remi Posted June 26, 2022 Report Posted June 26, 2022 Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOV 8
CaptMorg82 Posted June 27, 2022 Report Posted June 27, 2022 "Oregon Country" tomahawk ribeye from Town & Country grocery tonight. First steak on my 32" KK and this one was definitely worthy. Fantastic marbling made it super juicy. And a really thick cap. Coarse kosher salt and garlic seasoned for the dry brine for about 3 hrs. Adds fresh cracked pepper once I brought it out of the fridge to warm up a bit. Did a reverse sear baking it at 300F dome temp (using the half grate on main grilling level) to an internal temp of 120F. Pulled it off and let it rest while vents were opened up wide. Once the coals were ripping seared it on the lower grate for 1.5 min each side (rotating @ 45 sec). Wife and I agreed that it was right up there with the best I've made. Seasoning, crust, and done-ness were all perfect for our preferences. Sent from my iPhone using Tapatalk 9
Aussie Ora Posted June 27, 2022 Report Posted June 27, 2022 [mention=2714]Aussie Ora[/mention] are you using tartare as a binder for the rub ?Yep adds a tang be that a mild one more so than mayo .I like Worcestershire sause on beef as a binderSent from my SM-T835 using Tapatalk
Aussie Ora Posted June 27, 2022 Report Posted June 27, 2022 Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOVLooks bloody terrific nicley done yumSent from my SM-T835 using Tapatalk
Aussie Ora Posted June 27, 2022 Report Posted June 27, 2022 Ribs turned out greatSent from my SM-T835 using Tapatalk 10
MacKenzie Posted June 28, 2022 Report Posted June 28, 2022 In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it. 10 1
tekobo Posted June 28, 2022 Report Posted June 28, 2022 (edited) Wow Mac. That was some going to get that done in an afternoon/evening! Good looking burger. Yum. P.S. Awesome setting for your grill @Troble Good to see you getting some time to relax. Edited June 28, 2022 by tekobo 2
tony b Posted June 28, 2022 Report Posted June 28, 2022 On 6/25/2022 at 1:38 AM, Aussie Ora said: That would be Awesome mate .let me know what I can send to you Sent from my SM-T835 using Tapatalk You got it, buddy! Sending you a PM.
tony b Posted June 28, 2022 Report Posted June 28, 2022 I've used straight mayo as a binder before, but never even thought about tartar sauce - funky! 1
David Chang Posted June 29, 2022 Report Posted June 29, 2022 smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes… 6
CaptMorg82 Posted June 29, 2022 Report Posted June 29, 2022 10 hours ago, David Chang said: smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes… Wow...that all looks amazing. The pork belly is candy! 2
tekobo Posted June 30, 2022 Report Posted June 30, 2022 Little meal for one. Wagyu tri-tip (so juicy) and tomatoes and garlic roasted with oil and balsamic vinegar. 7
C6Bill Posted July 3, 2022 Report Posted July 3, 2022 Did my prep last night, this 15 pound brisket will be going on the 32 soon 7
C6Bill Posted July 3, 2022 Report Posted July 3, 2022 (edited) A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing Edited July 3, 2022 by C6Bill 7
tony b Posted July 3, 2022 Report Posted July 3, 2022 Nailed it. I'm putting some TX beef short ribs on shortly (pun intended). Waiting on the KK to come up to temp (235F) before putting them on to smoke for about 4 - 5 hours. 2
Mcjudsten Posted July 4, 2022 Report Posted July 4, 2022 Latest pizza night. 24 hour poolish dough. 650-700f for 4 min . We may try a side by side with a stone and a steel next time just for fun. 6
David Chang Posted July 4, 2022 Report Posted July 4, 2022 20 minutes ago, Mcjudsten said: Latest pizza night. 24 hour poolish dough. 650-700f for 4 min . We may try a side by side with a stone and a steel next time just for fun. these look very good. congrats. 1
Aussie Ora Posted July 4, 2022 Report Posted July 4, 2022 Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist.Sent from my SM-T835 using Tapatalk 11
MacKenzie Posted July 4, 2022 Report Posted July 4, 2022 It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese. 11
