C6Bill Posted July 9 Report Share Posted July 9 Great looking chicken Steve !!!! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 9 Report Share Posted July 9 @remi that might be the best looking porchetta i have seen !!!!! 2 Quote Link to comment Share on other sites More sharing options...
SteveL Posted July 10 Report Share Posted July 10 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11 Report Share Posted July 11 What fun. Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 13 Report Share Posted July 13 Great looking cooks all. Late to the party but I have to say that that porchetta looks mighty good @remi! As for you @C6Bill - what lady friend wouldn't be happy with a partner who cooks her a whole turkey AND bakes the bread for her turkey sandwich?! 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 15 Report Share Posted July 15 The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16 Report Share Posted July 16 3 of my favourite things. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 16 Report Share Posted July 16 That's the ticket, @tony b! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Monday at 02:29 PM Report Share Posted Monday at 02:29 PM Finally did my split chicken cook and it won't be the last. That chicken was soooo moist, I couldn't believe it. Done. I was trying to show the moisture in the chicken with this shot. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted Monday at 05:35 PM Report Share Posted Monday at 05:35 PM Looks juicy. Did you also manage to get crispy skin?? Nice cook regardless. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Monday at 07:42 PM Report Share Posted Monday at 07:42 PM Yes, the skin was dry and crispy but could have been a little more crispy. 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Monday at 09:29 PM Report Share Posted Monday at 09:29 PM 1 hour ago, MacKenzie said: Yes, the skin was dry and crispy but could have been a little more crispy. Do you add a little baking soda to your dry rub ? It changes the PH of the skin and helps it crisp up a little. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Monday at 10:11 PM Report Share Posted Monday at 10:11 PM No, I didn't and that is why I was so surprised that the skin was so crispy. That would be a good idea for me to try and remember for the next time.😁 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Tuesday at 09:53 AM Report Share Posted Tuesday at 09:53 AM I forget more often than i remember lol 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Tuesday at 11:51 AM Report Share Posted Tuesday at 11:51 AM Speaking of forgetting, I forgot the plated shot. 😁 4 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted 18 hours ago Report Share Posted 18 hours ago Mac's photos reminded me of my chicken cook on my 16 last time I was in Italy. It was swelteringly hot and I imagine the KK could cook the chicken low and slow without even being lit! My evening guests were sensible people and I didn't imagine them wanting to stand outside with me while I tended to my cook so I decided to cheat. I got the smoke into my chicken legs by cooking them in the KK in the afternoon. They did come out nice and crispy. I also roasted some peppers and grilled some skewers. A blessing because there was no way I was going to light an oven in my non air conditioned kitchen! The cheat? When my guests arrived I heated, and further crisped up, my chicken legs in the air fryer. Not as juicy as when they first came out of the KK but they did retain a lovely smoke flavour. 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted 18 hours ago Report Share Posted 18 hours ago On 4/15/2024 at 3:27 AM, Troble said: I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year Hey there @Troble. Did you ever nail an updated Peruvian crack recipe? I have four giant Huacatay mint plants and am looking to cook your pollo alla brasa recipe this coming weekend. I found this description of a sauce from the company that sold me the seeds. Does it approximate to what you have found too? To make authentic Magical Peruvian Green Sauce or "Ají de Huacatay": You need: 1 rocoto pepper , 1 hot yellow Aji pepper - both with the seeds removed!, 1 cup of huacatay leaves, a small sprig of mint leaves, Lime juice, lots of garlic, olive oil, salt. Put everything except the oil in a blender. Blend the peppers garlic and leaves together, adding oil until you get a smooth puree, kind of like making mayonnaise. Add salt to taste. 1 Quote Link to comment Share on other sites More sharing options...
