jonj Posted January 25, 2021 Report Share Posted January 25, 2021 1 hour ago, tony b said: It's a specific cheese for grilling. Thanks, Tony. I was hoping you would add some tips. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 25, 2021 Report Share Posted January 25, 2021 3 hours ago, tony b said: It's a specific cheese for grilling. It's very dense and low moisture, it's also a bit salty, like a Feta. I probably should have cut this slab in half; although it was nice and smoky, it really didn't melt much. That's the thing to be mindful of doing this cheese, once it starts to soften, watch it closely or you'll be trying to scoop it out of the grooves in the grate! Hey Tony. I sometimes struggle with halloumi sticking to the grates. Seems to need high heat AND needs some oiling. Is that your experience? Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2021 Report Share Posted January 25, 2021 Yes, definitely high heat works best, but like I said, you have to monitor it carefully to catch it before it melts too much. I don't generally oil it, but no harm, no foul in my book. 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted January 25, 2021 Report Share Posted January 25, 2021 (edited) Some great looking cooks here. Those pork chops look particularly fine @jonj Presently: Edited January 25, 2021 by Braai-Q 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 26, 2021 Report Share Posted January 26, 2021 Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!) Cooked to 140° F, thick part of the tenderloin, before rest KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 27, 2021 Report Share Posted January 27, 2021 Looks wonderful and sounds delicious too. Quote Link to comment Share on other sites More sharing options...
Basher Posted January 27, 2021 Report Share Posted January 27, 2021 Perfect jonj Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 27, 2021 Report Share Posted January 27, 2021 This was our Conference championship meal. Crazy delicious. The recipes were from the Pitt Cue Co book. Found a copy for the chicken online here: https://www.seriouseats.com/recipes/2014/07/whole-spicy-smoked-roast-chicken-from-pitt-cue.html I originally thought I should have cooked the chicken directly on the grate but I did as I was told in the recipe and cooked it in a pan. So glad that I did. These juices and sticky stuff were delicious! The anticipation was off the scale when we cut it up And we paired the chicken with a real flavour hit from the Pitt Cue Co book: pumpkin home fries with Nduja mayonnaise. Picture not pretty but so, so tasty. 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 27, 2021 Report Share Posted January 27, 2021 Aussie day lamb lollipops Sent from my SM-T835 using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 27, 2021 Report Share Posted January 27, 2021 Lovely lamb for Straya Day, but where are the snags?? 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2021 Report Share Posted January 28, 2021 Aussie, looking really tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2021 Report Share Posted January 28, 2021 (edited) The above tasty looking cooks have set off hunger pains for me that I just had to satisfy. Off to the freezer I went and found a little cheese ball. Edited January 28, 2021 by MacKenzie 3 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 28, 2021 Report Share Posted January 28, 2021 Great looking cooks everyone! I’m starving right now about to eat a bowl of honey bunches of oats! Wishing I had some meatloaf, Pork tenderloin, chicken or lamb lollipops. I made chicken soup and beef stew last weekend and have been working through that all week 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 29, 2021 Report Share Posted January 29, 2021 Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc. 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 29, 2021 Report Share Posted January 29, 2021 Yum yum nice cook looks delicious! Quote Link to comment Share on other sites More sharing options...
AJR Posted January 30, 2021 Report Share Posted January 30, 2021 Early morning. 20+ Lb beast of a brisket with an amazingly thick fat cap. Going to try it somewhat hotter than the last one, starting it about 275, and plan to raise that to 325 or so, hopefully finishing it in about 12 hours. IMG_0187.MOV 10 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 31, 2021 Report Share Posted January 31, 2021 Pork ribsSent from my SM-T835 using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 31, 2021 Report Share Posted January 31, 2021 Yummy yummy, Aussie. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2021 Report Share Posted February 1, 2021 NEVER let a little snow get in the way of grilling dinner! This is what I woke up to this morning - and it kept snowing during a better part of the day. BTW - this was the 2nd such snow storm in the last week! But, my reward for snowblowing/shoveling the driveway (3 times thanks to the city snow plows that kept damming up the end of my driveway!) was a lovely steak dinner. CostCo prime rib-eye cap on the lower grate, direct, with post oak and mesquite. Served up with Wegman's salt potatoes (wonder how those got from upstate NY to IA?) with garlic & parsley butter, sautéed oyster & button mushrooms and a nice side salad with yummy blue cheese crumbles. And, a very nice Napa cab to wash it all down with! If all the snowblowing/shoveling didn't give me a heart attack, this dinner might! Serious amounts of butter in the sides and a gorgeous fatty steak! Cheers! 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 1, 2021 Report Share Posted February 1, 2021 Tony, you deserve every bite of that gorgeous dinner and cleaning up after that snow storm, 1 Quote Link to comment Share on other sites More sharing options...
