tony b Posted March 16 Report Posted March 16 Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning. 7
Tyrus Posted March 17 Report Posted March 17 Pimento wood...musta been a special occasion, no secret how you value it's importance and scarcity. The snow, better you than me, I've seen enough....looking forward to spring. Nice plate by the way. 1 1
SteveL Posted March 18 Report Posted March 18 Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé, but it won’t let me.Sent from my iPad using Tapatalk 1
SteveL Posted March 18 Report Posted March 18 Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé, but it won’t let me.Sent from my iPad using Tapatalk 3
Tyrus Posted March 19 Report Posted March 19 And when your done with your fish you can play checkers. What kinda fish, something says trout to me
Tyrus Posted March 19 Report Posted March 19 Sea Bass, caught one off of Martha's Vineyard a ways back....nice fish, mild tasting.
5698k Posted March 23 Report Posted March 23 American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk 10
MacKenzie Posted March 23 Report Posted March 23 It sure does look like gooood one and that is a very nice smoke ring too.👍👍
gcb Posted March 23 Report Posted March 23 Looks incredible !! How long did it take and what temp did you cook it at? My Costco only has choice and prime . I get my wagyu from snake river farms! What lump did you use ?
5698k Posted March 23 Report Posted March 23 275° for about 9.5 hours. It was 17lbs pre trimmed. Jealous Devil lump, coffee wood smoke from smoke generator. It was 202° internal when I pulled, let it rest uncovered until it cooled to 170°, then wrapped and held in a warming oven for three hours. The reason for three hours was we were ready to eat. The longer the hold, the better as long as the temp is about 150°. These briskets aren’t a regular stock item, I’ve seen them twice and are only a dollar per pound more than prime. It was vacuum sealed, and I wet aged it for 45 days…no particular reason for 45. Sent from my iPhone using Tapatalk
tony b Posted March 23 Report Posted March 23 Nice Job, Robert! I've never seen Wagyu at my CostCo. I rarely see Prime cuts other than steaks. Don't see rib-eye caps anymore. They were my "go-to" for a long time. I get most of my beef now from Porter Road.
5698k Posted March 23 Report Posted March 23 This is my second one, if I see any more I’m getting it. They’re labeled as American Wagyu. Sent from my iPhone using Tapatalk
SteveL Posted March 23 Report Posted March 23 Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. Sent from my iPad using Tapatalk 4
SteveL Posted 7 hours ago Report Posted 7 hours ago Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone!Sent from my iPad using Tapatalk
