jonj Posted May 19, 2021 Report Share Posted May 19, 2021 @Syzygies: And this is why I stress keeping the bean-molasses mixture to a simmer or below. 2 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2021 Report Share Posted May 19, 2021 They say that to this day in that area on a hot summer day you can still smell the molasses that soaked into the bricks and cobblestones. 4 Quote Link to comment Share on other sites More sharing options...
Forrest Posted May 20, 2021 Report Share Posted May 20, 2021 3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win!Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Dono Posted May 20, 2021 Report Share Posted May 20, 2021 30 minutes ago, Forrest said: 3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win That looks really good! Smoking with almond wood is not something I’ve heard of before....interesting. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 20, 2021 Report Share Posted May 20, 2021 That looks good Forrest.I’d call that medium- still a touch of pink.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 20, 2021 Report Share Posted May 20, 2021 Simple chicken thigh cook, but I have to say that I nailed the crispy skin on this one! Direct, main grate, peach wood chunks, 375F. Rub was a gift from my SIL from their trip to Iceland. I found their website, but they don't export to the US. 😢 BUT, their webstore listed the ingredients in it, so I just sat down and starting mixing and comparing it to theirs until I got pretty damn close. Plated with duck fat roasted fingerling potatoes with truffle salt, and sautéed green beans with crispy chili oil. Nice fruity Viognier to go with it. I have to confess that the chicken was so tasty with that crispy skin that I had a 3rd piece! 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 20, 2021 Report Share Posted May 20, 2021 Tony, I'd fight you for that third piece it all looks soooo good. 1 2 Quote Link to comment Share on other sites More sharing options...
Dono Posted May 21, 2021 Report Share Posted May 21, 2021 Tony, I’m so impressed by your cooks. It looks delicious!! Thighs are my favorite and crispy skin is such a huge bonus. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 23, 2021 Report Share Posted May 23, 2021 (edited) Lamb shoulder marinated 72 hours in balsamic, cumin, garlic, salt, mint & rosemary served with Mediterranean salad and olive oil & garlic cous cous with homemade Tadziki and toasted pita. summer is here and the pool is firing Edited May 23, 2021 by Troble 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2021 Report Share Posted May 24, 2021 A late cook on a miserable rainy holiday Sunday evening. Plated. 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 24, 2021 Report Share Posted May 24, 2021 (edited) 6 hours ago, MacKenzie said: A late cook on a miserable rainy holiday Sunday evening. Looks like a great end to wet day. And that tower of lamb looks delectable @Troble! Edited May 24, 2021 by tekobo 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2021 Report Share Posted May 24, 2021 I had to "rescue" my chicken last night off the grill in a torrential downpour that the forecast hadn't warned me about - surprise! And, Murphy's Law - as soon as I plated up dinner and sat down to eat, it abruptly quit and the sun came out about 10 minutes later! 😝 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2021 Report Share Posted May 24, 2021 Isn't that always the way, Tony. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2021 Report Share Posted May 24, 2021 Murphy was working overtime on this one! 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 24, 2021 Report Share Posted May 24, 2021 @tony b I’m sure it would’ve been amazing as always from you 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2021 Report Share Posted May 28, 2021 Did a pork tenderloin for dinner, KK @250F until the IT 142 F then tented and rested for a few mins. It turned out tender and moist. Greens and radish fresh from the cold frame. Plated. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 28, 2021 Report Share Posted May 28, 2021 Looks perfect @MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2021 Report Share Posted May 28, 2021 Cauliflower steaks on the menu today along with some pork tenderloin. 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 29, 2021 Report Share Posted May 29, 2021 Bourbon sausages, indirect with mesquite wood & Alesmith Tony Gwynn .394 Pale Ale 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 29, 2021 Report Share Posted May 29, 2021 Love me some 394 pale ale! 1 1 Quote Link to comment Share on other sites More sharing options...
