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Everyday Misc Cooking Photos w/ details

1,408 posts in this topic

I decided to give my salt plate another try today, used the kitchen oven as the cook for the fish was less than 10 mins. so couldn't see any reason to use the KK. Yes. in the summer I could just so the kitchen wouldn't be heated up.

Placed the salt plate in a 400F oven for 30 mins. and just set the fish on top.

After about 5 mins. it looked like this-

Fish on Salt Block.jpg

So i flipped the fish and let it go for a couple of mins.

Baked Fish.jpg

Plated.

Fish Dinner.jpg

Up Close

Fish Texture.jpg

This was probably the best fish dinner I've cooked not that I have a lot of experience with fish. :) 

 

 

 

 

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Posted (edited)

1 hour ago, tony b said:

Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated.

https://www.amazon.com/dp/B00GM477G8

Anybody found one that they really like?

I've used two:

https://www.amazon.com/Energizer-Vision-Headlamp-Batteries-Included/dp/B00TI8GSDI/ref=sr_1_11?ie=UTF8&qid=1483730994&sr=8-11&keywords=led+head

and

https://www.amazon.com/gp/product/B00XBSADC8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

There are many versions of the both at varying prices.

I prefer the headlamp because it's both bright and tends to point where I do ;)

But I always forget to bring the headlamp with me, so the second one is clamped to the handle of my KK pointing down. When I lift the lid it points directly inside the grill. 

Edited by HalfSmoke

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Duh, thanks for the reminder, Jeff - I have a headlamp stashed away in a drawer. Will dig it out next nighttime grill. 

@MacKenzie - nice piece of fish. Curious about the spuds. They look like deviled eggs - ha, ha! 

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Spun a nice little sirloin roast last night.  Rubbed with Wegman's garlic & herb spice and Italian seasoning.  Cooked at 250*F until 120* internal, then cranked the KK up to full flame and seared the outside until it has a nice and crispy bark.  It was very good indeed.   Redhead Sue claimed all the leftovers for lunch today.  Need to use the rotisserie more often.

Sirloin Roast.jpeg   


Nice spin

Outback Kamado Bar and Grill

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Thanks, Tony, they were creamed potatoes and I used an ice cream scoop to get that shape. :) 

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I picked up a 4.5 lbs. small rib roast.

The roast was seasoned with salt, pepper, onion and garlic powder Monday morning. It was then placed in a well-stocked beer cooler. The temps in my area have ranged from a low of 25* to a high of 42*. I’m thinking there’s no problem holding the meat outside as long as I can keep the critters out of it. I did regular checks on it…might as well grab a beer while I’m here. It remained in the cooler until Saturday when I cooked it. I wanted to get some drippings for Au Jus so I elevated the roast above a glass dish using onions. This put the roast higher in the lid so it cooked quicker than I thought it would. I was shooting for a 225* temp but Bob settled in at 250*. Three hours later the IT was 115*, perfect. Wrapped in foil and towels and into the cooler. An hour before we were ready to eat I raised Bob to 450* and finished the roast. There wasn’t any drippings for Au Jus but the flavor of the meat was good. No KK or plated shots. Bad planning on my part.

Roast 1.jpg

Roast 2.jpg

Roast 3.jpg

Roast 4.jpg

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I also smoked a brisket flat while on daze off (they’re more fun spelled that way). This was a little over 4 lbs. I like the point much more but one wasn’t available. I seasoned with salt and pepper and smoked for 6 hours at 200* until it was getting late and I increased the temp to 250*. Got to an IT of 205* then wrapped and into the cooler. Two hours later it was delicious. Once again no KK or platted pics. I’ll try to do better as time goes on.

On a related note, after these two cooks my wife looked at Bob and said he needed a bath. She broke out the Zep 505 and a bucket of hot water and gave him his first sponge bath. He was very happy mon!

Brisket bark.jpg

Brisket fat cap.jpg

Brisket.jpg

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The pics are crap. The brisket wasn't over cooked as the pic tends to show. I'll buy a real camera one of these days.

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The pics are great couple of nice cooks there .it's funny daze off used to mean motocross jet skiing riding my bike now it's what am I going to cook lol

Outback Kamado Bar and Grill

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They both look outstanding. Great job

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You are cooking up a storm and it's great that your wife is keen on the KK as well. I bet things are tasting great also. :) 

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Nicely done on both cooks, Paul!

btw - your elevating the roast in the dish on the onions reminded me of something I just read in Meatheat's new book - he hates V racks and roasting pans, as the high walls keep the meat from cooking evenly, especially if you load up the pan with veggies. He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy.

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15 hours ago, Aussie Ora said:

The pics are great couple of nice cooks there .it's funny daze off used to mean motocross jet skiing riding my bike now it's what am I going to cook lol

Outback Kamado Bar and Grill
 

Yup! daze off used to be much more fun. But it's OK I really enjoy playing around in the kitchen.

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12 hours ago, Steve M said:

They both look outstanding. Great job

Thanks! I had fun

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12 hours ago, MacKenzie said:

You are cooking up a storm and it's great that your wife is keen on the KK as well. I bet things are tasting great also. :) 

Thanks Mac. She always has kept the BBQs looking new. They are always clean (on the outside) and covered when not in use.

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4 hours ago, tony b said:

He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy.

I knew I was on to something. I didn't get the drippings I was looking for...maybe next time.

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Ok....have to set the stage for this cook.  It is 24*F outside, both freezing rain & snowing, wind blowing 30 mph.......basically......miserable weather even in a normal Syracuse winter.

Crank up the fireplace and set the TV trays up.

Skirt6.jpg

Open up the garage door, push Mac the KK just to the edge and fire it up.

Skirt1.jpeg

We love cherry smoked skirt steaks.........fresh from a local farm.

Skirt3.jpeg

Fire up the Donabe Komado San rice cooker.

Skirt2.jpeg

Chop up fresh garlic, ginger and green onions....add to mixed veggies.

Skirt4.jpeg

Add the cooked rice.

Skirt5.jpg

Enjoy a delicious steak and rice dinner in front of the fireplace with an ice cold adult beverage.

Skirt8.jpg

Perfect way to spend a crummy winter evening :smt023   

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That looks great right down to the fireplace. Wonderful meal

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 Great looking meal! I like your plates.

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In progress...

Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate.

IMG_1991.jpg

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