Troble Posted April 17, 2021 Report Share Posted April 17, 2021 (edited) Just enjoyed the slightly above average BBQ @Legoland, Brisket, rib rack and a stone IPA going on roller coasters with my kids. Couldn’t be happier to not be cooking and paying amusement park prices again Edited April 17, 2021 by Troble 3 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2021 Report Share Posted April 17, 2021 We had some snow today and may get some more tonight. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2021 Report Share Posted April 17, 2021 There's a reason that the horticulture folks set the "last frost date" here as mid-May! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2021 Report Share Posted April 17, 2021 Took advantage of the nice day. Prime Filet marinated in the Shio Koji with lots of fresh cracked black pepper and minced garlic. Dusted with Gunpowder before going on the KK - lower grate, 350F, post oak & mesquite wood chunks. Roasted potatoes with Peruvian Green Crack Sauce, chimichurri for the steak and sautéed zucchini & mushrooms with a hit of Chili Crisp. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 18, 2021 Report Share Posted April 18, 2021 29 minutes ago, tony b said: There's a reason that the horticulture folks set the "last frost date" here as mid-May! It's mid June for me. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 18, 2021 Report Share Posted April 18, 2021 What’s a last frost date? Never had one 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 18, 2021 Report Share Posted April 18, 2021 Wow some awesome cooks everyone .I have a picanha sprinkled with sea salt and purple crack on the go.Sent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 18, 2021 Report Share Posted April 18, 2021 Pizza Sunday.I was playing around with a different flour for the dough- one of the ancients. I think Farro.It was ok, not great.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2021 Report Share Posted April 19, 2021 That's the only way to find out, try it. 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted April 19, 2021 Report Share Posted April 19, 2021 Looks pretty tasty! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 19, 2021 Report Share Posted April 19, 2021 Sweet corn on the cob homegrown purple & yellow fingerling potatoes with homegrown rosemary, truffle salt & Parmesan filet Mignon, reverse seared and finished on the cast iron pan marinated with sure shot sids gunpowder rub and topped with a balsamic red wine reduction sauce served with a Lucas & Lewellan Cab my boss sent me for hitting my Q1 sales targets. Super tasty. I usually say I’ll make a sauce then get too busy to ever do it but this was great. I used some Aussie gelatin that @Basher sent me and honestly it was a restaurant quality cook. I need to do this more often. Tasty 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 19, 2021 Report Share Posted April 19, 2021 (edited) Imaginative minds, they all look good. Scotty, beam me to Bashers house for pizza, then to Toney's before he pulls that steak, and then back to Enterprise, once home beam Trobles plate to my quarters and then have Seven of Nine join me for Dinner in my quarters. Oh, Geezz Edited April 19, 2021 by Tyrus 2 4 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 19, 2021 Report Share Posted April 19, 2021 Again Focaccia di Recco. The secret is to nail the dough consistency so it rolls paper thin without sticking to the board. And to find the right cheese, a local problem. 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 19, 2021 Report Share Posted April 19, 2021 Nice evening last night so did some outdoor cooking. Last minute trip to the market and they had some nice salmon filets ready to go on the grill. Accompanied by grilled proscuitto-wrapped shrimp with dijon-champagne aioli, broccoli and cole slaw, with a 2011 Kosta Browne Pinot Noir. Pretty nice dinner for spur of the moment. 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 19, 2021 Report Share Posted April 19, 2021 I’d be very happy to eat that @jonj well done! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2021 Report Share Posted April 19, 2021 Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad. 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 19, 2021 Report Share Posted April 19, 2021 Chinese pot sticker dumplings with crispy chilli oil and black vinegar. Yum. 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2021 Report Share Posted April 19, 2021 Looks and sounds delicious. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 19, 2021 Report Share Posted April 19, 2021 @tekobocan you ship some of those my way? Looks amazing 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 20, 2021 Report Share Posted April 20, 2021 Well, no golf for me today even with high visibility balls. I guess I'll head to the market and find something to cook instead. 2 2 2 Quote Link to comment Share on other sites More sharing options...
