Aussie Ora Posted January 16, 2020 Report Share Posted January 16, 2020 I don't personally see a need for the meater but hey glad your loving your new toy nice cook Love the salad Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn. The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.Here is my leftovers plated.Looking forward to trying this further with the rotisserie. Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 16, 2020 Report Share Posted January 16, 2020 Epic nicley done mate .did you mention Gunpowder Bucked up and wrestled the frozen cover off the KK last night (freezing rain and snow over the weekend) to do a nice fajitas dinner using a skirt steak (Thanks, Jon!) marinated in tequila (why not?), lime juice/zest, cilantro, green onion, garlic, EVOO and SuckleBusters Gunpowder. On the KK, direct, with mesquite @ 350F. Plated up with all the fixings, including some Hatch chiles that I'd roasted and put up last summer, and a nice bowl of chile beans (under the cheese!) Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 16, 2020 Report Share Posted January 16, 2020 8 hours ago, Aussie Ora said: did you mention Gunpowder Yep. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 20, 2020 Report Share Posted January 20, 2020 Yep. I love the stuff it's pretty versatile, plays well with other rubs .and sprinkling a bit into the palm off your hand and having a lick is Awesome Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 20, 2020 Report Share Posted January 20, 2020 Smashed out a marinated Tri Tip. gave it a local blend..... Potato bake yum..juicy asSent from my SM-T835 using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 20, 2020 Report Share Posted January 20, 2020 Yum yum is right Aussie looks delicious. Potato bake looks especially good! 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted January 21, 2020 Report Share Posted January 21, 2020 KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK!Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 22, 2020 Report Share Posted January 22, 2020 Pizza night yum yum looks good save me a slice. Quote Link to comment Share on other sites More sharing options...
Basher Posted January 22, 2020 Report Share Posted January 22, 2020 that's a good looking crust. Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted January 22, 2020 Report Share Posted January 22, 2020 The family took a trip to the panhandle of Florida this weekend. I found some good looking local raised beef at the Seaside Florida farmers market. The Wagyu ribeyes looked great and I took a few home. Cooked them up tonight with some cabbage and sweet potatoes. Simple setting with small plates. Steaks were well marbled and amazing. I cooked them direct sear after a dry brine for 12 hours with just a little pepper and garlic. I picked up one of their fresh chickens too. I will cook it up latter this week. 12 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted January 22, 2020 Report Share Posted January 22, 2020 The beef was from Arrowhead Beef Company, Chipley Florida. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 22, 2020 Report Share Posted January 22, 2020 Nice cook looks delicious. What did you season the cabbage with? Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted January 23, 2020 Report Share Posted January 23, 2020 I seasoned the cabbage with some ghee and lemon pepper seasoning that I found at the same farmers market in Florida. It was good. Had leftovers tonight. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2020 Report Share Posted January 23, 2020 Awesome, Alimac, love the look of those pizzas and crust, now I want pizza. Quote Link to comment Share on other sites More sharing options...
Basher Posted January 23, 2020 Report Share Posted January 23, 2020 My hunting friend has cleaned out his freezer and given this venison to my dad who in turn asked me to cook it for him this weekend, AUSTRALIA Day.( ckreef I think you were buying something for this weekend to celebrate with us) It’s mostly back straps.The only request from dad is that I put a hint of smoke on it.It’ll be transported 40 minutes away after cooking.I’m thinking of getting a small fire going in the kk, then a coat of oil over the venison and some dry rubs while frozen.An hour or 2 in a smoky kk while it defrosts, then bag it for 10 hours of sous vide at around 52C( 125f).Take it to dads bagged and finish it off on his grill.Any suggested variations to this?Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2020 Report Share Posted January 24, 2020 I like that plan. IMHO, the back strap is the only piece of venison that I think is worth eating grilled. Most everything else needs to be braised or stewed. 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 24, 2020 Report Share Posted January 24, 2020 Had a late couple of extra mouths to feed tonight, so one of these went into the KK frozen.Both turned out superb.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2020 Report Share Posted January 25, 2020 After almost a week of freezing rain and snow, I finally got a break in the weather to fire up the KK for dinner! I had a piece of picanha in the freezer, so onto the KK it went after getting a generous rub of flaked salt, freshly ground pepper and some garlic seasoning. Lower grate, direct, over coffee charcoal, with mesquite and coffee wood chunks, Dome around 400F. Plated with a nice side salad, crusty bread, smashed roasted potatoes and sautéed mushrooms! Up close and personal! 8 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 25, 2020 Report Share Posted January 25, 2020 I guess the obsession took over from cold tony. Well done.Here is the venison oiled, spiced and going on.Oh, and that’s a prime beef rump going on too.Cleaning out the shed in prep for backyard Reno and found some chunks of a Acerola Cherry that I’d stored a few years ago. It smells delish.Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 25, 2020 Report Share Posted January 25, 2020 @Tony, I'd get up close and personal with that dinner too. 1 Quote Link to comment Share on other sites More sharing options...
