Everyday Misc Cooking Photos w/ details

[tony b]

Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk.

[Bruce Pearson]

Wow Tony that’s is making my mouth water! That plated shot is beautiful. 

[MacKenzie]

52 minutes ago, Bruce Pearson said:

Wow Tony that’s is making my mouth water! That plated shot is beautiful. 

What he said.  

[Tyrus]

A lazy Sunday afternoon on the other side of the world. Chuck roast with Eats Barbecue Rub and Chicken with Morrocan spice

[PVPAUL]

We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted  tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexican fare.......Tamales, Frijoles y arroz!

[MacKenzie]

Gorgeous dinner, PVPAUL. 

[MacKenzie]

@Tyrus, I'll have half a chicken and a whole Guinness, please.  

[Bruce Pearson]

Nice delicious cook PvPaul! 

[tony b]

I'd eat that in a heartbeat! Inspiring me to break out my molcajete. 

[PVPAUL]

Thanks for the compliments! Today I’m doing a smoked Mississippi Pot roast on the 32” KK. Just threw it on a few minutes ago. Using Lumberjack M-H-C pellets. I’ll take a couple of pics and post them a little later today! 

[tony b]

Can't wait!

[MacKenzie]

Burger day today before tomorrow's snow/rain.

Did a nice slow and low cook, about 275F until 160 IT. Cheese was previously smoked Cheddar.

Dressed.

Plated.

[tony b]

Gorgeous burger, MacKenzie! And Hey Look, Aussie - no beets!!! 

[Lloyd Fox]

Smoked and reverse seared Prime Beef Tenderloin.  Smoked to 127, pulled and wrapped in butcher paper.  Smoker temp back to 650 and 90 seconds per side.

[Lloyd Fox]

Strung two fresh elk tenderloins together with twine and smoked it.  Iron Skillet sear after and here are the medallions.  Was fantastic.

[Basher]

Both look superb mr Fox.


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[MacKenzie]

It looks fantastic too.

 

[PVPAUL]

Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. 

Best,

Paul

[MacKenzie]

Thanks, Paul. Your chuck roast ended up looking wonderful, has my mouth watering.   

[MacKenzie]

I wanted to make a donair but didn't have the exact ingredients so did a pizza/donair.

 

Now for some cheese.

Poured the donair sauce over the baked goods. The sauce was a little more runny than it should have been. I think that is because it had been frozen for some time.

However it all tasted delicious.

Edited March 25, 2020 by MacKenzie