MacKenzie Posted November 19, 2020 Report Share Posted November 19, 2020 8 hours ago, Tyrus said: An outdoor freezer Mac, lucky you. 5 degrees F, ice skating on the pond tomorrow, along the sides to be safe. I always stick to the boards. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 19, 2020 Report Share Posted November 19, 2020 48 minutes ago, Adam Ag 98 said: I've seen some act as if it is sacrilege to cook fish on the KK - here's my Mahi from last night. Indirect over 1/2 basket, regular grate, put some aluminum foil over the top of the basket splitter in case anything fell. It was perfect. Excellent fish tacos! Another EVO fan... I always do my fish on the EVO but I'm pretty lazy. Also gets the skin pretty crispy. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 19, 2020 Report Share Posted November 19, 2020 3 hours ago, Adam Ag 98 said: I've seen some act as if it is sacrilege to cook fish on the KK - here's my Mahi from last night. That would be me Adam, I just hate most fish and I wish it was otherwise. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 19, 2020 Report Share Posted November 19, 2020 A bowl of roasted squash soup for lunch. It tastes like pumpkin pie. Yummy. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 19, 2020 Report Share Posted November 19, 2020 Enjoying a brief respite in the weather here (sorry, MacKenzie). Yesterday was in the upper 50sF, today upper 60sF, before heading back south over the weekend with rain and 40sF. Last night was a couple of petite sirloin steaks. Direct, sear grate, mesquite and post oak chunks. Rubbed with Gunpowder and Raising the Steaks. Plated with roasted spuds, parsnips and broccolini with parm/garlic/parsley butter. Mushroom and caramelized onion sauce. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2020 Report Share Posted November 20, 2020 Yummy dinner, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 20, 2020 Report Share Posted November 20, 2020 Made my favorite Peruvian dish Lomo Saltado grass fed top sirloin with Peruvian pink salt, garlic and cumin sauce has soy sauce, pisco, aji amarillo, red onions, garlic, cumin, red wine vinegar, chicken stock, tomatoes and cilantro. Served with French fries and white rice 11 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2020 Report Share Posted November 20, 2020 That looks very tasty! Took advantage of the nice day yesterday by doing a 1/2 rack of baby backs. Indirect, main grate, Guru @ 275F, smoker pot of hickory and apple. Ribs rubbed with Dizzy Pig Crossroads. I did sauce 1/2 of the ribs with my house sauce for the last 30 minutes. Ribs were on for 3 hours. Plated with airfryer tater tots w/Peruvian green sauce and hushpuppies. Side salad. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2020 Report Share Posted November 20, 2020 Troble, what a delicious looking dinner. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2020 Report Share Posted November 20, 2020 Tony, you have my mouth watering with that dinner. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2020 Report Share Posted November 20, 2020 (edited) Beef short ribs, sous vide for 72 hours at 136F then seared on the KK. Edited November 20, 2020 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 21, 2020 Report Share Posted November 21, 2020 (edited) Flat iron steak. Marinated for 24 hours in soy sauce, Worcester, garlic, Montreal steak rub and a little bit of honey. Grilled at 350 over coco char with mesquite wood and then finished on the lower grate (first time doing this after 9 months of KK ownership) served with some grilled sweet corn roasted in the husk and grilled asparagus and baby carrots using this new little tool my mother in law got me. super tasty, healthy, & clean. Love the mesquite wood flavor. Will continue refining my lower grate game Edited November 21, 2020 by Troble 10 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 21, 2020 Report Share Posted November 21, 2020 KK chicken is hard to beat.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 21, 2020 Report Share Posted November 21, 2020 Made a Trader Joe's run this week and had to get a pack of their chicken shawarma. Tasty stuff and no work! Direct, main grate, 325F, apple wood chunks. Plated with coconut curry rice and roasted broccolini. Side salad with feta cheese. 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 21, 2020 Report Share Posted November 21, 2020 Cleaned up the gravlax this morning after 7 weeks curing in the cold room.The pellicle was well set and the oils were more prominent through the flesh when sliced.After breakfast, I’ll tuck some away for Xmas day.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 22, 2020 Report Share Posted November 22, 2020 Smoked salmon is my kryptonite Basher, think I'm paralyzed from looking at your pics. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 22, 2020 Report Share Posted November 22, 2020 My daughters birthday so Tri-tip with French au Gratin potatoes (3 cheeses) and roasted squash was her treat. Missed the pic with the squash. 7 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted November 22, 2020 Report Share Posted November 22, 2020 I know this isn't a cook with a KK but I thought it might be of interest, particularly now that travel has become some form of fantasy. This is a meal I cooked in Namibia last year, around a year to the day. My iPhone helpfully reminded me with its memories feature and I remembered taking the pictures with the intent of sharing a few of them on here. We were in South Western Namibia in the Namib Rand Reserve which is also an International Dark-Sky Association (IDA) Dark Sky Reserve. Watching the night sky unfold with the smell of grilled meat and the anticipation of a meal while enjoying a gin and tonic does takes some beating. We managed to find some Karoo Lamb which I'll be honest, looks better than it tasted but it was surprising to have found Lamb at all given how arid Namibia is. We made up some sosaties - a type of Malay influenced South African kebab and cooked those alongside. The fire arrangement was very effective and the folding frame with multiple tiers to allow for temperature control can be had for about US$10-20 in most outdoor shops. I've got quite a few pictures of our commitment to BBQ (or Braai as it should be referred) in Namibia. Doing baked potatoes in the hot sand is incredibly effective until you realise two things: food competition and where you buried them. There were a couple of times where I would have quite cheerfully stayed up all night just to keep an eye on the food as an excuse to just enjoy the night sky and sounds of nature. Most of the wood that you cook with is camel thorn or rooikraans (a type of Acacia) and I've included a shot so you can see what it looks like. It burns incredibly well as you'd expect of any wood in such a dry climate. 8 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 22, 2020 Report Share Posted November 22, 2020 That's a pretty cool setup. So simple but effective. I've never seen gin with such a dark color. Looks like dark rum. How was it? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 22, 2020 Report Share Posted November 22, 2020 Inspired, I did a rib-eye cap steak from CostCo last night. Direct, lower grate, mesquite chunks, rubbed with Dizzy Pig Raising the Steaks. Plated with a huge baked potato loaded with Peruvian green sauce, sauteed shrooms and creamed spinach. Chimichurri for the steak, too. Side salad and dinner rolls. 9 Quote Link to comment Share on other sites More sharing options...
