Tyrus Posted October 31 Report Posted October 31 Coming from the northeast and having a good chowder cross my eyes generally tells what to look for. I'm not from the south, but those two pics show a distinctive quality a chowder here would need, however worlds apart in taste and prep. It sure looks good, do you freeze the remainder or have an abundance of friends?......That was some pot! Quote
5698k Posted October 31 Report Posted October 31 It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk 2 1 Quote
remi Posted November 4 Report Posted November 4 We had a public holiday here today/ and had old friends over for lunch. 7kg brisket, cooked for 11.5hrs, 4hr rest. Meat church holy cow. Plenty of sides- smashed roast potatoes, no-kneed bread, coleslaw, espresso BBQ sauce, horseradish cream, spicy smoked salsa. Very happy guests, and very happy me! 6 Quote
C6Bill Posted November 4 Report Posted November 4 I have a brisket thawing in the fridge right now, your's looks great !!!! 1 Quote
tony b Posted November 4 Report Posted November 4 I just ate and that brisket is making me hungry again! Excellent job! 1 Quote
C6Bill Posted November 6 Report Posted November 6 (edited) This pic was 4 hours in, I wrapped it 3 hours ago. It should be done soon and the finished product 😁 Edited November 7 by C6Bill 8 Quote
remi Posted November 15 Report Posted November 15 Simple cheeseburgers here tonight- wagyu patties from a local butcher, cheddar melted on top, swipe of relish and some pickle on toasted brioche buns- so simple, so good. Some chicken satay and lamb skewers and veges to add some interest. 6 Quote
MacKenzie Posted November 15 Report Posted November 15 (edited) I've started my pork back ribs, looking forward to having them for dinner this evening. Dressed. On the KK. Ribs just off KK. I know you can't tell from this pix but these ribs were verrry moist. Plated. Edited November 16 by MacKenzie 6 Quote
remi Posted November 16 Report Posted November 16 Roasted a chicken tonight based on a recipe by Samin Nosrat. Served with basmati rice, some veges and the green sauce from @Troble’s famous recipe. It turned out great- crispy skin and super juicy. 9 Quote
Tyrus Posted 30 minutes ago Report Posted 30 minutes ago Turkey Day on the KK followed by smoked salmon with honey and the recent post of a recipe of sweet potatoes. That recipe iis a keeper, a bit rich, but on occasion oh it's an addition to to the table. I used fresh savory with the fresh garlic, they balanced each other well....from the Out and about post recipe. Quote
