Bruce Pearson Posted December 1, 2017 Report Share Posted December 1, 2017 Nice photos! And great looking steak and that potato looks yummy. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 18 hours ago, Paul said: Love Dragos oysters. I even ordered a dozen for dessert last time I was there. Every time that I've been there, I ended up ordering nothing else - appetizer, main course, dessert! These things are truly addictive if you love oysters! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 22 hours ago, DennisLinkletter said: Hey Tony.. are you a lefty? Not really, but I am quasi-ambidextrous. Why did you ask? Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 12 hours ago, Bruce Pearson said: Nice photos! And great looking steak and that potato looks yummy. Thanks, Bruce. The spud was twice baked - 1st bake in the microwave to just barely done, then scooped out and mashed with the stuffing (I left out the salted chives in the description - Ooops!), the final cook was in the air fryer (20 mins @ 325F). The secret ingredient is the black garlic, this stuff is extraordinary! https://smile.amazon.com/gp/product/B013EM8IRW Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 2, 2017 Report Share Posted December 2, 2017 Tony, I might just have to try that black garlic. Thanks. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 It's one of my favs, right up there with the Purple Crack. It's sweeter than roasted garlic and the consistency is like a gummy bear. Like Purple Crack, they will stain your foods - in this case black and not purple. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 2, 2017 Report Share Posted December 2, 2017 It's one of my favs, right up there with the Purple Crack. It's sweeter than roasted garlic and the consistency is like a gummy bear. Like Purple Crack, they will stain your foods - in this case black and not purple. Tony, you are on a great roll tonight, Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2017 Report Share Posted December 2, 2017 Thx! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 3, 2017 Author Report Share Posted December 3, 2017 On 11/28/2017 at 3:55 PM, Aussie Ora said: Time to slice the bacon Outback kamado Bar and Grill So any trick to slicing perfectly uniform like that? Looks extremely uniform for freestyle. I'm assuming you put it in the freezer for a while first.. Then? 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 3, 2017 Report Share Posted December 3, 2017 On 12/3/2017 at 4:54 PM, DennisLinkletter said: So any trick to slicing perfectly uniform like that? Looks extremely uniform for freestyle. I'm assuming you put it in the freezer for a while first.. Then? Actually I left it wrapped in glad wrap in the fridge for a couple of days before I got around to slicing it and used my bread knife I know bread knife but it worked lol. Been meaning to get a brisket knife I think leaving it wrapped in the fridge had the same effect as freezing and a steady eye lol Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 3, 2017 Report Share Posted December 3, 2017 Aussie your a good bacon slicer! Nice thick slices. I bet that will make a delicious BLT sandwich. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 6, 2017 Report Share Posted December 6, 2017 Tonight's dinner, the pastrami I made a few weeks ago has made another appearance. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 6, 2017 Report Share Posted December 6, 2017 Wow! Home made bread, home made pastrami, smoked cheese looks deeeelicious! are those home made frys also? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 6, 2017 Report Share Posted December 6, 2017 Thanks, Bruce but you give me too much credit on that sandwich. Making rye bread is on the to do list though. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 7, 2017 Report Share Posted December 7, 2017 I made a chicken pie using chicken from previously KK chicken cooks. This is reason enough to bake a chicken on the KK for me. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 7, 2017 Report Share Posted December 7, 2017 Yum that looks pretty tasty. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 7, 2017 Report Share Posted December 7, 2017 And here I am having a Marie Callendar's frozen chicken pot pie for lunch! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 7, 2017 Report Share Posted December 7, 2017 Tony, at least you had the benefit of a pie crust, if I hadn't been so late doing that bake I would have put a crust on top. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 7, 2017 Report Share Posted December 7, 2017 Mac I would take your Chicken pie any day over a Marie calendars crust or no crust. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 7, 2017 Report Share Posted December 7, 2017 Bruce. we have a deal. Quote Link to comment Share on other sites More sharing options...
