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magician

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  1. Like
    magician got a reaction from Marty in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  2. Like
    magician got a reaction from ckreef in Last Night and This Morning   
    Excellent. You gonna give the wicked one fits ya know!!!
  3. Like
    magician got a reaction from Boomer in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  4. Like
    magician reacted to Ben S in Elk steaks   
    Can't argue with that.
  5. Like
    magician reacted to TKOBBQ in Elk steaks   
    Looks good, never had the opportunity to try elk.
  6. Like
    magician reacted to CeramicChef in Elk steaks   
    magician - that's a very nice cook! I love elk and I'd say you did this cook to perfection. Any leftovers? Yeah, kinda thought so. Kudos anyway to you on a wonderful cook.
  7. Like
    magician reacted to Meatlover in Elk steaks   
    Nice when the guests bring their own meat    Haven't tried elk before...
  8. Like
    magician got a reaction from Panchango in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  9. Like
    magician got a reaction from Rob_grill_apprentice in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  10. Like
    magician got a reaction from Mr Cue in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  11. Like
    magician got a reaction from dsarcher in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  12. Like
    magician got a reaction from retfr8flyr in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  13. Like
    magician got a reaction from DerHusker in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  14. Like
    magician got a reaction from prowe in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  15. Like
    magician got a reaction from Ben S in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  16. Like
    magician got a reaction from Jack. in Smoked Asian Pork Belly On Steamed Chinese Buns   
    Jack you exceed yourself with every cook. Nicely done!!
  17. Like
    magician reacted to DerHusker in Yucatan Pizza   
    I had some Cochinita Pibil leftovers thawed out so I tried something different by using it on a pizza. I tried to use ingredients that the people of the Yucatan use a lot of. Corn, black bean, the Cochinita, cilantro, pickled red onion, and soft boiled eggs.
    This morning I made up some pizza dough and some pickled red onions.

    I gathered my ingredients and cut some corn off the cob.

    I rolled out the 2nd half of the dough. I didn’t want the toppings to burn from being in to long so I precooked the crust a little (3 minutes) and then cooked it in stages.

    Now I spread out some Mexican Creama as the sauce.

    Corn and beans.

    Cilantro

    and then the Cochinita and the cheese.

    Placed it back on the pizza stone and cooked it for another 3 minutes. Brought it back in and added the final ingredients. (The pickled red onion, some soft boiled eggs and some yellow peppers)

     

    Placed it back on the pizza stone and cooked it for another 3 minutes and here it is done.

    This was an experiment and it turned out really well but I still liked the BBQ chicken pizza better. The flavor was good with the crunch of the crust, the savory pork, the rich and creamy soft boiled eggs, the sour of the pickled onion and a little kick from the yellow peppers. I will try this again and continue tweaking things to get the flavor to really pop.
     
    Thanks for looking.
  18. Like
    magician reacted to ckreef in Steaming in the kamado   
    I won't comment about steaming food but if you are asking about boiling liquid in a kamado - can be done. I do it frequently with Brunswick Stew, baked beans, chicken and dumplings etc.....
    A Dutch oven with liquid in it. At 250* you'll get a really low simmer bit it'll take an hour or two for that to happen. This would be like a crock pot on low.
    At 300* you'll get a nice even boil. Takes about an hour to get there. This would be like a crock pot on high.
    Of course there are many variables to this. How much liquid. Distance between Dutch oven and the coals, how you run your fire with vent settings etc...... Just a general guideline for getting things to boil.
    Reef's Bistro
  19. Like
    magician reacted to Rob L in Cowboy Cut Bone-in Ribeye   
    Finally got to use my gift card for a local place called the Butchery. Picked up a 40 oz cowboy cut ribeye.
    A friend brought over some produce from her garden and we grilled that up too.







  20. Like
    magician reacted to bostoncoffeeparty in My son has a question   
    https://vimeo.com/174025899
    Sent from my iPhone using Tapatalk
  21. Like
    magician reacted to Nohedidnt in First Akorn Cook   
    After seasoning per manufacturer instructions I made some pizzas. I'm probably going to try the fogo lump next because the Char-Griller lump pieces are so small many of them fall through the bottom Grate into the ash pan.


  22. Like
    magician got a reaction from CeramicChef in An Homage to my Irish Roots   
    Man CC those ain't helpin my low carb program but they sure as all h3ll look spectacular!!
  23. Like
    magician reacted to CeramicChef in An Homage to my Irish Roots   
    I thought for some strange reason that I'd pay homage to my 0.001% Irish Forefathers this evening.
     
    Tonight's cook consisted of scooped out baked potatoes, filled with some sort of filling, and the whole thing rebaked on the KK.  So, without further ado, here is my homage to Erin.
     
    The very first thing to do is have a couple of bakers well slathered with bacon grease.  Yes, bacon grease.  Yeah, I know, but if you don't use bacon grease, the neo-nazi health police win, and I'm trying to beat the back every day!  If you don't have bacon grease in your kitchen, shame on you!
     

     
    Next, I browned up some 90/10 hamburger meat, some red, orange, and yellow bell peppers, and some onion and garlic.
     

     
    Here are the bakers on the main grate of TheBeast.  I baked them for about an hour at 400F until a fork went in easily.
     

     
    This is a picture of the browned hamburger, peppers, etc. ready for the potatoes.
     

     
    Here are the spuds.  As you can see, slit in half and scoop out most of the interior.  I try and leave about 1/4" all the way around.  Reserve the scooping for potato salad.
     

     
    Tonight I laid down in the scooped potato a simple ragu as a base layer.  
     

     
    Put a heaping amount of the burger mixture in the potato.
     

     
    Sauce again and top with your favorite cheese.  For these I use shredded mozzarella cheese.  Here are the assembled potatoes.  They take about 15 minutes on the grill at 400F.
     

     
    And finally, here is the money shot with Pete The Salt Pig granting approval to chow down!
     

     
    These potatoes are really quite easy to do, especially on a weekday evening.  Instead of hamburger, you can use pork sausage (Pete would not be so happy with that cook!), ground turkey or chicken, or chorizo etc.  Instead of a ragu, you can use salsas, grilled and pureed fruit such as mangoes, peaches, etc.  You can get as creative as you wish.  After all, it's your dinner and you can do it any way you and your family desire.
     
    From the time I lit the FOGO in the belly of TheBeast until I was 400F it was about 15 minutes.  The potatoes took about an hour to bake to fork tender.  To assemble it took no more than 15 minutes.  Time on the grill for the stuffed potatoes was no more than 15 minutes.  All totaled, from start to finish, this simple homage to my Irish roots took about 1 hour and 45 minutes.  I like this cook because there was lots of time to stay hydrated between the flurries of activity.
     
    Thanks for looking.  I appreciate it!
     
     
  24. Like
    magician reacted to Gayton81 in Nothing but the money!   
    Weeknight Spiced coffee rub porkchops
    Sent from my iPhone using Tapatalk
  25. Like
    magician got a reaction from TKOBBQ in Nothing but the money!   
    Venison backstrap rubbed with Gyro seasoning and sea salt and sweet potatoes brushed with butter and cinnamon. This was from a big old Kentucky buck.


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