Steve M Posted December 11, 2020 Report Share Posted December 11, 2020 2 minutes ago, tony b said: Me, too. But hard to find. Porter Road carries it, but it sells out quickly there. I think I got the last one 😀 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 11, 2020 Report Share Posted December 11, 2020 I've pretty much stopped shopping there because they are always sold out of what I'm looking for, even when I tag something to get the notice that it's back in stock. Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 11, 2020 Report Share Posted December 11, 2020 2 minutes ago, tony b said: I've pretty much stopped shopping there because they are always sold out of what I'm looking for, even when I tag something to get the notice that it's back in stock. I ran into the same issues, especially early in the pandemic. Things would disappear from my cart. I've had pretty good luck with crowd cow but they seem to be a little more pricey. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2020 Report Share Posted December 11, 2020 A lovely dinner, Tony. It is that time of year, will it rain or will it snow. Time to make the most of any day that's above freezing. 1 Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted December 12, 2020 Report Share Posted December 12, 2020 (edited) Last week I made my first roadside chicken wings (and a couple of breasts). Turned out pretty good. Smoked over pecan for a while then cranked the heat and move to direct side. At that point I added the breasts. The money shot though was the tri-tip. First time I've cooked one, not just first on a KK. This thing was absolutely perfect. My wife and I killed a 1.75 lb with only about 3 slices left. I ate those a couple of days later by heating to 135 in a sous vide bath. It might have been even better that second time. Edited December 12, 2020 by Adam Ag 98 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 12, 2020 Report Share Posted December 12, 2020 Everything looks delicious, Adam, especially the beef. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 12, 2020 Report Share Posted December 12, 2020 Perfect tri tip @Adam Ag 98. I’m a big fan of tri tip & horseradish Quote Link to comment Share on other sites More sharing options...
Basher Posted December 13, 2020 Report Share Posted December 13, 2020 Birthday breakfast for my wife here on a wet summer Sunday.These green are loving it.This was less than a month ago.Forecast is rain all week and about 27c. That’s 80f.Same same up past Tuesday 9 days away.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 13, 2020 Report Share Posted December 13, 2020 Boy, your wife likes a big breakfast. Great looking greens. A very Happy Birthday to your wife. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 13, 2020 Report Share Posted December 13, 2020 @Basher what an awesome spread! Happy birthday to the Mrs. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 13, 2020 Report Share Posted December 13, 2020 Pork butt for dinner.Missed the plated.One thing I’ve enjoyed with the Smartfire unit is that the fan has multiple speeds.The gray area in the graph is when the fan engages. Full speed at the beginning, then mostly at 20% through an 8 hour cook.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 13, 2020 Report Share Posted December 13, 2020 7 hours ago, Basher said: One thing I’ve enjoyed with the Smartfire unit is that the fan has multiple speeds. That's pretty cool. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 13, 2020 Report Share Posted December 13, 2020 @Basher - Happy Birthday to the Mrs. It's 28 here, too - Fahrenheit that is! 🤣 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted December 13, 2020 Report Share Posted December 13, 2020 I think this is what's called 'ugly delicious'. I took this as I was folding in the dry ingredients as part of the final step in making a sticky toffee pudding. It's actually an American take on a sticky toffee pudding using maple syrup. It includes medjool dates steeped in espresso mixed in with light brown sugar, maple syrup, ground cloves, cardamom and nutmeg along with eggs, flour, bicarb, baking powder, salt and a few other ingredients which escape me. Everything ground by hand in a pestle and mortar. I actually tried a new recipe. I have a perfect sticky toffee pudding which is an amalgam of one by Fergus Henderson and another by Marcus Wareing. Anyway, this was steamed for 4 hours in the slow cooker per the recipe but I reckon it would work well in the KK. I think a little smokiness would add to it. I cooked them in two souffle moulds at 50% depth and suspect the same technique would work effectively in the KK. Not sure on temperature, probably around 110-120 I think. Steamed, treacle, sticky toffee puddings are very much a UK thing but are sensational with high quality vanilla ice cream or cream. I felt it was necessary comfort food having read the latest on the state of Brexit negotiations. The aromatics made the kitchen smell incredible. In fact, it still does. 8 Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 13, 2020 Report Share Posted December 13, 2020 @Braai-QThat looks amazing. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 13, 2020 Report Share Posted December 13, 2020 @Braai-Qthat looks absolutely amazing! 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted December 13, 2020 Report Share Posted December 13, 2020 (edited) Thanks @Steve Mand @Troble. It's been a while since I made a sticky toffee pudding or anything of that endeavour. This version has 2 cups of maple syrup in it, 1/2 cup of cream.... You get a lofty sugar high which counters the deep food coma that your body wants to go into while it processes the baked aspect of the dessert. I should have had half the portion I did. Edited December 13, 2020 by Braai-Q 4 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 14, 2020 Report Share Posted December 14, 2020 (edited) Tried to step up my pizza game tonight. Started off by brushing the dough with olive oil and sprinkling with sea salt prior to adding toppings. Can’t believe I haven’t been doing this for 9 months, it makes such a big difference in the quality of the crust then moved on to some more adventurous pizzas. First up was a arugula, prosciutto, Parmesan & burrata pizza finished with a balsamic glaze drizzle......WOW. Really great pizza. Tossed the arugula in olive oil and lemon before topping to give it some acid next up my favorite pizza of all the time that the bar by my house in downtown San Diego was famous for. Mashed potato & bacon. I made some garlic, Parmesan & chive mashed potatoes and simply topped it with crispy bacon. I know it sounds gross but 100% of the people I’ve ever seen eat this combo love it. Try it out. Impress your friends! 😀 Edited December 14, 2020 by Troble 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 14, 2020 Report Share Posted December 14, 2020 Thanks, Troble, now I have a craving for pizza and it's bedtime. 2 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 14, 2020 Report Share Posted December 14, 2020 @Braai-q, that dessert is to die for. Quote Link to comment Share on other sites More sharing options...
