Troble Posted June 7, 2020 Report Share Posted June 7, 2020 @MacKenzie how did you cook the drumsticks? Your meal looks divine although your beet looks lonely 😀 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 7, 2020 Report Share Posted June 7, 2020 (edited) 8 minutes ago, Troble said: @MacKenzie how did you cook the drumsticks? Your meal looks divine although your beet looks lonely 😀 I intended to do them yesterday but didn't so they marinated overnight in Frank's Hot Sauce with some granulated garlic, a little smoked paprika and black pepper. Cooked at 350F for about 1 hour, flipped them after 30 mins. That little red nob is a radish, LOL. However there are pickled beets on the plate underneath the radish. I really did enjoy this dinner even though the rice didn't get very scotched but it was enough to add lots of flavour. Edited June 7, 2020 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 8, 2020 Report Share Posted June 8, 2020 Similar dinner tonight - Indonesian Chicken Satay, with peanut sauce. Chicken on the main grate, direct, 325F, with coffee wood chunks. No skewers tonight - whole pieces. Plated with the peanut sauce and an awesome rice with sumac, parsley and cilantro, with a nice salad. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 8, 2020 Report Share Posted June 8, 2020 3 hours ago, Troble said: I would love to host you Tony. Hope it happens That would be great. We'll keep in touch. It's a whole year away. Lots can happen between now and then! 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 8, 2020 Report Share Posted June 8, 2020 Another great looking dinner, Tony. 2 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 9, 2020 Report Share Posted June 9, 2020 Rib Eye fillets were on sale.Couldn’t help myselfRubbed in 3 peppers- purple, green and black with a little salt.That was forward seared straight from the fridge at 1c. Delicious salty pepper crust.Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 9, 2020 Report Share Posted June 9, 2020 Beef ribs are looking good almost ready Sent from my SM-T835 using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 9, 2020 Report Share Posted June 9, 2020 YumSent from my SM-T835 using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 9, 2020 Report Share Posted June 9, 2020 Warmed up leftovers, drumstick in the airfryer and rice in the microwave. It still tastes just fine. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 9, 2020 Report Share Posted June 9, 2020 Yum! That salad looks especially delicious Mac are all those ingredients for your garden? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 9, 2020 Report Share Posted June 9, 2020 Thanks Bruce, all but the red pepper are from my garden. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2020 Report Share Posted June 10, 2020 @Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer. 8 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 10, 2020 Report Share Posted June 10, 2020 12 minutes ago, tony b said: Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Dang that looks good. I was supposed to be heading to New Orleans Friday but Covid 19 threw a wrench into those plans. This will have to do. I'm intrigued by the air fryer hush puppies. I have an air fryer I used once. Are these made from scratch? 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 10, 2020 Report Share Posted June 10, 2020 (edited) On 6/9/2020 at 2:04 AM, Basher said: Rib Eye fillets were on sale. Couldn’t help myself Rubbed in 3 peppers- purple, green and black with a little salt. That was forward seared straight from the fridge at 1c. Delicious salty pepper crust. Sent from my iPhone using Tapatalk Basher - that steak is cooked perfect for my tastes. Can you tell me what you did to “forward sear” it? You put in the lower grate first? Then Indirect on top? How long and what temps? Edited June 10, 2020 by Troble 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2020 Report Share Posted June 10, 2020 Nope, frozen - Savannah Classics. Best that I've ever found. I have to bootleg them from the South. I load up with 6 bags, as well as 6 qts of Dukes Mayo. 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 10, 2020 Report Share Posted June 10, 2020 26 minutes ago, tony b said: @Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer. Just getting my day going Tony and I’m starving now! I’ll eat a big bowl of that jumbalya right now please and thank you. Nice cook! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2020 Report Share Posted June 10, 2020 As you can see, I made a lot, so I'm having leftovers for lunch today and put up 2 containers in the freezer for later! Sorry to hear that your travel plans to NOLA got nixed. I had planned a trip back home (SC) in April that I cancelled, so I know what you're going through. But, I'm going to try again in July. Fingers Crossed! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 10, 2020 Report Share Posted June 10, 2020 Tony that rice dish would do me, I can smell it.Troble for this forward sear I followed Macs tips.Trimmed the fillet roll, rolled it in salt and ground peppers, then back in the fridge for a few hours to get it back to 1 deg c- that’s 34f. Mac will say 30 mins in the freezer. All this while the KK is heating up.Placed a lump of timber, then placed the lowest grill rack and the higher half rack.Place the meat on the lowest rack and seared the outside rolling it every few minutes.This took about 10- 15mins.Once seared enough, I lifted the meat to the top half rack with the probe in. By this time, internal temp had risen to about 15c- 60f. Drop the lid again and let it come to your preferred internal temp.Minimal to no resting required for this method as the meat rest while on the higher rack.KK was reading about 160c, 320f.You could do this with the basket splitter or the final stage indirect. I was cooking to a short timeline so kept the whole cook direct.Sent from my iPhone using Tapatalk 2 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 11, 2020 Report Share Posted June 11, 2020 (edited) @Basher thank you for the detailed description I’ll be trying that next week so last night I cooked a couple of packets of chicken breast with this rub my butcher sells called “Chicken Shit” it’s pretty tasty. we made one my favorite summer salads last night but I forgot to take pictures of the cook or h but we remade the salad tonight KK cooked w/mesquite wood chicken breast served over arugula, strawberries, candied walnuts, Parmesan cheese with raspberry vinagerette dressing. I make this often so will post more photos next time Edited June 11, 2020 by Troble 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 11, 2020 Report Share Posted June 11, 2020 The last of the rainy weather from Cristobal ended just in time to cook dinner on the KK last night. Kept the Cajun theme going with Cajun spiced pork tenderloins - both rubbed with my "house" Cajun rub - one was also hit with cherry rub and the other with peach rub. Then at the end both were sauced with their respective fruit based sauce. Plus, a chunk of peach and cherry wood were tossed on the coals to keep it all going. Direct, main grate, 325F. Those are peach quarters with the Cajun spices for the side salad, which had dried cherries, as well. A total fruit bonanza! Plated with my homemade ravioli I had stashed in the freezer, sauce was "kicked up" with some of the Cajun spices. Nice French Rose to go with it. 5 Quote Link to comment Share on other sites More sharing options...
