Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

You amaze me Mac. After making Mac and cheese you just whipped up some bread, and both look deeeelicious. That’s so cool

[tony b]

Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure.

Plated with a 2x baked spud and a load of mushrooms.

[MacKenzie]

Tony, I sure do like the looks of that dinner. 

[Basher]

Mac thanks for reminding me about the cheese.

I’ve been meaning to cold smoke some of this.

Put a little purple crack and pepper on one, and ground chilli on another.

I’ve found with some other foods, the cold smoke flavour changes significantly after about 10 days- it mellows nicely. Anyone else found this or maybe it’s just the oak that I’ve mostly been using?

This definitely happened with my tea and also the rock salt I smoked. They both get better left to age in a sealed jar.

Trying some cumin seeds tonight for something new.

 

 

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[Bruce Pearson]

NICE cook Tony! Looks delicious.  Never had a flat iron steak, it looks good what cut of meat is it?

[Tyrus]

Great looking cooks one and all.  Nice Mac and cheese, could almost taste it. A handsome steak if I say so, myself. And yes Basher..Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew.

[tony b]

58 minutes ago, Tyrus said:

Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew.

Indeed! I've also found that cold smoked items get better with a few days of rest, especially cheese. 

 

2 hours ago, Bruce Pearson said:

Never had a flat iron steak, it looks good what cut of meat is it?

From Wiki: Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal.

It's in the Chuck primal area. 

[tony b]

A tad colder, but I did manage to get in a chicken cook for dinner last night. Both were spicy - on the left was a teriyaki (Adoboloco) and the right was mango habenero sauce (blend of Dinosaur and Melindas). Direct @ 375F over peach wood. I slashed the skin on the teriyaki one to allow it to penetrate better while marinating. 

[Bruce Pearson]

Chef Tony everything you cook looks delicious

[Basher]

Looks good tony, like it’s about to burst.


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[tony b]

They were both tasty - and spicy! Will tone down dinner tonight - LOL!

[Basher]

Neighbours over for Xmas drinks and a feed.

Turned to this

With some cheeky lamb ribs underneath.....
Turned into this.



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[MacKenzie]

Lucky neighbours.

 

[Bruce Pearson]

Yeah what Mac said! Nice cook looks yummy

[MacKenzie]

@ Basher, yes, the smoked products get much better when left to mellow for a few weeks or even months. I wouldn't even taste it when it first comes off the KK, just vacuum seal it and it will keep in the fridge for a long period of time if you can resist eating it that is. On I've  had mine there for nearly a year. 

Edited December 19, 2019 by MacKenzie

[Basher]

Thanks, I tried some cheese last night and it tasted a little tar.
Gave some to a friend and they thought it was the best cheese ever..... a very kind friend.
I had a cloth around the end of the cold smoker again. This time it pick up heaps of tar, last time not so much.
It might be the oak shavings. I’ll try to give them a little sunbaking when the humidity drops.


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[tony b]

I gave up using wood chips in it, as I had too much trouble keeping it lit. I've switched to pellets. You might want to give those a shot and see if you get better results. 

[Mcjudsten]

Simple Reverse sear pork loin roast. 

 

 

[tony b]

I'd eat that!

[Basher]

"X" marks the spot. Nice sear marks McJudsten.

Looks juicy.