Bruce Pearson Posted December 31, 2016 Report Share Posted December 31, 2016 Thanks Mac! are you cooking anything special tonight? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 31, 2016 Report Share Posted December 31, 2016 I should be I'm not. Saving for later. Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 1, 2017 Report Share Posted January 1, 2017 A little surf n' surf New Years Eve dinner Lobster tails ready to go on the kk Melted some butter Put the tails on meat side down. they are about to go into the butter mix Tails were put into the butter then placed back on the grill shell side down. All done that was the appetizer. Also made some New Orleans style BBQ shrimp on smoked gouda cheesy grits 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 1, 2017 Report Share Posted January 1, 2017 Well done both dishes look delicious. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 1, 2017 Report Share Posted January 1, 2017 The bacon turned out well I just had to shed a tear off the lost crackle:) Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 1, 2017 Report Share Posted January 1, 2017 Nice cook Steve looks so tastyOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 1, 2017 Report Share Posted January 1, 2017 Hadn't done even a single pork butt in 2016, so started this last night and reaped the rewards today. Either my last cook of 2016 or first of 2017 depending on how you keep score. My son, whose kitchen skills are limited to reheating and toast, will be taking about half of this home with him tomorrow. Served with Reef's Vinegar Sauce, which I thought was excellent. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 1, 2017 Report Share Posted January 1, 2017 (edited) HalfSmoke, you and I are in the same boat but I have all year to catch up and do a butt.:) Edited January 1, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 1, 2017 Report Share Posted January 1, 2017 1 minute ago, HalfSmoke said: Hadn't done even a single pork butt in 2016, so started this last night and reaped the rewards today. Either my last cook of 2016 or first of 2017 depending on how you keep score. My son, whose kitchen skills are limited to reheating and toast, will be taking about half of this home with him tomorrow. Served with Reef's Vinegar Sauce, which I thought was excellent. Looks good. Been meaning to ask you about the sauce. Glad you liked it. It's a good one if you like vinegar based sauces. Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 1, 2017 Report Share Posted January 1, 2017 Just now, ckreef said: Looks good. Been meaning to ask you about the sauce. Glad you liked it. It's a good one if you like vinegar based sauces. Love vinegar sauces for pulled pork and this definitely shoots high up the list. Less of the vinegar harshness than my usual sauce, which is nice. And love the consistency as well. Reduced down to about 12 oz, so almost like a thin syrup. Lots of directions you could go with this, but excellent as it is too. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 2, 2017 Report Share Posted January 2, 2017 Both of these cooks look wonderful. The KKers on this forum all seem to be master chefs to me. I now realize what I have missed all these years eating out. I have the equipment and the KK now I need to start learning how to cook. This forum has been a real eye opener and learning experience. 2017 will be my year to start KKing!! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 2, 2017 Report Share Posted January 2, 2017 Go, Bruce, Go!!! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 2, 2017 Report Share Posted January 2, 2017 Both of these cooks look wonderful. The KKers on this forum all seem to be master chefs to me. I now realize what I have missed all these years eating out. I have the equipment and the KK now I need to start learning how to cook. This forum has been a real eye opener and learning experience. 2017 will be my year to start KKing!! We got your back, Bruce!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 2, 2017 Report Share Posted January 2, 2017 Get in there Bruce have funOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2, 2017 Report Share Posted January 2, 2017 Bruce, i am going to hold you to that because I'm looking forward to your cooks and see how they progress. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 6, 2017 Report Share Posted January 6, 2017 Spun a nice little sirloin roast last night. Rubbed with Wegman's garlic & herb spice and Italian seasoning. Cooked at 250*F until 120* internal, then cranked the KK up to full flame and seared the outside until it has a nice and crispy bark. It was very good indeed. Redhead Sue claimed all the leftovers for lunch today. Need to use the rotisserie more often. 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 6, 2017 Report Share Posted January 6, 2017 Nice picture. I have to try my rotisserie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 6, 2017 Report Share Posted January 6, 2017 I just bet that roast was delicious. and it Looks like you do what I do this time of the year, cook with a flashlight. Good news though the days are getting longer and longer. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 6, 2017 Report Share Posted January 6, 2017 Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated. https://www.amazon.com/dp/B00GM477G8 Anybody found one that they really like? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 6, 2017 Report Share Posted January 6, 2017 I decided to give my salt plate another try today, used the kitchen oven as the cook for the fish was less than 10 mins. so couldn't see any reason to use the KK. Yes. in the summer I could just so the kitchen wouldn't be heated up. Placed the salt plate in a 400F oven for 30 mins. and just set the fish on top. After about 5 mins. it looked like this- So i flipped the fish and let it go for a couple of mins. Plated. Up Close This was probably the best fish dinner I've cooked not that I have a lot of experience with fish. 1 Quote Link to comment Share on other sites More sharing options...
