tony b Posted April 17, 2019 Report Share Posted April 17, 2019 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2019 Report Share Posted April 17, 2019 Looks delicious. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2019 Report Share Posted April 17, 2019 Here's what I did with some of the chicken breast meat - 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2019 Report Share Posted April 19, 2019 A few dark days in a row has got me thinking comfort food, how about chili. I put all sorts of chili pepper in this batch, Urfa, ground serrano, cobanero, silk chili also a little semi sweet chocolate and a double espresso. Around here we also put red kidney beans along with the ground beef,onion, garlic, tomatoes. I was winging this so next time it will be another new experience. Just open the package with the ground serrano, better do that one carefully. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2019 Report Share Posted April 19, 2019 Leftover KK chicken, sweet potato and veggies. 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 20, 2019 Report Share Posted April 20, 2019 Just a couple of cooks lamb shanks and kebarbs. .. .. Outback Kamado Bar and Grill 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 20, 2019 Report Share Posted April 20, 2019 Another chicken burger with fries. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2019 Report Share Posted April 21, 2019 Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll! 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2019 Report Share Posted April 21, 2019 Tony, you are killing me, that steak dinner set my mouth to salivating at first glance. That is one fantastic breakfast. 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 21, 2019 Report Share Posted April 21, 2019 Happy Easter 🐣 everyone 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2019 Report Share Posted April 21, 2019 Happy Easter to you too, Flemming. I see you are eating very well. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 22, 2019 Report Share Posted April 22, 2019 Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll! Nicley done mate go easy on the crack lol. That tart looks interesting Outback Kamado Bar and Grill 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 22, 2019 Report Share Posted April 22, 2019 Happy Easter everyone. I bought a two pack of beef shorties from my butcher last week. Cooked one and froze the other .decided to cook the other one today .I must say they seem familar. Wait and see..gave these ribs some boars night out .I like it.. Ready to go on over black cherry wood.. On they go. . 4 hours in.looking good.. This was a pic of last week's cook. Look familiar. Lol. .Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 22, 2019 Report Share Posted April 22, 2019 Awesome looking ribs Aussie!I cooked a leg of lamb to make a roast, just made a Shepard’s pie with the leftovers, pics to follow.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 22, 2019 Report Share Posted April 22, 2019 Awesome looking ribs Aussie!I cooked a leg of lamb to make a roast, just made a Shepard’s pie with the leftovers, pics to follow.Sent from my iPhone using Tapatalk Sounds delish can't get over how both ribs cooked the same. Lol Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 22, 2019 Report Share Posted April 22, 2019 Sounds delish can't get over how both ribs cooked the same. Lol Outback Kamado Bar and Grill Unreal, haha I thought that was the same pic!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 22, 2019 Report Share Posted April 22, 2019 I slow cooked a leg of lamb on the KK on Saturday and thought I’d make Shepard’s pie tonight to use up the leftovers.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 22, 2019 Report Share Posted April 22, 2019 I slow cooked a leg of lamb on the KK on Saturday and thought I’d make Shepard’s pie tonight to use up the leftovers.Sent from my iPhone using Tapatalk Yum love Shepard pieOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 22, 2019 Report Share Posted April 22, 2019 Nice Easter cooks by both of you! And, great use of the leftovers, too! The tart was very simple if you use pre-made puff pastry. https://www.freep.com/story/life/food/2019/04/17/recipe-asparagus-tart-easter/3484533002/ I did a couple of cheese swaps to use what was on hand - parmesan for the gruyere and a combo of brie and boursin for the fontina. Hit it with lots of black pepper. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 22, 2019 Report Share Posted April 22, 2019 Me too, Alimac, I love Shepard's pie. Quote Link to comment Share on other sites More sharing options...
