Everyday Misc Cooking Photos w/ details

[Jon B.]

12 hours ago, tony b said:

 

For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

Thanks for that.................I was wondering?????

[Paul]

13 hours ago, tony b said:

For the Record - that pork loin was wrapped in caul fat.

Thanks!! I forgot what they called it. It was delicious. Even the wife said, "this is worth buying again!"

[tony b]

I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter." 

[DennisLinkletter]

On 3/13/2018 at 4:00 AM, Paul said:

So I went to the Sonoma County Meat Company and picked up a few goodies.

A bacon wrapped pork loin

 

I'm a BIG Fan of Caul Fat.. Think it is really beautiful also!!

[sfdrew28]

Made a few Cornish game hens. Did indirect at 350 and stuffed with a self inspired paleo stuffing.
The stuffing was andouille, sweet potato, mushroom, and onions.

The pickle is a half sour I made myself for the first time. They came out way better than any store bought.



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[Bruce Pearson]

Nice cook looks yummy, and made your own pickles also yum yum

[MacKenzie]

sfdrew, your Cornish hen dinner looks delicious and that pickle looks fresh as can be.  

[tony b]

Yummy looking birds!

[BonFire]

Nice chooks.....does that top half grate come with the BB32

[Grant]

The half grate does come with the 32.  

[amusedtodeath]

Very nice cook pics. I like that stuffing mix! 

[MacKenzie]

Just a quick cook now that winter is back. Chicken drumsticks marinated in Frank's Hot Sauce then put on the grill. Served with twice baked airfryer potatoes.

 

 

Edited March 17, 2018 by MacKenzie

[dozer996]

Tri-Tip night

[MacKenzie]

Dozer, beautifully done on the steak.  

[tony b]

Lovely tri-tips! Love me some Santa Maria rub, too!

[EGGARY]

On March 4, 2018 at 4:28 PM, MacKenzie said:

EGGARY, that is a beautiful chicken, lovely colour.  

Thank you so much MacKenzie.  LOL

That wasn't my chicken.  I was writing about the MEATER.  I just hope all my chickens look that good.  I will use the picture as an inspiration.

[tony b]

Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. 

Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top! 

[EGGARY]

42 minutes ago, tony b said:

Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. 

Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top! 

Look up PRETZEL.  I am not a big fan of Lox but the Lox would be best put on after the baking of the Pizza/Bagel.  It does look interesting.  Next time bake the Pizza Dough with the Sesame Seeds and/or Poppy Seeds.   Let it cool a bit.  Then put some Cream Cheese, the Lox, and some Red Onion, and if you like Capers, go for it.   

[MacKenzie]

A fish lovers delight

[FotonDrv]

A little pork and asparagus over mesquite fire using coffee wood mini splits for smoke.  This was on the fire after the corned beef.