Everyday Misc Cooking Photos w/ details

[Tyrus]

11 hours ago, Aussie Ora said:

Not this time I like a fresh roll every now and then .that fresh bread taste is good.better then a bunnings snag ..

 

Outback kamado Bar and Grill

 

 

 

If I ever travel to the Island I may have to get one of those translator books, somethings amiss

[DJM]

Cold smoked some salmon today.  Cured it in brown sugar/salt mixture for 4 hours before hand then cold smoked for 2.5 hours.  Lit the KK, let it slowly come up to smoking temp of 250 over the next hour, and then cooked for one more hour to internal temp of 140.  Served with a sweet maple soy sauce, smoked cauliflower and a side salad.   I’ve only cooked fish a few times on account that my family typically doesn’t care for seafood (not a big fan of fishy flavor).  We wanted to try something different.  By far the best salmon I’ve ever had, but still not my favorite thing to eat by a long shot.  I’d rather have shrimp, grouper, or tilapia, but still it was pretty good.

[MacKenzie]

Looks great, I must say you are brave , cooking fish for a non fish loving family. I understand their sentiment completely.

[dozer996]

Skirt Steak Fajitas tonight, first time I’ve fired up “Charlie Murphy” this year.

 

 

 

 

I didn’t have my sharp knife and skipped the silver skin trim...bad move, too chewy

 

[MacKenzie]

That is a good lesson to learn, now the trick is to remember it.  The meat looks perfectly cooked. 

[dozer996]

That is a good lesson to learn, now the trick is to remember it.  The meat looks perfectly cooked. 

Temp and Flavor were good but that silver lining is no joke, ruined the chew and the kids didn’t finish their plates

[Bruce Pearson]

Still looks good

[tony b]

Live and learn to cook another day!

[tony b]

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner.

And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F.

Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course! 

[MacKenzie]

Beautiful, beautiful cook, Tony.Fantastic colour on the chicken skin too.

Kiss goodbye to Feb.

Edited March 1, 2018 by MacKenzie

[Bruce Pearson]

Nice looking chook great looking meal, making my mouth water

[tony b]

Thanks! The skin came out OK. I was a bit concerned because the cooking temperature was a bit lower than I normally do for "crispy skin." I tweaked the upper vent for the last 20 minutes of the cook, but the dome temperature only rose about 25F (350F) and not near the 400F that I was hoping for. But, I was busy inside get the sides ready, so I wasn't babysitting the grill that closely. 

[dozer996]

First low and slow of the year, 5 baby back slabs.

[tony b]

Nicely done!

[tony b]

So, what do you do with leftover rotisserie chicken (see cook above)?? One solution is to make a white pizza! Was trying out the new Cooks Illustrated 1 hour pizza dough recipe (see March/April 2018 issue). Despite screwing up one of the steps, it came out OK.

Homemade Alfredo sauce, leftover roti chicken, marinated artichokes, Kalamata olives, and fresh cherry tomatoes, dusted with a hint of Purple Crack.

 

Hit it with lots of "pizza cheese" - a blend of mozzarella, parmesan and Romano. 

Cooked 12 minutes on a heat soaked pizza stone on the upper grate at 450F (was shooting for 500F, but lost patience!) Started out on the parchment paper, but after 4 minutes on the stone, I slipped it off.

Up close and personal.

Ready to eat!

Bottom of the crust came out nice!

I do have to say that it was pretty tasty for "leftovers!"

Edited March 4, 2018 by tony b

[DJM]

Great idea Tony!  Love Cook’s Illustrated.  I usually shred whatever is left to use in tacos, quesadillas, or buffalo chicken dip.  But you’ve given me some ideas now as I’m making two rotisserie chickens tomorrow. Might try bbq chicken or buffalo chicken pizza.

[MacKenzie]

Dozer, those ribs look wonderful, but they seem to have evapourated. 

Tony, wow, that is one fine looking pizza, top and bottom perfectly cooked and KK flavoured. 

[tony b]

Thanks, MacKenzie. High praise indeed coming from you! 

[EGGARY]

On February 28, 2018 at 4:50 PM, tony b said:

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner.

And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F.

Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course! 

Nice cook.  Are you enjoying the Meater ?  I see that you used it on the Rotisserie.  I have The Meater and just love it.  It is the ideal Thermometer.  It is very easy to use.  I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca.  I was able to go there and have them check out my thermometer.  Just waiting for the Block.

[tony b]

Yes, I like mine a lot. It is the ONLY solution for temperature monitoring on a rotisserie, being wireless. Is it "perfect" - No! It has a tendency to hiccup a lot (lose momentary connection between the probe and my phone (app) at least in the initial few minutes. But, that doesn't interfere with the true functionality of it. I've noticed that the last couple of software updates have drastically improved on the "Time Remaining" algorithm. It's much more efficient than before - previously, it wouldn't give you a reasonable estimate until well into the cook; now, it will give you a fairly good estimate within the first 15 minutes. A lot depends on how stable the grill temperatures are - if the grill temp is still going up, then the MEATER struggles with that in trying to estimate cooking time. But, if your grill is close to equilibrium cooking temps, then it does a much better job of calculating cooking times.