jonj Posted February 1, 2021 Report Share Posted February 1, 2021 Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted. Shrimp on the KK In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp. All dressed up and ready to go 12 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 1, 2021 Report Share Posted February 1, 2021 Nice cook Tony looks really delicious! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 2, 2021 Report Share Posted February 2, 2021 Rib eye with left over ribsSent from my SM-T835 using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
jonj Posted February 2, 2021 Report Share Posted February 2, 2021 Nice turf and turf combo, Aussie! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2021 Report Share Posted February 2, 2021 Quick dinner last night. Suya pepper pork cutlets, direct, lower grate at 350F. Plated with some curry rice and roasted chickpeas & cherry tomatoes with a dollop of Bomba (Calabrian chiles, eggplant, green olives and artichokes.) Indian garlic naan on the side. Washed down with one of my favorite beers - Hopslam from Bells. Unfortunately, it only comes out once/year and sells quickly. 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 5, 2021 Report Share Posted February 5, 2021 As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely. Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening 12 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2021 Report Share Posted February 5, 2021 Troble, I realize you are new on the forum but you are not that new that you can post fresh corn on the cob until Tony and I can do the same, which is not until late July or Aug. 2 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 5, 2021 Report Share Posted February 5, 2021 16 minutes ago, MacKenzie said: Troble, I realize you are new on the forum but you are not that new that you can post fresh corn on the cob until Tony and I can do the same, which is not until late July or Aug. I’m over a year old now! Havent I earned my stripes? 2 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 5, 2021 Report Share Posted February 5, 2021 Like @MacKenzie said, penalty points can be assigned for posting those corn on the cob pics this early in the year. I just snowblowed 5.5" of yesterday's snow off my driveway this morning and we're about to get slammed by the Polar Vortex for the next week (single digit highs and below zero lows). So, tread lightly my friend, with those outdoor pics and "complaining" about 55F weather! Nice job on the tri-tip. Hope you liked the Santa Maria rub. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 6, 2021 Report Share Posted February 6, 2021 @tony b did you hear me complain about the weather? I said it was a lovely night, it’s exactly why I spent so much damn $$$ on my yard. Wintertime outside, cooking, music, wine, hot tub.....& yes corn on the cob! 😀 3 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 6, 2021 Report Share Posted February 6, 2021 Cook and lights looking good Troble.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 6, 2021 Report Share Posted February 6, 2021 (edited) For the record @tony b I very much enjoyed the rub thank you. Trying out the pork injection Sunday for my pulled pork.sandwiches. I used the slap yo daddy rub on that as well. I’ve never purchased it prior but always used his substitute recipe for the rub and followed this recipe for the pork butt. http://slapyodaddybbq.com/images/06 Culinary Artistry/Slap Yo Daddy Pork Bone-In Pork Butt.pdf I mixed the injection today and used a To-go stainless steel coffee mug to hold the liquid while I used the injector. Worked well Edited February 7, 2021 by Troble 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 6, 2021 Report Share Posted February 6, 2021 Left over KK rib on bone that my son cooked on the KK.Green peppercorn gravy, a little bacon, garlic, onion.Very rich between the beef and the cream.This was a slight error where I had left home after lighting the KK and my son who knew he was cooking steak, grabbed the bag of rib on bone rather than the thinner sirloin that would have been easier for him to cook.Anyway, although they were a little rare for my wife, they were pretty good.... and even better second time around.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
jonj Posted February 6, 2021 Report Share Posted February 6, 2021 Very cold weather coming in for the next 10 days. Decided to use last night's moderate temperature (1°C) to cook up this tri-tip. Santa Maria seasoning over duck fat. Plated with salad, roasted baby potatoes and baguette. Accompanied by 2007 Chappellet Cabernet Sauvignon. I left it on the KK16 a couple of minutes too long, but it was still tasty. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 6, 2021 Report Share Posted February 6, 2021 @Basheryour son is gonna push you into early retirement if he keeps this up! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2021 Report Share Posted February 7, 2021 Ya'll are killin' me with these great cooks! It's too dangerous outside to even attempt a short cook here. Right now we're at the high for the day and it's MINUS 3F, with a windchill of -13F. You can get frostbite in the time it takes to set up the KK for a cook. Going to stay this cold for the next week +. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 8, 2021 Report Share Posted February 8, 2021 @tony b this ones for you buddy. First beer of 2021, my favorite Tony Gwynn .394 Pale Ale, pulled pork sandwiches with slap yo daddy rub, Butcher BBQ pork injection, finished in the broiler with siracha, apple juice spritz and dusted with brown sugar. Served on Hawaiian roll Kids helped me with the guacamole so only got a few after shots finishing it off with Dutch Apple Crumb pie & French vanilla ice cream 9 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted February 8, 2021 Report Share Posted February 8, 2021 Happy Super Bowl Sunday to you all!!!!!!!! 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 8, 2021 Report Share Posted February 8, 2021 (edited) Game pizza. Edited February 8, 2021 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 8, 2021 Report Share Posted February 8, 2021 You are right Troble, I’ll be easing back off that double cream.Mac, that’s a cracking crust. Did you change up the recipe?...... just a little?Sirloin tonight- this is what Archie(son) should have cooked last week when he pulled out the rib on bone instead. Anyway, he helped with this.These were cooked over half a fist of carambola wood and also some tea tree smoke as I put the steaks in. Tea tree is recommended if you can get your hands on it. Inhaling the smoke was delish.And finishedI’ve found an excellent leather craftsman who fixed a couple of pairs of my favourite, dog chewed leather boots. I was so impressed with his work that I asked him to tailor a leather knife roll for me and he has my knives- hence the sharpened baccarat black samurai knife. I’ve been looking for some straight edged steak knives rather than the usual serrated edge and these were on sale for $14aus each( under $10US) so I purchased 8.Close up.For the newbies, that fire was lit with the top open two full turns, then closed back to 1 full turn for 45 minutes while I went to the gym. The top rack was flipped upside down so was as close to fire as possible. Dome read 200c( 390f) when I returned. Steaks were taken out of the fridge as the fire was lit so pretty close to room temp.Bottom vent was open 1/6 turn plus 2nd largest circle and did not change.BTW, I’m still a newbie.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
