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kaybee

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kaybee last won the day on May 8 2017

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  • Location:
    Ottawa, Ontario
  • Grill
    Big Green Egg

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  1. Next time I'll start at 375 rather than 325 and adjust cook time accordingly. I was so worried about the tortillas burning that they ended up too soft/rubbery. Will only be able to do so much though given the amount of liquid in the veggies.
  2. It's food grade (whatever that may mean) activated charcoal powder made from coconut hulls. I got this stuff which is likely a lifetime supply: Coconut Activated Charcoal Powder - Food Grade - Teeth Whitening, Facial Scrub, Soap Making (1lb) (0.454kg) https://www.amazon.ca/dp/B0763F6DD8/ref=cm_sw_r_cp_apa_dIDEBbVPG25Y1 It is really just cosmetic, it has no taste component. I also tried to use as little as possible but still get the deep black colour to the garlic/onion powder. I did read a rub recipe where the person just ground regular charcoal but I decided I wasn't up for that.
  3. Gotta say it was the tastiest flank steak I have ever cooked.
  4. I have been interested in playing around with edible charcoal ever since I tried Hardcore Carnivore Black from Jess Pryles. I say try, but somehow try turned into a 7.5 pound jug of the stuff in my cold cupboard. Anyway, I used it edible charcoal in a rub that was a bit of a riff on a pastrami rub with juniper berry, smoked Scorpion and Mole peppers from the garden last year, the edible charcoal and a few other ingredients. It turned out pretty well on first tasting without putting it on anything so it was time for a test cook and a reverse seared flank steak seemed to be a good idea. Here it is just going on the grill for the smoke at 225 (cherry wood for the smoke). After hitting a 105 internal. Just look at that meat sweat!! Then the sear on the Grill Grates. I love these things for searing and general griddle work. Better have some veggies with that. Tomatillos and chard from the garden. Melted garlic oregano infused ghee for the 'oil'. Time to slice. More pics to follow but rub was a success, this steak reminded me of that succulent fatty taste you get from the best brisket which I certainly wasn't expecting from a lean flank steak.
  5. And here it is ready to come out after about 45 minutes (last 10-15 mins at 425 for browning). I then took it off the grill and covered it with foil to let the cheese set. Continuing the fridge purge and tomatillo invasion taming, I sliced a watermelon into two thick (3/4-1") slices and sprinked lightly with the new rub. I also halved about 4 tomatillos. Dropped the grill to the firebox and put the Grill Grates ridged side up and let things get REALLY hot. Charred the tomatillos and watermelon slices on the hot grill until just softening and then removed. Chopped the watermelon and tomatillos into 1/4-1/2" chunks and mixed with sliced shallot, sliced jalapeno/cubanelle pepper, lime juice and a little salt. TaDa!! Quesadilla Pie with Charred Watermelon Tomatillo Salsa! Overall I'm really happy with this new rub I have concocted although it does still need some fine tuning (I would like to drop the amount of salt used for one). Thanks for looking!! Soffit-flower Tax:
  6. And here it is plated with the greens and some griddle fried baby potatoes. Next morning.... Realise the leftover situation in the fridge is approaching critical mass not to mention having a garden full of ripe vegetables. So what the heck, lets make something up. I call this monstrisity Quesadilla Pie and it has about 8 tortillas, a pound of cheese, too many types leftover grilled vegetables to mention, fresh cherry tomato, plum tomato, tomatilloes and herbs from the garden as well as the last of the flank steak cut into pieces, Just built it up layer by layer, this is the third layer with steak, cherry tomatoes, fresh oregano and gilled onion, Nearly done... There we go, ready to bake at 325. 15 minute check to make sure things aren't drying out/burning. Looking good. More to follow....
  7. I have been interested in playing around with edible charcoal ever since I tried Hardcore Carnivore Black from Jess Pryles. I say try, but somehow try turned into a 7.5 pound jug of the stuff in my cold cupboard. Anyway, I used it edible charcoal in a rub that was a bit of a riff on a pastrami rub with juniper berry, smoked Scorpion and Mole peppers from the garden last year, the edible charcoal and a few other ingredients. It turned out pretty well on first tasting without putting it on anything so it was time for a test cook and a reverse seared flank steak seemed to be a good idea. Here it is just going on the grill for the smoke at 225 (cherry wood for the smoke). After hitting a 105 internal. Just look at that meat sweat!! Then the sear on the Grill Grates. I love these things for searing and general griddle work. Better have some veggies with that. Tomatillos and chard from the garden. Melted garlic oregano infused ghee for the 'oil'. Time to slice. More pics to follow but rub was a success, this steak reminded me of that succulent fatty taste you get from the best brisket which I certainly wasn't expecting from a lean flank steak.
  8. kaybee

    Don't stone me but....

    This one looks interesting as a quick appetizer... http://www.meatwave.com/blog/grilled-tteokbokki-spicy-korean-rice-cakes-recipe
  9. kaybee

    Vegetarian BBQ

    I'm watching, I'm watching! Thanks for tagging me on this @KismetKamado
  10. kaybee

    Upcoming Tempeh Cook

    That looks amazing! Consider the request for the marinade seconded! Also the pretty please!
  11. Actually the idea to cut the corn into discs to avoid either bacon flop or bacon shrapnel came to me in one of those moments at three in the morning...
  12. And if you're interested, I'm @kaybee335 (kaybeeque) over in Twitter land.
  13. And the finale! This was amazingly good for something I just made up (props to Mexican street corn). Definitely going into my cook rotation once the local corn comes in. I'll try the simplified cook technique tomorrow and post the results. I also have bacon wrapped pineapple spears and bacon wrapped deconstructed Hawaiian pizza recipes/techniques to develop by then. I'm really having some serious fun just trying to do this from first principles and instinct and refuse to do a web search or seek other resources until I at least run through whatever my twisted mind comes up with a couple of times. Hope you enjoyed this at least partly as much as I did... And just to keep it interesting, this was cooked in the pouring rain under a severe thunderstorm warning. That's steam from the rain coming off the Egg not smoke....
  14. Now the cook. I made this way too complicated and have plans to try a modified technique that will be far simpler, disturb the bacon on the corn less and get similar results. But anyway, this is how I did it this time. Corn placed in shallow pan with water and then covered with makeshift dome. 15 minutes at 350 high indirect, flip halfway through. Then down on to a low direct grill, rolling periodically until bacon is cooked.
  15. So I got in a discussion with whoever runs the Dizzy Pig Rubs twitter account about bacon wrapped foods. Somehow I committed to making bacon wrapped corn, having to make up a recipe/cook technique in the process. So, I bring you Bacon Wrapped Corn: Garlic/dill creamed cheese, Cilantro/ginger cream cheese mixed with DP Pineapple Head. This is the bacon 'glue'. Now let's get ready to build, corn discs, covered in 'glue', wrapped with bacon held by toothpicks. Some I wrapped with corn husk after as I was worried about the corn cooking completely by the time the bacon was done.
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