Troble Posted September 19, 2021 Report Share Posted September 19, 2021 (edited) Happy birthday @C6Bill. Looks like a great meal to celebrate a milestone birthday. Well done Edited September 19, 2021 by Troble 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 19, 2021 Report Share Posted September 19, 2021 And many more. 1 Quote Link to comment Share on other sites More sharing options...
remi Posted September 19, 2021 Report Share Posted September 19, 2021 For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good... 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 20, 2021 Report Share Posted September 20, 2021 @C6Bill - Happy Birthday!! Got a few years on you (65 - an official "geezer" with my Medicare card now - ha, ha!), but it's all good! Glad to see that you celebrated appropriately. btw - huge pooch! But it looks like a sweetie! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 20, 2021 Report Share Posted September 20, 2021 After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!! 11 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 20, 2021 Report Share Posted September 20, 2021 (edited) @tony b funny I was literally thinking about making something similar last night after watching Rick Bayliss make a show cooked beef rib with a mole sauce. I did a slow cooked beef rib then put it into a sauce for another 8 hours and put it over pappardelle pasta last year on news years Eve and it was luxurious. Very rich though i agree with you that the beef rib is incredible but I find it’s a special occasion dish as it is very rich, but I think you’ll see me cooking one in the not to distant future as it’s been on my mind a bit. You’re looks lovely as usual iM hungry now Edited September 20, 2021 by Troble 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted September 20, 2021 Report Share Posted September 20, 2021 56 minutes ago, tony b said: After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! I have to agree with you on the beef ribs, Tony! A quicker cook and a much richer cut than brisket. And really manageable portions as well. I am hooked on plate ribs, particularly the chuck portion! And I love the post oak too! Looks like an awesome cook and meal. Congrats on the find. 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2021 Report Share Posted September 20, 2021 Tony, just look at that smoke ring, wow. 2 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted September 20, 2021 Report Share Posted September 20, 2021 Steak, potato, and last corn for Chiefs-Ravens football game last night. Steak was great, corn was last of season and so-so. Game didn't end well for my team (Chiefs); wine was great (2004 Shafer Hillside Select cabernet). 8 Quote Link to comment Share on other sites More sharing options...
qundoy Posted September 20, 2021 Report Share Posted September 20, 2021 Loaded 23 lookin good... Its the only pic I took yesterday. 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 20, 2021 Report Share Posted September 20, 2021 Fish on the 16TT tonight. Forgot to take pictures of the carrots on the grill but here they are plated with the fish and a spinach and borlotti salad. Made use of the hot KK to cook the sides for tomorrow's dinner. Slow roasted, assorted vegetables from the allotment. Can't wait for dinner tomorrow! 9 Quote Link to comment Share on other sites More sharing options...
remi Posted September 23, 2021 Report Share Posted September 23, 2021 Pizzas tonight- I did a much better job of getting the KK heat cranked up and heat-soaking longer, and so managed to have 500F dome temps for the first time for a pizza session. Showed in the results! 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 23, 2021 Report Share Posted September 23, 2021 remi, your pizza is looking vey tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 23, 2021 Report Share Posted September 23, 2021 I know this is not a KK cook but it does keep me going so I can cook on the KK. Fresh from the garden except the celery and the shallot. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 23, 2021 Report Share Posted September 23, 2021 A friend with KK envy gave me some smoked sliced goose breast meat. The season just opened here on Monday and her husband got the goose. 6 Quote Link to comment Share on other sites More sharing options...
Dono Posted September 24, 2021 Report Share Posted September 24, 2021 Looks great Mac! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 24, 2021 Report Share Posted September 24, 2021 (edited) Another fun mashup dinner - Japanese pork tacos! The marinade was a new one to me - yakiniku. I liked it. Various recipes and pre-made ones out there. Mine was a mix of these 2 recipes: Yakiniku Sauce Recipe | Yummly Homemade Yakiniku Sauce Recipe - WITH VIDEO - PepperScale Marinated pork tenderloin, grilled direct, 325F, with apple wood chunks. Glazed for the last 10 minutes with more sauce. Tacos with Granny Smith apple & celery slaw with chopped fresh mint and cilantro (dressing of mirin, rice vinegar, sesame oil, blood orange olive oil, sugar, togarashi, shiso pepper and kosher salt. The top sauce is sriracha mayo. I will make this again!! Edited September 24, 2021 by tony b 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 24, 2021 Report Share Posted September 24, 2021 Niiiiiice. 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted September 25, 2021 Report Share Posted September 25, 2021 Very nice and looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 25, 2021 Report Share Posted September 25, 2021 (edited) Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red. Edited September 25, 2021 by tony b 8 Quote Link to comment Share on other sites More sharing options...
