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Everyday Misc Cooking Photos w/ details

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I cooked for this week's card game the night before, which made my morning of the game much easier, plus provided dinner for wife and I fresh off the cooker. Marinaded chicken thighs in Asian sauce for 24 hours, then cooked direct on main grate for around ninety minutes or so at 300. Our dinner sides were fresh corn and pasta with pesto. The fellas enjoyed the thighs the next day...

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Charmoula.thumb.jpeg.3e650f56489527a981ae86fa8eb2a4ad.jpeg

Weber Grilling Basket

KK Charcoal Basket Splitter

A match made in heaven: The smaller Weber grilling basket, and a KK charcoal basket splitter. Swordfish is expensive; we splurged by using some of our dwindling supply of KK coffee lump charcoal. The basket splitter pays for itself, in economic use of good charcoal.

Moroccan charmoula: 2 tsp cumin, 3 garlic cloves, 1 tsp sea salt, 1/4 finely chopped cilantro, 3 TB finely chopped parsley, 2 tsp sweet paprika, 1/4 tsp black pepper, pinch Marash or other hot pepper, juice of one lemon or rinsed pulp of a preserved lemon, 2 TB olive oil. Pound together with a mortar and pestle, spread on fish. Marinate. Grill.

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I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours.

I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout.

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And just poured the smoke to it...

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I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it.

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8 hours ago, Bruce Pearson said:

Mac that dinner looks really really good! Those Mushrooms look delicious. So that’s why the chive plant looks like is the blossom edible?

Thanks, Bruce, and yes those chive blossoms are edible. :) I have some garlic chives and they have a white blossom and are also edible. They bloom later in the season.

As Tony says, they are really pretty. :)

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12 hours ago, Chanly1983 said:

I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours.

I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout.

I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it.

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That smoked salmon looks really good @Chanly1983.  Curious about the use of ice.  Why were you using it and what effect did it have on the final product? 

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Well I received my donabe rice cooker today. But the  instructions are all in Japanese go figure. Anyway I looked up how to season it on YouTube and will probably season it tomorrow. Then I can cook some rice in it.  I’m also going to cook a pork butt tomorrow and make some pulled pork. This will be the first port butt that I’ve ever cooked so wish me luck. I gave it a good rub down today with some mustard and some pork rub and its in the refrigerator till tomorrow morning. I haven’t decided Whether to cook it on my Traeger or on my KK. I know, I know! use the KK. But I’m trying to get good using both. Pictures to follow

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