Everyday Misc Cooking Photos w/ details

[MacKenzie]

Kevin, those are all awesome cooks and I can smell the video cook, how'd you do that. 

[Bruce Pearson]

Yeah what Mac said! That video was really good I could smell and taste your cook right thru the video!!!!! Yum yum yum

[Kevin H]

The magic of rendering pig fat.....one of my favorite sounds.....

[tony b]

Simple dinner of BBQ'ed chicken. Played with 4 different sauces, just to make things fun: Dinosaur Honey Mustard Creole, Dinosaur Wango-Tango Habanero, Cackalacky CheerWine and my house sauce. All thighs were dusted with Slap Yo' Daddy. I only sauced the undersides, trying to keep the skin side crispy. Direct, on main grate, cherry wood chunks, 350F. 

Plated with roasted spuds and hushpuppies, with a side salad.

Final jury is out on the sauces, as I only ate 2 pieces of chicken with dinner - the Creole and the Cheerwine. Leftovers await!

[MacKenzie]

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

[BIGSHEP]

On 4/19/2020 at 9:05 PM, Steve M said:

Pizza night!

 

Steve you know I am 15 minutes away. I could have picked my pizza up at the driveway. 

[Steve M]

15 minutes ago, BIGSHEP said:

Steve you know I am 15 minutes away. I could have picked my pizza up at the driveway. 

I'll do the curb service but I'm not putting on the roller skates. 😆

[Aussie Ora]

I got two picanha trust me this was not raw was so tender ...

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[tony b]

Happy Earth Day!!  🌎

50 years - WOW!

I guess that I was distracted on 4-20 day  and forgot to post pics of the dinner. Pork Satay skewers with peanut sauce over coconut rice, with a nice side salad and a tasty Rose. Main grate, direct, 350F with peach wood chunks.

 

[MacKenzie]

That had to be tasty, Tony. 

[Steve M]

Looks good Tony. I haven't done those in a while and now I want to of course.

[tony b]

Got the craving out of the blue. Had to improvise a bit, as I didn't have any cans of coconut milk in the pantry. Faked it with a combo of half-n-half and coconut oil - worked surprisingly well.

[Tyrus]

Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat. 

[Bruce Pearson]

Looks yummy Tyrus nice cook!

[MacKenzie]

A little grilled cabbage and some hot Italian sausages on the menu.

[Bruce Pearson]

Looks good yummy Mac never had grilled cabbage before is it as good as it looks?

[MacKenzie]

Bruce, this is only the second time I've grilled cabbage and yes, it is very good. I also like it boiled and then add lots of butter and pepper. I first saw CK do it. Takes quite a bit of time to do though, I think this was about 2 hours.

[MacKenzie]

I am so stuffed and wait until you see with what.

Never thought I'd be doing this, Spicy Peanut Butter Pasta.

[Basher]

Extraordinary Mac.


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[tony b]

That's crazy, kinda makes me think of Pad Thai?

Well, tonight was another steak night. A skirt steak from Trader Joes rubbed with Gunpowder and Dizzy Pig Red Eye Express, direct on the lower grate with post oak and mesquite chunks.

Plated with sautéed mushrooms and asparagus, with roasted potatoes, and chimichurri sauce. I have to say that I nailed this one top to bottom! 

Edited April 26, 2020 by tony b