remi Posted May 29 Report Posted May 29 (edited) Birthday dinner tonight, with the added bonus of my brother visiting from interstate with his new baby. Some oysters, snacks and cheese followed by a reverse seared standing rib eye roast with heirloom tomato and fresh mozzarella salad with non-kneed bread and a good bottle of South Australian Shiraz. Can’t ask for too much better than that. Edited May 29 by remi 7
remi Posted May 31 Report Posted May 31 (edited) Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend. Edited May 31 by remi 7
MacKenzie Posted May 31 Report Posted May 31 Wow, what a great feast. 🥰Your brother should be getting his KK soon.
Tyrus Posted May 31 Report Posted May 31 Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me. 1 2
tony b Posted May 31 Report Posted May 31 Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups. 5
Tyrus Posted May 31 Report Posted May 31 Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery? 2
tony b Posted June 1 Report Posted June 1 You're correct, I don't bother cleaning that flap door in the front, as I never cook on it. Thanks for the complements on the food though! 1 1
David Chang Posted Sunday at 04:53 AM Report Posted Sunday at 04:53 AM smoked bacon. 12 day eq dry brine and cure. 7
remi Posted 19 hours ago Report Posted 19 hours ago Paella time here last night- always a family favourite. Made even better this time around with chorizo from a local boutique butcher… 5
Tyrus Posted 9 hours ago Report Posted 9 hours ago Looks great, gotta try that with all the quoahogs that have been coming my way. Just made a batch of stuffers, would have loved to have seen this a few days ago, then I would have given it a go. Anything special you add to bring it along, you know like a trade secret or that secret spice?
remi Posted 1 hour ago Report Posted 1 hour ago (edited) 8 hours ago, Tyrus said: Looks great, gotta try that with all the quoahogs that have been coming my way. Just made a batch of stuffers, would have loved to have seen this a few days ago, then I would have given it a go. Anything special you add to bring it along, you know like a trade secret or that secret spice? Not really- I've cooked that many paella's over the years that I just wing it most of the time. I make up my own spice blend of smoky paprika, spicy pimenton and saffron threads. Always have a pot of stock next to the KK as I've found that the precise ratio of stock to rice can vary a bit. I make my soffrito with grated fresh tomato, but to be honest tinned also works. Good rice is obviously the key- and I've had great results with Bomba rice or Calasparra rice. What I have learnt is that in general less is more in terms of the flavours- so I no longer go for the maximalist paella which has chorizo, chicken and seafood. Rather- I either go for chicken and chorizo, or seafood with prawns, calamari and mussels. Every now and then it's nice to cook a paella negra with squid ink and calamari as the only ingredients- served with aioli. Edited 1 hour ago by remi 1
