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Everyday Misc Cooking Photos w/ details

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Just now, Aussie Ora said:

What temp you running ,curious I've done vegetables under road kill up top .this looks the go I just thought it would get to hot 

I spin chooks at 400F. Takes almost exactly 1 hour 40 minutes to reach perfection. I add the veg after about 30 minutes, and then stir the veg with tongs periodically thereafter.  Gotta take the roti rod out to put the veg in, but works great.

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2 minutes ago, Pequod said:

I spin chooks at 400F. Takes almost exactly 1 hour 40 minutes to reach perfection. I add the veg after about 30 minutes, and then stir the veg with tongs periodically thereafter.  Gotta take the roti rod out to put the veg in, but works great.

Makes sense awesome .I can see this in my future lol 

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I was busy doing a ton of yard work this morning which led into early afternoon starvation. I needed something NOW! That is the reason one needs to have some pulled pork in the freezer and some Lebanese Mountain Bread. Once the sandwich was built I just had to melt that cheese but not cook the lettuce so out came the MAPP torch.  Here we go-

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Now add the purple crack, sauerkraut relish and it's ready to eat.

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Last Sunday when I was out in the ODK I noticed these 3 eating and playing in the field. It was some cute to see the cubs rolling and tumbling over each other while Mamma ate.

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Edited by MacKenzie
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I had to relearn an old lesson, I was at the market yesterday and the vendor assured me this corn imported from the US would score an 8 Or an 8.5 out of 10 when compared to fresh corn during the corn season. While it looked good, he must be using a different scale than I. I'd give it a 6 max.2111360367_ImportedCorn.thumb.jpg.4a90ff19a93c36e5af61b090a589d755.jpg

 

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Finally got around to my first "spin".  Local butcher has a unique cut on country style pork ribs and it just seemed like a good fit.  If you haven't smoked a pineapple before, I'd highly recommend it

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1/2 a basket of lump and applewood chips for a little smoke.

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4 hrs later at 295F, basted every hour with a pineapple / habanero glaze, internal at 167F, so I dumped the chips on the coals, pulled the pan and cranked the vents for a final sear on the pork.

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Ready for a rest.

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My poor attempt at a MacKenzie pic.....

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The only thing I'd do different would probably be a 24 hour brine.  Chop part was a little dry.... a combo bite with a chunk of pineapple fixed that.  Everything on the KK worked flawlessly, as usual.

 

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1 hour ago, Pequod said:

@Kevin H - love the techique you used with the splitter and pan to create a direct sear on one side at the end. Need to try that. 

Did you do anything special with the pineapple? Inject it? Rub it?

No, Just made sure it was ripe and then I basted it with the habanero glaze that I was using on the pork.  The smoke is the perfect "rub".  I'm going to cube the leftovers for kind of a take on Al Pastor.  Will put some spice on that for sure.:twisted:  

Yeah, the split in the basket matched the split on the rotisserie perfectly.  I'm sure Dennis planned that when he designed the 32". :salute:

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Five slabs of baby back ribs (and the required few hot links) from a few weeks ago. I was trying out the rib rack. First time attempting to post a photo (thanks to Pequod's tip in another post) so we will see what happens...

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Edited by jonj
typo
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