Everyday Misc Cooking Photos w/ details

[Flemming]

2 hours ago, alimac23 said:

Ribs turned out well.





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Nice Ribs! How long did it take and at what temp?

[Flemming]

1 hour ago, alimac23 said:

 

Thanks mate, these were cheapies from FJ’s, the only thing I don’t like about them is the little layer on the top.

I’ve got an epic cook coming up next weekend, I’ll be cooking:

2 x 6kg briskets
2 x 3 kg pork shoulders
4 big racks of cape grim beef ribs (my absolute favourite)
Lots of snags and chicken wings.



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WOW! thats going to be one massive cook, lets have some pics of that 32" when its filled up.

[alimac23]

Nice Ribs! How long did it take and at what temp?

Hey Flemming, thanks very much!

Beef ribs are a bit like brisket and tend to finish in their own time, this particular set took 10 hours at 110c

The first 6 hours were unwrapped, then they were wrapped in foil until they proved tender.

I’d say a good rule of thumb for beef ribs is to allow for a 10 hour cook, and if they finish early then rest them.


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[Flemming]

On 4/4/2019 at 7:30 AM, El Pescador said:

The video, the music, the meat on those ribs!  My favorite part had to be when, after stuffing a pound of succulent delicacies into his mouth, he proclaims, "its time to eat."  

Amazing.

I want to party at Flemming's place.

Any time!

[Flemming]

On 4/3/2019 at 11:02 PM, MacKenzie said:

That was a wonderful first cook, it would be a wonderful 100th cook. 

Thank you MacKenzie, well at least I'm of to a good start

On 4/3/2019 at 11:21 PM, Steve M said:

I've never seen that much meat on pork ribs. i need to have a chat with my butcher.

Amazing job on all of it.

Thanks Steve, Yeah, they where really really meaty  

On 4/4/2019 at 1:25 AM, tony b said:

No, MacKenzie, it was really pasta! 

Damn nice looking ribs, Flemming! Welcome to the Obsession! 

Thanks Tony, I'm starting to understand what you all mean with "the Obssesion" it's really crazy, even my wife! are in love with the 32", what more can a Man ask for...Happy wife - Happy Life!

[tony b]

Yeah, we owners do tend to get a bit carried away with our KKs. They are just such a joy to cook on and your really have to work hard to mess up most cooks. Don't get me wrong, we've all messed up a cook or 3 in our times, but it's usually when we are trying something new for the first time or there are adult beverages involved!

Edited April 5, 2019 by tony b

[MacKenzie]

This dinner made with leftovers hit the spot. Creamed potatoes, corn from the freezer and half a cheese and jalapeno pepper sausage along with micro green from the kitchen window sill, sprinkles of pepper and smoked paprika.

 

 

[MacKenzie]

I really enjoyed that one, thanks Aussie and MabelLouHoo 

[MacKenzie]

The other day I caramelized a batch of onions in the slow cooker, just sliced up onions, nothing else, set on low for 24 hours stirring once and a while when I came into the kitchen.

Made a big batch of onion soup and here's lunch. I decided to put a little chili pepper on just for fun.:) 

[Jon B.]

Gracoman would be proud of you!!!!    Was it as good as it looks??

[tony b]

Love me some French Onion soup ala gratinée. 

[Flemming]

So after th Burn-In I’m back at playing around with my new toy, Anette wanted some Salmon, son an girlfriend Burgers. Happy wife-Happy life 

[MacKenzie]

@ Jon, yes, it is all Gracoman's fault.  It was gooood and thank goodness there is still more for another day.  

Edited April 9, 2019 by MacKenzie

[MacKenzie]

@Flemming, I'd say there must have been a lot of very happy people around that dinner table.  

[ckreef]

@Flemming I have to ask - what's with the gasser? Son and girlfriend don't deserve lump fired burgers? J/K

 

But not exactly. With that much real estate you could have direct cooked the burgers on one side while the salmon sucked up the indirect heat on the other side. 

 

[Flemming]

21 hours ago, ckreef said:

@Flemming I have to ask - what's with the gasser? Son and girlfriend don't deserve lump fired burgers? J/K

 

But not exactly. With that much real estate you could have direct cooked the burgers on one side while the salmon sucked up the indirect heat on the other side. 

 

 I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise! 

[ckreef]

1 hour ago, Flemming said:

 I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise! 

 

I was slightly teasing. Not sure burger smoked salmon would be a good flavor - LOL - but the concept is there. 

 

[tony b]

We "usually" cut Noobs some slack, as they learn the art of the KK. Namaste!

[MacKenzie]

I had some previously KKed meatballs that needed to be eaten so let's make Cacio e Pepe. Used home ground flour to make whole wheat pasta and off we go.

You can't really see it in this pix but there is a full teaspoon of Burlap & Barrel Zanzibar pepper on this plate. It was awesome, perfect amount of pepper for a hot feel in the mouth but not too hot.

[alimac23]

Working from home today means I get to spin half a chook on the KK for lunch.

Can’t wait for this, the smell wafting through the house is unreal!

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