Basher Posted March 6, 2021 Report Share Posted March 6, 2021 Great looking steak tony.Simple is good Troble. Sometimes less is more.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted March 6, 2021 Report Share Posted March 6, 2021 That is a very fine looking plate, Tony. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 7, 2021 Report Share Posted March 7, 2021 Tony, I think you out did yourself tonight. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 7, 2021 Report Share Posted March 7, 2021 (edited) Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi Lemon juice Balsamic vinegar Garlic powder Salt Cumin Cardamom Oregano Cinnamon Allspice Nutmeg Ground cloves Black pepper Cayenne Ginger Z’atar Served with Beet/tahini yogurt sauce Tadziki Roasted garlic & olive oil pearled cous cous Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint Edited March 8, 2021 by Troble 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 7, 2021 Report Share Posted March 7, 2021 (edited) 8 hours ago, Basher said: I take it as a compliment and only kid. My cooking style is definitely to try to get the best ingredients, keep it simple and get the hell out of the way so as to not screw it up Edited March 7, 2021 by Troble 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 7, 2021 Report Share Posted March 7, 2021 Pineapple cured pork. Aka hamIt’s ready a little early so will rest for an hour.I’ll post sliced pics later.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 7, 2021 Report Share Posted March 7, 2021 And sliced.That was cooked and rested with internal temps rising up to 68c. That’s 154f.Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 7, 2021 Report Share Posted March 7, 2021 It looks soooo tasty, Basher. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 7, 2021 Report Share Posted March 7, 2021 Troble, what a wonderful display of deliciousness. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 7, 2021 Report Share Posted March 7, 2021 Toney, that shot had everything going for it. Beautiful plate, a sunny day as the snow melts away. Troble a mountain of meat, a feast to behold. Basher that was the best ham I've seen in quite some time. 3 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 7, 2021 Report Share Posted March 7, 2021 Thanks everyone! It was an excellent steak. Simpler dinner last night. Suya spice rubbed chicken thighs, direct main grate, apple wood chunks, 375F. Plated with roasted carrots and smashed potatoes. Greek salad. Nice white Bordeaux. I have to say that yesterday's batch of Suya spice that I made up didn't have the punch that the original had. I probably put too much peanut powder in it. As it kind of reminded me of Satay, but without the coconut sweetness. 5 Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 8, 2021 Report Share Posted March 8, 2021 Pizza day:Tony b. I have a small patch of snow remaining too!Still some work too do to broil the cheese, but real good anyway.Home made sourdough pizza doughEnvoyé de mon iPad en utilisant Tapatalk 5 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 8, 2021 Report Share Posted March 8, 2021 Looks like it needed a touch more heat Bruine. I’m not surprised considering your KK is wrapped in ice!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 8, 2021 Report Share Posted March 8, 2021 I managed to get 500F, which is not bad. It was quite windy with a minus 15 C (hard to explain our schizo way about temp. C for things and F for others!).I planned to use the top grate, but instead heated all in bread mode. That would have helped.Will get better with time.Envoyé de mon iPad en utilisant Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted March 8, 2021 Report Share Posted March 8, 2021 (edited) Steak night last night. Kansas City strips with baked potato, roasted brussel sprouts and carrots (thanks for the reminder, Mac!), with a 2002 Spottswoode Cabernet Sauvignon. Edited March 8, 2021 by jonj Oops, forgot photos... 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 8, 2021 Report Share Posted March 8, 2021 To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!) Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone! 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2021 Report Share Posted March 8, 2021 Tony, you are making me hungry and thirsty. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2021 Report Share Posted March 8, 2021 Jonj, what a great dinner. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 8, 2021 Report Share Posted March 8, 2021 @jonj not only the food but the wine sounds great too. 2002! @tony b nicely done as usual @Basher picture perfect ham 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2021 Report Share Posted March 9, 2021 Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL! 8 Quote Link to comment Share on other sites More sharing options...
