tony b Posted June 19, 2019 Report Share Posted June 19, 2019 Thanks, MacKenzie for the chive blossom pics! I still have blooms, so maybe I'll be inspired to sprinkle some on dinner tonight! @Bruce Pearson - Elote is Mexican street corn - roasted corn on the cob, with a slather of mayo, chile powder, lime juice/zest and cheese (usually cotija, but all I had was parmesan - which works great in a pinch, so would Romano or feta.) Now that Meater is in full production mode, unless they have a supply chain problem from the trade issues (made in China); they should be able to deliver on schedule now, one would hope. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2019 Report Share Posted June 19, 2019 Tony, I saved that one for the end of the meal and ate it whole, it was strong, that is when I remembered that last year I broke the blossom up and sprinkled it over the meal, much better. Now if I can remember that lesson. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2019 Report Share Posted June 19, 2019 Thanks Tony, that was a delicious looking meal. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2019 Report Share Posted June 19, 2019 Mac those leftovers look almost to good to eat. Such beautiful photos. I guess that’s a chive blossom? Did it taste kind of oniony? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2019 Report Share Posted June 19, 2019 (edited) Yes, Bruce, very strong onion flavour, that's why I should have broken it up and spread the goodness around. Edited June 20, 2019 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2019 Report Share Posted June 21, 2019 A quick lunch today as I'm busy with my carpenter making a vacuum sealer stand/shelving unit. It was a terrible day with lots and lots of rain, temp. about 15 C and mosquitoes by the hoards. Made the buns the yesterday and also cooked the patties yesterday so it really did make for a very quick lunch. Shelving unit is done except I have the sanding and finishing to do. 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 23, 2019 Report Share Posted June 23, 2019 Cold and wet down here needed something hearty for Dinner Lamb shanks it is. .ready to go over black cherry..Wow yum..plated over some sweet potato. .Sent from my SM-T835 using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 23, 2019 Report Share Posted June 23, 2019 4 hours ago, Aussie Ora said: Cold and wet down here needed something hearty for Dinner Lamb shanks it is. .ready to go over black cherry..Wow yum..plated over some sweet potato. . Sent from my SM-T835 using Tapatalk Very tasty looking cook. I'm curious - what do you call cold? 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 23, 2019 Report Share Posted June 23, 2019 Mac that burger looks perfect. How did the shelf stand turn out? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 23, 2019 Report Share Posted June 23, 2019 (edited) Bruce, it is coming along. I am going to the shop to sand and varnish the top again. That won't take long and maybe I'll get the third coat on this evening. Edited June 23, 2019 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 23, 2019 Report Share Posted June 23, 2019 Here is another burger, it is loaded and it looks like it might be a messy eat. The lettuce is from my garden and is the spinach. My garden season has started. Those are red onions, not beets. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2019 Report Share Posted June 24, 2019 Bruce, here is the Vacuum sealer stand, not quite finished. I need to put a third coat of varnish on it and now that I have it I think I need another shelf put in the top half. That would give me two shelves for the plastic bags. They are very heavy when stacked so I think they'd be better on two shelves. Not a big deal to add a shelf. 3 1 Quote Link to comment Share on other sites More sharing options...
hammo1981 Posted June 24, 2019 Report Share Posted June 24, 2019 Cold and wet down here needed something hearty for Dinner Lamb shanks it is. .ready to go over black cherry..Wow yum..plated over some sweet potato. .Sent from my SM-T835 using Tapatalk Looks great! The wood flavor would be really something for braised dishes like that. 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2019 Report Share Posted June 24, 2019 Very tasty looking cook. I'm curious - what do you call cold? Anything below 20 Celsius lolSent from my SM-T835 using Tapatalk 1 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2019 Report Share Posted June 24, 2019 5 hours ago, Aussie Ora said: Anything below 20 Celsius lol Sent from my SM-T835 using Tapatalk I guess it's cold here too then, although it doesn't feel cold. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 24, 2019 Report Share Posted June 24, 2019 As usual you amaze me Mac. Beautiful looking shelf cabinet. After you are finished with that project could you come down to my house and build me some cabinets? LOL! Nice looking burger especially with all the produce from your garden. Have a great day Quote Link to comment Share on other sites More sharing options...
tony b Posted June 24, 2019 Report Share Posted June 24, 2019 Nicely done, MacKenzie! Both the cabinet and the burger (sans beets, thank you!) Rainy here off/on all weekend, but I did manage to get in a few nice cooks. Sirloin with 2x Baked spud and corn on Saturday. Yesterday, it was beef ribs, melting potatoes and corn. I rubbed one of the boneless ribs with Suya and the other got coffee/ancho rub. Both were great. 6 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 24, 2019 Report Share Posted June 24, 2019 5 hours ago, Aussie Ora said: Anything below 20 Celsius lol Sent from my SM-T835 using Tapatalk How does one cook under such extreme circumstances................... 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 24, 2019 Report Share Posted June 24, 2019 (edited) I am so happy with my new rear grate on the 23. I have now set up this KK semi-permanently with a half load of charcoal in the front so I can either cook indirect on the rear grate or rotisserie with ease. I have had problems cooking pork in the past. A thin drip tray over the coals never held enough water to stop the smoke from the dripping fat for long and it was difficult to manoeuvre, filled with water. Today I set a pork shoulder to smoke on the rear grate, over a pan of water with smoke pot at the front. Smoked over apple and alder. It tasted great. Edited June 24, 2019 by tekobo 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2019 Report Share Posted June 24, 2019 tekobo, that pork butt looks very tasty and just look at that awesome colour. 1 Quote Link to comment Share on other sites More sharing options...
