Aussie Ora Posted June 27, 2019 Report Share Posted June 27, 2019 Package from tony arrived today all in tact .more goodies to try and a recipie .way to go with the extra large gunpowder yum. Sent from my SM-T835 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 27, 2019 Report Share Posted June 27, 2019 Let us know what you think about the gunpowder. I've seen it at the local butcher just haven't pulled the trigger (pun intended) - LOL 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 27, 2019 Report Share Posted June 27, 2019 Charles looking forward to seeing new grill 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 27, 2019 Author Report Share Posted June 27, 2019 Let us know what you think about the gunpowder. I've seen it at the local butcher just haven't pulled the trigger (pun intended) - LOL Love the stuff ,tony sent me a bottle last run it tastes great on everything .I asked if he could throw another in stocked he went large lolSent from my SM-T835 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2019 Report Share Posted July 1, 2019 Happy that it finally made it this time!! No leakers either! Just so you know, Aussie, they have an even BIGGER size of the Gunpowder at the BBQ shop!!! And, yes, Charles, get some and try it on a steak - very good!! Can't wait for you to try the Cornell Chicken recipe. I like it better than the Alabama White Sauce. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 2, 2019 Author Report Share Posted July 2, 2019 Happy that it finally made it this time!! No leakers either! Just so you know, Aussie, they have an even BIGGER size of the Gunpowder at the BBQ shop!!! And, yes, Charles, get some and try it on a steak - very good!! Can't wait for you to try the Cornell Chicken recipe. I like it better than the Alabama White Sauce. Cheers mate .what a 44 gallon drum lol . Cornell chook this weekend seems the go. Gave some tri tip some gunpowder Sent from my SM-T835 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 2, 2019 Report Share Posted July 2, 2019 Looking yummy Aussie. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2019 Report Share Posted July 2, 2019 I used my Gunpowder on a ribeye cap last night. Too damn hot to fire up the oven, so I experimented with doing the melting potatoes in a cast iron skillet on the lower grate. Worked out pretty good. You'll have to look close to see the steak hiding in the back, more directly over the fire back there doing the reverse sear. Had just swapped places with the skillet. Plated with a nice Caprese salad, as my basil plant is starting to go crazy! 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 2, 2019 Report Share Posted July 2, 2019 Looks tasty. I have to ask - what is melting potatoes?? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 3, 2019 Report Share Posted July 3, 2019 Lucky you, my basil plants are still in the global mode, dinner is looking tasty, Tony. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3, 2019 Report Share Posted July 3, 2019 16 hours ago, ckreef said: Looks tasty. I have to ask - what is melting potatoes?? Something I ran across on the internet one day. I've fallen in love with them. Ingredients (Servings: 6 ) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons butter, melted (I mix in half olive oil) 1 tablespoon chopped fresh thyme (rosemary is good, too) 1 teaspoon salt 1/2 teaspoon pepper 1 1/4 cups chicken broth 2 garlic cloves, lightly crushed and peeled Instructions Place oven rack in upper-middle position of oven and heat oven to 500 degrees. (The key here is a very hot oven - that's why I used the lower grate and CI skillet - too damned hot right now to fire up the oven this hot!) Combine melted butter, thyme, salt, and pepper in a medium bowl. Square off ends of potatoes and cut into 3/4 to 1-inch thick disks. (Another key - thick slices) Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan. (See NOTE below) Roast for 15 minutes. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes. Baste potatoes with sauce and serve. Recipe Notes Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven. Recipe Source: Cook’s Country December/January 2014 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 4, 2019 Report Share Posted July 4, 2019 Tony a gourmet meal fit for a king or queen. Looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
