tony b Posted February 23, 2015 Report Posted February 23, 2015 Nice looking lobster! Did you use the basket splitter for such a small amount of charcoal? Quote
CeramicChef Posted February 23, 2015 Report Posted February 23, 2015 NORM! Nicely done surf and turf! Very nicely done. Kudos and congrats to you BIG TIME on this one. Beautiful money shot! Quote
normstar Posted February 23, 2015 Report Posted February 23, 2015 Thanks Ceramic! Tony - no, I actually had the splitter in but took it out as I wanted to use the whole grill surface. I used just enough charcoal to cover the bottom in one layer, which i guesstimate was about 5lbs. I didn't want the tails too close to the fire, and the filet still browned very nicely up on the middle grate. Quote
tony b Posted February 23, 2015 Report Posted February 23, 2015 Sweet! I've come to use the middle grate more on steak searing than the lower one myself. 1 Quote
DennisLinkletter Posted February 24, 2015 Author Report Posted February 24, 2015 And now for the food porn - Money shots for Dennis. 002a.jpg 004a.jpg Supper's Ready! 005a.jpg Now that's a beautifully browned birdy.. Definitely X rated food porn.. Gotta go cook one now! Quote
tony b Posted February 24, 2015 Report Posted February 24, 2015 Thanks, Dennis. High praise from the Sensei. Quote
tony b Posted March 2, 2015 Report Posted March 2, 2015 OK, it warmed up today (relatively speaking, it was in the 20s and minor windchill - teens), so fired up the KK and got to cooking! Tri-tip, with Santa Maria rub. Had the basket splitter in and roasted the tri-tip @ 275-ish, red oak, indirect on the middle grate, until the IT reached 110F, then ramped up the KK to 450F+ and onto the sear grate to finish. And yes, there's porn! Initial shot on the KK. Done roasting and onto the sear grate. Resting while I finish the rest of the dinner. Sliced and ready for dinner!! Quote
ckreef Posted March 2, 2015 Report Posted March 2, 2015 Very nice tri-tip cook. Looks delicious. Quote
CeramicChef Posted March 2, 2015 Report Posted March 2, 2015 Tony - you must have stayed at a Holiday Inn Express last night because, Friend ... YOU NAILED IT! Beautifully done! Kudos to you for braving adverse conditions and performing so admirably! Very nice cook. Quote
tony b Posted March 2, 2015 Report Posted March 2, 2015 Thanks. It was tasty. Yummy leftovers for today, too! Quote
dstr8 Posted March 3, 2015 Report Posted March 3, 2015 Tony, you've made me hungry for tri-tip again! Like you its only Red Oak for mine...and a Santa Maria style rub. Quote
cpwebb Posted May 1, 2015 Report Posted May 1, 2015 It's been a while since I posted on the site, I was having problems posting pics with the old forum and didn't spend a lot of time trying to make it work. Here are a some cooks that I did from the past few months: This was a 7 bone Ribeye Roast I made for Christmas: Here are two pork butts that I cut in half to get more bark, and a deer roast that I was told I couldn't get to pull - it pulled great! I took the the fat cap off of the pork butts and wrapped around the deer roast after it was coated with Chipotle seasonings, it made great tacos: Here are the wings I made for the SuperBowl, along with a couple of deer tenderloins: and finally here are some ribs I made this past weekend, rubbed with Rendezvous Rub: Quote
ckreef Posted May 1, 2015 Report Posted May 1, 2015 Great cooks and pictures. Kewl idea wrapping the fat around the deer roast. People told me the same thing about pork loin (would never get it to pull). Braised it like I do chuck roasts and it fell apart. Glad the new Forum is working for you. Quote
CeramicChef Posted May 1, 2015 Report Posted May 1, 2015 cpwebb - beautifully done cooks! Kudos to ya! Quote
tony b Posted May 1, 2015 Report Posted May 1, 2015 Thanks for hanging with us, cpwebb. We're slowly getting folks back on the Forum after the software shuffles. A number of regular posters went into hibernation during that time. 1 Quote
MacKenzie Posted May 2, 2015 Report Posted May 2, 2015 Tony, that tri-tip sure looked moist cpwebb, those are some awesome cooks that you've had Quote
tony b Posted May 2, 2015 Report Posted May 2, 2015 Thanks. That one is almost "ancient history" by now. Quote
tony b Posted May 7, 2015 Report Posted May 7, 2015 OK, so I had to dodge rain showers again tonight making dinner, so minimal outdoor pictures. Japanese Pork Chops - thick cut IA chops marinated in ponzu, white shoyu, yuzu koshu, and sansyo pepper. Roasted ear of corn on the grill. KK @ 350F, direct, cherry wood, main grill. In situ cooking shot between showers. Plated, with Thai rice (coconut oil, Penzey's Bangkok, chicken stock), rosemary/sea salt dinner rolls, and a nice bottle of Vinho Verde (my favorite summer wine.) Money shot. Quote
