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Everyday Misc Cooking Photos w/ details

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13 hours ago, alimac23 said:

we’re just organising our first BJCP comp for May called “I speak no Americano” American Pale Ale entries only.

Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting. 

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All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F.

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Plated with some lovely risotto (saffron, white truffle oil & parmesan).

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Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting. 
Tony, I think you should ship some of that good stuff out to us so we can vote for you.
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Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills.  I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips.  Its almost laughable how small they all look on the grill!  Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so.  Then I raised the temp, dropped everything to a lower grate and let it sear.  Couldn't have been more pleased with the outcome.  A great way to end a great weekend.

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Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills.  I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips.  Its almost laughable how small they all look on the grill!  Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so.  Then I raised the temp, dropped everything to a lower grate and let it sear.  Couldn't have been more pleased with the outcome.  A great way to end a great weekend.
IMG_9043.jpg.7176c0c0af067dc173bdab6f889226f7.jpg
IMG_9049.jpg.e86ab0e2f640cf684c846cd0bc844dfb.jpg
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IMG_9061.jpg.29b481792d622877689f137d7b343438.jpgIMG_9064.jpg.3ccebb099c021e472ae4d696f41c98c5.jpg
IMG_9065.jpg.8374f331c722fb0333aa052f24f0c630.jpg
Looks fantastic mate

Outback Kamado Bar and Grill

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On 3/29/2019 at 6:07 PM, MacKenzie said:

A big thanks for CK discovering the Konro replacement grate. emoji106.pngemoji106.png  A huge thanks to tekobo for her help and inspiration making my wing cook sooo good. :-D

Sous vide the wings at 167F  after a 3 hour marination in Frank's Hot Sauce.

Here they are-

 

Now for a little colour, used the KK to light the lump in the Solo stove, once that was going poured it into the Konro.

 

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Those are some killer looking wings. If they tasted half as good as they look....

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On 3/29/2019 at 6:07 PM, MacKenzie said:

A big thanks for CK discovering the Konro replacement grate. emoji106.pngemoji106.png  

 

 

Glad you like it. It's of decent quality and fits right. But I can't really take credit. A member over on Guru that has a md Konro showed it to me. 

 

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We are having snow followed by rain, it's not nice but dinner was nice. :)

I saw that corn on Tony's plate and thought it would be good on mine too. ;) 

Those are micro green I have growing on my window sill, one way to rush the garden season.:-D

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Edited by MacKenzie
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1 hour ago, MacKenzie said:

I saw that corn on Tony's plate and thought it would be good on mine too.

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird.

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Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes.

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Plated with a nice salad and some angel hair pasta with homemade pesto. 

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I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? :smt017

Summertime Chicken Rub

 

 

·         1/4 cup Old Bay seasoning

·        1/4 cup lemon pepper seasoning

·         2 Tbsp fresh rosemary, chopped

·         2 Tbsp mustard powder

·         1 tsp chili flakes

Let the rub sit for at least 3 hours before applying to the chicken.

Edited by tony b
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