Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[Jett129]

@scarfmace I don’t have a Komodo,nor do I know anything about them. I wasn’t suggesting that Alex follow my methods,but maybe it sounded like that. The bourbon acts like anti-freeze keeping the water from boiling,and over time a fair amount will make its way into me.

[scarfmace]

@Jett129 Wasn't my intention of dissing your comment, water in a drip pan can make a big difference on most bbq's but I just wouldn't recomend it on a Kamado

[Jett129]

@scarfmace Believe me, the last thing that I felt was dissed. My BBQ knowledge pales in comparison to yours,and I would defer to you every time. I feel like just about every time you post something in this thread I learn something new, and that’s what it’s all about.

[goosehd]

[seawolf]

Jerk Chicken

[goosehd]

@seawolf Nice peppers!!

[Jett129]

@Alex How did it go on Saturday?

[Alex]

@Jett129 took way longer than anticipated, but it was good. Had to wrap it at the end to get the last few degrees…

[goosehd]

No pictures as we devoured it, but tonight I did broccoli and cauliflower on the grill. Tastes so damn good that even the kids ate it up

[mclaincausey]

@goosehd we love browning the florets of those ingredients. Usually in the oven but something about fire roasting them on the grill is real nice.

[seawolf]

@goosehd Have you ever done a cauliflower steak? With a nice head, you can get a few nice slabs (1"/25mm), and it makes it way easier to handle on the grill, and makes for a fun presentation. I'm also a huge fan of grilled broccoli. Great stuff all around!

[mclaincausey]

@seawolf we do cauliflower steaks with piri piri sauce. An amazing dish.

[seawolf]

@mclaincausey That sounds so good!

[goosehd]

@mclaincausey @seawolf Thank you for the suggestion and on my list to do

[mclaincausey]

@seawolf @goosehd another good one is to take the florets with blistered tomatoes and bulgur (or we use quinoa for a healthier option) and dress them in a lemon tahini sauce like you’ll find in Middle Eastern restaurants (lemon, tahini, water, olive oil, garlic). It’s exquisite and simple.

[goosehd]

Grilled Brussel sprouts with bacon and drizzled with balsamic vinegar.

[scarfmace]

Last week I was on holiday, perfect time to try new things.

Amongst other things, I did a Lomo al Trapo. Basicly you wrap a big lean piece of beef in a towel that was drenched in red wine and herbs and cover it with salt. Then you place it directly in the fire. The wine evaporates and the salt becomes like a crust that protects the beef from the direct heat.

The result was amazing,

[Karol]

A bit of beef and a bit of pork

[endo]

1400g (with bone) for two, we didn't make it, but close

[goosehd]

First try at cauliflower steaks drizzled with olive oil and a heavy sprinkle of habanero seasoning