GoFrogs91 Posted December 3, 2015 Report Posted December 3, 2015 Tacos look great. What kind of cheese. Benton
ckreef Posted December 3, 2015 Author Report Posted December 3, 2015 Tacos look great. What kind of cheese. Benton That is the block style, crumble, queso cheese. 1st time I've bought it. It won't be the last as it was a good deal for the amount you get for $5.Charles - Prometheus 16.5", Cassiopeia 19" TT
ckreef Posted December 3, 2015 Author Report Posted December 3, 2015 Where did you get those racks?If I remember correctly, I got them at Home Depot. About $12 each. Holds 4 filled Tacos or if your trying to just cook shells 5.Charles - Prometheus 16.5", Cassiopeia 19" TT
GrillingMontana Posted December 5, 2015 Report Posted December 5, 2015 I just stumbled on this thread, and I love it! I will add some cooks from time to time, and I apologize if I double up something that I posted elsewhere. This is a fun one for me to start with- Slow and low for hours until pulled pork temperatures were hit, then jacked the KK up to 550 to bubble the skin on the roast. I ordered this from a butcher an hour away and he told me he would call the next time he "did" some hogs. Without going into too many details, they typically do not leave the skin on yet they totally hooked me up. I got to hang out while he finished cutting to my spec's. Crisp skin was insane!
ckreef Posted December 5, 2015 Author Report Posted December 5, 2015 That looks totally scrumptious. Please keep posting in this thread - a thread for kewl cooks where you don't have a lot of pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 5, 2015 Report Posted December 5, 2015 Does that pork roast ever look delicious.☺
GrillingMontana Posted December 5, 2015 Report Posted December 5, 2015 The next installment on my nothing but the money bistro cook- Baked brie in puff pastry on a gril plank. Below, Locally made pistachio and port wine brats from the farmers market.
MacKenzie Posted December 5, 2015 Report Posted December 5, 2015 Grilling Montana, I'd like to be sampling that I can tell you.
tony b Posted December 5, 2015 Report Posted December 5, 2015 I was bummed at my last Trader Joe's visit, as I was looking for their Porchetta, but didn't find any. Bought one last year around this time and it was insanely good! My only attempt to make one from scratch didn't come out as well as I wanted - the skin wasn't crispy at all. But, you gave me a couple of tips that may help - didn't cross hatch the skin like yours (great idea) and didn't jack the temp up that high either (another great idea).
ckreef Posted December 5, 2015 Author Report Posted December 5, 2015 That is such an awesome looking desert. Mrs skreef is going to have to try making that one day. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted December 22, 2015 Report Posted December 22, 2015 Well, over the last month, I've hit up 2 Trader Joe's - one in Minneapolis and one in Chicago - no Porchettas!!! They have something labeled "Porchetta" but it's only a pork loin roast wrapped in bacon - NOT the same thing! Seriously Bummed!
ckreef Posted December 24, 2015 Author Report Posted December 24, 2015 1/2" thin pork loin chops. Marinated in semi homemade Italian dressing for a few hours. CI seared on Prometheus @400*. 1.5 minutes for the first side, a little over 2 minutes for the second side. Came out way better than I thought they would. Very moist at a nice MD doneness, just perfect for the family. Sent from my QTAQZ3 using Tapatalk
GoFrogs91 Posted December 24, 2015 Report Posted December 24, 2015 Great caramelization on those chops! Benton
MacKenzie Posted December 24, 2015 Report Posted December 24, 2015 They look moist from here too and wonderful colour.
ckreef Posted December 29, 2015 Author Report Posted December 29, 2015 Simple Pork Loin chops to go along with some leftover sides. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 29, 2015 Report Posted December 29, 2015 ck, you have more of those fantastic chops, lucky you.
ckreef Posted December 31, 2015 Author Report Posted December 31, 2015 Pepper Merlot Street Tacos (pulled beef) Seared then low-n-slow for a little over 2 hours. Peppers and onions. Add a Merlot braise liquid and the beef. DO at 300* for a little more than 3 hours. Dinner is served a little late even by our standards. Note: color in the bottom picture is a little wacked - oh well just a quick post. Charles - Prometheus 16.5", Cassiopeia 19" TT
