Everyday Misc Cooking Photos w/ details

[todc1963]

That Tomahawk looks ready to be devoured....

[Bruce Pearson]

Aussie is that grass growing on the bottom shelf? The steak looks delicious nice cook!

[sfdrew28]

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away.
Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible.


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[Aussie Ora]

Aussie is that grass growing on the bottom shelf? The steak looks delicious nice cook!

Lol cheers mate

Outback kamado Bar and Grill

[Aussie Ora]

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away.
Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible.


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Looks great

Outback kamado Bar and Grill

[MacKenzie]

sf, I'll bet they were impressed, your cook looks wonderful. 

[Steve M]

@sfdrew28 Incredible looking brisket. My mouth is watering.

[tony b]

Nice brisket! I have no doubt that your guests were totally blown away!

Edited August 26, 2018 by tony b

[Chanly1983]

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. 

It actually turned out tasty and not black.  I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat.  Also decreased my times from 35 or 40 to about half.

Here is my Hybrid dough proofing.

So I tried 25 minutes gave the bread a rotation and another 10.  A little too long for the rectangle loaf.

Ok onto the straight leaving Bacon bread

tried 20 minutes with a rotation and another 10 minutes

and the money shot!

Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

 

Edited August 26, 2018 by Chanly1983

[MacKenzie]

Just look at that crumb.  

[Chanly1983]

And the yummy bits of bacon!!! My dogs were going nuts after I brought these loaves into the house to cool.

[5698k]

Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell.


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[alimac23]

Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm.

 

I’d say it was tender

 

 

[MacKenzie]

allimac, your lamb roast looks lovely, beautiful. 

[alimac23]

allimac, your lamb roast looks lovely, beautiful. 

Thanks MacKenzie, lamb shoulder is a favourite of mine!

[tony b]

Nice, but I'm curious as to why you used a roasting pan - gravy?

[alimac23]

Nice, but I'm curious as to why you used a roasting pan - gravy?

Exactly that Tony, I poured the juices off into a jug then skimmed the fat off, added a gravy base and some water and ended up with a nice gravy.

[Bruce Pearson]

Pulled lamb looks delicious.

[MacKenzie]

Made a sauce from lime juice, light brown sugar and pomegranate molasses for some chicken that I had previously roasted on the KK.

 

Also did some skillet roasted potatoes with rosemary and lucky to find some suitable beet greens from the garden.

 

Edited August 29, 2018 by MacKenzie

[alimac23]

Wow @MacKenzie that Chicken and veg look superb!