Troble Posted November 7, 2021 Report Share Posted November 7, 2021 Isn’t it technically “Canadian bacon”? 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 8, 2021 Report Share Posted November 8, 2021 6 hours ago, Troble said: Isn’t it technically “Canadian bacon”? Well actually, when I make Canadian bacon it looks like this - so I guess this batch was technically Canadian breakfast bacon. 5 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 8, 2021 Report Share Posted November 8, 2021 (edited) Made a quick batch of soup yesterday to go with todays steak from SRF Edited November 8, 2021 by C6Bill 11 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 8, 2021 Report Share Posted November 8, 2021 While reading and watching Macs butternut squash dinner and her saying how she liked the vermiculite system, I ended up buying one! It’s going to be delivered next week. It’s my early Christmas present to myself. It’s been a long time since I last posted something but I do log on a lot just to see who is cooking and looking at the great meals you all post! Just wanted to say hello to all kamado friends. 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 8, 2021 Report Share Posted November 8, 2021 MacKenzie will help you spend any extra cash you might have on hand. But that is a cool gizmo. I'm looking at it myself. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 8, 2021 Report Share Posted November 8, 2021 39 minutes ago, Bruce Pearson said: While reading and watching Macs butternut squash dinner and her saying how she liked the vermiculite system, I ended up buying one! It’s going to be delivered next week. It’s my early Christmas present to myself. It’s been a long time since I last posted something but I do log on a lot just to see who is cooking and looking at the great meals you all post! Just wanted to say hello to all kamado friends. It is good to know you are lurking, Bruce. I was about to send out he posse to find you. I was slow to warm to the Vermicular Musui Kamado but knowing the $$$ I spent I had to use it. The more I used it the more I found things to use it for, now I consider it to be one of the best items I have ever bought and would replace in a heart beat if I had to . They have wonderful recipes on their website too. 1 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted November 14, 2021 Report Share Posted November 14, 2021 Fired up the 42 tonight. This thing has a ton of real estate and I am enjoying it. Basket splitter split about 50/50 with the fire on the left side. Used the cold smoker attachment with wood chips left over from a hickory tree felled in my old front yard to generate smoke for those steaks. They smoked up on that top grate on the right side away from the fire while the veggies were cooking down low. Then I put those steaks down on the lower grate for the final sear after taking the veggies off. Everything turned out great. Needless to say , I'm really enjoying my KK. The steaks were as good as they could be made. They were just choice strips from kroger (nothing fancy). Salt, freshly cracked pepper, sage, garlic powder. Veggies were just EVOO and sea salt and the great KK fire. Yum. 13 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 14, 2021 Report Share Posted November 14, 2021 Great looking steaks 😁 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 14, 2021 Report Share Posted November 14, 2021 Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK. 15 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 14, 2021 Report Share Posted November 14, 2021 @C6Bill nice looking bird. What time/temp did you cook that bad boy at? @johnnymnemonic looks like you’re off to a great start 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 14, 2021 Report Share Posted November 14, 2021 Nice looking turkey! A 25 pounder should last you until Christmas. 1 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 14, 2021 Report Share Posted November 14, 2021 9 hours ago, Troble said: @C6Bill nice looking bird. What time/temp did you cook that bad boy at? @johnnymnemonic looks like you’re off to a great start I like to cook them at 400. So for this one it took 2 hours and 15 minutes. Seasoned with Mad Max Turkey Rub and a little baking soda. Once the internal temp is where I want it the skin will be nice and crispy then I sauce it and let it sit in the KK for another 10 minutes with the vents closed down, just long enough to set the sauce. 3 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 15, 2021 Report Share Posted November 15, 2021 Kitchen still being remodeled so it’s paper plates and plastic cups! flat iron steak with meat church holy cow rub. Baked sweet potato and grilled asparagus 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 15, 2021 Report Share Posted November 15, 2021 That looks delicious. And you're using the same fine china I use 99% of the time! 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 15, 2021 Report Share Posted November 15, 2021 On 11/14/2021 at 11:17 AM, C6Bill said: I like to cook them at 400. So for this one it took 2 hours and 15 minutes. Seasoned with Mad Max Turkey Rub and a little baking soda. Once the internal temp is where I want it the skin will be nice and crispy then I sauce it and let it sit in the KK for another 10 minutes with the vents closed down, just long enough to set the sauce. I am not sure what all the fuss is about turkey. I never eat it if I can avoid it - too much else that is much nicer. I want to make a fuss about your bread. It looks great. Like the Incredible Hulk ripping out of his shirt! How do you get that effect @C6Bill? My sourdough does not come close. 2 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted November 15, 2021 Report Share Posted November 15, 2021 36 minutes ago, tekobo said: I am not sure what all the fuss is about turkey. I never eat it if I can avoid it - too much else that is much nicer. I want to make a fuss about your bread. It looks great. Like the Incredible Hulk ripping out of his shirt! How do you get that effect @C6Bill? My sourdough does not come close. The bread doesn't look green to me... 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 15, 2021 Report Share Posted November 15, 2021 8 hours ago, tekobo said: I am not sure what all the fuss is about turkey. I never eat it if I can avoid it - too much else that is much nicer. I want to make a fuss about your bread. It looks great. Like the Incredible Hulk ripping out of his shirt! How do you get that effect @C6Bill? My sourdough does not come close. We have a good local farm, a fresh turkey is a good turkey For the bread I proof in a Banneton bowl and then score the loaf similar to a tic tac toe and cook in a dutch oven to get good oven spring. Pre heat oven to 450 and set to 435 once you put the Dutch Oven inside. 30 minutes with the lid on then 20 minutes with the lid off and 10 minutes with the oven turned off and the door partially opened. 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 16, 2021 Report Share Posted November 16, 2021 Practice run boys.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 16, 2021 Report Share Posted November 16, 2021 Smoked chuck roast.You want a smoke ring like this? Then cook hot & fast at 300 degrees. I’m also a fan of the heat deflector plates that no one seems to like here, they allow you to get the fire burning hotter for that good smoke ring without your temps getting too high. I notice there is a drop of about 35-50 degrees with the same vent settings when using the deflectors. Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Getting an offset smoker soon hope to make a comparison in the future. Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 16, 2021 Report Share Posted November 16, 2021 Beautiful job! That looks good enough to eat right off the screen. Which offset did you order? Quote Link to comment Share on other sites More sharing options...
