Non KK cooks

[Tyrus]

  The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.

Edited July 12, 2024 by Tyrus

[David Chang]

steak and a salad..😄

[jonj]

I was surprised to see a jar of Brer Rabbit molasses in the background. Rabbits travel far...

[David Chang]

5 minutes ago, jonj said:

I was surprised to see a jar of Brer Rabbit molasses in the background. Rabbits travel far...

yes, we have this in our gourmet market. the rabbit label was what sold me. i was making brown sugar when i only had white..

[C6Bill]

My lady friend wanted toast for the weekend, and didn't specify flavor so Cranberry, Cinnamon and Honey it is  

[Tyrus]

   I remembered that a Prime rib was lurking in the freezer and it's presence was brought to my attention inadvertently by Syzygies suggestion of sous viding large pieces for long time.   Seriously I had forgotten I owned a sous vide, it's been a while...so I dug it out of hiding. The roast was aprox. 5lbs, 4 1/2 after trim, double bagged, injected, salted and rubbed then placed inside the water for 15 hours at 132 degrees. Always double bag, if one has a weak defective seam you'll be glad you did. Now I would have done my searing on the KK, but 6 months ago the Weber Summit grill I own seared my eyebrows during this process in a backdraft incident...this was payback/revenge, getting even and clearing the slate. The process went well without incident and the rest is picture history. If you notice in pics there's a green labeled container of Japanese BBQ sauce, if you can find it in your area or on Amazon I would recommend it with red meat as a marinate or as a side...it's pretty good. All I can add to Sous Vide cooking is that it's such a cheat.

Edited August 4, 2024 by Tyrus

[Tyrus]

Two Tri-tips on the Santa Maria and homemade Porter Road recipe of garlic/parsley sausages on the offset. You'll notice one pic will show a fire basket on the offset, I always had trouble on this pit maintaining a clean and steady fire with the flat piece the manufacturer provided. Knowing other companies were making specially designed baskets for their fire boxes I chose to design my own to scale to fit the configuration of my box. This piece allows me to maintain a steady coal bed by concentrating the coals to the narrow base, this helps  for a clean and continuous fire from 150-300 degrees. With this unit, it allows me to smoke sausages at lower temp as you would in a custom smoke house without the risk of your fire coal bed disappearing. Made of 1/4" steel with a 3/8" base plate. 
You know I could've cooked the Tri-tip on the KK however after finally catching a break in the weather after two weeks of hot and humid it was welcome to play with the other toys. Alls well that went well.

[jeffshoaf]

If y'all will recall, I did a practice run on an open fire rotisseried pig last April. After watching way too much Weather Channel and other weather-related TV to see what Debby was going to do, we had a beautiful but hot day here in North Carolina Saturday for the real run. We applied all the lessons learned from the practice pig and had a very smooth cook with an 89 pound pig, plus some chickens spinning on strings (shoulda done a practice chicken as well since the pig was done right on time but the chickens were a bit late). I got busy and neglected to get pics of the completed pig and chickens, but here are some in-process pics and videos.

 

I couldn't really taste the meat due to some sinus congestion and smoke inhalation, but others said both were very tasty.

[jeffshoaf]

My brother got a pic of the finished pig just before we started serving it.

[tekobo]

Great job with that pig @jeffshoaf!  You are much braver than I would ever be - live fire rotisserie takes some skill.  Bravo.

 

[C6Bill]

Pig looks great !!!! I just cant cook them with the head on, i don't like my food looking back at me lol

[C6Bill]

I made duck and bread this weekend, forgot to take a single pic of the duck 🫣 It was my lady friends brithday so i made her favorite meal of duck breast served on a board with fruit cheese and olives. And marbled rye, at least i took pics of that before getting distracted lol

[jeffshoaf]

My brother took a few more pics and videos from our cookout, including some of the chickens.

@C6Bill, the meat market offered to cut off the head and feet but we initially left then on for presentation (plus I have some kin who like the tongue and there's a surprising amount of meat on the head), but we ended up cutting the feet off - we had the pig's spine secured to the spit before realizing we hadn't accounted for the hind legs when centering it on the spit. 

 

Edited August 12, 2024 by jeffshoaf

[jeffshoaf]

11 hours ago, tekobo said:

Great job with that pig @jeffshoaf!  You are much braver than I would ever be - live fire rotisserie takes some skill.  Bravo.

 

It's one of the few cooks where a hammer is a required prep tool!

[MacKenzie]

WHAT an amazing cook.   

[Tyrus]

I was purchasing pellets the other day at Tractor Supply getting ready for another 5 ton winter of work, when out of the corner of my eye I spotted Iowa Jerky,,....so I grabbed a bag. I did notice the cost though, it was a bit pricey, but in todays world, a good Jerky demands the extra cost.  So off to another store where I purchased a 5lb Spoon roast inspired by a glance and taste hoping to do better. I marinated the sliced meat for three+ days in a Sweet boubon marinate and smoked at 150 -190 on the offset using a thin base of B&B charcoal briquettes and cherry splits for color and flavor. It took about 5 hrs or so, the taste and texture came out spot on. Jerky's great for long road trips, I imagine cowboys chewed a few while on horseback, no horse here but I do own a Silverado and the roadtrip to Georgia via Ohio will be a tasty one. I did add a couple pics out of the ordinary, while cooking up the jerky I looked up and captured a whole lot of condensation trails in my area, haven't seen this before....not clouds.

[C6Bill]

That jerky looks great !!!!

[tekobo]

We spent a week away with @RokDok, Mrs RokDok and a bunch of other friends to celebrate my husband's sixtieth birthday.  

Here is the great steak spread that @RokDok conjured up on his trusty Weber kettle (not being able to transport his 32 KK to a cliff top in Cornwall).

We also upped our paella game, with the addition of a great big gas burner.

Yum!

[jonj]

Nice teamwork! Happy birthday to Sharky!

[C6Bill]

Looks great !!!!!