tony b Posted April 25, 2021 Report Share Posted April 25, 2021 12 hours ago, Dono said: Looks amazing!! Ā Going to have to try theĀ Shio Koji. Seen you mention it several times before. How long do you marinade? Ā Ā Ā Depends on the protein. Steaks I typically do for 2 - 3 hours. Chicken for an hour. It's a great tenderizer and flavor boost - liquid umami. But, back off the salt in the rest of the preparation.Ā 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 26, 2021 Report Share Posted April 26, 2021 (edited) Bone in Duroc pork chop. Rubbed with olive oil, Peruvian pink salt, black pepper, garlic powder, brown sugar & rosemaryĀ roasted baby potatoes with olive oil, truffle salt, black pepper & thymeĀ Iowa sweet corn w/butter, salt & pepperĀ roasted baby carrots with Momofoku savory seasoningĀ served with balsamic Pinot noir red wine reduction sauceĀ Edited April 26, 2021 by Troble 6 Quote Link to comment Share on other sites More sharing options...
Dono Posted April 26, 2021 Report Share Posted April 26, 2021 Trouble, looks pretty great and awesome flavors!! Ā 11 hours ago, tony b said: But, back off the salt in the rest of the preparation.Ā Thanks Tony b. IāmĀ trying it. Ā 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 26, 2021 Report Share Posted April 26, 2021 Tri tip with seasalt purple crack and gunpowderSent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 26, 2021 Report Share Posted April 26, 2021 Nice cook Aussie.Hereās a rack of lambGreek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours.Forward searAnd finally eaten.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 26, 2021 Report Share Posted April 26, 2021 Yum great cook mate looks terrific Nice cook Aussie.Hereās a rack of lambGreek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours.Forward searAnd finally eaten.Sent from my iPhone using TapatalkSent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 26, 2021 Report Share Posted April 26, 2021 Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please. I make 14" x 16" pizzas because it is the maximum sizeĀ my baking steel will take. KK at 500Ā°F, steel at 480Ā°F, 6.5 minutes per pizza. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 26, 2021 Report Share Posted April 26, 2021 (edited) @TrobleĀ - killin' me with that "Iowa" corn! I won't see the "real thing" until late July.Ā Great cooks, everyone! Ya'll been busy!Ā Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale. Edited April 26, 2021 by tony b 5 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 26, 2021 Report Share Posted April 26, 2021 Mmmm! Jerk chicken! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 26, 2021 Report Share Posted April 26, 2021 Great minds think alike, Tony. Ā Ā I had wings and air fries last evening also. Used Frank's Hot Sauce. Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets. Plated. Ā 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 26, 2021 Report Share Posted April 26, 2021 And I was proud of my meal last night.....great looking cooks folks. Well done! 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 26, 2021 Report Share Posted April 26, 2021 Mac very nice looking cook yum yum!Ā 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 27, 2021 Report Share Posted April 27, 2021 @MacKenziedo you make your own ketchup? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 27, 2021 Report Share Posted April 27, 2021 7 hours ago, Troble said: @MacKenziedo you make your own ketchup? I have but never have found a recipe that I really like.Ā Quote Link to comment Share on other sites More sharing options...
BOC Posted April 27, 2021 Report Share Posted April 27, 2021 Great minds think alike, Tony. Ā Ā I had wings and air fries last evening also. Used Frank's Hot Sauce.Love wingsā¦I probably eat them once a week whether I cook them or not. My go to at home wing sauce is simmered Franks Hot, with some kerrygold butter, and a spoon full of chili paste. Definitely recommend. Franks and butter for the flavor the chili paste for a slight afterburn.I usually eyeball the measurements, but can take a more scientific approach to share next time.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27, 2021 Report Share Posted April 27, 2021 10 hours ago, MacKenzie said: I have but never have found a recipe that I really like.Ā There's a reason for that - it's KETCHUP!!Ā š 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27, 2021 Report Share Posted April 27, 2021 Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.Ā 5 Quote Link to comment Share on other sites More sharing options...
Dono Posted April 28, 2021 Report Share Posted April 28, 2021 Always nice meals tony b. Ā And this one looks particularly awesome! Ā 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted April 28, 2021 Report Share Posted April 28, 2021 Overnight Boston butt with smoke from hickory chunks in the big msr pot. My inventory of lump was pretty bad - ended up using the bigger pieces of jealous devil and royal oak with one piece of coco char. Now i have a few pounds of jealous devil and royal oak smalls and 2 or 3 pieces of coco char left. Regardless, the butt was tasty! So tender it feel apart when i picked it up. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 28, 2021 Report Share Posted April 28, 2021 6 hours ago, tony b said: There's a reason for that - it's KETCHUP!!Ā š Iāve had high quality ketchup at the hipsterĀ Gastropubs in SanĀ Diego. There is such a thing.Ā 1 1 Quote Link to comment Share on other sites More sharing options...