Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

Beer and duck can’t beat that, they look yummy! nice cook Tony what kind of beer did you take?

[tony b]

I helped fill out verticals (consecutive years) of Bourbon Co stout and Bigfoot barleywine (I had 3 older years of each). Plus, I brought a 2015 Trader Joe's Vintage ale (their Christmas beer, which is actually brewed for them by Unibroue). We ended up with a 2011 - 2017 vertical of Bourbon Co (including a 2015 bottle of Rare!!) and a 2011 - 2016 vertical of Bigfoot. And, one guy in the club brought his own collection of 2010 - 2016 of The Abyss (another big barrel-aged imperial stout!)

Epic is the only word to describe our annual holiday party!

Edited December 8, 2019 by tony b

[MacKenzie]

[Bruce Pearson]

Sounds like funding 

[tony b]

funding??? 

[Jlipp79]

[tony b]

So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood.

Plated with salt potatoes and roasted carrots.

[Basher]

That looks perfectly cooked Tony b.
I guess you like cooking medium rare in those conditions.
Are you closer to rare or blue when you cook in mid winter?


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[tony b]

It was a bit of a challenge going out every 5 mins or so to turn it 90 degrees. However, I'm not concerned about pork being medium. Nice and juicy. Folks are still living in the last century if they fear pork that's not cooked to death! 

[Bruce Pearson]

Tony I meant sounds like fun. I don’t know how I came up with funding. Now that’s a delicious looking meal yuyum!

[MacKenzie]

8 hours ago, tony b said:

So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood.

 

I bet in the end it was so worth it to suck it up. 

[tony b]

16 hours ago, MacKenzie said:

I bet in the end it was so worth it to suck it up. 

Especially the following day when I used some of the leftovers to make a Cuban sandwich!

[Aussie Ora]

Go tony battling the elements nice tenderloin

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[MacKenzie]

Smoking more cheddar for the holidays.

Edited December 14, 2019 by MacKenzie

[Bruce Pearson]

Looking good Mac. Everything’s better with cheese.

i can’t decide what to have for Christmas dinner anybody out there got any suggestions?

[MacKenzie]

TY, Bruce, I agree everything is better with cheese and ever better if it smoked on the KK.

For me the old standby for Xmas dinner would have to be a turkey or a nice plump organic chicken and one much collect the dripping for an awesome gravy. 

 

Edited December 14, 2019 by MacKenzie

[tony b]

Keep it simple, Bruce, how about a nice ham steak! 

[Bruce Pearson]

Your right Tony I’ll keep it simple and go to SubWay and have a turkey and ham sandwich plus a nice salad. What do you think? Couldn’t get much simpler than that.

[Bruce Pearson]

But I wouldn’t mind having some of Mac’s smoked cheese on the sandwich!

[MacKenzie]

Originally I planned on having Mac & Cheese, spinach and pork tenderloin for dinner today but those darn Xmas elves forgot to put that pork tenderloin that I had thawing on the counter, into the fridge before going to bed.

Needless to say it hit the trash when I saw it still on the counter in the morning.

After the cheese was smoked I fired up the KK still with cold smoker attached and put in the mac and cheese to bake.

While all this was going on I also made some sourdough bread.