Troble Posted November 21, 2021 Report Share Posted November 21, 2021 kitchen is still under construction so got tarps all over while they are restaining the cabinets but I picked up some pre-marinated and pre-sliced garlic & rosemary bone in leg of lamb. Did some slow roasted carrots with sea salt & olive oil then did some baby potatoes in the oven with olive oil, rosemary, truffle salt & thyme. Whipped up a little mint chimichurri on the side. Not bad 7 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted November 21, 2021 Report Share Posted November 21, 2021 I had two pork butts to work with tonight. One of them became Tacos Al Pastor. The other became pulled pork BBQ. I only used about 2/3 of a pork butt for Al Pastor so I BBQed the last 1/3rd with another whole pork butt. The results were awesome and a great time was had by all. 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 21, 2021 Report Share Posted November 21, 2021 Great looking food, guys. I go for either of those dishes. Quote Link to comment Share on other sites More sharing options...
Troble Posted November 22, 2021 Report Share Posted November 22, 2021 Super simple meal today. Boneless pork chop seasoned with a simple rub of Lawry’s seasoned salt & brown sugar. Turned out amazing. Gonna use this on my next pork butt. reheated some potatoes from yesterday and grilled some asparagus with garlic powder, sea salt & olive oil. Indirect @ 350 with apple wood chips. Wife loved it and kids loved it. Oldest (6 year old) said “daddy this part tastes like ham and this part tastes like bacon” 10 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted November 22, 2021 Report Share Posted November 22, 2021 @Troblewhat proportions lawry's + brown sugar do you think you will do for pork butt? I'm interested in trying this as well. BTW simple is beautiful, thank you! Quote Link to comment Share on other sites More sharing options...
Troble Posted November 22, 2021 Report Share Posted November 22, 2021 @johnnymnemonic I just cover the surface with lawrys salt then repeat with brown sugar on top. I did that yesterday with the pork chop, let it sit overnight and turned out amazing today. I don’t skimp on rub. Probably need to use some Dijon mustard though on a pork butt to help the stick, should’ve done that on the chop but forgot 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 25, 2021 Report Share Posted November 25, 2021 Great looking pork steak. It had to be great to impress a child! 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 26, 2021 Report Share Posted November 26, 2021 Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding 12 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted November 26, 2021 Report Share Posted November 26, 2021 Looks awesome! Should've taken some pictures of the grill in action! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2021 Report Share Posted November 26, 2021 What an awesome feast, Troble. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted November 26, 2021 Report Share Posted November 26, 2021 Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well. 6 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted November 26, 2021 Report Share Posted November 26, 2021 Great looking turkeys! Did y'all use drippings to make the gravy? When I tried in the past with the single layer pan, the drippings always burned solid; I got the double bottom pan a while back but haven't used it too attempt gravy yet since my sister insists on doing the Thanksgiving turkey. I bought a turkey breast while on sale a few weeks back but haven't cooked it yet. Quote Link to comment Share on other sites More sharing options...
Troble Posted November 26, 2021 Report Share Posted November 26, 2021 I put foil over the drip pan to collect the drippings then poured it in a pan to make gravy. Turned out great 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2021 Report Share Posted November 26, 2021 jonj, a great looking Thanksgiving dinner, it has my mouth watering. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2021 Report Share Posted November 26, 2021 When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. This is a pulled beef sandwich with sauerkraut coleslaw. 4 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 27, 2021 Report Share Posted November 27, 2021 Beef and sauerkraut go together very well. I'll bet it warmed up your igloo. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 27, 2021 Report Share Posted November 27, 2021 Nicely done everyone. Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted November 27, 2021 Report Share Posted November 27, 2021 Smoked some chuck roast and made chili with it. I know that looks like a lot of veg, but with 4+ lb of chuck it was still a pretty meaty affair. Turned out nice. 8 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 27, 2021 Report Share Posted November 27, 2021 Looks like a really good meal to me! Quote Link to comment Share on other sites More sharing options...
remi Posted November 27, 2021 Report Share Posted November 27, 2021 Another family weekend- with the father in law visiting for the first time in almost a year. Bistecca fiorentina for the adults- reverse seared over some peach wood chunks, regular basting with butter with a brush of bouquet garni from the garden. Some yoghurt and cumin marinated lamb ribs for snacks, roast potatoes and salad. Burgers and pork sausage for the kids. Local Italian butcher knew what to do- pulled the giant primal from the cool room and sawed the pieces to my preference... nice to have a butcher like that a 5min walk from your front door! Possibly the most remarkable steak I have ever eaten- certainly the best I have cooked. Tender, moist, smoky and so full of flavour. Never considered a condiment as it would have been superfluous. Really finding my groove here! Another win for the KK! 10 Quote Link to comment Share on other sites More sharing options...
