Poochie Posted May 9, 2022 Report Share Posted May 9, 2022 Great job MacKenzie. Your photos are good enough to eat! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 9, 2022 Report Share Posted May 9, 2022 13 hours ago, C6Bill said: @MacKenzie That’s not bacon, it isn’t round 😂 No, it isn't round but it is fine tasting breakfast bacon if I say so myself. 2 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 14, 2022 Report Share Posted May 14, 2022 Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 14, 2022 Report Share Posted May 14, 2022 Bourbon sausages. 88 degrees. Pool, beer & brats kind of day 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 15, 2022 Report Share Posted May 15, 2022 Rotisserie octopus. Marinated in lemon juice, olive oil, garlic, salt, pepper & orgeano Roasted sweet potatoes with rosemary & brown sugar Sweet corn 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2022 Report Share Posted May 15, 2022 (edited) Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated. Edited May 15, 2022 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
remi Posted May 15, 2022 Report Share Posted May 15, 2022 Happiness is- a simple dinner on the KK. Scotch fillet steak, some charred pumpkin, brioche buns and salad. Lower grate, hot. 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 15, 2022 Report Share Posted May 15, 2022 @MacKenzie I wanted to do beef ribs yesterday but got too late a start to the day. Instead I ended up with Octopus! Those ribs look tasty. What will you do with the leftovers? Did you just do salt & pepper on them? How long and what temp was the cook? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2022 Report Share Posted May 15, 2022 (edited) @ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso. Edited May 15, 2022 by MacKenzie 4 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 15, 2022 Report Share Posted May 15, 2022 That octopus looked like it was hanging on for dear life. I'm sure it was tasty but I'm going to hard pass. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 15, 2022 Report Share Posted May 15, 2022 (edited) On 5/9/2022 at 7:44 AM, MacKenzie said: No, it isn't round That's why it's called Canadian bacon, Nova Scotia style Edited May 15, 2022 by Tyrus Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2022 Report Share Posted May 15, 2022 (edited) Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether. Edited May 15, 2022 by MacKenzie 2 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 16, 2022 Report Share Posted May 16, 2022 Wild CA King Salmon Tricolor quinoa with sweet onion, celery and homegrown rainbow carrots griled asparagus 7 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 16, 2022 Report Share Posted May 16, 2022 We had been out of town for a week so decided on pork chops for relatively easy dinner. Monster rib chops were available so I used a Jamaican dry jerk rub along with roasted brussels sprouts and mashed potatoes with mushroom gravy. The cast iron pan is a 12" Lodge, for comparison: 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 17, 2022 Report Share Posted May 17, 2022 Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse cooked at 250 until internal temp got to 110, then rested before searing caveman style. Awesome looking T-bone nicley doneSent from my SM-T835 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted May 17, 2022 Report Share Posted May 17, 2022 Beautiful cooks everyone!Simple roast chook tonight, always such a juicy result on the KK!Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 18, 2022 Report Share Posted May 18, 2022 Beautiful bird !!! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 21, 2022 Report Share Posted May 21, 2022 Went to a party at a friends house today so i cooked a 20 pound pork shoulder, smoked for 19 hours at 235. Also baked a couple loafs of bread so we could make sandwiches And they have a puppy !!! 7 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 22, 2022 Report Share Posted May 22, 2022 1 hour ago, C6Bill said: @C6Bill this meat looks almost candied. it's fantastic.. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 22, 2022 Report Share Posted May 22, 2022 I love that puppy!! 1 1 Quote Link to comment Share on other sites More sharing options...
