SteveL Posted June 24 Report Posted June 24 I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit!Sent from my iPad using Tapatalk 6
Tyrus Posted June 28 Report Posted June 28 (edited) You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day Edited June 28 by Tyrus
SteveL Posted June 29 Report Posted June 29 You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious dayThx Tyrus. Sent from my iPhone using Tapatalk
MacKenzie Posted July 4 Report Posted July 4 Those two cooks, Troble and C6Bill, look awesome, extra tasty and delicious I'm sure.🥰😁 1
tony b Posted July 4 Report Posted July 4 Happy 4th! Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. Grilled some corn. Ribs came off a little over for me (restaurant tender). plated with tater salad and a lovely local IPA. 6
Tyrus Posted July 5 Report Posted July 5 (edited) Beef tenderloin with black truffle and Maldon, a kale bacon and veggie mix, spinach, mashed and broccoli. Seared down below and dressed in Butter with rosemary and thyme top shelf. Rose to temp up top, half basket. Sliced a little early for the guests but everyones piece came around to be as the plated piece, side to side red. Edited July 5 by Tyrus 5
SteveL Posted July 6 Report Posted July 6 Beef tenderloin with black truffle and Maldon, a kale bacon and veggie mix, spinach, mashed and broccoli. Seared down below and dressed in Butter with rosemary and thyme top shelf. Rose to temp up top, half basket. Sliced a little early for the guests but everyones piece came around to be as the plated piece, side to side red. Whoa-that looks amazing!Sent from my iPad using Tapatalk 1
Tyrus Posted 52 minutes ago Report Posted 52 minutes ago (edited) In my area we joined in a crop share with a farmer that has a large stand offering fresh veggies. In our weekly purchased allotment brown bag we recieved swiss chard, egg plant, brussel sprouts, zucchinni, and summer squash along with other things. Here the idea for a veggie slow cook stew came about, all these contents were cut up into larger size pieces along with home made pasta sauce, some chive, red pepper flakes and chourico were added to the Yankee pot made in Columbia. So the Kk was set up for indirect at 250, placed the pot in for 2 to 2 1/2 hrs and let it stew, but don't forget to stir a few times during the process. I'm not sure what it was, but the combination of ingredients produced an unusually good mixture, be it the time slow cooked, the swiss chard's unique taste, or the addition of the sauce combined with chourico. It all made a nice side or meal for that matter as I enjoyed it sprinkled/drowned with fresh cheese. Vegetables slow cooked like meat, who would have known, almost set it and forget it...an easy fine tasting healthy meal cooked up in the KK. Give it spin, make your own rendition...works well. I did leave the pot cover on and found the sauce adequate for the amount of liquid because some of the veggies had there own. Edited 49 minutes ago by Tyrus
