tony b Posted September 15, 2014 Report Posted September 15, 2014 Great looking chow, Susan! Need to break down and do some bacon myself. Want to do one with the skin on, also, so I can do a porchetta. Quote
GoFrogs91 Posted September 16, 2014 Report Posted September 16, 2014 Yum. That bacon looks ridiculous! Quote
Loquitur Posted September 17, 2014 Report Posted September 17, 2014 Didn't realize I had a shot of the finished ribs from my cook last weekend. Quote
tony b Posted September 17, 2014 Report Posted September 17, 2014 Yum, Yum! Love me some beef ribs! Quote
GoFrogs91 Posted September 17, 2014 Report Posted September 17, 2014 Looks great Susan. Do you guys get your beef ribs someplace in particular? The only ones that I find at the grocery store are cut in half. Quote
Loquitur Posted September 18, 2014 Report Posted September 18, 2014 The dinosaur style beef ribs are tough to find around here but I come across them now and then in the supermarkets or in my farmer's market, which is where these are from. They were especially meaty, except for the middle 2 rib section. I've also had the experience of buying a large pack of them to find out the ones on top looked really nice but the ones underneath were so trimmed they weren't worth the effort to cook. So I never plan on them - just buy them when I have a chance and consider myself lucky. Quote
Loquitur Posted September 21, 2014 Report Posted September 21, 2014 Picture of the roast beef on the KK is at post #324 above. This is the final product. Came out perfect!! Quote
tony b Posted September 22, 2014 Report Posted September 22, 2014 Sistah, you do like you some rare meat!!! Quote
GoFrogs91 Posted September 22, 2014 Report Posted September 22, 2014 That is Awesome! Just begging for some horsey sauce. Quote
Loquitur Posted September 28, 2014 Report Posted September 28, 2014 Cornish Hens ready to go on the KK Cornish ends ready to come off the KK Crispy on the outside, moist, tender and delicious on the inside. Stupid simple recipe - spread with mustard, sprinkle with cayenne. 1/4 splitter basket raised direct 400ish until crispy and finish on the indirect side. Quote
tony b Posted September 28, 2014 Report Posted September 28, 2014 Tasty looking little birds! I was already in the mood for chicken today, but this just sealed the deal. Have a pack of thighs in the freezer begging to be grilled! Just struggling to figure out how I want to do them? Maybe a "snack pak" approach - LOL! Quote
GoFrogs91 Posted September 28, 2014 Report Posted September 28, 2014 Look great. Why up top instead of main grill? I haven't tried anything that flies yet. Was thinking of spatchcocking a chicken this week. Quote
Loquitur Posted September 29, 2014 Report Posted September 29, 2014 It's mostly a direct cook and the longer distance between the coals and the birds gives a more gentle heat. Plus the radiant heat from the dome helps crisp the skin. At least that's my theory. Quote
wilburpan Posted September 29, 2014 Report Posted September 29, 2014 Plus the radiant heat from the dome helps crisp the skin. At least that's my theory. There’s probably something to that. The folks that like to cook pizza in their kamado grills often put the pizza up high to help the crust get crisp. Quote
tony b Posted September 30, 2014 Report Posted September 30, 2014 There’s probably something to that. The folks that like to cook pizza in their kamado grills often put the pizza up high to help the crust get crisp. Actually, it's primarily to get the toppings done/cheese melted before the crust burns on the very hot pizza stone. Have you ever been to a pizza restaurant with a big brick oven, especially a wood-fired one? Watch them cook the pies; at the end of the cook, once the crust is done, they take the peal and lift the pie up near the ceiling to finish them off. Same principle as what we do in the KK by using the upper grate near the dome. Quote
tony b Posted October 3, 2014 Report Posted October 3, 2014 Pizza night again last night. 2 baby pies. Since I cracked my smaller pizza stone (not a KK one), I had to go back to the big KK stone that only fits on the main grill so the upper part of the crust didn't brown as nicely. (Note to self - order one of the new pizza stones for the upper grill.) Here's some pics anyway. This one was artichoke hearts, mushrooms, and sundried tomatoes with Grana cheese. Nice crust on the bottom, even if the top didn't brown as nice as I wanted. This one is a classic Margarita. Quote
Loquitur Posted October 4, 2014 Report Posted October 4, 2014 Tony: I clicked on your pictures to get an up close look and they didn't get big. Is that on purpose? Beautiful pies anyway!! Quote
tony b Posted October 4, 2014 Report Posted October 4, 2014 Not intentional. I had taken them with my phone and downloaded them via Google+ to post here. It made them very small - 20KB. So, this time is wasn't the Forum software's fault (for once!). I may see if they get larger if I directly email them to myself off the camera. Quote
