tony b Posted October 21, 2021 Report Share Posted October 21, 2021 4 hours ago, BOC said: @tony b. Mouth watering. How do you manage to get the bacon crispy without killing the shrimp? Sent from my iPhone using Tapatalk As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside). 3 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 21, 2021 Report Share Posted October 21, 2021 All your food looks great, Tony. That chili BOC made had to be good. Beans and all. And MacKenzie nailed with that chop. I can't wait to get my KK so I can share too! 4 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 22, 2021 Report Share Posted October 22, 2021 (edited) An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is. Served with chicken burger and roasted potatoes. Edited October 22, 2021 by MacKenzie 11 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2021 Report Share Posted October 22, 2021 @MacKenzie The spuds look awesome. Did you do them in the airfryer? 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 22, 2021 Report Share Posted October 22, 2021 Tony, I steamed them in the Vermicular, cooled them in the fridge and next day sprayed them with oil and cooked them in the Instant Vortex Air Fryer for about 8-10 min or so at 395 - 400F. Just winged it. 4 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 23, 2021 Report Share Posted October 23, 2021 I had to look up Vermicular. That's a cool looking gizmo. Did you mail order it or buy it local? Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 23, 2021 Report Share Posted October 23, 2021 11 hours ago, Poochie said: I had to look up Vermicular. That's a cool looking gizmo. Did you mail order it or buy it local? it was only available direct from Vermicular after introduction but Williams-Sonoma (and maybe others) is carrying it now. I tend to use mine several times a week. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2021 Report Share Posted October 23, 2021 Nice stuff indeed, but too $$$ for me. Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 23, 2021 Report Share Posted October 23, 2021 1 hour ago, tony b said: Nice stuff indeed, but too $$$ for me. Did you forget what forum you're on? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2021 Report Share Posted October 24, 2021 When I first bought mine I really had to work at what I was going to use it for and the more I used it the more spectacular I thought it was. I use it a lot and love. If it broke down I'd have another one. BTW we are talking Canadian dollars here. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2021 Report Share Posted October 24, 2021 18 hours ago, Poochie said: I had to look up Vermicular. That's a cool looking gizmo. Did you mail order it or buy it local? I had to have it shipped in from the US. It was not sold in Canada at the time. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 24, 2021 Report Share Posted October 24, 2021 6 hours ago, jeffshoaf said: Did you forget what forum you're on? Oh, I know! There are a couple of rabbit holes that I've avoided so far - this one and the bougie clay pots (La Chambra) is another. I don't do those high-end knife sharpeners either, but do love a good knife and will pay $$ for one. Plus, these folks get go off the deep end when it comes to coffee gadgets - grinders and various espresso machines!! 2 2 Quote Link to comment Share on other sites More sharing options...
remi Posted October 24, 2021 Report Share Posted October 24, 2021 First attempt at pork ribs here tonight, with a final rack of beef ribs that I didn't cook last time. Made my own simple rub for the pork ribs, cooked for 3hrs at 285F, then wrapped and had them off a couple of hours after. Beef ribs went on earlier and cooked 6.5hrs. Both were smoky and delicious. Now I've finally ticked off all of the major KK cooking styles I wanted to try (most of them only once so far): Brisket, pulled pork, beef ribs, pork ribs, spatchcock chicken, roti chicken, roti porchetta, leg of lamb, simple grilled steaks/ sausages, paella, pizza, reverse seared thick cut steaks (tomahawk, fiorentina). Now I get to do them all again... 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 24, 2021 Report Share Posted October 24, 2021 Those ribs are looking great. Especially the beef ribs. Good job! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 24, 2021 Report Share Posted October 24, 2021 9 hours ago, remi said: Now I get to do them all again... And again. And again. And again!!! 2 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted October 25, 2021 Report Share Posted October 25, 2021 Did smoked “Texas Chili” today for first time - used MeatChurch seasoning and recipe (https://www.meatchurch.com/blogs/recipes/texas-chili) Came out fantastic, I highly recommend! short version - smoked a small Chuck roast yesterday, today chopped it up and mixed with browned ground beef and some breakfast sausage along with diced and crushed tomatoes, onions, garlic, one can of beer, and the chili seasoning in a large cast iron Dutch oven. Left lid off and smoked at 225-250 for 5 hours with hickory and some cherry wood chunks, then put lid on for last two hours. Stirred every hour and added toppings. IMG_8810.MOV IMG_8780.MOV 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 25, 2021 Report Share Posted October 25, 2021 Made a huge dish of Mac & Cheese with Butternut squash this evening. https://www.irishexaminer.com/recipes/?c-recipeid=6857 I did roast the squash on the grill earlier in the day. Also add a green habanero pepper and some slice of tomato. I really liked the results. Plated with some pickled hot peppers. Picked these from the garden today, jalapeno and habanero. 10 Quote Link to comment Share on other sites More sharing options...
Bruine Posted October 25, 2021 Report Share Posted October 25, 2021 Hello!Been quite busy lately, so didn’t post. But reading and seeing about your great cooks was amazing.For tonite, a couple of Mexican roadside chickens. With some salsa verde made some time ago (kk roaster tomatillos, Serrano peppers, onions, garlic, lime, …). Chicken was cooked at 450F for 45 min. Some pecan chunks in the coal.It was fabulous. Very moist and tasty.As you can see. You can easily fit 2 small birds on the half grid of a 23!Envoyé de mon iPad en utilisant Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 25, 2021 Report Share Posted October 25, 2021 @Snake Plissken 👍 on making "real" chili!!! Love those guys over at Meat Church. Watch their YouTube vids all the time! 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 25, 2021 Report Share Posted October 25, 2021 (edited) If you notice my cooks, i tend to favor simple preparations but decided to complicate things a bit by attempting a variation on a porchetta. I thought my pork loin was too small to attempt a spiraling cut so i just made two slices into the side and filled with onions, yellow sweet peppers, cherry tomatoes, kale, shredded Italian cheese blend, fresh basil, SPG, and sprayed with olive oil. Roasted at 325* F with taters and asparagus underneath and used hickory pellets in the cold smoker. The loin needed a bit more cheese and the asparagus was a bit over-charred but everything was still very tasty! Yeah, i know i could do a more attractive plating but i was hungry! Edited October 25, 2021 by jeffshoaf 11 Quote Link to comment Share on other sites More sharing options...
