Everyday Misc Cooking Photos w/ details

[MacKenzie]

It a pork belly and actually there are 2 pieces in the pix. I bought it as a full side but needed to cut it in half so it would be easier to deal with. The 2 halves and jammed together.

[Bruce Pearson]

Well Tony they may not be up to French laundry but I bet they tasted very very good that’s a beautiful cook yum yum yum you know those mashed potatoes might be better than that ol French laundry. 

[MacKenzie]

Bacon caper continued- it is smoked and resting in the fridge. Slicing tomorrow.

[Basher]

That looks great.
Did you put some hot smoke over it too?


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[Basher]

Here’s the leg of balsamic lamb, 30 minutes off ready.

And here it is carved.

I’ll definitely be doing more balsamic soaks. The crust was amazing.

 

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[MacKenzie]

6 hours ago, Basher said:

That looks great.
Did you put some hot smoke over it too?


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Thanks, I did a couple of hours or so with the cold smoke then added pellets and some chips to the lump for the cook. 

Edited March 6, 2020 by MacKenzie

[MacKenzie]

Bacon caper continues. Sliced, wrapped and ready for the freezer. This is half of the stash. 

Now on to some coffee roasting.  

Edited March 6, 2020 by MacKenzie

[Bruce Pearson]

Mac your bacon looks delicious

[MacKenzie]

Mac your bacon looks delicious

Thanks, Bruce. I might have it for breakfast tomorrow. The trouble is I have one slice left from my last batch. Decisions decisions.

[Herbie J - Alabama]

The bacon looks great!

[Herbie J - Alabama]

Grilled a Japanese A5 Wagyu ribeye tonight. It tasted great off of the the 32BB KK. I did a little cook based upon one of my favorite meals when I worked in Japan.  Pasteurized egg yolk, rare steak, and mushrooms.  Nothing went to waste from the A5. 

 

 

 

 

 

[MacKenzie]

Lots of flavour in that cook. 

[Tyrus]

Hey Basher, you did a fine job on the lamb, spun it up and looking mighty tasty. Did you taste the Balsamic? It can soak a good long time.   And Mac those bacon strips are awesome, not a lot of fat, really lean as far as bacon goes. Those Nova Scotia pigs must work out at the gym and do a bunch of sit ups. American pigs are getting lazy.  Boxed steak Herbie J? OK.  The lengths we reach to when were too tired from work to go to the store. Only one? Seem to remember you have a family, you didn't eat it in the closet? Anyhow that rooks marvelous, must a been your birthday huh

[MacKenzie]

Couldn't resist comparing the old and the new bacon. It was a toss up with maybe a slight edge going to the latest batch.

Now that's how to start the day. LOL

[qundoy]

St Patty day is around the corner and the grocery stores in our area are well stocked with cryovaced corned beef. So I decided it was time to smoke some pastrami. I used a rub found on Amazing Ribs. The brisket flat was just shy of 5lbs, rinsed, soaked over night, rubbed this morning and on the 23 with peach wood for the smoke. My KKooker decided to settle at 270, I was shooting for 250.  The cook only took about 5 hours, I was expecting some stall, but this flat shot right through it. Wrapped at 160 deg. , pulled at 205, rested in a cooler. 

Pumpernickel, provolone, Dijon, sweet onion. 

That sandwich was sooo gooood

[tony b]

Seeing as March came in like a lamb here, figured I should cook some! Lamb chops with roasted spuds and sautéed asparagus.

[MacKenzie]

Good plan so far but I think you are stuck for the end of the month.  

[MacKenzie]

Fried rice and KK chicken drumstick.

[Basher]

Thick looking chops Tony.

I needed a change from lamb last night with striploin. Leftovers tonight in a Thai beef salad.

 

 

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[tony b]

Another nice day here yesterday, so the grill got fired up again. Dinner tonight was Suya Pepper beef ribs (Korean cut), with curry rice and some leftover au gratin zucchini. Ribs came from Porter Road. The ones at the top of the grill had Tekobo's rub on them and the rest were done with mine.