amusedtodeath Posted June 4, 2018 Report Share Posted June 4, 2018 (edited) Last week was anniversary/vacation, so while I took pictures, I'm afraid I'm late posting... Sorry for the long post... Skinned Turkey breast, roasted carrots and broccoli with cheddar: St. Louis ribs Sous Vide filet and Peach Cobbler with fresh peaches from Dickey Farms in Musella GA. Mrs. Amused did first bread on our KK! Italian bread turned out wonderful. @tekobo, thank you for getting me off my behind! Edited June 4, 2018 by amusedtodeath 8 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 4, 2018 Report Share Posted June 4, 2018 @amusedtodeath - I see some water in a cast iron pan with that bread bake. How did the steam work for you? Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted June 4, 2018 Report Share Posted June 4, 2018 44 minutes ago, Pequod said: @amusedtodeath - I see some water in a cast iron pan with that bread bake. How did the steam work for you? We were following your lead! It worked fantastic! Some of my wife's best bread yet. I used an old Emeril cast iron grill pan and about a cup of water. We got a great burst of steam that lasted plenty long, even without the steel chain which we didn't have. Grateful for your method tip. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 4, 2018 Report Share Posted June 4, 2018 (edited) amusedtodeath, all of those cooks look fantastic as does the bread. Edited June 5, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 4, 2018 Report Share Posted June 4, 2018 Looks like you had a busy week @amusedtodeath! My favourite are the ribs, followed by the bread. Still working my pizza seam but will one day join you on the bread journey. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 4, 2018 Report Share Posted June 4, 2018 Tony, your Saturday dinner party sounds like it was a great hit, lots of Aussie spices, beer, wine, etc. The weather here is miserable, cold, windy, rain tonight, heavy frost last night with more frost to come a little later in the week, temps in the single digits tomorrow. I'll be lighting the stove in the sunroom tomorrow when I have company. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 5, 2018 Report Share Posted June 5, 2018 Made some hamburger buns this morning just so I could have fresh buns for a pulled pork burger. Pulled pork burger. Add a little sauerkraut relish and we have lunch. YumOutback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 5, 2018 Report Share Posted June 5, 2018 Thanks, Aussie. One should always have some pulled pork on hand for emergencies. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 5, 2018 Report Share Posted June 5, 2018 Thanks, Aussie. One should always have some pulled pork on hand for emergencies. It's funny you say that .I'm having left over pull pork tonight lol .made a pizza with it last night .Outback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 6, 2018 Report Share Posted June 6, 2018 (edited) Meathead’s Schmancy Hot Smoked Salmon smoked with Alder on the BB32. Trying out the new Gameboy...errr...Maverick for its first cook. Worked fantastically well. Easy peasy 3 probe cook. Signal everywhere. Can turn on/off alarms on every channel. I really like this thing. Edited June 6, 2018 by Pequod 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 7, 2018 Report Share Posted June 7, 2018 At last! I can say that I don't have to copy you with this one @Pequod. I have actually used this Meathead recipe and can say that the salmon tasted as good as it looks in your photos. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted June 7, 2018 Report Share Posted June 7, 2018 I made some steam buns and pork belly with a Chinese bbq sauce a few days back, I’ll definitelyBe making this one again! 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 7, 2018 Report Share Posted June 7, 2018 Steam buns are on my list of things to do, thanks for the reminder alimac. Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 7, 2018 Report Share Posted June 7, 2018 49 minutes ago, tekobo said: At last! I can say that I don't have to copy you with this one @Pequod. I have actually used this Meathead recipe and can say that the salmon tasted as good as it looks in your photos. But do you have that particular Maverick thermometer? This is a buying club, y’know! Quote Link to comment Share on other sites More sharing options...
alimac23 Posted June 7, 2018 Report Share Posted June 7, 2018 Steam buns are on my list of things to do, thanks for the reminder alimac. Hey MacKenzie, steam buns are really easy to make, a lot easier than I thought they were going to be!The pork belly is off of season 3 of Steven Raichlens project smoke, it was superb too. Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 7, 2018 Report Share Posted June 7, 2018 3 minutes ago, alimac23 said: Hey MacKenzie, steam buns are really easy to make, a lot easier than I thought they were going to be! The pork belly is off of season 3 of Steven Raichlens project smoke, it was superb too. I’ve done that recipe and I agree it is excellent. Reminds me I need to do it again. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 7, 2018 Report Share Posted June 7, 2018 1 hour ago, Pequod said: But do you have that particular Maverick thermometer? This is a buying club, y’know! I saw your post about the Maverick thermometer and resolutely refused to "like" your post or look up the thermometer online. That is my method of seeking protection from the buying genie. I am just hoping that @Chanly1983 takes the leap and goes for the 22" table top. That will satisfy my buying urges for a while to come. I love the 22" and don't think enough people buy them. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 7, 2018 Report Share Posted June 7, 2018 I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 7, 2018 Report Share Posted June 7, 2018 5 hours ago, tekobo said: Absolutely beautiful. 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 8, 2018 Report Share Posted June 8, 2018 Roast duck on a school night. Crispy skin and nice and juicy inside. First time I have cooked a full duck so pleased with the results. Roti worked well. My dad seasoned it. Will need to know what he did. Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
