MacKenzie Posted May 10, 2020 Report Share Posted May 10, 2020 Troble, I never should have looked at your pizza pixs, it is breakfast time and I love a tasty breakfast and I'm thinking your pizza would be just perfect for that. Hint hint, FedEx, Percolator, UPS or DHL will work. 1 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 10, 2020 Report Share Posted May 10, 2020 2 hours ago, MacKenzie said: Troble, I never should have looked at your pizza pixs, it is breakfast time and I love a tasty breakfast and I'm thinking your pizza would be just perfect for that. Hint hint, FedEx, Percolator, UPS or DHL will work. Have you ever done a breakfast pizza? That could be fun. I do breakfast burritos quite often and I make frittatas that I’m hoping to get on my KK soon, but at some point I may venture into breakfast pizzas....eggs, bacon, cheese.....possibly left over brisket with eggs.....you got me thinking now! 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 10, 2020 Report Share Posted May 10, 2020 @Troble, yes I have but not recently but I'd eat your pizza for breakfast and be happy. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 10, 2020 Report Share Posted May 10, 2020 All ya'll are cooking up a storm! LOVE IT! Keep up the great work. It's my entertainment during the lockdown! 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 10, 2020 Report Share Posted May 10, 2020 (edited) Freezing cold here with snow overnight and rain and wicked winds, time for comfort food. Chicken drumsticks, baked potato and a salad coming...... Drumsticks on the KK. Plated As usual the chicken was moist as can be. Edited May 10, 2020 by MacKenzie 14 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 12, 2020 Report Share Posted May 12, 2020 On 5/8/2020 at 10:21 PM, tony b said: Got an interesting cut of pork from Porter Road a while back and decided to try it out last night for dinner. They call them Pork Wings. It's a cut from the shank area of the front leg. Website says to cook them like ribs. I was a little behind schedule, so I did them "hot and fast" method - 325F, direct, main grate, with peach wood chunks. WTF??? I can't upload any pictures? Had a similar problem in another post, as well. The upload "times out" and fails. UPDATE: PFM - it's working again!! The interesting thing about this cut is that small bone was barely visible before cooking. Great looking cook Tony. I have been puzzling about your pork wings. I suspect they are what we call ham hocks. I have four in the freezer (left over from a whole pig purchase) and would love to try out the pork wing recipes that I have found online. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 12, 2020 Report Share Posted May 12, 2020 Nice rub on your drumsticks Mac. What is it? Also, all those brisket photos are making me very very hungry! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2020 Report Share Posted May 12, 2020 That rub was just one that mixed up on the fly, granulated garlic, smoked paprika, onion granules, some chili and black pepper. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 12, 2020 Report Share Posted May 12, 2020 I cooked some chilli overnight using a recipe that @Braai-Q kindly gave me. Here it is in the KK last night Here it is for breakfast today Here it is for lunch today Luckily I just got a call from a Spanish friend saying he is bring round a long promised paella care package for our supper. It will have been cooked on a BGE but I can forgive a paella bearing Spaniard pretty much anything. More chilli tomorrow. Thanks @Braai-Q aka my African Brother from Another Mother. 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 12, 2020 Report Share Posted May 12, 2020 Psychedelic first picture Tekebo. I'd be wondering if in the UK they'd be sponsoring chilli contests. Looks tasty...been awhile. 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) Mesquite smoked grilled king salmon with homemade pesto drizzle, quinoa w/onions, carrots and celery accompanied by sashimi of ahi over soy sauce with a drop of siracha. Last photo is girls plate believe it or not it’s been a favorite of both of them since they were 1. Prior to all the construction I cooked the salmon & quinoa at least 2x/wk got 1 lb of the tuna today straight from the boat $9.99/lb. I’ll be eating this sane plate over a few days as an appetizer Edited May 13, 2020 by Troble 9 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 13, 2020 Report Share Posted May 13, 2020 13 hours ago, Tyrus said: Psychedelic first picture Tekebo. I'd be wondering if in the UK they'd be sponsoring chilli contests. Looks tasty...been awhile. Thanks Tyrus. Forgot to apologise for the pink hue on the first photo. Guess who has just recently bought a pink phone case? The chilli was very tasty in any case. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 13, 2020 Report Share Posted May 13, 2020 Troble that looks superb.That ahi looks like yellow fin tuna.Never heard of ahi, however if you ever get a chance to chase yellowfin, it’s a fun fish to catch.If you can get your hands on that quality fresh fish, try this gravlax recipe.The cold smoking is optional, no cooking required. Trust me, it’s a summer winner.https://komodokamadoforum.com/topic/10069-cold-smoked-gravlax-salmon/?tab=comments#comment-121741Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2020 Report Share Posted May 13, 2020 Troble, everything looks sooooo good that it almost makes me want to eat fish. 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) 3 hours ago, Basher said: Troble that looks superb. That ahi looks like yellow fin tuna. Never heard of ahi, however if you ever get a chance to chase yellowfin, it’s a fun fish to catch. If you can get your hands on that quality fresh fish, try this gravlax recipe. The cold smoking is optional, no cooking required. Trust me, it’s a summer winner. https://komodokamadoforum.com/topic/10069-cold-smoked-gravlax-salmon/?tab=comments#comment-121741 Sent from my iPhone using Tapatalk We call it Ahi. But it is yellowfin tuna. It’s abundant here especially in the summer. The salmon was wild CA King salmon also only available in summer but my local shop gets Mt. Cook New Zealand salmon regularly. I never ate fish till maybe 6 years ago but this plate and combo was a staple in my life especially as my wife and I try consciously to introduce good Omega 3s into in little daughters meals. Believe it or not but my girls love salmon from age 1. They crushed their plates last night Edited May 13, 2020 by Troble 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) Tekobo, is coming to help me with the carving but I need some serious help with some recipes. Here is what we are looking at doing- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Time to fire up the KK. Nearly there. The KK is just around the corner. Oh oh here comes MacKenzie. I'm outta here! Edited May 13, 2020 by MacKenzie 4 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 13, 2020 Report Share Posted May 13, 2020 You bearly missed him 😃 2 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2020 Report Share Posted May 13, 2020 6 minutes ago, Steve M said: You bearly missed him 😃 Good one, Steve, yes by about 5 mins. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2020 Report Share Posted May 13, 2020 Nice Yogi you got there, MacKenzie! Just don't leave your picque-a-nique baskets out! 😄 2 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) Catching up after a couple of cooks. First up, a nice roadkill chicken - pre-marinated lemon/rosemary from Trader Joes. Cooked direct on the upper grate, with apple wood chunks, @ 350F. Plated with red potatoes roasted in duck fat, with sautéed asparagus with a "mock" hollandaise (I had some leftover aioli that I add some melted butter and lemon juice to - a fair approximation). Last night it was bacon-wrapped pork tenderloins. Cooked direct on the main grate, with Dizzy Pig Dizzy Dust, @ 325F, with peach and hickory chunks. Plated with roasted red cabbage, with a bacon & parmesan gremolata, and a nice whole grain mustard pan sauce. Edited May 13, 2020 by tony b 9 Quote Link to comment Share on other sites More sharing options...
