qundoy Posted June 10, 2023 Report Share Posted June 10, 2023 Spare rib cook. 9 Quote Link to comment Share on other sites More sharing options...
5698k Posted June 12, 2023 Report Share Posted June 12, 2023 Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!!Sent from my iPhone using Tapatalk 13 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 12, 2023 Report Share Posted June 12, 2023 I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road 11 Quote Link to comment Share on other sites More sharing options...
Bunji Posted June 13, 2023 Report Share Posted June 13, 2023 Haven’t strayed much from the usual chicken thighs and steak cooks lately, but a friend of mine dropped by yesterday and brought some goodies to grill up. Lamb kofta and a middle eastern sausage which he wasn’t entirely sure the composition of. Grilled and eaten alongside a handful of peppers, some foil pack potatoes, and pita bread with a delicious yogurt sauce he whipped up while I got the coals going 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 13, 2023 Report Share Posted June 13, 2023 From the reddish color, I'm guessing a Merguez sausage - spicy lamb. Quote Link to comment Share on other sites More sharing options...
Adam Ag 98 Posted June 15, 2023 Report Share Posted June 15, 2023 I cooked my first hot smoked salmon earlier this week. A little saltier than I prefer - either too much in the brine or kept in the brine too long. Nothing a little lemon juice doesn't fix. Pick of whole cooked filet was taken after I dug in - forgot to get a full cooked shot. Nothing fancy - farm raised atlantic skinless filet from Costco, brine of water, brown sugar, salt, pepper, and garlic powder. I've had some bougie snacks the last few days 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 17, 2023 Report Share Posted June 17, 2023 Bone in leg of lamb roasted olive oil & garlic cous cous (pearled) Mediterranean salad naan homeade Tadziki 10 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted June 18, 2023 Report Share Posted June 18, 2023 It’s been a while, here is the latest pizza night. 68% hydration, 750f to start, 685f by the end. 4 to 4.5 min cook time. 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2023 Report Share Posted June 18, 2023 I bet those pizzas were sooooooo tasty. 👍 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2023 Report Share Posted June 19, 2023 (edited) Decide to have burgers for dinner tonight, it's late but I'm starting up the KK anyway. Made 2oz patties, 2 per bun with cheese in between the two patties. You better have your bun dressed before these patties come off the grill because one needs to get the cheese on one patty and then immediately put the second one on top so that the heat will melt the cheese. Taste test. Edited June 19, 2023 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted June 19, 2023 Report Share Posted June 19, 2023 Father’s Day brisket. Brisket was a choice brisket but a good looking choice brisket.Salt and pepper, seasoned night before.6h at 225 to 160 internal. Wrap in foil and 4.5 hrs more at 225 till point got buttery. Rested for 1 hr then served. No tallow. No fancy holding cooler. Came out pretty good. Maybe I got lucky. I would say not though. It was cooked on my 42” KK.Served with pomegranate bbq glaze (2 cups Pom brand pomegranate juice, 1 cup dark brown sugar, 1/4 cup soy sauce, 2 tbsp black pepper, reduced)My wife made this avocado and asparagus potato salad that was awesome. Fresh tomatoes and plain ol steamed broccoli. 10 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 20, 2023 Report Share Posted June 20, 2023 Yummy looking food. All look great but my current trigger is @Troble's lamb. Would slice it up so that there were nice soft inside bits alongside the crunchy outside bits and I would lay them on top of a beautiful cheesy leopard skin pizza alla @Mcjudsten. I hate calling out individual cooks as, at a different time of day I would go for brisket in a burger. And it is only breakfast time. No wonder I am not getting any thinner! 2 3 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted June 25, 2023 Report Share Posted June 25, 2023 Pork tenderloins. Asparagus. Corn in the foil with some butter.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2023 Report Share Posted June 27, 2023 Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend. 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted June 30, 2023 Report Share Posted June 30, 2023 Those look delicious, MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2023 Report Share Posted July 1, 2023 Thanks, Poochie, they really were addictive. I have no idea why I haven't made them in years. Quote Link to comment Share on other sites More sharing options...
NapDogg Posted July 1, 2023 Report Share Posted July 1, 2023 This is one we will remember. This Wagu Tri-tip melted in our mouthes like a prime fillet, but with a more beefy flavor. We ate half of it right off the cutting board and it was really hard to stop. We gave it a quick 15 min dry brine with kosher salt and then rinsed it. Santa Maria style dry rub. Smoked (offset w/divider) for about 90 mins w/hickory @250F to 120F internal. Then rested for 20 mins covered while we brought the pit up to 450F with the dome rack upside down on top of the coals Reverse seared 2 mins on each side to 130F. We cheated the skinny tip over to the cold side to keep it from over cooking. Another 10 min covered rest and wow... 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2023 Report Share Posted July 1, 2023 Looks wonderful. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 2, 2023 Report Share Posted July 2, 2023 (edited) A friend brought me a big beautiful venison steak so I seasoned it last night and let it sit in the fridge overnight wrapped in butcher paper. I decided to reverse sear just as I would a beef steak but pulled it at a lower temp as it tends to carry over a little more. So I pulled it off at 106 and it carried over to 115, exactly where I wanted it. I let it rest for 20 minutes and got the KK ready to sear. More than happy with the end result, so moist and tender. Edited July 2, 2023 by C6Bill 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 2, 2023 Report Share Posted July 2, 2023 Picture perfect result @C6Bill 1 Quote Link to comment Share on other sites More sharing options...
