MacKenzie Posted July 21, 2020 Report Share Posted July 21, 2020 Sliced up the pastrami this morning. I see a smoked meat sandwich in my future just need some Swiss cheese. 9 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 21, 2020 Report Share Posted July 21, 2020 Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines. Plated with crusty bread and a simple rose wine. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 22, 2020 Report Share Posted July 22, 2020 Tony, there is no end to your variety. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 22, 2020 Report Share Posted July 22, 2020 It's hard to post my supper after seeing Tony's. I used up the ends of the pastrami, my idea is eat up the worst parts first then there's nothing left but goodness. Swiss cheese, pickled onions, pastrami, lettuce and rye bread. 8 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 22, 2020 Report Share Posted July 22, 2020 Took some of the smoked pork butt from last week and made sweet pork quesadillas. I’m surprised at how much the smoke still comes through. Fantastic. 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 22, 2020 Report Share Posted July 22, 2020 AJR I have always found the smoke a better flavour the day after. It definitely changes over time- greater depth.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 22, 2020 Report Share Posted July 22, 2020 Slow roast shoulder of lamb for my in-laws' 58th wedding anniversary yesterday. It was delicious shredded with saffron rice, fried onions and yogurt with lots of garlic. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 22, 2020 Report Share Posted July 22, 2020 I'd eat all of that! 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2020 Report Share Posted July 23, 2020 Move over Troble, mini chicken schawarma on the Konoro. Plated with Fried Rice. 8 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 23, 2020 Report Share Posted July 23, 2020 I made a dish that I haven’t had in ages, this evening.Bun Thit Nuong with a Nuoc Cham sauce.It’s basically thinly sliced pork belly, marinated in a whole host of lovely ingredients, then cooked hot and fast on the KK.You then plate it up as in the pics below, on a big bed of vermicelli noodles.It’s so simple but so tasty!Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2020 Report Share Posted July 23, 2020 Wow, that looks delicious, Alimac. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 23, 2020 Report Share Posted July 23, 2020 Wow, that looks delicious, Alimac. Thanks Mack, it’s one of those old favourites that slipped off the radar for a while, it’s firmly back on there now!If anyone would like to try it, this is the recipe I use:https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2020 Report Share Posted July 23, 2020 I'd eat that, too!! Did some Thai red curry chicken last night. Marinated boneless chicken breasts with Tabasco Garlic Marinade & Penzey's Bangkok spice rub. Direct, main grate, cherry wood chunks. Chopped up the chicken and finished it off in a classic red curry - coconut, peanut butter, red curry paste and basil. Topped with crushed peanuts, more basil and some scallions. Served on coconut rice. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2020 Report Share Posted July 23, 2020 Tony, I like the look of that dinner for sure. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 24, 2020 Report Share Posted July 24, 2020 Delicious Tony! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 24, 2020 Report Share Posted July 24, 2020 Wagyu striploin last nightSooooo tastySent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 24, 2020 Report Share Posted July 24, 2020 Basher, now isn't that the picture of deliciousness. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 25, 2020 Report Share Posted July 25, 2020 Had both KKs on the go yesterday. The 21 was cooking this new to me cut of beef. It's called a salmon cut and is nice clean, muscle cut. I used this really tasty rub https://www.thefedupfoodie.com/italian-roast-beef-rub/#wprm-recipe-container-10163 and smoked some cherry and pecan pellets in my smoke pot. The 23 cooked a mix of potatoes, shallots, garlic and padron peppers. All grown by my own fair hand apart from the addition of lemons from our recent trip to Italy. The padron peppers turned out to be quite hot and surprised a few people! We cooled off with home made peach ice cream and apricot and cardamon sorbet - my new obsession. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2020 Report Share Posted July 25, 2020 What a great meal to have had an invitation to, alas I wasn't on the guest list. Great colour on the meat and just look at the creaminess of the desserts. 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 25, 2020 Report Share Posted July 25, 2020 On 7/21/2020 at 10:21 PM, Basher said: AJR I have always found the smoke a better flavour the day after. It definitely changes over time- greater depth. Sent from my iPhone using Tapatalk Good BBQ is always better the next day. At least when it comes to pork butt and brisket. 2 Quote Link to comment Share on other sites More sharing options...
