tony b Posted February 24, 2020 Report Share Posted February 24, 2020 4 hours ago, Basher said: This is where the Meater stands apart. Indeed. Only probe of its kind out there. That's the single reason that I backed their Kickstarter campaign. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 24, 2020 Report Share Posted February 24, 2020 We had a nice break in the weather this weekend - highs in the 50s! Just a teaser for Spring though, more cold and snow on the way this week. Took advantage and grill up a nice steak dinner. A nice piece of pichana, rubbed with a mix of coffee/chile based rubs, direct on the lower grate with chunks of mesquite and post oak. Simple baked potato, sautéed mushrooms & shallots, with a nice side salad. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 24, 2020 Report Share Posted February 24, 2020 Lovely, Tony. It appears that we are having the same weather. Got love these spring teasing days. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 25, 2020 Report Share Posted February 25, 2020 We skated - the storm that they predicted for us today (5" - 8" of new snow) went south of us - woo, hoo!! Not complaining one single bit! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2020 Report Share Posted February 28, 2020 Went to Costco yesterday to get a pork belly that I want to turn into bacon. It is in the cure as I type and will get smoked on the KK next week. While there found some pork tenderloin so made a new to me recipe - Pork Marbella. It has prunes, olives, garlic, and capers. Seared. The goodies are added and it is ready for the oven. Just look at that moisture. Plated. 8 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 28, 2020 Report Share Posted February 28, 2020 Mac that looks delicious, the prunes olives and garlic sounds interesting. Care to share the receipt? 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2020 Report Share Posted February 28, 2020 1 hour ago, Bruce Pearson said: Mac that looks delicious, the prunes olives and garlic sounds interesting. Care to share the receipt? Thanks, Bruce. I will put the recipe up later this morning. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2020 Report Share Posted February 28, 2020 (edited) One of the pork tenderloins went to make breakfast meat slices. Partially freeze the pork tenderloin and get a nice sharp knife, eh Bruce, and slice the loin very thin. Sprinkle with coriander, cumin, light brown sugar and pepper all in equal proportions 1/2t/lb. I divide it up into serving sizes and freeze. It's a breeze to cook in the morning only take a few seconds. Here it is sliced and ready for spices and dividing. Edited February 28, 2020 by MacKenzie 4 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted February 28, 2020 Report Share Posted February 28, 2020 That is an excellent idea! I'm going to try it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2020 Report Share Posted February 28, 2020 13 minutes ago, jonj said: That is an excellent idea! I'm going to try it. I hope you like it as much as I do, jonj. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2020 Report Share Posted February 28, 2020 Pork Marbella, I found the recipe here - https://www.epicurious.com/recipes/food/views/pork-marbella 1 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 28, 2020 Author Report Share Posted February 28, 2020 Four Wagyu Tri Tips, reverse-seared and smoked with cherry and coffee wood. Best beef you can put in your mouth. Grilled on my 42" Serious Big Bad of course! 14 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 29, 2020 Report Share Posted February 29, 2020 Yum yum they look delicious Dennis, nice cook 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 29, 2020 Report Share Posted February 29, 2020 Rack of lamb,Paprika, cumin, chilli, salt rubSeared fat side down on KK.Cleaned out the shed cos it’s now demolished and found some home grown cherry branches that were pruned 2 years ago.Took it to 65c( 150f) which is kinda half pregnant- not enough to render the fat and the meat beyond rare.I have sooooo much lamb in my cold room and other racks so this was an experiment.Still, very tasty. The smoke and spices were delish, Very moist.Now I’m really torn between taking this to a pulled lamb state, or trimming some fat and cooking rare!Maybe trim the fillet off, slow cook the ribs, then throw the fillet back in at the very end at high heat and keep it rare?Friday will be another lamb leg on the spit.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 29, 2020 Report Share Posted February 29, 2020 I keep wondering why Americans don’t eat more lamb. Now I know. It’s because @Basher is hoarding it. 2 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 29, 2020 Report Share Posted February 29, 2020 Decisions, decisions, I can see why your head hurts. Tasty meals to come I'm sure. 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 29, 2020 Report Share Posted February 29, 2020 I keep wondering why Americans don’t eat more lamb. Now I know. It’s because [mention=3378]Basher[/mention] is hoarding it. There’s plenty to go around pequod. You could start the revolution to bring the American people back to lamb. It really is the tastiest of the red meats.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 29, 2020 Report Share Posted February 29, 2020 Cold room! How many lambs do have in there? Lol Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 29, 2020 Report Share Posted February 29, 2020 (edited) Nice cook on the lamb Basher and Lamb is one of my favorites to cook. Did you ever marinate your lamb in Balsamic vinegar for say for maybe a day ( just a cheap brand will do ) and cook it up. Makes great sandwiches. It changes the complexion of the meat and gives it a nice tang, only saying because you have a ton of it. Since I first posted prior , I was bitten by the basher bug and had to run to the market for some lamb and this is what was available. In a bag with the Balsamic (the cheap stuff) with one Pablamo, an aged Habernero half strength, 5 cloves chopped garlic, 1 bay leaf and a dousing of herbs de provence. Out to the rear deck to marinate. You see in New England the back deck in winter is fashionably referred to as the frig. Will pop this on the KK tomorrow to rotisserize. Edited February 29, 2020 by Tyrus 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 29, 2020 Report Share Posted February 29, 2020 Cold room! How many lambs do have in there? Lol Bruce I have about 50lb remaining across various cuts, vac sealed and a further 20lb in the freezer. 15 more lambs coming in this Friday to be distributed to other friends. They weigh around 60lb each lamb. Tyrus thanks for the suggestion. I’ll look up some balsamic lamb recipes and give it a go. Sent from my iPhone using Tapatalk 2 1 Quote Link to comment Share on other sites More sharing options...
