jonj Posted May 13, 2018 Report Share Posted May 13, 2018 Final ones for now. Five pound prime rib roast, rubbed, smoked with cherry and apple wood, then seared: and sliced: Thanks again, Pequod, for the photo instruction. Much appreciated. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2018 Report Share Posted May 13, 2018 (edited) Ribs and sausages and prime rib all look very tasty, jonj. Glad you have posting pixs figured out, hopefully we will see more of your cooks. Edited May 13, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
jonj Posted May 13, 2018 Report Share Posted May 13, 2018 Thanks. This site is much easier than some others where one first has to resize the photos. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 14, 2018 Report Share Posted May 14, 2018 That prime rib is MONEY!! Quote Link to comment Share on other sites More sharing options...
Drew Posted May 14, 2018 Report Share Posted May 14, 2018 After my last pizza cook ended with me launching the pizza off the wheel and into the field next door, I decided to conquer my nemesis. My doughs were inconsistent even though I used the same recipe. I purchased Ken Forkish’s Elements of Pizza. Worth every penny I did three pies and they all came out great(they were even round). One of the best takeaways was adding the cheese after three minutes or so and everything comes out cooked perfectly. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 Drew, a very successful cook. You must be pleased. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Report Share Posted May 14, 2018 Your ribs look great @jonj. I notice you had a temperature probe in the ribs. Did that work? I remember reading that it was difficult to get a good read on doneness on things like ribs. Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Report Share Posted May 14, 2018 Awesome pizza cook @Drew. I am going to get back to trying out the Ken Forkish doughs now that I have got my yeast quantity and measures right. I also watched a programme about Nancy Silverton in LA and subsequently bought her book, Mozza. Her pizza recipe is quite involved but I plan to try it to see how it compares. I'm loving home made pizza on the KK. A world away from store bought domestic oven versions! Quote Link to comment Share on other sites More sharing options...
jonj Posted May 14, 2018 Report Share Posted May 14, 2018 Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 14, 2018 Report Share Posted May 14, 2018 Wow all these cooks look wonderfully delicious. I tried my hand at making some bread yesterday. First time I made bread. I think I over cooked it but it still tasted pretty good. My friends wife gave me the recipe it’s supposed to be for diabetics. You use Almond flour ground flaxseed in a little bit of coconut flour and honey. Next time I’ll keep a better eye on it lol 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 14, 2018 Report Share Posted May 14, 2018 Mac do the bears ever come up to the house looking for food? 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Report Share Posted May 14, 2018 22 minutes ago, Bruce Pearson said: I tried my hand at making some bread yesterday. First time I made bread. I think I over cooked it but it still tasted pretty good. Cool! Great first go. Will watch your bread adventures with interest. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 14, 2018 Report Share Posted May 14, 2018 I think I’ll try a bread that uses yeast and has to rest and rise next time 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 14, 2018 Report Share Posted May 14, 2018 5 hours ago, jonj said: Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out. Bend test is still the best method for doneness on ribs. Pick up the rack with tongs by the end and give a little "bounce." If they crack, they're done. If not, keep on rocking! If it breaks completely in two, you went too far! 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Report Share Posted May 14, 2018 3 hours ago, Bruce Pearson said: I think I’ll try a bread that uses yeast and has to rest and rise next time It is a thing of wonder, yeast. I love the fact that you can make so many different types of loaves with the simple combination of yeast, water, flour and salt. Good luck. Will you use a machine or knead by hand? The former is more predictable I think but I prefer getting my hands dirty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 5 hours ago, Bruce Pearson said: Mac do the bears ever come up to the house looking for food? No, Bruce, the house is off limits. Actually once many years ago when we kept bees they came up to the hives that were on edge of the lawn and knocked them over and ate what they could. That was a fun day getting up seeing this mess and having to clean it up and get the hives back together before going to work. I can remember in the rush getting suited up not taking the time to tuck my pant legs in and needless to say they discovered the open bottoms and made the most of it. Talk about sore legs. Yikes. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 Bruce that loaf looks tasted, you sure did a nice job on it. Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Report Share Posted May 14, 2018 I have been feeling rather green around the gills today. Heavy eating and drinking weekend. Heavy use of the KK too but didn't have time to take photos. Except for these two. I am in Love with my Le Pigeon cookbook. Would you believe that this picture is of scallops cooking on a plancha? Well, you should. They have been coated in black squid/cuttlefish ink. And I plated eight of these: It is wonderfully dramatic when you cut into the scallop and it is white inside. Most importantly it all tasted great. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 Beautiful. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 14, 2018 Report Share Posted May 14, 2018 Wow! What is the rest of the dish? 1 Quote Link to comment Share on other sites More sharing options...
