Paul Posted February 3, 2017 Report Posted February 3, 2017 (edited) Good weather and construction left me with only enough time for 1 cook. Ribs. Rubbed with this. (I did go back and ensure complete and even coating) Fired up Bob and was shooting for 250*. Probably averaged that. Temp crept up to 275* by the end. On the grill. About 3 hours in Due to the 'thick-thin nature of baby back ribs one was done about 20 minutes before the other. The thin one on the plate. Too late, too dark, and two many beers for more pictures. They were pretty tasty! Edited February 3, 2017 by Paul 3 Quote
MacKenzie Posted February 3, 2017 Report Posted February 3, 2017 Paul, looks like you are well on your way to having lots of very tasty food. 1 Quote
Paul Posted February 3, 2017 Report Posted February 3, 2017 18 minutes ago, MacKenzie said: Paul, looks like you are well on your way to having lots of very tasty food. Thanks MacKenzie. I'm having fun. The wife and I were talking the other day and I told her I might need to move faster on my next KK. Trump might start taxing them. A couple days later she brought it up. I think a BB 32 is in my near future. Quote
MacKenzie Posted February 3, 2017 Report Posted February 3, 2017 You know what, Paul, I bet your temperatures creeped up because of all the lid openings to get those cooking pictures. The good news is that we all had the chance to enjoy your cook. Quote
tony b Posted February 3, 2017 Report Posted February 3, 2017 17 hours ago, Paul said: Too late, too dark, and two many beers for more pictures. I hear that, brother! Quote
MacKenzie Posted February 4, 2017 Report Posted February 4, 2017 (edited) An all leftover dinner this evening. Made fried rice with last night's leftover rice. Edited February 4, 2017 by MacKenzie Quote
Pequod Posted February 4, 2017 Report Posted February 4, 2017 Nuts! Meathead's Parisian Cashews, in particular. 4 Quote
MacKenzie Posted February 4, 2017 Report Posted February 4, 2017 HalfSmoke, I absolutely love nuts and I'm sure I'd go crazy for those. Quote
Pequod Posted February 5, 2017 Report Posted February 5, 2017 Trying my new baking steel. Worked great! 3 Quote
MacKenzie Posted February 5, 2017 Report Posted February 5, 2017 Well, just look at that!!!! What an awesome pizza. Quote
Garvinque Posted February 6, 2017 Report Posted February 6, 2017 1 hour ago, HalfSmoke said: Trying my new baking steel. Worked great! Good looking pie, why the stone and the steel!? Quote
Pequod Posted February 6, 2017 Report Posted February 6, 2017 Buffer the steel from the direct heat. 1 Quote
MacKenzie Posted February 6, 2017 Report Posted February 6, 2017 (edited) An easy dinner here, sous vide beef tenderloin, squash and scalloped potatoes topped with KK smoked cheddar cheese. I also used rice flour instead of flour to thicken the milk sauce. Edited February 6, 2017 by MacKenzie 3 Quote
tony b Posted February 6, 2017 Report Posted February 6, 2017 55 minutes ago, MacKenzie said: I also used rice flour instead of flour to thicken the milk sauce. Funky. How'd it turn out? Never used it as a thickening agent, just as dry breading. Quote
MacKenzie Posted February 6, 2017 Report Posted February 6, 2017 It was just fine, as I was using it I could taste the rice but after the scallop was done I could not pick it out. All I know is that I liked it. Quote
Aussie Ora Posted February 7, 2017 Report Posted February 7, 2017 My Nan used to use rice flour like that all the time handy stuffOutback Kamado Bar and Grill Quote
MacKenzie Posted February 7, 2017 Report Posted February 7, 2017 Today another easy prep, sous vide pork tenderloin 139F for 4 hours. Look at that moisture. Plated. Quote
Aussie Ora Posted February 13, 2017 Report Posted February 13, 2017 Stromboli with my left over chook ham and pineapple and cheese sprinkled with Tasmanian pepper saltwent a min to long but turned out nice and crunchy Outback Kamado Bar and Grill 3 Quote
