tekobo Posted June 9, 2025 Report Posted June 9, 2025 20 hours ago, tony b said: @tekobo - Just Effing Amazing! I'm dying to try that octopus! Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. 16 hours ago, C6Bill said: You had me at dessert ❤️ Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries. 1 1
Troble Posted June 10, 2025 Report Posted June 10, 2025 Salt, pepper, Butter, olive oil, garlic, lemon chicken 9
JDBBQ Posted June 22, 2025 Report Posted June 22, 2025 Flannery Porterhouse ! YumSent from my iPhone using Tapatalk 2
MacKenzie Posted June 22, 2025 Report Posted June 22, 2025 Yesterday I decided it was time to do some pork ribs. Lit the KK and shortly there after unexpected company arrived. In all the commotion I forgot about checking the KK temp. It was 425F and time was wasting. I needed to get the ribs on so they'd be done before bedtime. I put the ribs on and shut dome vents down to almost closed. By the time 5 hours had pasted the temp was now about 225F. We all know the last thing one wants to do is overheat a KK, it takes forever to get the temp down. I was dreading opening the KK. Surprise my ribs weren't burnt to a crisp. There's still hope for a nice dinner. I will admit the ribs were a little dry but the KK flavour more than made up for that. Plated with a baked potatoe with taragon, butternut squash and the first radish of the season. 8
wrandyr Posted June 23, 2025 Report Posted June 23, 2025 I have discovered that putting a pan of water in the KK will drop the temp pretty quickly, at least if it hasn't been heat-soaked for too long. 1 1
Pequod Posted June 29, 2025 Report Posted June 29, 2025 Spinning a Huli Huli Chook and Pineapple with Dizzy Pig Pineapple Head on the 32. 7
remi Posted July 6, 2025 Report Posted July 6, 2025 Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times. 7
MacKenzie Posted July 6, 2025 Report Posted July 6, 2025 Beautiful cook. 👍👍 I can almost taste it. 🤩 1
SteveL Posted July 6, 2025 Report Posted July 6, 2025 Looks delicious Remi!Sent from my iPad using Tapatalk 1
C6Bill Posted July 6, 2025 Report Posted July 6, 2025 My lady friend asked for a turkey sandwich the other day 7 1
tony b Posted July 8, 2025 Report Posted July 8, 2025 @remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice! 1
SteveL Posted July 8, 2025 Report Posted July 8, 2025 Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk 4
C6Bill Posted July 9, 2025 Report Posted July 9, 2025 @remi that might be the best looking porchetta i have seen !!!!! 2
SteveL Posted July 10, 2025 Report Posted July 10, 2025 Another great fish meal on the Kamado. I live in the Rochester. my area and we went out on a friends boat last night in Lake Ontario , had some great conversations and caught some steelhead and salmon. Today I cooked a steelhead filet that I brushed with olive oil, sprinkled with sea salt and fresh ground pepper, as well as B T Leigh’s Something for Spring Asian rub on cast iron at 400°. My wife made lemon artichoke pasta as a side. Both were wonderful.Sent from my iPad using Tapatalk 8
