remi Posted August 30, 2021 Report Share Posted August 30, 2021 First crack at a Tomahawk steak here last night... around 1.3kg, quite a lot of fat in it so pushed it through to medium-rare prior to a reverse sear. Delicious! 4 Quote Link to comment Share on other sites More sharing options...
Bruine Posted August 30, 2021 Report Share Posted August 30, 2021 First crack at a Tomahawk steak here last night... around 1.3kg, quite a lot of fat in it so pushed it through to medium-rare prior to a reverse sear. Delicious!Nice steak!Envoyé de mon iPad en utilisant Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 30, 2021 Report Share Posted August 30, 2021 Sunday dinner special Roast Chicken - butter, olive oil, rosemary, thyme, salt, black pepper, lemon juice Roasted Vegetables - sweet onions, carrots & celery cooked in chicken juices Yukon Gold Mashed Potatoes - garlic, butter, sour cream chives & Parmesan cheese Homemade Gravy w/chicken drippings 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 30, 2021 Report Share Posted August 30, 2021 Nice job @remi Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 30, 2021 Report Share Posted August 30, 2021 (edited) Typical Sunday at the ranch. I processed two 20 lb boxes of Santa Cruz dry farmed Early Girl tomatoes into Sicilian estrattu (paste) overnight, still working in the dehydrator I built. Shown is what's left of one box after 24 hours, more than it looks on a full sheet pan. This morning I picked up 15 lbs each of chicken bones and vegetables for stock, filling a 22 quart commercial pot to the brim. Oh, dinner, right. A pheasant in the KK. Edited August 30, 2021 by Syzygies 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 1, 2021 Report Share Posted September 1, 2021 I have been neglectful with postings so here goes- Chicken thighs on the KK and veggies. Smoking things up. Plated. Scallops and fries. Sauerkraut coleslaw. Drumsticks and pasta salad. Pulled pork and pasta salad. View over the KK. 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 1, 2021 Report Share Posted September 1, 2021 (edited) Nice cooks Mac! Here had a nice evening, rediscovering the fun of cooking on my Brawny Bambino aka 16TT. Started with homegrown sweetcorn, cooked in their husks. It was super delicious. No seasoning or butter. Just naked out of the husk. Then I blackened some peppers for a pepper pesto that I'll be making tomorrow. The human scale of the 16 is great, I just turned the peppers with my fingers. And now for a sight that Mac will hate. My dry ager is full of fish. Salt cod from Spain and, at the bottom, tonight's dinner. Rainbow trout fillets left in for half a day to dry the skin out. I oiled the grates and sprayed the fish with oil before cooking. Very pleased with the results. The fish was basted with a soy sauce and mirin mixture and the finished product reminded me of a less intense version of the grilled eel that the Japanese serve. Yum. Edited September 1, 2021 by tekobo 8 Quote Link to comment Share on other sites More sharing options...
BOC Posted September 1, 2021 Report Share Posted September 1, 2021 Nice cooks everyone! Entirely too many to call out individually, but plenty of examples why this is the best forum…now I’m hungry!!!!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 1, 2021 Report Share Posted September 1, 2021 Tekobo, everything was going great until I hit the dry ager and it was all downhill from there. 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 2, 2021 Report Share Posted September 2, 2021 You’ve been busy @MacKenzie beautiful food as usual thanks for sharing 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2021 Report Share Posted September 2, 2021 Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! Despite the stubbornness of the dough, it came out pretty good! 6 Quote Link to comment Share on other sites More sharing options...
Bruine Posted September 2, 2021 Report Share Posted September 2, 2021 41 minutes ago, tony b said: Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! Despite the stubbornness of the dough, it came out pretty good! I have a quite full proof focaccia recipe, but it’s really wet. But since it’s essentially without kneading (just folding), it’s not an issue. Your result seems very nice 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 3, 2021 Report Share Posted September 3, 2021 My local butcher started selling these pre-formed Wagyu brisket cheeseburgers. I bought some a few weeks ago for a little party my wife had and everyone was raving about them. I was too busy to take pics that time but tonight I picked up a few for my family put a little Montreal steak seasoning on the patties, grilled with some mesquite wood, brioche bun, romaine lettuce, tomato. Pretty good burger frozen sweet potato crust cut fries & ceased salad 7 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted September 3, 2021 Report Share Posted September 3, 2021 Inside skirt steak w chimichurri marinade, roast potatoes and asparagus. On the 16TT. 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2021 Report Share Posted September 3, 2021 Troble and Mcjudsten, those are two great looking cooks, making my mouth water they are. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 4, 2021 Report Share Posted September 4, 2021 Too busy hosting my cousins and keeping an eye on 6 kids to take photos but made lamb shawarma on the Trompo king 6 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted September 4, 2021 Report Share Posted September 4, 2021 (edited) Did my second pork butt on the KK today, excellent results. Super moist without any need for water bin or spritzing (spritzed once after 5 hours). Was a big boy - 10 lbs easily post trimming, put it on at 6am, mostly cooked around 250ish, wrapped at 2 and cranked up to 265, done at 430 just in time to rest for 30 mins before fantasy football draft/poker night. Made a simple vinegar sauce to pair and my wife made a nice coleslaw. Pics below of finished product and a peek right before wrapping. Bark ended up solidly black though a little soft with the texas crutch. Just didn’t have time to ride out stall which didn’t hit until 175ish. Edited September 4, 2021 by Snake Plissken 8 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 5, 2021 Report Share Posted September 5, 2021 Great minds @Troble - chicken shawarma skewers last night paired with falafel and tzatziki sauce. Side salad with herbed vinaigrette. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 5, 2021 Report Share Posted September 5, 2021 (edited) I settled for a pork beef cheese burger. On the KK- Onions are ready- Time to load the buns, which I made the evening before- Let's add the pattie- and top it off. Phone shots of the buns. Edited September 5, 2021 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 6, 2021 Report Share Posted September 6, 2021 Flat iron steak rubbed with Santa Maria seasoning. Served with homemade chimichuri Sweet corn on the cob sweet potato w/Greek yogurt 7 Quote Link to comment Share on other sites More sharing options...
