tony b Posted June 6, 2022 Report Share Posted June 6, 2022 Peruvian green sauce - the #2 Crack on my list! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 6, 2022 Report Share Posted June 6, 2022 7 hours ago, tony b said: Peruvian green sauce - the #2 Crack on my list! I’m going to make it with aji amarillos next time instead of jalapeños. It’ll probably make it yellow but I bet the taste will be better 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 6, 2022 Report Share Posted June 6, 2022 Great looking pizza @Munschie !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 10, 2022 Report Share Posted June 10, 2022 So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal 11 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2022 Report Share Posted June 10, 2022 Looks very tasty! 1 Quote Link to comment Share on other sites More sharing options...
qundoy Posted June 11, 2022 Report Share Posted June 11, 2022 Picked up a Sirloin Cap at Costco last weekend for a pichana cook. I did not know they were sold 2 per pack. Nice surprise. So, the pichana cook was delicious but didnt actually happen since I have no pics to share. I did take pics of the other cap i cooked on Wednesday. It went indirect at 230 to 250 to an IT of 112, rested it while my 23 came up to approx. 450 - 500 dome temp. back in for a sear, fat cap down for less than a minute to get a little color, 3 to 3.5 minutes on the other side. Beautifully rare and delicious The rest of the meal is just another fantasy, no other pics... except for the sandwich i had yesterday evening Kook on fellow KK'ers 12 Quote Link to comment Share on other sites More sharing options...
jonj Posted June 11, 2022 Report Share Posted June 11, 2022 @Troble I like living in the midwest but, boy howdy, I would love to be able to start a sentence with: So I joined the monthly club at my wagyu butcher. 1 3 Quote Link to comment Share on other sites More sharing options...
remi Posted June 12, 2022 Report Share Posted June 12, 2022 Meanwhile here, finally took the plunge on my first overnight cooking session. Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm. I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK… 13 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 12, 2022 Report Share Posted June 12, 2022 Well done @remi Quote Link to comment Share on other sites More sharing options...
Troble Posted June 12, 2022 Report Share Posted June 12, 2022 On 6/11/2022 at 1:11 PM, jonj said: @Troble I like living in the midwest but, boy howdy, I would love to be able to start a sentence with: So I joined the monthly club at my wagyu butcher. @jonjwhenever I see your name I get wine cellar envy and feel inadequate with my 15 year old 150 bottle plug is fridge so touché my friend 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 13, 2022 Report Share Posted June 13, 2022 (edited) Bourbon sausages with Dijon mustard on brioche bun served with frozen store bought Yukon gold fries dusted with garlic powder and truffle salt Edited June 14, 2022 by Troble 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 13, 2022 Report Share Posted June 13, 2022 @remi beautiful brisket !!!!! I use Holy Cow on any beef I cook. Love it on burgers 🍔 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 13, 2022 Report Share Posted June 13, 2022 Speaking of briskets - tried something completely new yesterday - PORK brisket! Yep, from Porter Rd. It looked very interesting, so I went for it. Cooked just like a beef one - 225F with the Guru, smoker pot with hickory and apple chunks, indirect. Rubbed with CYM, Dizzy Dust and Slap Yo Daddy. Going on the KK. Out of the stall, 165F, ready to wrap in pink butcher paper, slathered with smoked pork leaf lard. Done and unwrapped. Very juicy! Sliced up like butter! Plated with smashed roasted red potatoes and a Southern/Asian mashup of succotash - I don't like Lima Beans, so this one has Edamame. Seasoning of Sake, Mirin, Sesame Oil, Shallot Crack Sauce, Mala and Togarashi. Pretty good! But the star of the show was this pork brisket!! Better than pulled pork or ribs - juicy, soft texture without being mushy, almost buttery. Might be my new "go to." Just wish I could get it locally without having to order online. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 13, 2022 Report Share Posted June 13, 2022 Sounds delicious, Tony, I suspect there is no hope of me finding one locally either. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted June 13, 2022 Report Share Posted June 13, 2022 So @tony b did it cook like a beef brisket? How many lbs. was it? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 13, 2022 Report Share Posted June 13, 2022 Comfort food was required today. Did pork meatballs and made some spaghetti pasta to go with them. 12 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted June 13, 2022 Report Share Posted June 13, 2022 Swordfish with a simple arugula salad. Cavenders and lime on the fish. Love the 16TT for weeknight meals like this. 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 14, 2022 Report Share Posted June 14, 2022 20 hours ago, Paul said: So @tony b did it cook like a beef brisket? How many lbs. was it? Just like beef brisket. It was about a 1.5 lbs, not nearly as big as beef brisket, but it took just as long to cook. About 9 hours with an hour rest at the end. Pork Brisket – Porter Road 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 16, 2022 Report Share Posted June 16, 2022 Epic fail on my part, but trust me, there were ribs in there and they were fantastic LOL 1 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 16, 2022 Report Share Posted June 16, 2022 Sure sure C6Bill, I wasn't born yesterday, I wish I was though. 1 Quote Link to comment Share on other sites More sharing options...
