Pequod Posted March 10, 2019 Report Share Posted March 10, 2019 Very nicely done! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 10, 2019 Report Share Posted March 10, 2019 Success on the first try. 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 11, 2019 Report Share Posted March 11, 2019 @pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 11, 2019 Report Share Posted March 11, 2019 5 hours ago, sfdrew28 said: @pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors? Sent from my iPhone using Tapatalk Look for @Syzygies steam oven technique using a cast iron skillet and stainless steel chain. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 13, 2019 Report Share Posted March 13, 2019 Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it? 4 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 13, 2019 Report Share Posted March 13, 2019 (edited) Tony, you are eating high on the hog tonight. Isn't it wonderful to have temp above freezing. It's like a heat wave. Edited March 14, 2019 by MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 14, 2019 Report Share Posted March 14, 2019 @tony b My kind of meal!!! (Love those ribeye caps!!) 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 14, 2019 Report Share Posted March 14, 2019 That does look good 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 14, 2019 Report Share Posted March 14, 2019 If the forecast for next week holds up, we should see several days in the 50s starting midweek. Hopefully, March will be going out like a lamb, as it surely came in like a lion! 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 15, 2019 Report Share Posted March 15, 2019 Bun Thit Nuong with a Nuoc Cham sauce tonight for dinner, I love this dish.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 15, 2019 Report Share Posted March 15, 2019 Bun Thit Nuong with a Nuoc Cham sauce tonight for dinner, I love this dish.Sent from my iPhone using Tapatalk Looks tasty Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2019 Report Share Posted March 15, 2019 Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! 4 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 15, 2019 Report Share Posted March 15, 2019 The pork butt looks awesome Tony. Glad to hear you're thawing out a bit. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 16, 2019 Report Share Posted March 16, 2019 A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms. Cruising at about 225 Getting some color over indirect coffee char. Lobster tails and polenta fries just about ready 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 16, 2019 Report Share Posted March 16, 2019 What a feast, Steve and I am so hungry my stomach is aching, your tasty pixs are killing me. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 16, 2019 Report Share Posted March 16, 2019 7 hours ago, tony b said: Tony, what a lovely dinner, I am starving and your delicious dinner is not helping one bit. Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 16, 2019 Report Share Posted March 16, 2019 Nice to see that you are getting good use out of your new outdoor set up @Steve M. Awesome. Sorry about your fire going out @tony b but also reassuring to know that stuff like that happens to other people too. The "fun" of BBQ, as you say. I love @alimac23's grilled strips, can just imagine the crunchy edges. Yum. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 16, 2019 Report Share Posted March 16, 2019 Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! Nicley done mate looks terrific yumOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 16, 2019 Report Share Posted March 16, 2019 A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms. Cruising at about 225 Getting some color over indirect coffee char. Lobster tails and polenta fries just about ready[/url] Awesome feed love it Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 16, 2019 Report Share Posted March 16, 2019 I got given some pork riblets a while back that I’ve been meaning to cook, well tonight was the night.They definitely weren’t bad, but I do like a little more meat on my pork ribs.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
