tinyfish Posted February 26, 2016 Report Posted February 26, 2016 +1 for what MacKenzie said... Quote
ckreef Posted February 26, 2016 Report Posted February 26, 2016 Looks good to me. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
Rak Posted February 26, 2016 Report Posted February 26, 2016 That dinner looks good. Yes, a couple more cooks and you'll get used to temp settings, don't worry. Quote
cschaaf Posted February 26, 2016 Report Posted February 26, 2016 Thanks all! I know I'll figure out the temps. The end product came out good, it just wasn't the best way to get there. It was a pretty hectic night. I got home late, the pork wasn't fully thawed, my wife was in bed sick - I'm surprised I got anything cooked Quote
MacKenzie Posted February 26, 2016 Report Posted February 26, 2016 csc, that sounds like, One of Those Days! At least you survived in style. Quote
tony b Posted March 10, 2016 Report Posted March 10, 2016 Broke down and got the full sized sampler pack of the Lane's rubs. They added their latest one - QNami, to the mix. Highly recommend it! 1 Quote
MacKenzie Posted April 7, 2016 Report Posted April 7, 2016 Keep Up, what a lovely meal, it looks tasty and gorgeous. Quote
tinyfish Posted April 7, 2016 Report Posted April 7, 2016 6 hours ago, Keep Up said: Cook of the evening: That is fine fine plate of food. 1 Quote
tony b Posted April 7, 2016 Report Posted April 7, 2016 Excellent! Making me hungry. That's clearly one of the benefits of the BB 32 over the 23, the split grating system. Quote
ckreef Posted April 8, 2016 Report Posted April 8, 2016 That looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
Hogsfan Posted April 8, 2016 Report Posted April 8, 2016 I did not realize the Big Bad had split grates. wow. That's going to cost me some money someday. Quote
tony b Posted May 12, 2016 Report Posted May 12, 2016 Had leftovers, so what to do? Pizza!! Sauce is leftover filling from the pork roast (spinach, mushrooms, sundried tomatoes, ricotta ...), chicken is leftovers from a whole chicken cooked earlier in the week, and the dough is leftovers from my last attempt at deep dish pizza (disaster!). Add some more sliced mushrooms and a couple of slices of mozzarella cheese and call it done! Heat soaked the KK for 90 minutes @ 450F, with the pizza stone on the upper grate. Pie went on parchment paper for 6 minutes, then I removed the paper and put the pizza directly on the stone for the last 5 minutes. On the KK at the finish. Done. Nice crust. Was very happy with that. For a leftover pizza it was pretty tasty! 1 Quote
ckreef Posted May 13, 2016 Report Posted May 13, 2016 Yup, nice use of leftovers. Yummy looking pizza. Sent from my XT1585 using Tapatalk Quote
MacKenzie Posted May 13, 2016 Report Posted May 13, 2016 Tony, I think I want to come for dinner, I know I want to come for dinner. Especially if I can have a glass of your Quote
MacKenzie Posted May 13, 2016 Report Posted May 13, 2016 (edited) Oops, I need to stop at Keep Up's for some of that salad and perfectly delicious looking steak dinner before heading off to Tony's. Am I ever going to be enjoying myself Edited May 13, 2016 by MacKenzie Quote
tony b Posted May 13, 2016 Report Posted May 13, 2016 Doors always open! But warn me you're coming so I will make sure not to drink up all the beer - lol! Quote
dstr8 Posted May 13, 2016 Report Posted May 13, 2016 (edited) Roasting cauliflower and garlic over CocoChar on my twenty-three. EVO + sea salt + fresh cracked pepper + toasted ground cumin seed over the raw cauliflower turns it into sublime palate sensation after a session with the KK at 550º Edited May 13, 2016 by dstr8 1 Quote
MacKenzie Posted May 13, 2016 Report Posted May 13, 2016 dstr8, gotta lover roasted cauliflower. I know I do.:) Quote
