Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

Mac, sorry to hear the weather is so miserable there. But you have that pioneer sprit braving the frigid cold and snow to prepare a great looking meal. You are definitely a hard core KK chef.

[MacKenzie]

@ tekobo, thanks, it really was worth it, so moist and tender, yum. 

 Bruce, thanks.  Guess I have the KK addiction. The weather today is a repeat of yesterday but there is hope in sight for the weekend. 

[Pequod]

Crikey, @MacKenzie! You are hardcore!

No pics, but it was 32F here for Thanksgiving and I had the 32 cranking (notice a theme? 32...32...it's gotta mean something...). Was trying to avoid the same ol' brined turkey routine, so did a Tea-Rubbed Maple Turkey (recipe from Milk Street) that was off the charts. Smoked that with a bit o' peach wood (just a hint to accent the tea rub). Also did a smoked beef tenderloin that had the guests swearing off turkey for life. Just a salt n' pepper rub smoked with a bit of cherry wood (again...less is more here). 

Doing a Korean Style Pulled Pork on Saturday. Gotta get my daughter fully fueled before we send her back to school to power through final exams. She's majoring in Physics...love that kid...

...and here it is before 8:00 AM and I've got 90% of my Black Friday shopping done thanks to Kerblam! (my new name for Amazon thanks to the latest episode of Doctor Who).

[Steve M]

That cornish hen turned out really nice! 

[MacKenzie]

Pequod, as Newton might say, I guess the apple didn't fall far from the tree.  

I totally agree, quite often, less is more. 

[MacKenzie]

An easy day thanks to leftover lasagna meat sauce.

[tony b]

Physics - pretty hardcore. Where is she studying?

[Pequod]

22 minutes ago, tony b said:

Physics - pretty hardcore. Where is she studying?

Virginia Tech...and loving it!

[Pequod]

After 16 hours, a meateor! This was marinated in Gojuchang for over 24 hours before hitting the smoke. Will be pulled and tossed with Stephen Raichlen’s Korean BBQ sauce and served with kimchi on a bun later today.

Saw someone (don’t remember who) had trouble with running out of fuel on a long cook. Here’s my half basket after running 18 hours on coco char. Could have easily done 24. And the temps were sub freezing overnight as well.

[MacKenzie]

Grilled some sausages on the KK for some added flavour. That is leftover salad, how sad is that.

[MacKenzie]

Thanks, Paul.  

[Bruce Pearson]

Left over salad or not it still looks like a great meal. 

[MacKenzie]

Thanks, Bruce,  it really was tasty.

[MacKenzie]

Every once in a while I do a cook that doesn't involve the KK and tonight was one of those times. I damaged my old pasta roller and orderd a new one. The new roller is new and improved, it will roll to a thin 0.6 mm. I didn't go that thin, yet.

 

 

 

 

 

 

 

[Bruce Pearson]

Looks yummy Mac. Are those noodles made with egg?

[alimac23]

What a tasty looking cook Mac, I haven’t made fresh pasta in a long time, I’ll have to get the roller back out and get back into it.


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[alimac23]

I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs

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[MacKenzie]

That's the kind of friend to have.  

[MacKenzie]

Bruce, just used egg, a pinch of salt and 1.5 times the weight of the egg for the flour. Mix it up and let it rest for about 20 mins. then roll.  Quite often I grind the wheat berries for extra flavour but it was getting late so I just opted for store bought flour. 

[Bruce Pearson]

Mac do you think that would work in a pasta machine?