alimac23 Posted April 28, 2022 Report Share Posted April 28, 2022 ThT Reuben looks sensational. Literally sitting here salivating!Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 28, 2022 Report Share Posted April 28, 2022 Great looking sandwich David !!!!! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 30, 2022 Report Share Posted April 30, 2022 New Zealand salmon. Tri color quinoa with sweet onions, carrots and celery 5 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 30, 2022 Report Share Posted April 30, 2022 3 rib pork chop roast. cherry smoked. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 30, 2022 Report Share Posted April 30, 2022 I need a miniature version of one of those cameras they put down the drain to see where it's plugged. I could put it thru my thermometer hole and see how my rib cook is doing. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 30, 2022 Report Share Posted April 30, 2022 I think my KK died, for the last 5 -6 hours it's been stuck at 230F, hasn't moved. 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 30, 2022 Report Share Posted April 30, 2022 (edited) Pork Baby Back Ribs on the KK today. Flip side Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked. Edited May 1, 2022 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 1, 2022 Report Share Posted May 1, 2022 (edited) Been traveling a lot and the wife has been holding it down so treated her today to a facial, nail & massage session followed by a nice home cooked meal A5 wagyu block cut searedon all sides with sea salt sweet corn on the cob was supposed to make a sliced potato medallion cake thing tfat I saw Frances Mallmean do but for whatever reason my first attempt at using a mandolin resulted in something more akin to hash browns. But I tossed it in Irish butter, truffle salt, olive oil, thyme & rosemary and put it on the griddle fir about an hour and drizzled parmesan cheese on top each time I flipped it. I call it a potato cake it was yummy. Hard to fuck up potatoes with those ingredients served with a 2012 Grgich Hills cab. Spectacular meal. Nailed the wagyu beef. My wife likes it well done but it’s f I serve her some medium wagyu crusted on outside she loves and it and she said it was my best ever. I’ll take it Edited May 1, 2022 by Troble 9 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 1, 2022 Report Share Posted May 1, 2022 @Troble is the waygu weight in lbs? 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 1, 2022 Report Share Posted May 1, 2022 6 hours ago, David Chang said: @Troble is the waygu weight in lbs? Yes. 1/3 of a lb basically 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 1, 2022 Report Share Posted May 1, 2022 Great job Troble, I hope you ended up in the Jacuzzi after. Quote Link to comment Share on other sites More sharing options...
Troble Posted May 1, 2022 Report Share Posted May 1, 2022 (edited) 2 hours ago, Tyrus said: Great job Troble, I hope you ended up in the Jacuzzi after. Actually passed out. Took the kids to sea world, drank a beer at the park. Let the girls go swimming and in the hot tub when we got home for first time this season, drank another beer. Then, drank a glass of wine that was left from night before while cooking. Then drank nice bottle with dinner. Passed out the nice part about this is I would have never bought an expensive piece of meat like that before but because of this group on the forum and my KK I now have total confidence to nail food like that. Thank you @MacKenzie @tony b @tekobo @jonj @Tyrus @Basher you guys taught me the ropes Edited May 1, 2022 by Troble 3 3 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 2, 2022 Report Share Posted May 2, 2022 Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 2, 2022 Report Share Posted May 2, 2022 @Troble your honesty about having passed out made me burst out laughing. I read your post out to my husband. We then counted up the drinks you had had and then laughed nervously. For us, that sounded like a good round of drinks for lunch with more to come at dinner. Maybe we should be drinking less... It is very kind of you to thank me and others for having shown you the ropes. I want to thank you for all the fun recipes and techniques you have tried out and shared. The chicken shawarma is a great example. I followed and copied you through the stage where you were piling it onto the spit rod of the rotisserie and shaving the chicken off over the fire through to using the much more convenient method of piling the chicken onto a spike like you do in the photo above. Super yummy. I am now away from my KK for a month. I woke up looking at your beautiful chicken shawarma and wondered what it would be like with Nigerian pepper soup spice all over it. Thank you for the inspiration. There is always a great cook around the corner. 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 2, 2022 Report Share Posted May 2, 2022 (edited) @tekobo truth be told that post was edited to be less transparent about the amount of alcohol consumed….I thought I might scare you guys and I shouldn’t post public information like that. You never know when @tony bmight post it on TikTok or Twitter Edited May 2, 2022 by Troble 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 2, 2022 Report Share Posted May 2, 2022 Your secrets are safe with me, as I don't do ANY social media (other than here). 👍 Thank you for the nice compliments, but that's just what we do here on this Forum - share our love of great food, especially cooked on the KK. 3 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted May 3, 2022 Report Share Posted May 3, 2022 Snuck in a Monday cook. Short ribs. 3 hrs with pecan and bourbon barrel chunks, 3 hours in a Pinot to braise, 1.5 hours in the cooler to rest. Ribs were from nearby teXga farms in north Georgia. Rub was a riff on meatheads big bad beef rub. 8 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted May 3, 2022 Report Share Posted May 3, 2022 (edited) 23 hours ago, Troble said: Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita Looks beautiful! What temp did you cook it at and for how long? Where did you place the chicken in relation to the fire? (Direct or indirect) My first schwarma didn't go so well. I had it the indirect side on a stand like you have. The top cooked well but the bottom didn't. By the time the bottom rinsed the top was way over cooked. Next time, I'll place it directly over the heat. Just curious how you did it. Thanks! Edited May 3, 2022 by Cheesehead_Griller Quote Link to comment Share on other sites More sharing options...
Troble Posted May 3, 2022 Report Share Posted May 3, 2022 (edited) 11 hours ago, Cheesehead_Griller said: Looks beautiful! What temp did you cook it at and for how long? Where did you place the chicken in relation to the fire? (Direct or indirect) My first schwarma didn't go so well. I had it the indirect side on a stand like you have. The top cooked well but the bottom didn't. By the time the bottom rinsed the top was way over cooked. Next time, I'll place it directly over the heat. Just curious how you did it. Thanks! I light the coals in the middle and put the double drip pan on the lower grate. You gotta slice the chicken when it gets brown and then let it sit in the pan to finish. I have pretty detailed instructions on this on the chicken thread if you head over there. the tray goes in the back where the lid closes. But try the drip pan or something between the tray and the fire. Never been a problem for me with that method Edited May 3, 2022 by Troble Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2022 Report Share Posted May 3, 2022 Hey Bruce, I'm glad you are checking up on me. I think of you often. 1 1 Quote Link to comment Share on other sites More sharing options...
