Tyrus Posted October 11, 2023 Report Posted October 11, 2023 Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25% 7
MacKenzie Posted October 11, 2023 Report Posted October 11, 2023 Looks yummy, Tyrus.Some nice firewood too.👍👍
C6Bill Posted October 13, 2023 Report Posted October 13, 2023 (edited) Yesterday was one of my sisters birthday, i made beef ribs and some bread for the small party. Hard to tell from the pics but that was a 10 pound slab of ribs lol The SRF beef ribs are sooooo good !!!! Edited October 13, 2023 by C6Bill 10
MacKenzie Posted October 13, 2023 Report Posted October 13, 2023 Could I have the same for my upcoming birthday, please? 1
Firemonkey Posted October 18, 2023 Report Posted October 18, 2023 On 10/11/2023 at 11:50 AM, tony b said: You're set for wood for a while now. Once I got a Breeo smokeless insert for my firepit, I realized there’s no such thing as being set for wood. That would be gone in a couple months at most😁 Despite what my wife may say, theres no such thing as too much wood. FIREWOOD! As a bonus I haven’t bought lump in a long time. I harvest coals to fill the grills when I’m done with the fire. 4 2
tony b Posted October 20, 2023 Report Posted October 20, 2023 @Firemonkey - Happy to see you posting again!
remi Posted October 21, 2023 Report Posted October 21, 2023 Pork butt here last night - 8.5hrs at 300F, hickory pellets in the KK smoker attachment, homemade rub. Served in fluffy white buns, with coleslaw, and salads, pickles and sauces on the side… rack of ribs for a pre dinner snack. 7
Tyrus Posted November 7, 2023 Report Posted November 7, 2023 A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark. 6
MacKenzie Posted November 10, 2023 Report Posted November 10, 2023 Here we are at 5PM and it's pitch dark outside. Fired up the KK to cook chicken thighs. Plated. 9
Tyrus Posted November 10, 2023 Report Posted November 10, 2023 We're losing light here to Mac, wow it sneaks up on you sooo slowly, but it follows with the clocks falling back and you know...winter is approaching at the doorstep coming to get you. Aside from that, I like the KK pic with the low illumination, dark with a little cheer on the side. 1
Poochie Posted November 10, 2023 Report Posted November 10, 2023 Nice looking chicken, MacKenzie. What brand pizza oven is that hiding under its cover?
remi Posted November 11, 2023 Report Posted November 11, 2023 Big mixed grill tonight… Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner! 9
MacKenzie Posted November 11, 2023 Report Posted November 11, 2023 13 hours ago, Poochie said: Nice looking chicken, MacKenzie. What brand pizza oven is that hiding under its cover? Thanks, Poochie. It's and Alfa 5 Minuti oven and does a wonderful job on a pizza. Actually there is a last of the season pizza party scheduled for tomorrow. It's going to be a cool one, 5C is the high for the day. Still I am sure it will be fun and very tasty. 2
tekobo Posted November 11, 2023 Report Posted November 11, 2023 Chicken cooked on top rack of KK. All that fat came out of the chicken and was super yummy on roasted potatoes. Cooked for 45 mins at 210C and reached internal temp 89C. 8
tony b Posted November 11, 2023 Report Posted November 11, 2023 1 hour ago, tekobo said: All that fat came out of the chicken and was super yummy on roasted potatoes. Did you actually roast the potatoes in that chicken fat (schmaltz) or just pour it over the top of the spuds after cooking, as a sauce?
tekobo Posted November 12, 2023 Report Posted November 12, 2023 20 hours ago, tony b said: Did you actually roast the potatoes in that chicken fat (schmaltz) or just pour it over the top of the spuds after cooking, as a sauce? We used the chicken fat and juices as a sauce. It was lip smackingly good! 1 1
tony b Posted November 12, 2023 Report Posted November 12, 2023 Next time, cook the spuds in that fat! You'll love it, too! 2
