MacKenzie Posted August 2, 2020 Report Share Posted August 2, 2020 Tony, deelicious for sure. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 3, 2020 Report Share Posted August 3, 2020 @Basher this was a direct result of your post the other day Filet mignon, grilled sweet corn, asparagus w/olive oil/garlic/salt&pepper. Air fryed red potatoes tossed in duck fat, rosemary, garlic. Served with red wine reduction sauce @tony b I did a month of no alcohol so we celebrated tonight with one of my absolute favorite bottles. Freeman vineyards Pinot Noir 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 3, 2020 Report Share Posted August 3, 2020 Medium rare thanks Troble.I’ll be right over..... post covid Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted August 3, 2020 Report Share Posted August 3, 2020 19 hours ago, Troble said: @tony b pliny comes in a green bottle.....just saying Touché! Yes, more corn for dinner last night - surprise! Trader Joe's Herb and Savory chicken thighs (1st time trying them, will be added to the shopping list for sure! A very "Greek" flavor profile.) Direct, 325F, hickory & apple chunks. Sorry, I'd pulled the corn off before realizing that I'd not taken the on-the-grill shot yet - DUH! OK, here's the corn! More duck fat spuds in the airfryer. More of a Greek salad with the gifted tomatoes - no feta, so I went parm. Nice Vouvray. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2020 Report Share Posted August 3, 2020 Tony, you are living the high life again. 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted August 4, 2020 Report Share Posted August 4, 2020 The last of the brisket, sautéd with garlic, red peppers and onions. Delish. 7 Quote Link to comment Share on other sites More sharing options...
AJR Posted August 4, 2020 Report Share Posted August 4, 2020 22 hours ago, Troble said: Look at all that space! Damnit, I’m jealous again. Great looking cook, Troble. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 5, 2020 Report Share Posted August 5, 2020 Nice Rotisserie chooks tonight, soooo good.Over some carambola wood for about 40 mins then indirect.That’s an onion in between them to allow better air/ smoke circulation.Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 5, 2020 Report Share Posted August 5, 2020 Another tri tip love this cut ......Sent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 5, 2020 Report Share Posted August 5, 2020 Sure looks moist, Aussie. 2 Quote Link to comment Share on other sites More sharing options...
jonj Posted August 5, 2020 Report Share Posted August 5, 2020 Beautiful, Aussie. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 5, 2020 Report Share Posted August 5, 2020 Hey Aussie when are you going to cook some chicken Ribs? Lol 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 5, 2020 Report Share Posted August 5, 2020 Tony I always enjoy looking at your cooks those are great pictures! Makes my mouth water. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 5, 2020 Report Share Posted August 5, 2020 Hey Aussie when are you going to cook some chicken Ribs? Lol Funny Bruce .say 250 f for 1 hour lolSent from my SM-G965F using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 5, 2020 Report Share Posted August 5, 2020 For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits. The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce. 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 6, 2020 Report Share Posted August 6, 2020 Nicely done Tony. Great feed. definitely shrimps only prawn fried rice get smaller than them. Lol For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits. The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce. Sent from my SM-T835 using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 6, 2020 Report Share Posted August 6, 2020 Road kill over a medley of fruit and vege. .....Sent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 6, 2020 Report Share Posted August 6, 2020 Dinner was a nice salad made with grilled nectarine (rubbed with Pineapple Head) and chicken breasts rubbed with peach rub and sauced with Peachalicious sauce. Added some sautéed green beans, cherry tomatoes, and roasted almonds & pepitas. All over a bed of arugula and baby spinach. Made the vinaigrette with the oil from roasting the nuts/seeds, with peach white balsamic vinegar. A nice glass of pinot grigio to go with - makes for a tasty summer dinner. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 6, 2020 Report Share Posted August 6, 2020 Tony, dinner is looking awesome. 1 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted August 6, 2020 Report Share Posted August 6, 2020 Pork tenderloins with corn and arugula. Lanes Hawaiian rub - Kapalua. 9 Quote Link to comment Share on other sites More sharing options...
