tony b Posted November 1, 2020 Report Share Posted November 1, 2020 (edited) Snuck in a cook yesterday before the weather takes a downward turn here for a couple of days. Sunny today, but super windy, with windchills hovering around the freezing mark. Flat iron steak on the lower grate, direct, coffee wood, post oak and mesquite chunks. Rubbed with Oakridge BBQ Carne Crosta and Santa Maria rubs (not mixed, each side got a different rub). Plated with 2x baked spud, shrooms, side salad and chimichurri. Edited November 1, 2020 by tony b 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 2, 2020 Report Share Posted November 2, 2020 Any clues what I can do with these green tomato’s?I have 5 times this that I let grow wild through the garden to fill in gaps. They are taking over and are looking terrible. Time to remove the rest this weekend.I’ll try some fermented with some chilli and spices in a brine.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2020 Report Share Posted November 2, 2020 I pickled some of mine, they do make crispy pickles. 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 2, 2020 Report Share Posted November 2, 2020 I have just left green tomatoes in a warm room for a couple of weeks and they go red and can be used as normal. 'Fraid I don't have any tried and tested green tomato recipes. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 2, 2020 Report Share Posted November 2, 2020 2 hours ago, tekobo said: Fraid I don't have any tried and tested green tomato recipes. 'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. Treat them like tomatillos and make green salsa or enchilada sauce with them. 5 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2020 Report Share Posted November 2, 2020 (edited) Chorizo, Za'atar onions, cabbage and carrots, smashed potatoes and pickled green tomatoes. Love those caramelized sweet onions with Za'atar. Edited November 3, 2020 by MacKenzie 10 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 3, 2020 Report Share Posted November 3, 2020 A ethnic blend for sure. Very nice. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2020 Report Share Posted November 6, 2020 It was pitch dark out when I started this cook as a result I used my phone for the pixs. Bone in skin on chicken thighs with roasted carrots fresh out of the garden. Grilled. Plated with some of the summer's pickled peppers. 8 Quote Link to comment Share on other sites More sharing options...
jonj Posted November 6, 2020 Report Share Posted November 6, 2020 I too often forget about the joy of grill roasted carrots. Very tasty. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2020 Report Share Posted November 6, 2020 26 minutes ago, jonj said: I too often forget about the joy of grill roasted carrots. Very tasty. I love them too, and these carrots were just out of the garden, maybe by an hour. They were so sweet. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 6, 2020 Report Share Posted November 6, 2020 Catching up on a couple of cooks. Couple of nights ago, did a pre-marinated pork tenderloin. Some lame peppercorn stuff, so I amp'ed it up with some Suya pepper rub (my recipe.) Got so tied up with all the sides getting done at the same time as the pork; plus, the stupid MEATER app was beeping at me to get the meat off the grill, that I forgot to take a picture of it on the KK. . DOH! But, I did get a plated pic. Served with potato gnocchi with alfredo sauce and sautéed green beans with Japanese yum-yum dressing. The Suya pepper rub really helped this pork flavor-wise. But, the marinade did it's job, as this thing was melt in your mouth tender! I DID remember to get a grill shot of last night's dinner of Persian chicken breasts. Main grate, direct, grape vine chunk, 325F. A paste of orange zest, olive oil, fresh cracked fennel and coriander seeds, with sumac and roasted garlic powder. Plated with couscous with an orange juice, olive oil, and parsley dressing and roasted broccolini with Everything Bagel seasoning and more of that Japanese yum-yum dressing. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2020 Report Share Posted November 6, 2020 Two killer meals, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 7, 2020 Report Share Posted November 7, 2020 @MacKenzie had to use your IPhone like the rest of us? Looks great as always! 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 7, 2020 Report Share Posted November 7, 2020 (edited) Tried another pizza cook last night. Been trying locally made pies (frozen). Heat soaked the KK and pizza stone on upper grate for 3 hours - checked the stone with an IR thermometer and it was averaging 450F (475F in the back, 435F - 455F in the middle and 425F in the front. Dome was sitting at 430F. Pizza was a 3 meat combo (pepperoni, sausage and ground beef) to which I added mushrooms, red pepper flakes and parm. Came out looking nice, good browning on the bottom crust. Like the old saying goes, the proof of the pudding is in the tasting! Well, I have to say that I'm not impressed with these pizzas. The crust can't make up it's mind if it wants to be thin and crispy or thick and chewy. It's in some "no man's land" and not very appealing. Toppings and sauce are OK, it's the crust that's holding it back. After the 1st try a couple of weeks ago, I thought that it was my fault as I didn't get the stone heat soaked at the right temp (a bit low) and I hadn't put in enough charcoal and my fire was dying out. This time, I started earlier, put in more charcoal (cocochar this time) and made sure that the stone was where I wanted it before putting the pizza on (frozen, per their instructions.) And, I rotated the pizza every 4 - 5 minutes given the temperature profile front-to-back. Similar results to the 1st one, so I'm concluding that it's not me, but the pizza. Won't try a 3rd time. Edited November 7, 2020 by tony b 2 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted November 7, 2020 Report Share Posted November 7, 2020 Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK. We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives. I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... 10 Quote Link to comment Share on other sites More sharing options...
KKash Posted November 8, 2020 Report Share Posted November 8, 2020 Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK. We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives. I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... For home made burgers they look perfect! Uniformity is for machines!!Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
KKash Posted November 8, 2020 Report Share Posted November 8, 2020 It was pitch dark out when I started this cook as a result I used my phone for the pixs. Bone in skin on chicken thighs with roasted carrots fresh out of the garden. Grilled. Plated with some of the summer's pickled peppers. I’ve just eaten, but now I’ve read your message I’m hungry again!!!!! Looks very tasty. Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 8, 2020 Report Share Posted November 8, 2020 @tony b why not make your own dough? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 8, 2020 Report Share Posted November 8, 2020 @ KKash, thanks. I think I'll do this again. @Braai-Q, burgers look fantastic, skip the machine, if you press them too tight they won't taste nearly as good. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 8, 2020 Report Share Posted November 8, 2020 20 hours ago, Braai-Q said: Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... Quote Link to comment Share on other sites More sharing options...
