tony b Posted September 30, 2021 Report Share Posted September 30, 2021 Unfortunately, my "go-to" guy closed his deli/meat market today. His sausage business (another location) will be closing at the end to October. Classic pandemic trifecta: Delivery costs (Chomp, Door Dash, Uber Eats, etc.) cutting into slim margins, skyrocketing meat prices this summer, and hard to get/retain employees. Sad days indeed! 😢 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2021 Report Share Posted October 1, 2021 A friend gave me some of her first smoked meat adventure and I'd say it won't be her last, I sure enjoyed it. Loaded with Swiss cheese and some cold slaw. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 4, 2021 Report Share Posted October 4, 2021 Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 4, 2021 Report Share Posted October 4, 2021 What a great spread, Troble. 1 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted October 4, 2021 Report Share Posted October 4, 2021 11 hours ago, Troble said: Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood That looks superb Troble. I just flicked through the thread while I ate my lunch - a roast beef sandwich. Never has a roast beef suffered from such feelings of inadequacy. Also, why am I hungry all over again? 2 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 4, 2021 Report Share Posted October 4, 2021 Pizza again. Typical kitchen sink style, 500° KK dome, 485° baking steel, 6 - 6.5 minutes. Per previous comment, note deflector(!) in use under the baking steel on upper grate. 11 Quote Link to comment Share on other sites More sharing options...
Tuck Posted October 4, 2021 Report Share Posted October 4, 2021 13 hours ago, Troble said: Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood Wow. What a great looking cook and meal! Well done! 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted October 4, 2021 Report Share Posted October 4, 2021 This choice beef tenderloin cooked rare with a compound butter is quite honestly the best steak I’ve ever had. Washed it down with some Pliny, what a lunch!Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted October 5, 2021 Report Share Posted October 5, 2021 Wish I couild get the "Pliny the Elder" over here in GA. My favorite double IPA right now is this one: https://scofflawbeer.com/double-jeopardy/ 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted October 5, 2021 Report Share Posted October 5, 2021 22 hours ago, Forrest said: Washed it down with some Pliny The bar within walking distance from my house stocks Pliny. Good stuff! Always takes a little longer walking home!! 3 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 9, 2021 Report Share Posted October 9, 2021 Surf & Turf night. Seafood truck came to town and I loaded up on fresh shrimp. Surf = bacon wrapped shrimp with cajun seasoning & a slather of sauce. Turf = Denver steak with Dizzy Pig Raising the Steaks. Direct, lower grate, mesquite wood chunks. The "washed out blob" in the pic is the slice of rustic Italian bread from the local bakery - one of my favs! Plated with a nice baked spud, shrooms, and side salad. Decent Beaujolais to wash it all down with. 7 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 9, 2021 Report Share Posted October 9, 2021 Smoked a chicken on the Komodo kamado with lump and apple wood and roasted fingerling taters in the drip pan. It was the first time i used the cold smoker and it worked well. Filled it about 2/3 full of loose apple wood chips and it pumped smoke for a bit more than an hour. Tighter packing and filling it should get me more time but I'll need to figure out how tight the chips can be without the fire going out 9 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted October 10, 2021 Report Share Posted October 10, 2021 Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture. 7 Quote Link to comment Share on other sites More sharing options...
remi Posted October 10, 2021 Report Share Posted October 10, 2021 In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 10, 2021 Report Share Posted October 10, 2021 Beautiful cook, great colour on that chicken. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2021 Report Share Posted October 10, 2021 While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that! 4 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 13, 2021 Report Share Posted October 13, 2021 Well there was another birthday in the family yesterday so the request from my sister was for chicken and a loaf of sourdough. The chicken was done at 400 indirect for an hour. They were good size birds, 5.5 and 7 pounds. I can’t take credit for the cupcakes. There is a local place that makes those just fine without my help lol 9 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 13, 2021 Report Share Posted October 13, 2021 I cooked a rotisserie chook last night. I always love the results that the KK rotisserie gives.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 13, 2021 Report Share Posted October 13, 2021 That’s a great looking bird, and an interesting looking basket. Best of both worlds, spatchcock and rotisserie at the same time 😁 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 13, 2021 Report Share Posted October 13, 2021 Thanks Bill, always love chook off the KK!The rotisserie basket is pretty good, it’s got an adjustable top side, so you can really clamp the food down to stop it from moving about.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
