Gweesh Posted February 24, 2022 Report Share Posted February 24, 2022 Had an excuse today to fire the Big Bad up. We made some Birria Tacos! Did not get any final pics but they turned out great 10/10! The picture Is about 2 hours In and she started to get pretty nice and MOIST. The grill was very easy to maintain the temp, It's was low 30's out here in Texas today and I was surprised on how easy it was to tweak the temperature. I think next I'll try and smoke a Pork Shoulder. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 24, 2022 Report Share Posted February 24, 2022 Finally the blizzards let up enough so I could grill some pork patties today. Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change. 13 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 24, 2022 Report Share Posted February 24, 2022 Did pizza in the kitchen oven yesterday- 12 Quote Link to comment Share on other sites More sharing options...
David Chang Posted February 24, 2022 Report Share Posted February 24, 2022 (edited) smoked iberico baby back ribs. first time doing a bbq type food on the kk. Edited February 24, 2022 by David Chang 14 Quote Link to comment Share on other sites More sharing options...
BOC Posted February 24, 2022 Report Share Posted February 24, 2022 Because it is an ongoing debate on here and some of us are probably enjoying the show 1883.PS: I am still on team beans but it did make me smile.https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_linkSent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted February 24, 2022 Report Share Posted February 24, 2022 MacKenzie, that pork patty would make a great burger. A burger and a slice of pizza for lunch. Or two. Gweesh, it's always a good time for tacos. That mixture looks great. David, Great looking ribs. I've never had iberico. I'd have to mail order them 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted February 25, 2022 Report Share Posted February 25, 2022 @Poochie it is widely available here frozen, but i have never tried it fresh. i would think it would cost double. Quote Link to comment Share on other sites More sharing options...
Troble Posted February 27, 2022 Report Share Posted February 27, 2022 After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil. grilled the asparagus in the cast iron pan with wagyu juices while meat was resting 9 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted February 27, 2022 Report Share Posted February 27, 2022 (edited) That looks tasty, I need to try one of those !!!! Edited February 27, 2022 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted February 27, 2022 Report Share Posted February 27, 2022 Trouble, that had to have been delicious. Cooked to perfection! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 27, 2022 Report Share Posted February 27, 2022 Better than any restaurant steak dinner! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 28, 2022 Report Share Posted February 28, 2022 Roast chicken 12 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 28, 2022 Report Share Posted February 28, 2022 While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois? 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 1, 2022 Report Share Posted March 1, 2022 18 hours ago, tony b said: While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois? I used a pot, boiling water, and mixer my grandma gave me when I was 18 when she taught me how make mashed potatoes. Normally I use sour cream but didn’t have any this time so it was just 1/2 a stick of butter plus 2% milk, garlic, salt, pepper and rosemary had to leave the family with some food before I took off to Hawaii for the week for work 1 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 1, 2022 Report Share Posted March 1, 2022 A week of work in Hawaii, yup I’m sure lots of work will get done lol 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 1, 2022 Report Share Posted March 1, 2022 second cook on the 19 kk. first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄 tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. palek paneer. first time cooking this. fantastic naan dip. naan made from scratch. 10 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 1, 2022 Report Share Posted March 1, 2022 On 2/26/2022 at 11:31 PM, Troble said: Picahna cut Troble good job, coincidentally I just made that same meal although it wasn't wagu, but "choice" I believe. In times such as this when costs are pretty high the local market was having a sale at $4.99/lb on petite sirloin steak Angus. If your familiar the Picanha just sits on the top, so I asked for the cap. A few minutes later the butcher comes out with a 8lb roast, huge. Fortunately the manager seeing this knew I ordered a cap and instructed the foreign speaking butcher to adjust the cut. A moment later I had a steak looking identical to yours @ $10.20. With a little Fleur de sel and ground pepper and an ending sear I had a steak that was remarkably tasty. The store butcher did this to me once before and rather than look for an enterpreter I took the whole piece, no room in freezer this time. The Pichana cut is phenomenal and my favorite too, however for this piece and it's associated tenderness I believe just a good fat cap melting over it is all that's necessary IMHO. $4.99/lb?, can you imagine, little things can make your day. So please, go out and have a good one. 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 2, 2022 Report Share Posted March 2, 2022 11 hours ago, David Chang said: second cook on the 19 kk Great cook David, colors, arrangement and thought. Yum 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 2, 2022 Report Share Posted March 2, 2022 I agree with Tyrus, great cook David. And now you have the itch for a 32. First time that's ever happened on here 🙂 1 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 2, 2022 Report Share Posted March 2, 2022 Gosh, some really lovely looking cooks. I remember @Basher had a view about why your chickens were coming out with a colour gradient @Troble. No sign of that on your most recent cook. Did you work out a reason? @David Chang, I love your Indian meal. Laughed at the thought of you getting a 32 up those stairs of yours, hernia by hernia as you said when you hauled the 19 KK up with your mates. It may be that having two 19 KKs will work for you. For my part I like the flexibility of being able to run two grills at different temps for different parts of a meal. 1 Quote Link to comment Share on other sites More sharing options...
