MacKenzie Posted October 12, 2019 Report Share Posted October 12, 2019 (edited) Time to do another chicken, the last of my KK chicken is in this sandwich. @ Bruce, are you reading your PMs, nag nag, LOL Edited October 12, 2019 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 13, 2019 Report Share Posted October 13, 2019 I am,didn’t you get my message? Chicken burger and fries “With” katchup yum yum ! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 13, 2019 Report Share Posted October 13, 2019 7 hours ago, Bruce Pearson said: I am,didn’t you get my message? Yes, but I wasn't sure that you saw my replies. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 14, 2019 Report Share Posted October 14, 2019 Was inspired by a recent jerk cook, so last night was jerk chicken, smoked over pimento wood, with black beans and curry rice. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 14, 2019 Report Share Posted October 14, 2019 Lots of colour and looking delicious, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 14, 2019 Report Share Posted October 14, 2019 @tony b - where did you find pimento wood? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 14, 2019 Report Share Posted October 14, 2019 (edited) Amazon, but they show it now as "unavailable." I've not bought from these folks, but they seem to be the only source right now. https://pimentowood.com/ I generally use the smoker pot, with a combo of wood chips, leaves and allspice berries. Edited October 14, 2019 by tony b Quote Link to comment Share on other sites More sharing options...
tony b Posted October 14, 2019 Report Share Posted October 14, 2019 What do you do with the last tomato on the plant, that's still green and you know that it won't ripen? Fried Green Tomatoes!! Remoulade sauce - my "cheater" recipe - Thousand Island dressing, add horseradish, grainy mustard and sriracha. 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 19, 2019 Report Share Posted October 19, 2019 Just another loaf with fresh milled Turkey Red and rye. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2019 Report Share Posted October 19, 2019 Looking super delicious. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 19, 2019 Report Share Posted October 19, 2019 I baked a loaf of sourdough this afternoon. Mostly white flour with 15% whole meal thrown in for good measure.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 19, 2019 Report Share Posted October 19, 2019 Looks yummy Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2019 Report Share Posted October 19, 2019 Alimac, now, that is a nicccccce loaf. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2019 Report Share Posted October 19, 2019 Just a little busy here so needed a fast simple dinner and it couldn't have gotten much easier that lasagna and squash both previously cooked. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2019 Report Share Posted October 20, 2019 (edited) Nice, simple and yummy, MacKenzie. Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices. On the grill, with coffee charcoal and coffee wood chunks. Finished. Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley. Edited October 20, 2019 by tony b 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2019 Report Share Posted October 20, 2019 What meal that was, Tony. Looks like a feast for the taste buds. 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 20, 2019 Report Share Posted October 20, 2019 On 10/14/2019 at 6:33 PM, tony b said: I've not bought from these folks, but they seem to be the only source right now. https://pimentowood.com/ I generally use the smoker pot, with a combo of wood chips, leaves and allspice berries. I've used these folks before, although it has been a few years (I stocked up the first time). No issues with them. 1 Quote Link to comment Share on other sites More sharing options...
benobas Posted October 20, 2019 Report Share Posted October 20, 2019 Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun. 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 20, 2019 Report Share Posted October 20, 2019 Yah, looks tasty, wish I had a piece Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2019 Report Share Posted October 20, 2019 (edited) Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. Now I must go and make that gravy. Edited October 20, 2019 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
