David Chang Posted July 10, 2023 Report Share Posted July 10, 2023 pastrami in about an hour ago. barely fit the grate.. 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 10, 2023 Report Share Posted July 10, 2023 Well one easy way to fix that, a KK with bigger grates lol 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 10, 2023 Report Share Posted July 10, 2023 12 hours ago, C6Bill said: Well one easy way to fix that, a KK with bigger grates lol i will keep some and give the rest away. its tasty but i don't really have the appetite for it these days.. 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 11, 2023 Report Share Posted July 11, 2023 (edited) If I didn't see the knife there I'd of sworn you did that on a slicer. I like mine with dijon mustard please, and if your not hungry I'll take yours too. Edited July 11, 2023 by Tyrus 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2023 Report Share Posted July 11, 2023 Wings wings getting coated with Panco. on KK 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 11, 2023 Report Share Posted July 11, 2023 How were the wings compared to doing them in the airfryer? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2023 Report Share Posted July 11, 2023 Tony, it has been ages and ages since I've done them in the air fryer I don't remember the taste. For how long do you do them in the air fryer, Tony? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2023 Report Share Posted July 12, 2023 About 20 - 25 mins on high. Toss halfway through. I usually just dry rub to start and then toss in sauce at the end. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 12, 2023 Report Share Posted July 12, 2023 (edited) Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better. Edited July 12, 2023 by Tyrus 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2023 Report Share Posted July 12, 2023 Thanks, Tony, I'll make not of your instructions and have a go soon. I forgot to push select Submit Reply, that's why it took me so long to respond, Tony. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2023 Report Share Posted July 13, 2023 @Tony, did some wings in the air fryer yesterday and I did like them very much and so much quicker and easier to do. Thanks. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 20, 2023 Report Share Posted July 20, 2023 (edited) Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts. Edited July 20, 2023 by Tyrus 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2023 Report Share Posted July 20, 2023 I've never seen that cut before either, not even from Porter Road and they have cuts of meat I've not seen elsewhere. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 20, 2023 Report Share Posted July 20, 2023 I didnt notice those when i was there yesterday, I was looking for a brisket and all the ones in the case were past their sell by date. I'm sure they were fine but I got a chicken there last week that was less than fine, i had to return it, smelled like a skunk 🦨 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 21, 2023 Report Share Posted July 21, 2023 1 hour ago, C6Bill said: I didnt notice those when i was there yesterday, It's to the right of the glass showcase C6Bill, always check the dates, unfortunately with some cuts people are unfamiliar with they malinger and sit. I'm surprised with all the traffic inside but you have to realize it's kinda a higher end market, it is what it is. It's worth trying Toney, I remember on your post for the Denver steak 2 years ago, cuts are defined so I wish you well finding one, I know you'll be looking out. Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 21, 2023 Report Share Posted July 21, 2023 Petite tender. That looks interesting and, never having heard of it before, I can see that there are lots of references to it on the web. I hope it was tasty @Tyrus! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 21, 2023 Report Share Posted July 21, 2023 Speaking of brisket, I'll post more pics tomorrow , i just put these in and am letting Fireboard run with them until done, i will jump in and wrap them when they get to 170. The one on the left was 21 pounds before trimming, the one on the right was 14. 5 Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 22, 2023 Report Share Posted July 22, 2023 Nothing like smoking a bunch of boudin for a party. You don't see this on a KK often! 8 Quote Link to comment Share on other sites More sharing options...
CaptMorg82 Posted July 23, 2023 Report Share Posted July 23, 2023 My local QFC grocery store carries Snake River Farms beef. I've learned to shop the must sell section because they put SNF stuff in there on a major discount. Picked up some waygu tri-tip steaks for dirt cheap. Did a dry brine in the fridge for a few hrs, sprinkled with garlic granules. Reverse sear on the KK at about 250, then opened it up for a sear. Threw the brussel sprouts on for a bit while doing the reverse sear. Holy cow these were some amazing steaks. Fantastic marbling. Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 23, 2023 Report Share Posted July 23, 2023 Done just right! 1 Quote Link to comment Share on other sites More sharing options...
