Buzilo Posted March 18, 2021 Report Share Posted March 18, 2021 Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.Sent from my iPhone using TapatalkI usually leave it on the top grate as it cooks slowly and doesn’t over cook, I do however, cut the meat when it is almost done. I find it gets harder to reach 170 (chicken) all the way in as the meat is stacked. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 18, 2021 Report Share Posted March 18, 2021 Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas Well done! Sent from my iPhone using Tapatalk 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 18, 2021 Report Share Posted March 18, 2021 10 hours ago, Forrest said: Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here. Sent from my iPhone using Tapatalk I put the drip pan on the lower grate to act as an indirect shield then out tromp king on top grate. Slice meat off stick, baste meat on stick with marinade, let sliced meat cook in trompo king tray below in its juices. When it’s time to slice the next layer you remove meat from tray, slice, baste, repeat 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 18, 2021 Report Share Posted March 18, 2021 Made some burger buns yesterday and today had a late night cheese and chili snack, for lunch it was a grilled chicken sandwich. 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 18, 2021 Report Share Posted March 18, 2021 Lovely looking buns Mac.I may have purchased one of these this week??https://skippygrainmills.com.au/schnitzer-vario-stainless-steel-hopper.htmlFound it on Gumtree.It’s harder than it should be sourcing whole grains here.... considering we are one of the worlds largest supplier of wheat and other cereals.Fishing this weekend so may dust it off next weekend.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 18, 2021 Report Share Posted March 18, 2021 Thank you, Basher. You will find quite the flavour different when you do your own grains. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 18, 2021 Report Share Posted March 18, 2021 @MacKenzie great looking buns! 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 19, 2021 Report Share Posted March 19, 2021 (edited) Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha cooked indirect at 325 then seared in the cast iron pan to finish accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning cilantro & fresh squeezed lime juice white rice Edited March 19, 2021 by Troble 6 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 19, 2021 Report Share Posted March 19, 2021 4 hours ago, Troble said: Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha cooked indirect at 325 then seared in the cast iron pan to finish accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning cilantro & fresh squeezed lime juice white rice Looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 20, 2021 Report Share Posted March 20, 2021 (edited) They sell pork tenderloins in a two pack at my local butcher shop, Iowa Meat Farms. Yesterday was more asian inspired today is more traditional French I made a pork tenderloin with a garlic, salt, rosemary & thyme paste/crust. Cooked indirect at 350 with pecan woods then seared abs finished in the cast iron pan with a little kerry gold Irish butter served with roasted fingerling potatoes with garlic powder, truffle salt, black pepper, olive oil, rosemary and Parmesan cheese and roasted Brussels sprouts with red onion, garlic, applewood smoked bacon abs balsamic vinegar glaze Edited March 20, 2021 by Troble 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2021 Report Share Posted March 20, 2021 @Troble, I'm coming Sweetheart, set the table. 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 20, 2021 Report Share Posted March 20, 2021 Excellent dinner. 1 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 20, 2021 Report Share Posted March 20, 2021 (edited) Pizza night on the beast yeah! IMG_1481.mov IMG_1485.MOV Edited March 20, 2021 by Buzilo 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2021 Report Share Posted March 20, 2021 It is very cold outside but sunny. In fact I'm taking my torch to get the lock on the mailbox open as soon as I post this. In spite of the cold I was determined to grill some pork burger. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 21, 2021 Report Share Posted March 21, 2021 Nice job @Buzilo great looking burgers @MacKenzie I’d happily trade ya anytime for one of those 1 Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 21, 2021 Report Share Posted March 21, 2021 Picanha tonight. Smoked with maple wood charcoal and a couple of piece of walnut.With homemade chimichurri, some grilled veggies and creole rice. And a nice Valpollicella ripasso.Envoyé de mon iPad en utilisant Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 21, 2021 Report Share Posted March 21, 2021 Mac, your buns are so curvaceous it's hard to see the rest of the burger. There it is, I went back, this must be what they call food porn. Delish, is that ok. 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 21, 2021 Report Share Posted March 21, 2021 (edited) 2 hours ago, Bruine said: Picanha tonight, I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine. Edited March 21, 2021 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 21, 2021 Report Share Posted March 21, 2021 2 hours ago, Tyrus said: I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine. No pics = no evidence = no leg to stand a story on 1 3 1 Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 21, 2021 Report Share Posted March 21, 2021 I learned fast and wellEnvoyé de mon iPad en utilisant Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
