Troble Posted December 24, 2022 Report Posted December 24, 2022 Nicely done @remi Merry Christmas Quote
David Chang Posted December 25, 2022 Report Posted December 25, 2022 happy holidays steak frites for xmas breakfast 8 Quote
Troble Posted December 25, 2022 Report Posted December 25, 2022 (edited) Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA) Edited December 25, 2022 by Troble 12 Quote
Troble Posted December 30, 2022 Report Posted December 30, 2022 Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood roasted rainbow carrots ”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese 7 Quote
Dave E Posted January 1, 2023 Report Posted January 1, 2023 (edited) Hey y’all, Happy New Year! Smoked a dry aged Wagyu prime rib on the 32” rotisserie. Dry brined it for 24 hours, smoked over apple. Served with potatoes dauphinois, mustard slaw, and jus made from the drippings. Edited January 1, 2023 by Dave E Photo order adjustment 12 Quote
tony b Posted January 1, 2023 Report Posted January 1, 2023 (edited) @Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone! Edited January 1, 2023 by tony b 10 Quote
MacKenzie Posted January 2, 2023 Report Posted January 2, 2023 Happy New Year to you too, Tony. I'd say you were off to a perfect start with that breakfast feast. I love cherry juice too. 1 Quote
tekobo Posted January 2, 2023 Report Posted January 2, 2023 Happy New Year from the south of England. The weather here was awful so no KK action for our New Year's party but we did have a good spread of Venetian cicchetti. 10 Quote
tony b Posted January 2, 2023 Report Posted January 2, 2023 @tekobo Looks AMAZING! What a lovely spread - Abbondanza! 1 1 Quote
MacKenzie Posted January 2, 2023 Report Posted January 2, 2023 New Year's Eve was smoking pork belly for friends who want to learn how to do bacon. I didn't take much for pixs but when the slicing part was done this morning I did receive some nice treats for my lunch. Naturally I had to taste the bacon, just checking you know, Shirkand with pistachios, and beef, veggie, cheese Boa they made before arriving. I just took an end piece of bacon for the taste test. 8 Quote
remi Posted January 2, 2023 Report Posted January 2, 2023 Spun chickens al la Troble, green sauce, smashed potatoes, green papaya salad… forgot the plated pic. Happy guests! 9 Quote
tony b Posted January 3, 2023 Report Posted January 3, 2023 New Years Day dinner of chicken saltimbocca with a browned butter, fried sage and pine nuts sauce, roasted fingerling potatoes and broccolini. Top grate, direct, peach chunk, dome at 350F. 8 Quote
Poochie Posted January 8, 2023 Report Posted January 8, 2023 The boneless ribeye roast came out great thanks to the info I received from you guys and gals. Super tender and delicious. And some homemade sourdough bread to go with it. 9 Quote
David Chang Posted January 8, 2023 Report Posted January 8, 2023 @Poochie looks really good. glad it worked out. was the bread done in the kk or norma oven? Quote
tekobo Posted January 8, 2023 Report Posted January 8, 2023 Lovely day with my KK today, dodging the rain showers. I tried to maximise the use of fuel so I toasted some nuts and refreshed some frozen baguette in the KK while it was warming up. Then I roasted some veg and this veal chop. No time and not the weather for any basting and clinching, just old fashioned throw it on the KK, move from warm to hot zone and eat! 7 Quote
tony b Posted January 8, 2023 Report Posted January 8, 2023 I suspect that we'll be seeing a lot of veal cooks from you in the near future @tekobo ! 😄 1 1 Quote
Poochie Posted January 8, 2023 Report Posted January 8, 2023 Bread was done in the oven. I'll give it another try in the KK one of these days. 1 Quote
remi Posted January 14, 2023 Report Posted January 14, 2023 With the wife and kids out of town, decided on a boys bbq/ beers/ movies night. Knocked out a 15lb brisket, given that I was at work during the day, with no one else home, I had to do it hot and fast from the morning. Cooked at 350F with post oak chunks for a bit over 6 hours, had powered through to 204F by the time I got home, so I wrapped in butcher paper and foil, and rested in the cooler for 4hrs. Bark ended up quite thick, but the brisket was still plenty juicy, and appreciated by the boys. By far the fastest brisket I’ve done, and you know what- it was still very good. 8 Quote
