Everyday Misc Cooking Photos w/ details

[Pequod]

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!

[tekobo]

That looks good @Pequod.  It also illustrates beautifully the extra space and versatility you get with a 32".   Although I will be really happy if you tell me that this was actually done in your 23" and I shouldn't regret not opting for the Big Bad 

[Pequod]

49 minutes ago, tekobo said:

That looks good @Pequod.  It also illustrates beautifully the extra space and versatility you get with a 32".   Although I will be really happy if you tell me that this was actually done in your 23" and I shouldn't regret not opting for the Big Bad 

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks. 

[tony b]

How did the Meater work out for you on the roti cook? 

Glad to hear that you didn't slice a finger sliding the chicken onto the OctoFork!

[Pequod]

16 minutes ago, tony b said:

How did the Meater work out for you on the roti cook? 

Glad to hear that you didn't slice a finger sliding the chicken onto the OctoFork!

MEATER worked great as always. That’s my second spin with the MEATER, but first with a vertically spinning chook, so went in through the side so that fat and juices wouldn’t mess with the ambient reading. 

[Kevin H]

 

Got another one of my "bucket list" cooks under my belt yesterday.  Based on the results this won't be the last time for this one.

3 bone, 6 lb, beef short rib plate.  1/2 load of Coco Car, full smoke pot of coffee splits.  Had the rib plate on the cool side over a drip pan.  Used the hot side for the sides and other cooks throughout the day.  I've gotten to the point that I score anything with a fat layer.  Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F.  The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab.

 The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes.  (you are probably seeing a theme here by now) This stuff is awesome!  Rubbed the rib with the syrup then did a very heavy pack on the rub.  Let it set for an hour before the cook.  The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans.

Coffee Char Beef Short Ribs:

 

[Pequod]

Love beef plate ribs and the onions look fantastic. Need to look up that recipe. 

[MacKenzie]

Kevin H, your cook looks fantastic and the plated dinner is so full of goodies. 

[tekobo]

Two beauties @Kevin H - your KK looks great, as does the food.  

[tony b]

20 hours ago, Pequod said:

so went in through the side so that fat and juices wouldn’t mess with the ambient reading. 

Learned that lesson on one of my 1st MEATER cooks - ambient temps went haywire, opened the lid and saw the end of the probe was all gunked up with burned on juices/fat. 

[jarraa]

Working on grilling techniques with the kk.

[tony b]

Grilled shishito peppers?? Lovely!

[KlausVanWinkle]

Grilled some sweet Sriracha glazed jumbo shrimp, garlic bread, squash and carrots on Saturday. And some yogurt marinated lamb kabobs and bread on Sunday. 

[Aussie Ora]

Loving all these cooks .was speaking with Dennis the other day and he metioned for the first time the 32 was out selling the 23 because of the 42..look honey I'm not getting the biggest one lol

Outback kamado Bar and Grill

[Aussie Ora]

 
Got another one of my "bucket list" cooks under my belt yesterday.  Based on the results this won't be the last time for this one.
3 bone, 6 lb, beef short rib plate.  1/2 load of Coco Car, full smoke pot of coffee splits.  Had the rib plate on the cool side over a drip pan.  Used the hot side for the sides and other cooks throughout the day.  I've gotten to the point that I score anything with a fat layer.  Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F.  The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab.
 The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes.  (you are probably seeing a theme here by now) This stuff is awesome!  Rubbed the rib with the syrup then did a very heavy pack on the rub.  Let it set for an hour before the cook.  The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans.
Coffee Char Beef http://komodokamadoforum.com/uploads/monthly_2018_05/20180527_133734898_iOS.thumb.jpg.cb1a09a1cb3a8b8a2dca49a16fb5f4d8.jpg' alt='20180527_133734898_iOS.thumb.jpg.cb1a09a1cb3a8b8a2dca49a16fb5f4d8.jpg'>

 

That looks marvelous yum

Outback kamado Bar and Grill

[tekobo]

23 hours ago, Aussie Ora said:

Loving all these cooks .was speaking with Dennis the other day and he metioned for the first time the 32 was out selling the 23 because of the 42..look honey I'm not getting the biggest one lol

Loving that stat!  I am still very happy with my choice but one day, when I win the lottery, I will buy a 42" and will hopefully have enough money left over to buy a house with  garden big enough to house it.  

[Pequod]

3 minutes ago, tekobo said:

Loving that stat!  I am still very happy with my choice but one day, when I win the lottery, I will buy a 42" and will hopefully have enough money left over to buy a house with  garden big enough to house it.  

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

[tekobo]

2 minutes ago, Pequod said:

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

ROFL doesn't come close!  We have an expression "ka itan soke" which very eloquently describes the act of lying on your back and laughing with your thighs in the air.  I couldn't find an emoticon to represent that but that is how much I laughed when I read your post.   

[tony b]

@tekobo - you'll just have to roll with this one (pun intended!) 

[jarraa]

Pizza night.