C6Bill Posted October 7 Report Share Posted October 7 Those steaks look perfect Quote Link to comment Share on other sites More sharing options...
Troble Posted October 14 Report Share Posted October 14 (edited) wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus Edited October 14 by Troble 8 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 14 Report Share Posted October 14 Duck fat, yum! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 14 Report Share Posted October 14 who doesn't love duck fat 5 Quote Link to comment Share on other sites More sharing options...
jdbower Posted October 14 Report Share Posted October 14 A bar near me had an old-fashioned variant using a duck fat washed scotch and maple syrup - it was delicious! They also fried their own waffle-cut chips in duck fat. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 14 Report Share Posted October 14 (edited) 17 hours ago, Troble said: Tri-tip Looks good Troble, right up my alley. Around here the bigger markets always slice up the whole Tri tip into smaller long steak tip pieces, nothing wrong with that but having a whole piece is better and more presentable besides it's easier to grill over a bunch of smaller scattered pieces. So I always purchase them whole, they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. Easy prep and always a guest pleaser. 5 hours ago, C6Bill said: duck fat Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself? Edited October 14 by Tyrus Quote Link to comment Share on other sites More sharing options...
Paul Posted October 14 Report Share Posted October 14 8 hours ago, Tyrus said: they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. What grade? Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 14 Report Share Posted October 14 8 hours ago, Tyrus said: Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself? I get them from this place, nice big meaty breasts. I have been buying from them for a few years, always a good product dartangan 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 15 Report Share Posted October 15 dartagnan duck confit legs and liver products are very good.. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 16 Report Share Posted October 16 On 10/14/2024 at 6:58 PM, Paul said: What grade? That would be Choice Paul, seldom do they have Tri's in Prime at the bigger markets although I believe I could order them without difficulty. Quality wise I'm seldom disapointed because they generally have enough fat running through to approach Prime quality. Having a good repore with the meat manager and cuttes help too. $8.99 a lb is their day to day price, I think that's good in comparison to others... at least here it is. 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted October 20 Report Share Posted October 20 ribs today on a lovely Fall day….Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 20 Report Share Posted October 20 (edited) Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature.. Edited October 20 by Tyrus 7 Quote Link to comment Share on other sites More sharing options...
5698k Posted October 21 Report Share Posted October 21 Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Paul Posted October 23 Report Share Posted October 23 On 10/20/2024 at 2:06 PM, Tyrus said: 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, Nice!! Surf and turf on whole new level! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 23 Report Share Posted October 23 (edited) a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. . Edited October 23 by David Chang 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 23 Report Share Posted October 23 Very good David, nice combo. I don't have that attachment for my KK, but I do have a Gateway drum smoker. On the Gate way when hanging ribs they're very close to the coals and don't suffer any terrible damage...I would have thought this attachment allows for the same. The only draw back to the half basket set up if it's one at all is you have to rotate the chicken halfway, anyhow it's not a game changer. On the Gateway I can simply rotate the hanger because it's circular, an advantage as the fire develops hot spots. For rooftop cooking it's all about the aesthetics, and rightfully so, my drum wouldn't make the grade. Anywho I like what I see, direct approach, it all works. Bon appetit 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 23 Report Share Posted October 23 40 minutes ago, Tyrus said: Very good David, nice combo. I don't have that attachment for my KK, but I do have a Gateway drum smoker. On the Gate way when hanging ribs they're very close to the coals and don't suffer any terrible damage...I would have thought this attachment allows for the same. The only draw back to the half basket set up if it's one at all is you have to rotate the chicken halfway, anyhow it's not a game changer. On the Gateway I can simply rotate the hanger because it's circular, an advantage as the fire develops hot spots. For rooftop cooking it's all about the aesthetics, and rightfully so, my drum wouldn't make the grade. Anywho I like what I see, direct approach, it all works. Bon appetit this hanger was custom by dennis at my request, but the size limitations of the 19 makes it a difficult setup. i'm sure it will be fine on larger units with deeper cavities. but i would imagine the drum smoker be more than adequate roasting duck or goose which is what i originally wanted to do, but can't. i've tried to roast goose on a rotisserie, but i think hanging is the best way to cook them.. 2 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 24 Report Share Posted October 24 We don't eat hunks of meat as often as we used to; our KK sees most use for chicken, pizza, Focaccia di Recco, bread. I do quick grilling (salsa veggies, taco meat) over a Solo Stove fire pit, the air fryer of the gods. We nevertheless use lots of meat-as-ingredient, and what meat isn't better with smoke? Then there's the Maillard reaction, very special in a KK. Thinning the herd in the chest freezer... The pork butt will become carnitas or tamales filling, the ribs will become a pasta sauce from Rosetta Costantino's My Calabria (we just got back from her food tour), and the brisket will become braised beef for Dan Dan noodles from Robert Delf's The Good Food of Szechuan. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 27 Report Share Posted October 27 The other day I decided to clean out the meat freezer. These boneless beef ribs were lurking in the bottom. They were old, from 2016. Can't believe I cooked them. They were a little dry but the little fat that was in them had not turned which surprised me. I actually rather enjoyed rescuing them. I'm on a mission. 5 Quote Link to comment Share on other sites More sharing options...
5698k Posted October 27 Report Share Posted October 27 Beef ribs gooood!!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
