Troble Posted July 8, 2021 Report Share Posted July 8, 2021 Wagyu Ribeye w/Peruvian pink salt & black pepper Roasted baby potatoes with lemon thyme & rosemary from the garden, garlic powder, black pepper & truffle salt asparagus wrapped in prosciutto drizzled with balsamic glaze to finished cooked with mesquite wood & served with Grgich cab 6 Quote Link to comment Share on other sites More sharing options...
Dono Posted July 8, 2021 Report Share Posted July 8, 2021 That’s an awesome looking meal. Got to love a Wagyu anything, but a ribeye….can’t beat it! Sure it was as great as it all looks. 1 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted July 8, 2021 Report Share Posted July 8, 2021 Smoked pork belly burnt ends used for bahn mi sandwiches! First time doing the bahn mi at home, really excited about how they came out. Did some quick pickling of daikon radishes/carrots/red onion, mixed up some spicy Mayo, added a tad bit of shredded cabbage, cilantro, and jalapeño. Pork bellies rubbed with onion powder/garlic powder/paprika/brown sugar/salt/pepper/cayenne/chili powder and smoked at 225-250ish for 2.5 hours, then glazed with honey, butter, fish sauce, soy sauce and wrapped in foil for another 90 mins. Took foil off for another 15 mins then made the sandwiches 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 8, 2021 Report Share Posted July 8, 2021 Well done Mac, Troble, snake.Gotta love the home grown Mac.The same way you gotta love beetroot on a steak sandwich.And hot english mustard with pear!The steak was pretty good too.Sliced thin.Sent from my iPhone using Tapatalk 5 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2021 Report Share Posted July 8, 2021 @Snake Plissken - rocking that bahn mi sandwich! Looks sensational. @Basher - ruining that beautiful steak sandwich with beets - eww! 😝 1 1 Quote Link to comment Share on other sites More sharing options...
Seasport Posted July 9, 2021 Report Share Posted July 9, 2021 Troble, great looking meal. Was wondering where you found the pan for cooking the asparagus? Quote Link to comment Share on other sites More sharing options...
Troble Posted July 10, 2021 Report Share Posted July 10, 2021 @Seasport my mother in law bought two of those for Christmas last year. She said she got them from Costco but that she’s also seen them at Cost Plus World Market made pizza again tonight. My gurus are now officially off cheese pizza and on to pepperoni which is good. So I made two pepperoni for us and one pepperoni & black olive for my wife and mother in law. 10 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 10, 2021 Report Share Posted July 10, 2021 Great work on the pizzas troble, they look amazing!Sent from my iPhone using Tapatalk 2 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 10, 2021 Report Share Posted July 10, 2021 Great looking pizza !!!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
Seasport Posted July 10, 2021 Report Share Posted July 10, 2021 Great pizza Troble, thanks for information on pans 1 Quote Link to comment Share on other sites More sharing options...
remi Posted July 11, 2021 Report Share Posted July 11, 2021 Tonight- Bistecca Fiorentina. My first attempt at a slow cooked reverse sear steak. Around 1.1kg. Simple salt and pepper seasoning. 225F for 1hr 40min until internal temp was just about 50C; cranked up the heat while the steak rested for 20min. 5min sear on each side (2min 30sec x4 with 90 degree rotations), 54C when I pulled it off. Few foil baked potatoes (in the KK for the whole cooking time), simple salad and chimichurri. Best steak I've ever made at home bar none- no contest. Flavour, crust, and even a smoke ring despite no wood chunks/ chips etc. I am amazed- four very different meals/ meats/ cooking styles thus far, and all of them ridiculously good.... 8 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 11, 2021 Report Share Posted July 11, 2021 Yum yum that looks delicious 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 11, 2021 Report Share Posted July 11, 2021 Perfect Remi.Well cookedSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2021 Report Share Posted July 11, 2021 Fantastic dinner. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 11, 2021 Report Share Posted July 11, 2021 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 11, 2021 Report Share Posted July 11, 2021 Great looking steak Remi !!!!!!! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 11, 2021 Report Share Posted July 11, 2021 (edited) After a nice long walk this morning we decided it would be a nice day to spin a chicken in the KK. I took some small potatoes and fresh zucchini from the garden and put them in foil with chicken broth and placed that in the drip pan. We put the veggies in while getting a good heat soak going as I wanted to cook the chicken for the last 30 minutes with no pan under it to try and crisp the skin. After doing it that way I don’t see any reason why I couldn’t cook the chicken for the last 30 or even 40 minutes without a drip pan or foil at all under it. the entire cook was done at 400 F. We were really happy with the results, unfortunately I forgot to take plated pics but here is the chicken 😁 Edited July 11, 2021 by C6Bill 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2021 Report Share Posted July 12, 2021 (edited) Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! A couple of margaritas to go with it sealed the deal! Gorgeous evening to eat outside, too! Edited July 12, 2021 by tony b 10 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 12, 2021 Report Share Posted July 12, 2021 That is a great looking dinner Tony !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted July 12, 2021 Report Share Posted July 12, 2021 My first pizza cook on my KK turned out great, not perfect but very good. Some observations:-Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila!-This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks.-I used a forum members sourdough crust recipe (happy to share). I think the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts?-I used the Ooni sauce recipe, very good, happy to share.- I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly?-Overall the pizza was awesome and I got many compliments.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
