MacKenzie Posted July 20, 2019 Report Share Posted July 20, 2019 I have not seen it but sounds super interesting. Have yet to sign into Netflix. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 20, 2019 Report Share Posted July 20, 2019 Yum yum they look very tasty nicely done Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 20, 2019 Report Share Posted July 20, 2019 Had that meal kinda sorta last week but, "you brought it to the table". Think taco shells maybe next time, heat them up in the oven for some crunch as an alternative. It's a keeper Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 20, 2019 Report Share Posted July 20, 2019 (edited) Another Meater cook, easy peasy. I pulled my bolted spinach and managed to get enough for one last tasty feast. Ready to grill. I think I had a sprinkling of garlic, purple crack, pepper and thyme. On the grill. Done. Plated. Edited July 21, 2019 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
hammo1981 Posted July 21, 2019 Report Share Posted July 21, 2019 Thanks all, I need to work on the salsa and condiments, very happy with the meat and tortillas. Has anyone else watched the series on tacos? It’s about the different styles from different countries. Makes me super hungry every time I watch a show like that! Sent from my iPhone using Tapatalk It's on my list to watch. Steak Revolution was excellent too, although it's not on Netflix Australia anymore. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 21, 2019 Report Share Posted July 21, 2019 Mac another great cook! It’s making my mouth water, such wonderful pictures. How’s the heat wave going any cooling off yet? 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 21, 2019 Report Share Posted July 21, 2019 Beautiful cook Mac! Stunning pictures as always!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 21, 2019 Report Share Posted July 21, 2019 (edited) Feeding Laurie's church today. Four pork butts in bourbon sauce, pot beans, cole slaw. Dry rub was California and Guajillo chiles, salt, pepper, and pimenton. We'll serve butt mixed with sauce on buns (sloppy joe style). I used dry ice to chill the six quarts of bourbon sauce, from a liter of bourbon. Fun play break (the dog was concerned) but next time I'll stick to conventional ice. I thought this main grill mound of four butts was being clever, and I'd do it again, but it has unintended consequences. That's more thermal mass on the main grill than I'm used to, causing a greater disparity between a pit probe reading anchored to that grill, and a pit probe reading through the Tel-Tru dome hole. More reliable to just cook with the dome hole, and make adjustments as needed. Also, the mound has a greater "effective mass" than a single ten pound butt, and so it cooks slower. 19 hours at 225 F is not enough. Though, as I've said before, I think the "disintegrating rope" standard for pulled pork is a scam, and I've never had decent pulled pork commercially in the Carolinas. I'd rather undershoot, than dry out the butts this way. Mine are more work to pull, but I like the juicy, tender result. Still, I'll move up from 225 F to somewhere near the recently more popular 275 F next year, and we'll figure out how to adjust the timing. The pot clamped for travel is the 22 quart Optio Sauce Pot 3095, our favorite big pot. There's a shorter version, but too short to cook four pounds of pot beans. After a brief hard boil, the beans simmered overnight in a 240 F oven. Edited July 21, 2019 by Syzygies 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 21, 2019 Report Share Posted July 21, 2019 Love the colour on those butts and the sauce sounds pretty tasty too. I can't imagine that there was any meat left at that get together. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 21, 2019 Report Share Posted July 21, 2019 2 hours ago, Bruce Pearson said: Mac another great cook! It’s making my mouth water, such wonderful pictures. How’s the heat wave going any cooling off yet? Thanks, Bruce, the good news is there are no calories from the pixs. LOL I think the heat wave is breaking, we just now had a thunder storm with rain so hopefully the temp. will drop out of the 90s. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 21, 2019 Report Share Posted July 21, 2019 "God bless you", thought that might be appropriate since it was a church related event. Introducing John Barleycorn through the back door, you little devil. All kidding aside Syzygies that looks good with an effort factor of 10. Hope you brewed a pot of coffee for that trip or maybe sipped on a little sauce to bring you back. Nice bark. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 21, 2019 Report Share Posted July 21, 2019 Well, our heat wave here broke over night. Dropped 20F since yesterday! I was pouring beer at an outdoor homebrew festival over in the Quad Cities yesterday and the heat index at 2pm was 107F!! Front came through late afternoon and it starting dropping in temp and there was a breeze that really helped during taking down the bar and tent. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 21, 2019 Report Share Posted July 21, 2019 Tony, that does not sound like any fun, our heat wave is breaking, pour down rain at the moment, the garden will be well watered. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 21, 2019 Report Share Posted July 21, 2019 (edited) This morning I found another treasure at the bottom of the freezer and it wasn't fish. It turned out to be chicken and garlic sausages from 2015. WOW. I decided to make patties with the sausage meat and do a Mac & Cheese. Everything was cooked on the KK and the MAc & Cheese was browned under the stove broiler. I did add 3 or 4 Thai hot chili peppers to the mac & cheese, that turned out to be a nice touch. Plated. Edited July 21, 2019 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 21, 2019 Report Share Posted July 21, 2019 Syzygies, for a minute I thought you had reinvented the pressure cooker. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 21, 2019 Report Share Posted July 21, 2019 As always it looks yummy. Glad to hear the heat wave is letting up some. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 22, 2019 Report Share Posted July 22, 2019 1 hour ago, Bruce Pearson said: As always it looks yummy. Glad to hear the heat wave is letting up some. Thanks, Bruce. The heat wave is going going gone. What a difference. We had a ton of rain so everything is well watered.:) 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 22, 2019 Report Share Posted July 22, 2019 So those radishes will grow big and tasty lol 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 22, 2019 Report Share Posted July 22, 2019 On 7/20/2019 at 2:30 PM, alimac23 said: Has anyone else watched the series on tacos? It’s about the different styles from different countries. Makes me super hungry every time I watch a show like that! Yes, Netflix seem to be pushing the taco show quite hard at the moment. We have watched the first couple of episodes. What I found remarkable was how one of varieties of taco meat is what we call a doner here in the UK. Our local kebab shop makes their own chicken doner, piling marinated boneless chicken thighs on top of each other to make a tower of deliciousness. Texan friend is due back from the US soon with some soft corn tortillas. I think I might pop down to the kebab shop for some of their doner and simulate a late night drunken snack in my own home. 3 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 22, 2019 Report Share Posted July 22, 2019 8 hours ago, MacKenzie said: This morning I found another treasure at the bottom of the freezer and it wasn't fish. It turned out to be chicken and garlic sausages from 2015. WOW. Two things to stop Mac. First stop posting mouth watering photos of food that interfere with my breakfast. Second, stop hoarding food. Next time you find a fish or sausage at the bottom of your freezer from more than two years ago, you have my permission to chuck it. I want you stay alive and I don't really mind if you ignore my first rule. 1 Quote Link to comment Share on other sites More sharing options...
