Bruce Pearson Posted April 20, 2021 Report Share Posted April 20, 2021 Nice cook Tony looks delicious 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 21, 2021 Report Share Posted April 21, 2021 @tony b my cucumbers started to flower today, as did the Thai peppers. Been harvesting my strawberries every morning the past week. Sadly the one thing I want most Aji Amarillo has not sprouted from seed 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 21, 2021 Report Share Posted April 21, 2021 @jonj yesterday at Torrey Pines South IMG_6966.MOV 3 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 21, 2021 Report Share Posted April 21, 2021 3 hours ago, Troble said: @jonj yesterday at Torrey Pines South Ouch! That hurts! 😉 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2021 Report Share Posted April 21, 2021 Nice view! It would make it hard for me to concentrate on my game. Quote Link to comment Share on other sites More sharing options...
Troble Posted April 22, 2021 Report Share Posted April 22, 2021 (edited) @tony b my game was bad that’s why I chose to sit down and take in the view. Course is getting ready for US Open in June so it’s hard enough but 25mph winds coming into your face from the Ocean only make it harder. By hole 17 I was ready to cry uncle Edited April 22, 2021 by Troble 2 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 22, 2021 Report Share Posted April 22, 2021 I'd have been heading for the 19th hole way before then! LOL 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 22, 2021 Report Share Posted April 22, 2021 Tried something different last night for dinner. I injected a chicken breast with Trader Joe's Dragon Sauce and let it marinate for about an hour in the fridge. Just before going on the KK, rubbed it with Slap Yo Daddy. On the main grate, 325F with cherry wood chunks. Plated with roasted potatoes with Peruvian green crack sauce, and sauteed green beans and mushrooms. I did like the TJ's Dragon Sauce injection. A nice change of pace from my usual injection of Frank's hot sauce. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 22, 2021 Report Share Posted April 22, 2021 Dinner looks wonderful, Tony. 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 23, 2021 Report Share Posted April 23, 2021 Tony that looks like one of your finest.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 23, 2021 Report Share Posted April 23, 2021 Yum yum yum looks deeeeelicious Tony. 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 24, 2021 Report Share Posted April 24, 2021 We call this cut of lamb shoulder chops.The last round of lambs from my chick pea farmer were huge. The biggest was 36kg at 9- 10 months of age- that’s 80lbs dry weight.The butcher reckons the shoulders were to big for a standard oven so he trimmed these shoulder chops with a bit if rib niblets attached to the shoulder.Left overs into a Thai lamb salad with ginger, garlic, lime, fish and soya sauce and vinegar dressing.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted April 24, 2021 Report Share Posted April 24, 2021 Pork tenderloin with Gates' Classic rub. Plated. Broccoli, bread, mashed potatoes and gravy, 2012 Merry Edwards Meredith Estate Pinot Noir. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 24, 2021 Report Share Posted April 24, 2021 @Basher good looking chops. Love Thai salad @jonj mouth watering plate. Well done 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 24, 2021 Report Share Posted April 24, 2021 Well done folks! Both cooks are making me hungry. Love me some Thai salad. I have 4 pork tenderloins in the freezer (nice sale at the market). Need to break one out soon! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 24, 2021 Report Share Posted April 24, 2021 10 hours ago, jonj said: That pix had my mouth watering. . 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 24, 2021 Report Share Posted April 24, 2021 (edited) Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing. Edited April 24, 2021 by tony b 8 Quote Link to comment Share on other sites More sharing options...
Bruine Posted April 25, 2021 Report Share Posted April 25, 2021 Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing. Look Awesome. And no doubt tasting too.Envoyé de mon iPad en utilisant Tapatalkj 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted April 25, 2021 Report Share Posted April 25, 2021 Looks amazing!! Going to have to try the Shio Koji. Seen you mention it several times before. How long do you marinade? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2021 Report Share Posted April 25, 2021 12 hours ago, Dono said: Looks amazing!! Going to have to try the Shio Koji. Seen you mention it several times before. How long do you marinade? Depends on the protein. Steaks I typically do for 2 - 3 hours. Chicken for an hour. It's a great tenderizer and flavor boost - liquid umami. But, back off the salt in the rest of the preparation. 1 1 Quote Link to comment Share on other sites More sharing options...
