SSgt93 Posted August 26, 2019 Report Share Posted August 26, 2019 Dunked them in our homemade Bama white sauce and they were killer! Sent from my iPhone using Tapatalk 12 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 26, 2019 Report Share Posted August 26, 2019 12 hours ago, MacKenzie said: Spanish Fried eggs Interesting! That's the way I make eggs when I'm camping. Exception is I use the bacon drippings instead of EVOO. 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 26, 2019 Report Share Posted August 26, 2019 4 hours ago, Paul said: Interesting! That's the way I make eggs when I'm camping. Exception is I use the bacon drippings instead of EVOO. Yum. I have tried @MacKenzie's Spanish egg method the last two mornings and this morning I got nice crunchy edges and soft middle. Yum! The thought of doing that with bacon drippings is making my mouth water... 1 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 26, 2019 Report Share Posted August 26, 2019 SS those chooks look perfect. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2019 Report Share Posted August 26, 2019 A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso. 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 27, 2019 Report Share Posted August 27, 2019 On 8/26/2019 at 4:26 AM, tekobo said: The thought of doing that with bacon drippings is making my mouth water... I did some for breakfast yesterday with a combo of olive oil and bacon fat - perfection! 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 31, 2019 Report Share Posted August 31, 2019 (edited) Beef short ribs, Swiss chard and fries for dinner today. They were even shorter after I cooked them. Edited August 31, 2019 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 1, 2019 Report Share Posted September 1, 2019 Nothing fancy, just a nice rack of St. Louis cut ribs. Cooked direct for a deep bark. Was sad though, no fresh baguette to go with the meal, but somehow we struggled through. 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 1, 2019 Report Share Posted September 1, 2019 Road Kill with some vegetables love the bark..Sent from my SM-T835 using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Flemming Posted September 1, 2019 Report Share Posted September 1, 2019 4.3 kg of Aussie Black Angus Rib Roast some simple seasoning, olive oil, AP Rub, a bit of Cajun Rub, some Beef Rub and on the top Herb de Provence Hickory chunks for smoke (could have taken some more) 3 Hours at 275° I left it resting for 2.5 hours. I’m very happy! It was sooooo juicy I missed a pic of the sandwiches, sorry!, 11 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 1, 2019 Report Share Posted September 1, 2019 Delish nicley done 4.3 kg of Aussie Black Angus Rib Roast some simple seasoning, olive oil, AP Rub, a bit of Cajun Rub, some Beef Rub and on the top Herb de Provence Hickory chunks for smoke (could have taken some more) 3 Hours at 275° I left it resting for 2.5 hours. I’m very happy! It was sooooo juicy I missed a pic of the sandwiches, sorry!, Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 1, 2019 Report Share Posted September 1, 2019 @ Flemming, your roast cook was perfect, it looks so moist and delicioius. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2019 Report Share Posted September 2, 2019 Serious meat! Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted September 2, 2019 Report Share Posted September 2, 2019 Just about time to remove these pork butts and let them rest before pulling them. Hope everyone is enjoying their Labor Day! Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 2, 2019 Report Share Posted September 2, 2019 SSgt, those butts look delicious, there should be lots of great eating after this cook. 1 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted September 2, 2019 Report Share Posted September 2, 2019 SSgt, those butts look delicious, there should be lots of great eating after this cook. I made too much, but at the same time; not enough! Lol. They are resting now and waiting to be pulled. Can’t wait! Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted September 4, 2019 Report Share Posted September 4, 2019 More pizzas tonight on the 42. Delicious as always. I think these KK pizza stones are by far my favorite that I own. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 4, 2019 Report Share Posted September 4, 2019 8 hours ago, SSgt93 said: More pizzas tonight on the 42. Delicious as always. I think these KK pizza stones are by far my favorite that I own. Sent from my iPhone using Tapatalk Awesome pizza money shot. What time does your restraunt open? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2019 Report Share Posted September 4, 2019 (edited) SSgt, your pizzas look really delicious. Edited September 4, 2019 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2019 Report Share Posted September 4, 2019 A special breakfast this morning, a double yolk egg, one with Black Urfa Chili, one with Silk Chili and both with Zanibar Black Pepper. Also KK breakfast, homemade sourdough bread, fresh greens and ripe cherry tomatoes from the garden. 9 Quote Link to comment Share on other sites More sharing options...
