Tyrus Posted January 9 Report Posted January 9 (edited) If you have any squash remaining I'd like to give you this meal starter squash soup recipe, it's good, and better yet so easy...a definite crowd pleaser. However before I give it to you it comes with a story, It began with my wife and I were vacationing in the Berkshires, while there we like to visit a number of antique stores along with this one particular Goodwill. So we enter the Goodwill, she goes her way and I go mine. 20 minutes later we cash out, I find a small recipe book and she finds some forks,knifes and spoons Later that day into the evening we're having dinner in a restaurant at a place called Pleasant and Main where we begin our meal with a squash soup, coincidentally the same one as featured in the book I purchased earlier in the afternoon. My wifes silverware turned out to be the real thing and she cashed them all in for $400. So who's the winner here...that's right "moi" because this recipe was destined and it keeps on giving every time I make it, where hers was only a one time pay off. Now although the recipe calls for Butternut, who knows you might be able to use the one you have. Kind of like love the one your with, an old song...it all works. A couple of changes from the original recipe, step 3 you can skip if you have a magic hand blender the plug in kind or you can't read the recipe because of the flash spot and the marscapone can be substituted with Philadelphia cream cheese if it's hard to find. The're both very similar almost to taste. You can also substitute fresh parsley instead of chive I have a Morrocan chicken soup made with Harrissa and cilantro you might like, but for some reason I really don't think you need any help. Most importantly, I haven't made this with Cumin, I substitute cinammon instead and only 1 tablespoon is enough for me. 11 hours ago, tekobo said: I had a lot of squash to get rid of! Edited January 9 by Tyrus 2
tekobo Posted January 10 Report Posted January 10 Nice looking recipe @Tyrus. I turned the second half of that humungous squash into four different sides and my husband used the very last chunk to make soup but he did not have the benefit of your recipe. I will see if I can outdo his efforts when I break into one of the much smaller squashes from my harvest. Depending on how it turns out I might back your wife's silverware for the win! 1
Tyrus Posted January 19 Report Posted January 19 (edited) It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast. Edited January 19 by Tyrus 6
tony b Posted January 31 Report Posted January 31 We FINALLY broke out of the deep freeze. It was 50F yesterday - HURRAY! So you know what that means - fire up the KK! The actual 1st cook of 2025 - that's how long it's been too cold here to grill out! Nothing crazy, just a simple pork chop on the lower grate. Meat Church Holy Gospel rub. Plated with Carribean rice and sauteed green beans with a caprese salad. 5
Tyrus Posted January 31 Report Posted January 31 It's never too cold to grill Toney, it's all in your head...you just couldn't break away from the TV remote. Nice cook by the way 1 1
C6Bill Posted January 31 Report Posted January 31 It's never too cold to do a low and slow cook outside, but those "fast" cooks just require too much time for me to be outside standing in one spot lol
MacKenzie Posted February 1 Report Posted February 1 The price you pay for cooking in the cold is worth the taste of the KK food. 1
tony b Posted February 1 Report Posted February 1 I typically cook out all year round, but this year has been brutal. We had windchills in the negative teens most days this past month. But, the good news is that it looks like we're back to "normal" winter weather for the forecasted future. 2
jonj Posted February 3 Report Posted February 3 Like @tony b, I took the opportunity of unseasonably temperate weather yesterday to use the KK23 for some baby back ribs. Nothing unusual, just my normal recipe. Plated with bbq beans and slaw, sauce on the side: A good Groundhog Day. 5
C6Bill Posted February 8 Report Posted February 8 First time out with the FB Pulse wireless probe. So far so good, tomorrow it will be Super Bowl chili 😁 3
C6Bill Posted February 8 Report Posted February 8 Oh if I had a nickel for every time I heard that, I’d have a nickel lol 1
Tyrus Posted February 9 Report Posted February 9 (edited) 2 nickels is a dime. Loan me dime, by Boz Scaggs,, you gotta have it...goes good with chicken. Edited February 9 by Tyrus 1
remi Posted February 9 Report Posted February 9 Couldn’t decide whether to do a pulled pork or a brisket… so made the smartest decision and did both. Pork was a bone in neck, home made rub mix. Brisket was smallish and mainly point- rubbed with Meat Church Holy Cow. Few post oak wood chunks, 250F, closer to 285F for the last few hours. Amazingly, after 10hrs they both hit around 205F at the same time. Some coleslaw, pickles, espresso BBQ sauce. Had the pork as sandwiches tonight and then the brisket for dessert- plenty of options for leftovers this week! 5
MacKenzie Posted February 9 Report Posted February 9 WOW, what a cook and that smoke ring is awesome.👍👍
tony b Posted February 25 Report Posted February 25 Took advantage of our almost spring-like weather yesterday (58F) to finally get out and grill! It's been brutally cold here (single digit highs and well below zero at night) all of last week, so no grilling for this kid. Trader Joe's chicken shawarma thighs. 3
DennisLinkletter Posted March 6 Author Report Posted March 6 On 1/20/2025 at 4:19 AM, Tyrus said: It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast. What was the cut of beef?
Tyrus Posted March 8 Report Posted March 8 (edited) On 3/6/2025 at 2:14 AM, DennisLinkletter said: What was the cut of beef? Geeez, seems like I cooked that ages ago Dennis. If memory serves me right I believe it was a Top Round, nothing special about the cut an ordinary piece, however they sometime talk to you as you pass by at the market, give them a second glance and your walking down the aisle with em. A cut from my family youth, it's revived on occasion to remember a simpler past. Prepared correctly, it's a fine Sunday dinner Edited March 8 by Tyrus 1
