MacKenzie Posted April 17, 2019 Report Posted April 17, 2019 Here's what I did with some of the chicken breast meat - 8
MacKenzie Posted April 19, 2019 Report 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
MacKenzie Posted April 19, 2019 Report Posted April 19, 2019 Leftover KK chicken, sweet potato and veggies. 3
Aussie Ora Posted April 20, 2019 Report Posted April 20, 2019 Just a couple of cooks lamb shanks and kebarbs. .. .. Outback Kamado Bar and Grill 9
tony b Posted April 21, 2019 Report 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
MacKenzie Posted April 21, 2019 Report 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
MacKenzie Posted April 21, 2019 Report Posted April 21, 2019 Happy Easter to you too, Flemming. I see you are eating very well. 1
Aussie Ora Posted April 22, 2019 Report 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
Aussie Ora Posted April 22, 2019 Report 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
alimac23 Posted April 22, 2019 Report 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
Aussie Ora Posted April 22, 2019 Report 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
alimac23 Posted April 22, 2019 Report 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
alimac23 Posted April 22, 2019 Report 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
Aussie Ora Posted April 22, 2019 Report 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
tony b Posted April 22, 2019 Report 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.
tony b Posted April 23, 2019 Report Posted April 23, 2019 Waited out the thunderstorm and did a quick chicken cook for dinner. Dragon sauce bbq chicken with grilled asparagus and a side pasta with Bomba sauce, artichoke hearts, boursin cheese (to kill some of the heat from the Bomba) and finished off with parm, scallions and parsley. Even with the all the cheese, it was still pretty damn spicy! Direct @ 375F with cherry wood. Plated. 6
