqs surpised after only a 5 hr marinate you could taste the herbs, I did poke the breast with a knife for penetration and added an oddity to the mix that worked out well...Apple Cider Vinegar. Next time an overnight soak will hopefully produce a more intense flavor 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 29 Report Share Posted August 29 Love stuffies, but rarely make them myself. Good job on that turkey boob! 😁 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 29 Report Share Posted August 29 1 hour ago, tony b said: Love stuffies, but rarely make them myself. These quoahogs were hours from the ocean and readily available around here Toney. I was wondering there in the great metropolis of Cedar Rapids if you have a go to Seafood market. Could be a foolish question but when I look at the map I didn't see any oceans close by lol., but that doesn't mean much if there's a market for them or for lobsters and other related ocean products. I'll be in Steamboat Colorado again next week, I'll keep an eye out when cruising the country side. You get spoiled and take things for granted sometime. Quote Link to comment Share on other sites More sharing options...
remi Posted August 30 Report Share Posted August 30 All these meals you are all cooking look so amazing... I'm out of action for 1-2 months at least as I broke my leg almost 2 weeks ago, and as the only KK user/ cook in our house I'm going to have to live vicariously through you guys until October or so. So keep the great photos coming! 2 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 30 Report Share Posted August 30 Remi, so sorry to hear of your accident. Hopefully your recovery will be without incident. 🫰 Quote Link to comment Share on other sites More sharing options...
