amusedtodeath Posted June 15, 2018 Report Share Posted June 15, 2018 I cooked for this week's card game the night before, which made my morning of the game much easier, plus provided dinner for wife and I fresh off the cooker. Marinaded chicken thighs in Asian sauce for 24 hours, then cooked direct on main grate for around ninety minutes or so at 300. Our dinner sides were fresh corn and pasta with pesto. The fellas enjoyed the thighs the next day... 6 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted June 15, 2018 Report Share Posted June 15, 2018 Ah wow that all looks sensational amusedtodeath!You’re making me hungry, I’m sitting here after having drunk a fair bit of wine and just thinking about late night snacks! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 15, 2018 Report Share Posted June 15, 2018 I bet they did enjoy the thighs, everything looks sooooo delicioius. When my beans are ready I eat them everyday until I've had my fill. It takes about 2 weeks. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 16, 2018 Report Share Posted June 16, 2018 Weber Grilling Basket KK Charcoal Basket Splitter A match made in heaven: The smaller Weber grilling basket, and a KK charcoal basket splitter. Swordfish is expensive; we splurged by using some of our dwindling supply of KK coffee lump charcoal. The basket splitter pays for itself, in economic use of good charcoal. Moroccan charmoula: 2 tsp cumin, 3 garlic cloves, 1 tsp sea salt, 1/4 finely chopped cilantro, 3 TB finely chopped parsley, 2 tsp sweet paprika, 1/4 tsp black pepper, pinch Marash or other hot pepper, juice of one lemon or rinsed pulp of a preserved lemon, 2 TB olive oil. Pound together with a mortar and pestle, spread on fish. Marinate. Grill. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 16, 2018 Report Share Posted June 16, 2018 Hey Dave that’s some gooood looking chow! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 16, 2018 Report Share Posted June 16, 2018 Sygygies that’s a cool looking grilling basket and that fish looks pretty tasty. Here’s a pic of a marlyn we caught a few years back. It’s not a sword fish but this guy weighed 760 lbs. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 16, 2018 Report Share Posted June 16, 2018 Sous Vide some pork chops, marinated mushroom in balsamic vinegar,olive oil,oregano, basil and garlic cloves then grilled those on the KK. 6 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted June 17, 2018 Report Share Posted June 17, 2018 I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours. I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout. And just poured the smoke to it... I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 17, 2018 Report Share Posted June 17, 2018 @MacKenzie - I've noticed that you've garnished several plates with chive blossoms lately. Mine are blooming as well. They are pretty flowers. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 17, 2018 Report Share Posted June 17, 2018 Mac that dinner looks really really good! Those Mushrooms look delicious. So that’s why the chive plant looks like is the blossom edible? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17, 2018 Report Share Posted June 17, 2018 8 hours ago, Bruce Pearson said: Mac that dinner looks really really good! Those Mushrooms look delicious. So that’s why the chive plant looks like is the blossom edible? Thanks, Bruce, and yes those chive blossoms are edible. I have some garlic chives and they have a white blossom and are also edible. They bloom later in the season. As Tony says, they are really pretty. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17, 2018 Report Share Posted June 17, 2018 Chanly, looks like a great cook and it sure sounds like it was a hit with your wife. Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 17, 2018 Report Share Posted June 17, 2018 12 hours ago, Chanly1983 said: I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours. I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout. I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it. That smoked salmon looks really good @Chanly1983. Curious about the use of ice. Why were you using it and what effect did it have on the final product? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 17, 2018 Report Share Posted June 17, 2018 Nice cook Chanly that salmon looks delicious Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17, 2018 Report Share Posted June 17, 2018 This one is for you, Bruce. There is quite a strong onion flavour to these chives, more than you might think from such a delicate blossom, nice though. 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 17, 2018 Report Share Posted June 17, 2018 Why thank you Mac that breakfast looks Absolutely delicious. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 17, 2018 Author Report Share Posted June 17, 2018 On 6/15/2018 at 11:15 PM, amusedtodeath said: Please always also post photos of the meat when it's finished cooking.. Raw meat on the grill besides showing the grate's size is anything but appetizing and can't be used for Instagram.. Thanks All.. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 17, 2018 Report Share Posted June 17, 2018 Well I received my donabe rice cooker today. But the instructions are all in Japanese go figure. Anyway I looked up how to season it on YouTube and will probably season it tomorrow. Then I can cook some rice in it. I’m also going to cook a pork butt tomorrow and make some pulled pork. This will be the first port butt that I’ve ever cooked so wish me luck. I gave it a good rub down today with some mustard and some pork rub and its in the refrigerator till tomorrow morning. I haven’t decided Whether to cook it on my Traeger or on my KK. I know, I know! use the KK. But I’m trying to get good using both. Pictures to follow 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17, 2018 Report Share Posted June 17, 2018 That is going to be a fun cook, and the rice steamer looks beautiful.:) Good luck with the cook, not that you need it. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 17, 2018 Report Share Posted June 17, 2018 (edited) You can't screw up a pork butt, even if you try to. Easiest BBQ cook in the book. Nice ceramic pot, Bruce. What's involved in seasoning it? Edited June 17, 2018 by tony b 1 Quote Link to comment Share on other sites More sharing options...
