Tyrus Posted March 22, 2020 Report Share Posted March 22, 2020 (edited) It appears to have been a gorgeous day the way way the sun was shining on your plate. That's how ya do it Edited March 22, 2020 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 22, 2020 Report Share Posted March 22, 2020 It appears to have been a gorgeous day the way way the sun was shining on your plate. That's how ya do it I had it marinating in a dry coffee cumin rub for 10 days in vac bag.Heated up KK to about 300f, put the lamb on the top shelf and cooked it direct. Flipped it once.Pretty happy with the thickness variation of this cut. Could have tied it, but the wife like medium to well, and I prefer the medium rare. We had pieces of each.Had spuds on the main grate underneath getting all oiled up, and lemons for the last 40 mins around the edges.Rested on a bed of chopped kale, spinach and basil.Yes it was a cracking day, clear and 91f. Having a never ending summer this year.Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 22, 2020 Report Share Posted March 22, 2020 Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk. 10 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 22, 2020 Report Share Posted March 22, 2020 Wow Tony that’s is making my mouth water! That plated shot is beautiful. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2020 Report Share Posted March 22, 2020 52 minutes ago, Bruce Pearson said: Wow Tony that’s is making my mouth water! That plated shot is beautiful. What he said. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 22, 2020 Report Share Posted March 22, 2020 A lazy Sunday afternoon on the other side of the world. Chuck roast with Eats Barbecue Rub and Chicken with Morrocan spice 12 Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted March 22, 2020 Report Share Posted March 22, 2020 We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexican fare.......Tamales, Frijoles y arroz! 15 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2020 Report Share Posted March 22, 2020 Gorgeous dinner, PVPAUL. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2020 Report Share Posted March 22, 2020 @Tyrus, I'll have half a chicken and a whole Guinness, please. 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 23, 2020 Report Share Posted March 23, 2020 Nice delicious cook PvPaul! Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2020 Report Share Posted March 23, 2020 I'd eat that in a heartbeat! Inspiring me to break out my molcajete. 2 Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted March 23, 2020 Report Share Posted March 23, 2020 Thanks for the compliments! Today I’m doing a smoked Mississippi Pot roast on the 32” KK. Just threw it on a few minutes ago. Using Lumberjack M-H-C pellets. I’ll take a couple of pics and post them a little later today! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2020 Report Share Posted March 23, 2020 Can't wait! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2020 Report Share Posted March 23, 2020 Burger day today before tomorrow's snow/rain. Did a nice slow and low cook, about 275F until 160 IT. Cheese was previously smoked Cheddar. Dressed. Plated. 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2020 Report Share Posted March 23, 2020 Gorgeous burger, MacKenzie! And Hey Look, Aussie - no beets!!! 1 1 Quote Link to comment Share on other sites More sharing options...
Lloyd Fox Posted March 23, 2020 Report Share Posted March 23, 2020 Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side. 11 Quote Link to comment Share on other sites More sharing options...
Lloyd Fox Posted March 23, 2020 Report Share Posted March 23, 2020 Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic. 12 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 23, 2020 Report Share Posted March 23, 2020 Both look superb mr Fox.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2020 Report Share Posted March 23, 2020 It looks fantastic too. Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted March 24, 2020 Report Share Posted March 24, 2020 Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. Best, Paul 8 Quote Link to comment Share on other sites More sharing options...
