tekobo Posted November 23, 2018 Report Share Posted November 23, 2018 That chicken looks like it was worth braving the cold for Mac! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 23, 2018 Report Share Posted November 23, 2018 Mac, sorry to hear the weather is so miserable there. But you have that pioneer sprit braving the frigid cold and snow to prepare a great looking meal. You are definitely a hard core KK chef. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 23, 2018 Report Share Posted November 23, 2018 @ tekobo, thanks, it really was worth it, so moist and tender, yum. Bruce, thanks. Guess I have the KK addiction. The weather today is a repeat of yesterday but there is hope in sight for the weekend. 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 23, 2018 Report Share Posted November 23, 2018 Crikey, @MacKenzie! You are hardcore! No pics, but it was 32F here for Thanksgiving and I had the 32 cranking (notice a theme? 32...32...it's gotta mean something...). Was trying to avoid the same ol' brined turkey routine, so did a Tea-Rubbed Maple Turkey (recipe from Milk Street) that was off the charts. Smoked that with a bit o' peach wood (just a hint to accent the tea rub). Also did a smoked beef tenderloin that had the guests swearing off turkey for life. Just a salt n' pepper rub smoked with a bit of cherry wood (again...less is more here). Doing a Korean Style Pulled Pork on Saturday. Gotta get my daughter fully fueled before we send her back to school to power through final exams. She's majoring in Physics...love that kid... ...and here it is before 8:00 AM and I've got 90% of my Black Friday shopping done thanks to Kerblam! (my new name for Amazon thanks to the latest episode of Doctor Who). 6 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 23, 2018 Report Share Posted November 23, 2018 That cornish hen turned out really nice! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 23, 2018 Report Share Posted November 23, 2018 Pequod, as Newton might say, I guess the apple didn't fall far from the tree. I totally agree, quite often, less is more. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 23, 2018 Report Share Posted November 23, 2018 An easy day thanks to leftover lasagna meat sauce. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2018 Report Share Posted November 24, 2018 Physics - pretty hardcore. Where is she studying? 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 24, 2018 Report Share Posted November 24, 2018 22 minutes ago, tony b said: Physics - pretty hardcore. Where is she studying? Virginia Tech...and loving it! Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 24, 2018 Report Share Posted November 24, 2018 After 16 hours, a meateor! This was marinated in Gojuchang for over 24 hours before hitting the smoke. Will be pulled and tossed with Stephen Raichlen’s Korean BBQ sauce and served with kimchi on a bun later today. Saw someone (don’t remember who) had trouble with running out of fuel on a long cook. Here’s my half basket after running 18 hours on coco char. Could have easily done 24. And the temps were sub freezing overnight as well. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2018 Report Share Posted November 24, 2018 Grilled some sausages on the KK for some added flavour. That is leftover salad, how sad is that. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 25, 2018 Report Share Posted November 25, 2018 Thanks, Paul. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 25, 2018 Report Share Posted November 25, 2018 Left over salad or not it still looks like a great meal. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 25, 2018 Report Share Posted November 25, 2018 Thanks, Bruce, it really was tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2018 Report Share Posted November 26, 2018 Every once in a while I do a cook that doesn't involve the KK and tonight was one of those times. I damaged my old pasta roller and orderd a new one. The new roller is new and improved, it will roll to a thin 0.6 mm. I didn't go that thin, yet. 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 26, 2018 Report Share Posted November 26, 2018 Looks yummy Mac. Are those noodles made with egg? 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted November 26, 2018 Report Share Posted November 26, 2018 What a tasty looking cook Mac, I haven’t made fresh pasta in a long time, I’ll have to get the roller back out and get back into it.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted November 26, 2018 Report Share Posted November 26, 2018 I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2018 Report Share Posted November 26, 2018 That's the kind of friend to have. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2018 Report Share Posted November 26, 2018 Bruce, just used egg, a pinch of salt and 1.5 times the weight of the egg for the flour. Mix it up and let it rest for about 20 mins. then roll. Quite often I grind the wheat berries for extra flavour but it was getting late so I just opted for store bought flour. 1 1 Quote Link to comment Share on other sites More sharing options...
