MacKenzie Posted July 11, 2017 Report Posted July 11, 2017 More OctoForks work but this time on the big KK for the first time.:) Marinated in Frank's Red Hot Sauce. Done. Plated and yes, those are fresh beet greens from the garden. 4
CeramicChef Posted July 11, 2017 Report Posted July 11, 2017 Absolutely beautiful cook. And absolutely beautiful colors on those played shots. Mega-kudos on this 5 star cook! 1
Syzygies Posted July 12, 2017 Report Posted July 12, 2017 On 7/6/2017 at 10:43 AM, tony b said: Silly question, Paul. You know it's practically impossible to dry out a chicken on a KK - ckreef did a test and tried, but couldn't. Cooking a moist bird is like falling off a log. Still, four or more hours in a light brine (half cup sea salt per gallon, less sugar) makes a dramatic difference. Now one of the house rules (like "always smoke using a smoke pot") articulated by the woman in charge. 1
MacKenzie Posted July 14, 2017 Report Posted July 14, 2017 Did a couple of boneless pork chops and did the brine that Syzygies mentioned, added some fennugreek and granulated garlic to the salt/sugar brine. Did an 8 hour brine this did a wash out soak in fresh water for about 1 hour. In the brining bag. Rinsed and dried. The fat on these chops really was pure white. Plated, done on the grill until IT was 150F, a little more than I was hoping but what the heck, brown it on the baking steel in the kitchen. Those are fresh from the garden peas that are uncooked, Oh sooooo sweet. Look at that moisture. 6
MacKenzie Posted July 14, 2017 Report Posted July 14, 2017 Thank you, Steve, they were really tender and tasty as well as moist, now if I can just remember what I did for the next time.;) 1
DennisLinkletter Posted July 14, 2017 Author Report Posted July 14, 2017 On 7/5/2017 at 9:49 PM, kbrink said: 4th of July Spatchcock Chickens The birds - dry brined uncovered, overnight in frig The lump - my go-to brand in either oak or mesquite The necessities - BBQ Guru, grabbers, auxillary grates, wood chunks, and most importantly the KK set up Indirect The cook - loaded KK and probes The wood - chunks placed with grabber The smoke - Texas pecan The sneak peak - 45 minutes in The add - more legs for the grandkids The finish - happy family! May I ask what's the advantage of using the smaller round grates? 1
Syzygies Posted July 20, 2017 Report Posted July 20, 2017 This is a picture of a roast. The conference was for my (belated) 60th birthday along with my coauthor Mike Stillman. We're being roasted. I'm on the left; Mike is next in the red shirt. (Just now on the phone I had a great conversation with Dennis.) 6
MacKenzie Posted July 20, 2017 Report Posted July 20, 2017 I'll bet that was some roast, looks like a very happy crowd. Happy Belated Birthday.
MacKenzie Posted July 21, 2017 Report Posted July 21, 2017 How about a nice iced coffee while waiting for the KK to heat up;) Naturally you need coffee ice cubes. 1
CeramicChef Posted July 21, 2017 Report Posted July 21, 2017 Belated happy 60th! Looks like a very successful roast/party ... everyone's smiling and laughing. Welcome to the 60s! Congrats.
CeramicChef Posted July 21, 2017 Report Posted July 21, 2017 @MacKenzie - wonderful pics ... as usual! Kudos!
Jon B. Posted July 21, 2017 Report Posted July 21, 2017 19 hours ago, Syzygies said: I'm on the left; Mike is next in the red shirt. Thanks for posting.........always nice to put a face with the forum members!!!!!! 1
MacKenzie Posted July 23, 2017 Report Posted July 23, 2017 Pizza night. A friend gave me some fresh oregano from her garden as well as garlic scapes so pizza came to mind. I started a batch of pizza dough last night and here is half, sooooooooo more to come. Dough is stretched out and loaded with precooked portabella mushroom, spicy pepperoni, garlic scapes, Monterey Jack cheese, Monterey Jalapeno cheese, anise and fennel seeds. Baked at 500F for 9 mins. Added some fresh oregano. 2
Paul Posted July 23, 2017 Report Posted July 23, 2017 On 7/20/2017 at 1:06 PM, Syzygies said: This is a picture of a roast. The conference was for my (belated) 60th birthday along with my coauthor Mike Stillman. We're being roasted. I'm on the left; Mike is next in the red shirt. (Just now on the phone I had a great conversation with Dennis.) Agreed. Nice to put a face with the name. Is the gentleman behind your coauthor Mike with the tan shirt against the wall your son?
Syzygies Posted July 23, 2017 Report Posted July 23, 2017 19 hours ago, Paul said: Is the gentleman behind your coauthor Mike with the tan shirt against the wall your son? My best guess is no. 4
