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

[scarfmace]

I'm would not recommend water in a drippan for a Kamado. The moisture of the meat is more then enough to saturate the air to max humidity. The airflow is way more restricted then on a kettle or a water smoker. Plus, you also have your ceramic shells to help regulate humidity.

What I sometimes do if I want a clean smoke flavor is use sand instead. This captures the grease drip so it doesn't burn on the separator plate but doesn't add humidity to the Kamado. The bourbon would end up in my glass

[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