DaveyR Posted February 8, 2015 Report Share Posted February 8, 2015 Looking good there Tony B Quote Link to comment Share on other sites More sharing options...
normstar Posted February 23, 2015 Report Share Posted February 23, 2015 Made Surf and Turf for my wife and I this weekend. 10oz Prime filet and 3/4lb northern Australian lobster tails. Best lobster I've ever had! Not sure if it was merely the quality of the tails, but The Kraken (my KK) cooked them beautifully. I preheated the grill with some leftover mesquite and 8 briquettes. An hour later I threw in 4 sticks of CocoChar, broken into 3 pieces each. I didn't want too much smoke on the lobster so Coco was the choice. Baby girl didn't go I sleep right away, so it burned for almost 1.5 hours before I was ready to start and I was concerned that I would need to add more charcoal. Nope! Not with the Coco. Grilled them both on the middle grate with the vent all the way open - since there was only about 5lbs of charcoal I wasn't worried about it getting away from me. Perfect! 6-7 minutes per side on the lobster. Sorry no mid-cook pics, I always forget 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 23, 2015 Report Share Posted February 23, 2015 Nice looking lobster! Did you use the basket splitter for such a small amount of charcoal? Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 23, 2015 Report Share Posted February 23, 2015 NORM! Nicely done surf and turf! Very nicely done. Kudos and congrats to you BIG TIME on this one. Beautiful money shot! Quote Link to comment Share on other sites More sharing options...
normstar Posted February 23, 2015 Report Share Posted February 23, 2015 Thanks Ceramic! Tony - no, I actually had the splitter in but took it out as I wanted to use the whole grill surface. I used just enough charcoal to cover the bottom in one layer, which i guesstimate was about 5lbs. I didn't want the tails too close to the fire, and the filet still browned very nicely up on the middle grate. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 23, 2015 Report Share Posted February 23, 2015 Sweet! I've come to use the middle grate more on steak searing than the lower one myself. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 24, 2015 Author Report Share Posted February 24, 2015 And now for the food porn - Money shots for Dennis. 002a.jpg 004a.jpg Supper's Ready! 005a.jpg Now that's a beautifully browned birdy.. Definitely X rated food porn.. Gotta go cook one now! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 24, 2015 Report Share Posted February 24, 2015 Thanks, Dennis. High praise from the Sensei. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 2, 2015 Report Share Posted March 2, 2015 OK, it warmed up today (relatively speaking, it was in the 20s and minor windchill - teens), so fired up the KK and got to cooking! Tri-tip, with Santa Maria rub. Had the basket splitter in and roasted the tri-tip @ 275-ish, red oak, indirect on the middle grate, until the IT reached 110F, then ramped up the KK to 450F+ and onto the sear grate to finish. And yes, there's porn! Initial shot on the KK. Done roasting and onto the sear grate. Resting while I finish the rest of the dinner. Sliced and ready for dinner!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 2, 2015 Report Share Posted March 2, 2015 Very nice tri-tip cook. Looks delicious. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 2, 2015 Report Share Posted March 2, 2015 Tony - you must have stayed at a Holiday Inn Express last night because, Friend ... YOU NAILED IT! Beautifully done! Kudos to you for braving adverse conditions and performing so admirably! Very nice cook. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 2, 2015 Report Share Posted March 2, 2015 Thanks. It was tasty. Yummy leftovers for today, too! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 3, 2015 Report Share Posted March 3, 2015 Tony, you've made me hungry for tri-tip again! Like you its only Red Oak for mine...and a Santa Maria style rub. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted March 3, 2015 Report Share Posted March 3, 2015 Tony that looks great. Quote Link to comment Share on other sites More sharing options...
cpwebb Posted May 1, 2015 Report Share Posted May 1, 2015 It's been a while since I posted on the site, I was having problems posting pics with the old forum and didn't spend a lot of time trying to make it work. Here are a some cooks that I did from the past few months: This was a 7 bone Ribeye Roast I made for Christmas: Here are two pork butts that I cut in half to get more bark, and a deer roast that I was told I couldn't get to pull - it pulled great! I took the the fat cap off of the pork butts and wrapped around the deer roast after it was coated with Chipotle seasonings, it made great tacos: Here are the wings I made for the SuperBowl, along with a couple of deer tenderloins: and finally here are some ribs I made this past weekend, rubbed with Rendezvous Rub: Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 1, 2015 Report Share Posted May 1, 2015 Great cooks and pictures. Kewl idea wrapping the fat around the deer roast. People told me the same thing about pork loin (would never get it to pull). Braised it like I do chuck roasts and it fell apart. Glad the new Forum is working for you. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 1, 2015 Report Share Posted May 1, 2015 cpwebb - beautifully done cooks! Kudos to ya! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1, 2015 Report Share Posted May 1, 2015 Thanks for hanging with us, cpwebb. We're slowly getting folks back on the Forum after the software shuffles. A number of regular posters went into hibernation during that time. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 2, 2015 Report Share Posted May 2, 2015 Some nice cooks there. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 2, 2015 Report Share Posted May 2, 2015 Tony, that tri-tip sure looked moist cpwebb, those are some awesome cooks that you've had Quote Link to comment Share on other sites More sharing options...
