amusedtodeath Posted April 14, 2018 Report Share Posted April 14, 2018 12 hours ago, sfdrew28 said: Grilled sea bass stiffed with fresh herbs from my garden. Asparagus, portobellos, and peppers as a side. Wife complaining she’s still hungry after dinner. @sfdrew28, sounds like you need to buy two fishes next time! I usually get the opposite reaction - "Dave, you cooked way too much!" 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Report Share Posted April 14, 2018 sf, looks like you did a great job on the sea bass and the veggies and it sure sounds like your wife thought so too. 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted April 14, 2018 Report Share Posted April 14, 2018 My plans for my wife's return from her work trip to Vegas, and her birthday the next day went really great. @MacKenzie, I went medieval on my spice cabinets - tore everything out, threw away the older stuff that didn't smell fresh anymore, added some new three level shelves, and managed to fit in all my new stuff from World Spice with a little room to spare! Whew. When I threw open the cabinet doors with a flourish to show her what I had done, I got a satisfying "wow" from her. She was also greeted with a nice bouquet of birthday flowers I had picked up from the florist the previous day. For dinner Thursday night, I had spatchcocked a chicken the previous day, dissolved salt, sugar and poultry seasoning in hot water, then chilled that with a couple cups of ice, then added a quart of buttermilk and dropped the bird in there for 24 hours. I cooked the bird on the upper grate with a drip pan under on the main grate, at 265 degrees until the breast read 159 degrees. When the breast is around 130, I like to take bacon straight out of the fridge and lay it on the breast. It slows the breast down and ensures the dark meat is fully cooked when the breast comes to final temp. Plus, it gives us a couple delicious pieces of bacon to nibble on while the chicken rests! For Charlane's birthday dinner on Friday night she got her favorite meal - Korean BBQ. I had ordered some flanken cut Wagyu short ribs from Wiens Waygu, and had them marinating in bulgogi sauce for 48 hours. Grilled down low, hot and fast, because of the awesome quality of the beef and because of my magnificent cooker, it was maybe the best Korean BBQ, I've ever cooked. Fresh corn just showed up at the farmers market, must be from Florida, it was great with the beef. It was such a nice day we decided to eat outside on the porch. My wife said it was a wonderful birthday, and that made me a very happy husband! 6 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 14, 2018 Report Share Posted April 14, 2018 7 minutes ago, amusedtodeath said: My wife said it was a wonderful birthday, and that made me a very happy husband! Happy wife = happy life. My wife's name is Sue so my tag line for years has been, You don't want to piss-off the Sue and I'm not talking Indians! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Report Share Posted April 14, 2018 Amusedtodeath, I know who I want to cater my birthday party. What a lovely birthday party you arranged for your wife, I bet she was thrilled. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14, 2018 Report Share Posted April 14, 2018 And, he stealthily covered up his tracks on buying all those spices, too! Oldest magician's trick in the book - misdirected attention. Open the pantry door - see what I did while you were gone. Then quickly hand her the flowers - Happy Birthday, honey! before she spots all the new spice jars on those new shelves! BTW - the Korean BBQ ribs look awesome! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 14, 2018 Report Share Posted April 14, 2018 (edited) Adam Perry Lang Peach Rosemary pork tenderloin on the 23 Edited April 14, 2018 by Pequod 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14, 2018 Report Share Posted April 14, 2018 Nice tenderloin! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Report Share Posted April 14, 2018 Sure looks, extra tasty to me. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 15, 2018 Report Share Posted April 15, 2018 Just catching up on posts while I wait for my dinner to cook. @Pequod' pork loin and @amusedtodeath's chicken and short ribs have just pushed me over the edge. Can I hold on for the ribs to cook? How to stop salivating? Eat the sides while I wait? No, of course not. Why didn't I think of it before? Adult beverage, here I come. 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Report Share Posted April 15, 2018 Tekobo are we going to get some pictures? Everything sounds yummy 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2018 Report Share Posted April 16, 2018 6 hours ago, tekobo said: Adult beverage, here I come. 1 Quote Link to comment Share on other sites More sharing options...
Grant Posted April 16, 2018 Report Share Posted April 16, 2018 Did a simple spatchcock chicken today. Turned out great. Chicken is definitely better on the KK! 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 16, 2018 Report Share Posted April 16, 2018 Just a tri tip and some baby backs over the weekend....Outback kamado Bar and Grill 8 Quote Link to comment Share on other sites More sharing options...
Grant Posted April 16, 2018 Report Share Posted April 16, 2018 51 minutes ago, Grant said: Did a simple spatchcock chicken today. Turned out great. Chicken is definitely better on the KK! I used a meat church seasoning, honey bbq. It was good but, I’d love to try some other seasonings. What do you use or recommend? 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 16, 2018 Report Share Posted April 16, 2018 Great job on the chicken. I agree the KK does a very nice job on poultry. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 16, 2018 Report Share Posted April 16, 2018 Sure looks tasty, Aussie. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 16, 2018 Report Share Posted April 16, 2018 Nice yummy looking cook Aussie Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 16, 2018 Report Share Posted April 16, 2018 Grant that chicken looks great and I bet it even better! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2018 Report Share Posted April 16, 2018 @Grant - my "go to" rub for chicken is Plowboy's Yardbird. Available on Amazon if you can't find it locally. 1 1 Quote Link to comment Share on other sites More sharing options...
