tony b Posted March 9, 2021 Report Share Posted March 9, 2021 Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL! 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 9, 2021 Report Share Posted March 9, 2021 Looks good @tony b 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 9, 2021 Report Share Posted March 9, 2021 6 hours ago, tony b said: Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Sounds perfect Tony. You are really showing me the way with some of your riffs on our traditional food. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted March 9, 2021 Report Share Posted March 9, 2021 It has been a while so I made jerk pork chops with peas (red beans) and rice last night. Monster pork rib chops were rubbed with Carib dry jerk then Walkerswood jerk seasoning, grilled direct on a hot fire. I didn't use any pimento wood or leaves as it was going to be a fast cook. The beans and rice were cooked separately with scallions in coconut milk, then combined at the end. I took a plated photo, but it was really unattractive (just pork and rice on a white plate) so I didn't post it. Flavor was good (spicy) and we had another 2002 cabernet with it, this time a Chappellet Pritchard Hill. 8 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 9, 2021 Report Share Posted March 9, 2021 Another direct grill inside out burger Steven Raichlen style. This method is so good!Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2021 Report Share Posted March 9, 2021 (edited) Tony, that is exactly 60 degrees more that I have. Good for you. Edited March 9, 2021 by MacKenzie 2 1 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 10, 2021 Report Share Posted March 10, 2021 Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado.Sent from my iPhone using Tapatalk 12 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 10, 2021 Report Share Posted March 10, 2021 On 3/9/2021 at 7:26 AM, jonj said: I didn't use any pimento wood or leaves as it was going to be a fast cook. Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢 2 Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted March 12, 2021 Report Share Posted March 12, 2021 Not on the KK (apologies if not allowed on this particular post). Made a philly last weekend with homemade wit-wiz. At the last minute I realized I had a beer in my hand so made it a beer cheese sauce. Poured on the sandwich of course but it also became the au jus 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 12, 2021 Report Share Posted March 12, 2021 I think you are just getting your strength up in order to do a KK cook. Looks tasty for sure. 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 12, 2021 Report Share Posted March 12, 2021 Adam ag 98+1 for YuenglingSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 12, 2021 Report Share Posted March 12, 2021 On 3/9/2021 at 6:50 PM, MacKenzie said: that is exactly 60 degrees more that I have Hey Mac, is that the cookout hideout? On the right, might that be the shadow of a bear, waking up early from his winter sleep and coming for an early visit. 1 Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted March 12, 2021 Report Share Posted March 12, 2021 The Philly was the warmup for the KK dinner. My wife surprised me with some Snake River Farms ribeyes for Christmas and I cooked the first on Sunday night once the Philly had settled. Cut a couple of minutes too early as evidence by the juice but damn if it wasn't cooked just how I like it 5 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 14, 2021 Report Share Posted March 14, 2021 Peri peri chicken tonight. I hadn’t made this recipe for a long time, but I’m really glad I got back onto it as it’s delicious!The brine ingredients and the peri peri sauce all go together so well!Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 14, 2021 Report Share Posted March 14, 2021 Looks lovely, alimac. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 14, 2021 Report Share Posted March 14, 2021 Great looking bird @alimac23 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 14, 2021 Report Share Posted March 14, 2021 Some steaks I reverse seared and finished on the soapstone.Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 14, 2021 Report Share Posted March 14, 2021 Some chicken lollipops. I buried my MSR smoker pot underneath the coals since I was cooking at a much higher temp to get my chicken skin crispy how I like it. The MSR pot produced awesome smoke underneath the coals where it is not as hot. Accompanied by the best rice I have ever made in the Kamado-San from Toiro.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 15, 2021 Report Share Posted March 15, 2021 (edited) Decided to try to emulate the master @tony b and I did a bone in pork chop with dizzy dust. Cooked indirect and finished over fire on main grate at 350 over coco char and apple wood made some really nice roasted carrots glazed with olive oil, honey & momofoku savory seasoning served alongside roasted haricot verts with garlic powder, salt, black pepper and bread crumbs served with J vineyards Pinot Noir. Wife loved it. Said it was super tasty, but “light”. Happy wife, happy Troy 😀 Edited March 15, 2021 by Troble 9 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 15, 2021 Report Share Posted March 15, 2021 14 hours ago, Forrest said: Some chicken lollipops It's all about presentation and if it looks good it tastes good. Funny, I just bought a bottle of that Truff, I believe made in Ca. How did it taste since I haven't cracked it open yet? Handsome chops with good company Troble Quote Link to comment Share on other sites More sharing options...
