AJR Posted August 7, 2020 Report Share Posted August 7, 2020 (edited) Great minds, Mcjudsten. Pork tenderloins with a maple syrup glaze. Forgot to get a photo on the KK. Edited August 7, 2020 by AJR 9 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted August 7, 2020 Report Share Posted August 7, 2020 (edited) The sun backlights my photos in the evening when I grill so the pictures come out terrible. No pics of the meatballs on the KK. These are Green Chile meatballs using 50/50 ground elk and beef. My wife made a white sauce with garlic. Used coffee wood lump to smoke them and seared on a baking steel on the sear grate. Edited August 7, 2020 by Wingman505 8 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 7, 2020 Report Share Posted August 7, 2020 This is what the dog eats.Usually about 5kg of Bullock’s heart, liver, kidney, chicken wing tips cooked to rare, then fridge and frozen for the next 5- 10 days.The Maryland bird on the side is for us!Sent from my iPhone using Tapatalk 4 3 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 7, 2020 Report Share Posted August 7, 2020 I cooked some nice beefies yesterday. First beef ribs I’ve done in a while, they turned out so well!Sent from my iPhone using Tapatalk 12 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 7, 2020 Report Share Posted August 7, 2020 Nice alimac. Haven’t been able to find ribs that meaty on this side.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 7, 2020 Report Share Posted August 7, 2020 Coincidentally, on Wednesday I cooked short ribs "Brazilian steakhouse style", according to Meathead in his book. The Husband says he has never seen short ribs on a stick in a Brazilian steakhouse but they were yummy nonetheless. Meathead says you cook to medium rare on the outside, thinly slice off the meat and return the joint to the roti to cook more. I ended up cooking this small piece fully on the rotti and slicing it thinly, vertically off the roti spit at the table (tricky to take photo in the circs!). Very tasty and will try again with a meatier joint. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 7, 2020 Report Share Posted August 7, 2020 @Basher - lucky pooch! Tasty bits for him/her. Interesting cook, Tekobo. Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F. Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2020 Report Share Posted August 7, 2020 (edited) Move over Tony, my fresh corn hit the farmer's stand today and I was there before the doors opened. I learned a big lesson today, normally I like to steam the cobs on the kitchen stove in a pot with water but today I got the pot ready so that after I'd tried a few on the KK I could compare to the steamed version. Fired up the KK and used a lower grate. I'm ready. Going to eat outside today. Done. Also added some Silk Chili to this one. This grilling method is so much easier and less messy that on the stove steaming. It's a keeper for sure. Edited August 7, 2020 by MacKenzie 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 8, 2020 Report Share Posted August 8, 2020 (edited) Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW) tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle Edited August 8, 2020 by Troble 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 8, 2020 Report Share Posted August 8, 2020 @MacKenzie I love cook corn on the husk on the grill. I find that by leaving it in the husk the husk “steams” the corn with the water contained in the leaves and you get the great Smokey flavor on it. It’s the only way I ever cook corn now. The only downside is dehusking it when it’s hot but that’s what oven mitts are for 😀 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 8, 2020 Report Share Posted August 8, 2020 KK corn is wonderful and far less messy that doing it in the kitchen. The silk is also much easier to remove because it is moist and sticks together. Easy peasy to remove it. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 8, 2020 Report Share Posted August 8, 2020 I learnt a little trick with corn in the husk. If you cut the stalk end off, and squeeze the cob out of that end, all of the silk stays in the husk.Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 8, 2020 Report Share Posted August 8, 2020 Love that tip, Alimac, thanks. Quote Link to comment Share on other sites More sharing options...
Troble Posted August 8, 2020 Report Share Posted August 8, 2020 Adobada tacos w/pineapple, radishes, red onion & cilantro Carne asada tacos w/guacamole & Cotija cheese 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 9, 2020 Report Share Posted August 9, 2020 Troble, that looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 9, 2020 Report Share Posted August 9, 2020 Unreal Troble, that looks amazing!I’ll have to try that one day, it always looks so good!I span a chook last week, can’t beat rotisserie chook on the KK. Sent from my iPhone using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 9, 2020 Report Share Posted August 9, 2020 Potatoe scallop and meatloaf on the menu here tonight. Wing it so there won't be any repeats. Plated. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 9, 2020 Report Share Posted August 9, 2020 @MacKenzie WOW! Looks terrific 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 9, 2020 Report Share Posted August 9, 2020 Wow Mack, what an amazing looking meatloaf!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 9, 2020 Report Share Posted August 9, 2020 (edited) For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood) we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving Edited August 9, 2020 by Troble 6 Quote Link to comment Share on other sites More sharing options...
