MacKenzie Posted October 23, 2015 Report Share Posted October 23, 2015 What a fun day I am having- first another SV egg on toasted cheese and bread. Warning, Tony, best put your sunglasses on. And that velvety yoke;) I am going to do this sandwich again and very soon. I loved it. Next get the marinated pork loin on the grill- My time got away from me and I've overcooked by 10 degrees more than I wanted, eek. Sliced. Last evening I made up a marinade for some slices of the uncooked pork loin. 1Lb of thin pork slices 1grated clove of garlic 2T soy sauce 1t crushed red peppers 1T grated ginger 1T light brown sugar 1T toasted sesame seed oil Refrigerated over night Cooked strips over rice with spinach and tomato. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 23, 2015 Report Share Posted October 23, 2015 It all looks good to me. I like my pork in the md well range so it looked perfect. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 23, 2015 Report Share Posted October 23, 2015 Great pictures MacKenzie. You have been eating some good breakfasts. And look the grill is dirty under the pork loin. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 23, 2015 Report Share Posted October 23, 2015 And look the grill is dirty under the pork loin. I had to break out the magnifying glass to find that dirty grate. Sent from my SCH-I535 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2015 Author Report Share Posted October 23, 2015 . And look the grill is dirty under the pork loin. Not for long:) Quote Link to comment Share on other sites More sharing options...
kjs Posted October 23, 2015 Report Share Posted October 23, 2015 Awesome pics as usual. Nice series of cooks. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2015 Report Share Posted October 23, 2015 Killin' me, MacKenzie. In self defense, last night did some nice Iowa chops (extra thick cut pork loin chops) sous vide (5 1/2 hrs @ 126F), then seared off on the KK. Finished off with a baked whole Johnagold apple wrapped in applewood smoked bacon and au gratin potatoes. I had company, so I didn't want to hold up dinner taking pics - sorry! My guest was suitably impressed though. Will definitely being doing those apples again while they are still in season! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2015 Report Share Posted October 23, 2015 Not for long:) Are you sure you haven't scored some PBW?? That grate still looks brand spanking new!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2015 Author Report Share Posted October 23, 2015 No, I didn't contact my friend yet but one of these days I will. He will not likely be here before Xmas but I may go down to tour the new brewery. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2015 Author Report Share Posted October 23, 2015 Those apples sound very interesting looking forward to seeing them. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2015 Report Share Posted October 23, 2015 The key was the bacon. It was made locally by my buddy in the sausage business. Used heritage Berkshire pork and it was sliced paper thin, which made it easy to wrap around the apple. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 23, 2015 Report Share Posted October 23, 2015 MacKenzie.. Our Julia Childs of the Kamado world! Diversity like nobody's ever seen.. Flawless execution.. and amazing lighting and photography! And everything looks soo tasty/yummy! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2015 Author Report Share Posted October 23, 2015 Thanks, Dennis, that's quite the compliment. You know how to make my day. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 24, 2015 Report Share Posted October 24, 2015 Count me among the fans MacK! Not as impressive as Dennis being a fan, but just know how much you inspire and make me smile!😊 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2015 Author Report Share Posted October 24, 2015 Thanks, PJ. This is a tough crowd and I'm running just trying to keep up. You and everyone who participates are my real inspiration. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 24, 2015 Report Share Posted October 24, 2015 (edited) Thanks, PJ. This is a tough crowd and I'm running just trying to keep up. You and everyone who participates are my real inspiration. I think you have it backwards - we're trying to keep up with you, tinyfish and others. When bosco gets his setup me and Mrs skreef will be eating everyone else's dust. Edited October 24, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 24, 2015 Report Share Posted October 24, 2015 MK, beautiful pic on the grill! How is the grill so clean?!! Benton Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 24, 2015 Report Share Posted October 24, 2015 Looks great, as usual, MacKenzie. Is that a hot sauce on the eggs? You said you overcooked the pork by 10 degrees, what temp were you shooting for. All in all, I'd say the food pictures are worth framing and hanging on the dining room wall! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2015 Author Report Share Posted October 24, 2015 Thanks, GoFrogs, I'm sure that clean grill won't last. Guess I haven't done a lot of messy cooks. So far I've kept ahead of the mess and I have no special techniques just clean as you go. Thanks, Poochie, it did occur to me to put hot sauce on and then I thought of Tony and used Ketchup Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2015 Author Report Share Posted October 24, 2015 I was wondering what the best way to rewarm the pork loin roast and decided to put some brown gravy, a slice of the roast into an sous vide bag, vacuum seal it and drop it into 133 F water until the rest of dinner was ready. Worked like a charm, the pork didn't cook any more and was still moist. Quote Link to comment Share on other sites More sharing options...
