David Chang Posted March 8, 2023 Report Share Posted March 8, 2023 antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV 9 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 8, 2023 Report Share Posted March 8, 2023 1 hour ago, David Chang said: this time finished on the kk rotisserie. That's one handsome chicken David, it says fine dining all over it. 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 8, 2023 Report Share Posted March 8, 2023 1 minute ago, Tyrus said: That's one handsome chicken David, it says fine dining all over it. this came out a little dried than the first time i roasted in oven. i think next time i would just roast flat on a grate in oven or kk. keeps the juice in. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 8, 2023 Report Share Posted March 8, 2023 20 hours ago, jeffshoaf said: I'll have to admit that Tony's looks better than mine right now! I do have a cute butt, don't I!! 🤣 2 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 9, 2023 Report Share Posted March 9, 2023 The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 9, 2023 Report Share Posted March 9, 2023 Great looking cooks @Tyrus @David Chang @tony b echoing what @Poochiesaid I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 9, 2023 Report Share Posted March 9, 2023 Theres an up side and down side to those vacum sealers Troble, once you get started it's hard to stop. Looking in the freezer I came across a leg of lamb (bone in) the other day, the date on it was from 2 years ago, it was buried down under, yah almost in Australia. Lambs good for the doggies, no complaints there. It does save you on trips to the store, all you gotta do is open the freezer door. I think it would advantageous to keep a list posted on the freezer and as you go along pulling things out cross them off, but who thinks of that? Keep on truckin my friend, and it wouldn't be a bad idea to have a generator handy in case of long term outages although some insurance policies cover it's best to take the precaution. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2023 Report Share Posted March 9, 2023 (edited) 4 hours ago, Troble said: I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken. Edited March 9, 2023 by tony b Quote Link to comment Share on other sites More sharing options...
Troble Posted March 11, 2023 Report Share Posted March 11, 2023 (edited) On 3/9/2023 at 9:31 AM, tony b said: You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken. @tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure Edited March 11, 2023 by Troble 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 11, 2023 Report Share Posted March 11, 2023 my wife told me to put it back on the grill. i agree..😅 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 11, 2023 Report Share Posted March 11, 2023 (edited) On 3/9/2023 at 9:31 AM, tony b said: Edited March 11, 2023 by Troble 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 11, 2023 Report Share Posted March 11, 2023 @David Chang that last photo is awesome 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 11, 2023 Report Share Posted March 11, 2023 6 hours ago, Troble said: Just you wait I’ll have a bunch of new stuff to try for sure Can't wait to see what new things you bring back! Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 12, 2023 Report Share Posted March 12, 2023 (edited) Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers, yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs. Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect Edited March 12, 2023 by Tyrus 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 13, 2023 Report Share Posted March 13, 2023 Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 13, 2023 Report Share Posted March 13, 2023 There's nothing more romantic than two chickens dancing in a KK. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 13, 2023 Report Share Posted March 13, 2023 It's all about the crack sauce!! 2 Quote Link to comment Share on other sites More sharing options...
Bunji Posted March 14, 2023 Report Share Posted March 14, 2023 @Troble I think I’m going to need to get a roti spot for my 32, those birds look delicious! @Tyrus the color on that chicken is great! I did my first chicken cook on Sunday for an Oscars party we hosted. Two birds spatchcocked, indirect with a half basket and apple pellets in the cold smoke generator. Initially thought to cook at 250 for a while, but lunch plans ran late and I decided closer to 300 would be a safer bet time-wise. Think they ended up cooking around 290 for a couple hours. I removed the skin and pulled the meat for sandwiches with a vinegar-based sauce. The smoke flavor was perfect! Skin was a little gummy/rubbery which didn’t matter in this case since it was removed, but I think I’ll try a higher heat next time to see if I can get a nicer texture on that. Between cooking and hosting, I didn’t remember to get a single photo of the food, just the KK smoking away 4 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 15, 2023 Report Share Posted March 15, 2023 Great looking cooks [mention=3045]Tyrus[/mention] [mention=3851]David Chang[/mention] [mention=975]tony b[/mention] echoing what [mention=2487]Poochie[/mention]said I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride [mention=975]tony b[/mention]coattails I’ll be a successful cook Or Troble, you can get yourself a dry aging meat fridge.These two cuts have been aging for 3 weeks, I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it.No freezing requiredSent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 15, 2023 Report Share Posted March 15, 2023 @Tyrus every time they have those turkey breasts I grab a pair. I never pass up an opportunity to grab a nice pair of breasts !!! 😳 2 Quote Link to comment Share on other sites More sharing options...
