El Pescador Posted May 28, 2019 Report Share Posted May 28, 2019 11 hours ago, tony b said: @El Pescador spotted that wine cork & toothpick holder for your grill probe - well, done! I'm hip to the game now 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2019 Report Share Posted May 28, 2019 Did more garden work this morning, it was perfect weather, sunny but with cold breeze, bug free, it was wonderful even if I was wearing my winter jacket. You just know what's for lunch, thinking of you, Bruce. 8 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 28, 2019 Report Share Posted May 28, 2019 I am always amazed at your photography skills, MacKenzie. That burger pic is just magazine worthy! 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 29, 2019 Report Share Posted May 29, 2019 Thank you, Tony, I appreciate you saying you like my pixs. I know I have fun doing them and even more fun eating all this KK food. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 29, 2019 Report Share Posted May 29, 2019 Hello Mac, nice Burger, and I wish it were mine, Do you remember some time ago in a post lost in memory we referenced pixels and camera works. Well, that definition is exclusive to your photos, because I do believe you have a 20 or better pixel camera and obviously that's not to take away from your camera work. I only say that because my 12 was purchased years and years ago, and just doesn't compare. Let me down easy if I'm wrong, but, I believe you at the point of capture are tempting too many people so please tone it down. Just kiddin 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 29, 2019 Report Share Posted May 29, 2019 @Tyrus, you are not wrong, but just remember it's all about the eating and you can't eat a pix no matter how good it looks. No doubt you'll see more toned down pixs, not to worry. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 29, 2019 Report Share Posted May 29, 2019 Mac that burger looks almost to good to eat. I’d wolf that down in a New York minute. How about some pictures of your garden,or is it to early? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 29, 2019 Report Share Posted May 29, 2019 We'll see what I can do,Bruce, but nothing is really up yet. Please stay tuned. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 31, 2019 Report Share Posted May 31, 2019 To celebrate booking my plane tickets to Barcelona this September, I made a nice Spanish dinner of chicken breast rubbed with Piment d’Espelette and a side of patatas bravas (roasted potatoes) with a charred tomato aioli. Unfortunately, I didn't have any Spanish white wine in the rack, so I improvised - LOL! Direct @ 350F with cherry wood chunk. Plated with a nice side salad with a Sherry vinaigrette. Oh, the potatoes were done in the air fryer with garlic oil and more Piment d’Espelette. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 31, 2019 Report Share Posted May 31, 2019 Great dinner and a trip to Spain in sept. sure is something to celebrate. Remember the pixs. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 1, 2019 Report Share Posted June 1, 2019 Indeed. Barcelona is one of my bucket list destinations. The food is supposed to be the best in the world. I'm also planning a side trip to Morocco - another bucket list spot. I can't wait to walk around the spice markets in Casablanca and Marrakesh. 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 1, 2019 Report Share Posted June 1, 2019 Indeed. Barcelona is one of my bucket list destinations. The food is supposed to be the best in the world. I'm also planning a side trip to Morocco - another bucket list spot. I can't wait to walk around the spice markets in Casablanca and Marrakesh. Hope you have a great timeSent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 1, 2019 Report Share Posted June 1, 2019 Bourbon maple bacon ready to go can't wait... I'm letting the skin dry out in the fridge the purple crack is doing it's magic..Sent from my SM-T835 using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 1, 2019 Report Share Posted June 1, 2019 Scored some nice meaty ribs gave them a mix on they go over black cherry ....Sent from my SM-T835 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 1, 2019 Report Share Posted June 1, 2019 Whew! I have missed your ribs Aussie. Don’t get me wrong I love all your cooks, but it’s been a long time. I’ve been waiting to see another rib cook lol but where is the finish pictures? I bet they were too good and you ate them before you remembered to take the plated shot Have a great day Aussie 2 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 1, 2019 Report Share Posted June 1, 2019 Aussie that third last photo looks like the KK is going to eat those ribs in 1 bite,,,,,,, Pacman style! Is that Harvest Gold Pebble? I'm thinking this is my colour choice. Show me the purple crack bacon ending, 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 1, 2019 Report Share Posted June 1, 2019 (edited) Hang on, Bruce, I just took a rack of ribs out of my freezer for smoking tomorrow. Pictures will follow - promise! Speaking of pictures - last night's cook - a nice tri-tip from Trader Joes, done Santa Maria style (Oakridge Santa Maria Rub) with chunks of post oak and mesquite woods, basket splitter, started on the indirect side @ 250F, until an IT of 125F, then onto the lower grate direct over the coals to add some more color and crust. Plated with potato wedges in the air fryer with garlic & rosemary oils, dusted with spicy seasoned salt. Had some of the yummy tomato aioli leftover from the night before, so onto the spuds it went. Had some chimichurri in the fridge, as well, so it went on the meat - guess I was feeling "saucy!" Finished off with a nice red wine. Bon Appetit! Edited June 1, 2019 by tony b 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 1, 2019 Report Share Posted June 1, 2019 Tony, you are just having too much fun. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 1, 2019 Report Share Posted June 1, 2019 Looks yummy Tony! next time I cook a tri tip I’m going to finish it on the lower grate, I never thought of that. I learn some new everyday on this site. Thanks Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 2, 2019 Report Share Posted June 2, 2019 Whew! I have missed your ribs Aussie. Don’t get me wrong I love all your cooks, but it’s been a long time. I’ve been waiting to see another rib cook lol but where is the finish pictures? I bet they were too good and you ate them before you remembered to take the plated shot:sad: Have a great day Aussie Here you go Bruce. Looking good...carved.. And plated ..Sent from my SM-T835 using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
