alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 Congratulations to you and your wife [mention=2427]alimac23[/mention]. In answer to your question about whether that is enough food, it sounds like oodles for 40 + 10 halves. It also sounds like a lot of work. I had a party for 100 that went on all day and my main learning was that, even though it was fun having small bites like sausages and chicken coming off the grill all day the thing that people remembered and raved about was the brisket. To give yourself time to enjoy the day you may want to focus on low n slow and wowing them with how well the KK delivers. Thanks tekobo, it’ll definitely change the pace of life a bit I’m sure but we’re both really looking forward to it.Great advice also on the cooking on the day, we’ve decided that all the low n slow stuff will be off resting in the cooler way before the guests arrive so we’re planning to have everything cooked for just as they start to arrive, that means that once the sausages and wings are done, I won’t have to cook anything else for the rest of the day which will leave me free to chat and have a few beers with everyone.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 31, 2019 Report Share Posted March 31, 2019 13 hours ago, alimac23 said: we’re just organising our first BJCP comp for May called “I speak no Americano” American Pale Ale entries only. Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 31, 2019 Report Share Posted March 31, 2019 All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F. Plated with some lovely risotto (saffron, white truffle oil & parmesan). 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 31, 2019 Report Share Posted March 31, 2019 Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting. Tony, I think you should ship some of that good stuff out to us so we can vote for you. Quote Link to comment Share on other sites More sharing options...
El Pescador Posted April 1, 2019 Report Share Posted April 1, 2019 Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills. I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips. Its almost laughable how small they all look on the grill! Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so. Then I raised the temp, dropped everything to a lower grate and let it sear. Couldn't have been more pleased with the outcome. A great way to end a great weekend. 8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 1, 2019 Report Share Posted April 1, 2019 Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills. I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips. Its almost laughable how small they all look on the grill! Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so. Then I raised the temp, dropped everything to a lower grate and let it sear. Couldn't have been more pleased with the outcome. A great way to end a great weekend. Looks fantastic mate Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 1, 2019 Report Share Posted April 1, 2019 Beautiful cook El Pescador! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2019 Report Share Posted April 1, 2019 (edited) @ Tony, nice chicken dinner, I guess you are dreaming for on the cob season. @ELP, your dinner is looking lovely and you could have add three times more meat. Edited April 1, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 1, 2019 Report Share Posted April 1, 2019 Gorgeous @El Pescador I love tritip! Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 1, 2019 Report Share Posted April 1, 2019 On 3/29/2019 at 6:07 PM, MacKenzie said: A big thanks for CK discovering the Konro replacement grate. A huge thanks to tekobo for her help and inspiration making my wing cook sooo good. Sous vide the wings at 167F after a 3 hour marination in Frank's Hot Sauce. Here they are- Now for a little colour, used the KK to light the lump in the Solo stove, once that was going poured it into the Konro. Those are some killer looking wings. If they tasted half as good as they look.... 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 1, 2019 Report Share Posted April 1, 2019 Sorry, MacKenzie, while I appreciate the vote of confidence, but you must be physically present to vote in the People's Choice event. Great looking cook there, El Pescador, nailed it! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2019 Report Share Posted April 1, 2019 @ Tony, darn rules! Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 1, 2019 Report Share Posted April 1, 2019 On 3/29/2019 at 6:07 PM, MacKenzie said: A big thanks for CK discovering the Konro replacement grate. Glad you like it. It's of decent quality and fits right. But I can't really take credit. A member over on Guru that has a md Konro showed it to me. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2019 Report Share Posted April 1, 2019 Yes, but you were the first here. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 2, 2019 Report Share Posted April 2, 2019 Pizza night tonight, overnight dough from the pizza bible turned out nicely!Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2019 Report Share Posted April 2, 2019 Nice looking pies! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2019 Report Share Posted April 2, 2019 Lovely, I can taste those pizzas from here. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 2, 2019 Report Share Posted April 2, 2019 Pies look good to me. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 3, 2019 Report Share Posted April 3, 2019 (edited) We are having snow followed by rain, it's not nice but dinner was nice. I saw that corn on Tony's plate and thought it would be good on mine too. Those are micro green I have growing on my window sill, one way to rush the garden season. Edited April 3, 2019 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 3, 2019 Report Share Posted April 3, 2019 (edited) 1 hour ago, MacKenzie said: I saw that corn on Tony's plate and thought it would be good on mine too. Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken. Edited April 3, 2019 by tony b 5 Quote Link to comment Share on other sites More sharing options...
