MacKenzie Posted February 7, 2016 Report Share Posted February 7, 2016 Tony, In the first pix it looks like those racks of ribs are praying, "Please let this recipe work and make us delicious." From the rest of the pixs it sure worked because those ribs look awesome.  Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2016 Report Share Posted February 8, 2016 I called it the Cathedral of Lamb! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2016 Report Share Posted February 8, 2016 Super Bowl supper was Wings and Poutine! Didn't have any cheese curds, so I used some of my home-smoked cheese (pepper jack). Wings were 3 marinades - Uncle Dougie's (my fav), Asian (Peppers of Key West), and spicy garlic (6 diced cloves of garlic, Frank's hot sauce, and a splash of olive oil). Marinated overnight.  Let there be pictures. Grilled the wings for 20 minutes on each side, basted in the middle with more marinade, direct @ 350F with a chunk of hickory.   Plated, with a nice Sierra Nevada IPA.   Money shots.   Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 8, 2016 Report Share Posted February 8, 2016 Great lamb. What an appetizer. What was the rest of the dinner that everyone else brought? Great superbowl food too. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted February 8, 2016 Report Share Posted February 8, 2016 That's delicious Tony! I did wings for the family as well! Dusted in Yardbird rub, cooked direct at 450F (that wasn't the plan, but I overshot my temperature again....still getting used to the vents!). Then they were glazed with a home concoction of mango, habenaro, butter, honey and Sriracha sauce. Definitely a winning sauce! Another cook on the KK where the family said the magic words "best yet"! Even with though I overshot my temp, the KK still made me look like hero! lol Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 8, 2016 Report Share Posted February 8, 2016 Wings and poutine at the same meal, Tony, that's the life. Â Rak, keep that up Rak and you and your family are never going out to eat again. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 8, 2016 Report Share Posted February 8, 2016 Thanks MacK! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2016 Report Share Posted February 8, 2016 Great lamb. What an appetizer. What was the rest of the dinner that everyone else brought? Charles - Prometheus 16.5", Cassiopeia 19" TT  Salad was shredded carrots, red cabbage, and sliced cucumber, with a garlic yogurt dressing. Main course was lamb/beef meatballs (koftas), steamed dumplings stuffed with beef (Manti). Veggie dishes were an eggplant casserole called Fainting Imam and grated raw radishes with cumin. Rice pilaf with chickpeas. Dessert was a shortbread cookie stuffed with dates and rolled in powdered sugar. All consumed with copious amounts of wine! It was a feast to be sure! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 8, 2016 Report Share Posted February 8, 2016 Sounds like a fun and delicious meal. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2016 Report Share Posted February 9, 2016 One of the best that I've been to in this group. The company is just as good as the food. Great group of folks - sorta like here, except face-to-face! Quote Link to comment Share on other sites More sharing options...
Rak Posted February 11, 2016 Report Share Posted February 11, 2016 An inspired last minute rack of lamb today! Â My family prefer it cooked closer to medium and the photo is crappy, but we were all really impressed with moist the lamb was! Â Â Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 11, 2016 Report Share Posted February 11, 2016 Looks great to me, Rak, a very nice dinner. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 11, 2016 Report Share Posted February 11, 2016 Thanks MacKenzie! I'm just happy my wife enjoyed it! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 11, 2016 Report Share Posted February 11, 2016 Looks tasty to me. Even at md lamb chops are really tender. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted February 11, 2016 Report Share Posted February 11, 2016 Thanks Charles! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 11, 2016 Report Share Posted February 11, 2016 Works for me. Nice job, Rak. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 11, 2016 Report Share Posted February 11, 2016 Thanks Tony! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 13, 2016 Report Share Posted February 13, 2016 Mr. Twenty Three was hot after a beet roasting session...and scallops sounded good tonight so flames were allowed to lick my cast iron at 550-ish...and a little brown butter provided the lube.  Tasty.  And since I was bach-ing it tonight...this was a single serving  Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 13, 2016 Report Share Posted February 13, 2016 Yummy scallops. Scallops are best with a CI sear in my opinion. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 13, 2016 Report Share Posted February 13, 2016 By the look of those scallops must have tasted fantastic. Quote Link to comment Share on other sites More sharing options...
