Everyday Misc Cooking Photos w/ details

[Troble]

3 hours ago, MacKenzie said:

He does set a

[Troble]

Pizza night. Cheese pizza, pepperoni, Hawaiian, veggie. 6 weeks of consecutive pizza cooking and I can say my crust game is improving. I finally nailed the sauce and will be using this recipe going forward 

[MacKenzie]

Wow, does that ever look good.  

[Troble]

17 minutes ago, MacKenzie said:

Wow, does that ever look good.  

I’ve gotten better under your tutelage Mac

[Scott.W]

Pizza night


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[Basher]

A rack of lamb and some drumsticks.

Tonight



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[Basher]

And here it is.

Plated



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[MacKenzie]

Perfect, Basher. 

[Troble]

Nice looking rack Basher

[Bruce Pearson]

You set a beautiful looking dinner Tony if it tastes as good as it looks oh boy! I like some please 

[oakland]

Brisket today. 2nd attempt in recent times. Following Franklin and this board’s recs (thanks especially Tony b!).




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[Troble]

@oakland good luck! Patience is the key

[oakland]

12 minutes ago, Troble said:

@oakland good luck! Patience is the key

Thanks! All we have is time these days, so that's the easy part :). 

Also giving my new meater probes a first run. Forgot to check the calibration, but they're all reading the same so...

[Alohapiggy]

@oakland I just bought a meater probe. Keep us/me updated would love to hear how good the Bluetooth range is. 

[DennisLinkletter]

On 5/24/2020 at 5:13 AM, tony b said:

If you haven't tried the Franklin method for brisket, I highly recommend it. The key is once you clear the stall, around 165 - 170F, wrap the brisket in pink butcher paper for the rest of the cook (IT = 203F), then wrap everything (yes, leave the brisket in the paper) in foil, a towel and toss into a cooler for at hour or so. Then unwrap and enjoy a nice, juicy brisket. I won't shuck out the bucks for Wagyu, but I will pay for Prime grade. 

The only deviation, is if you want to make burnt ends, separate the point from the flat before you put it in the foil; then wrap the flat per the above. The cube up the point, season (wet or dry or both), put into an open foil pan and put back on the KK for about another hour. Meat Candy!

Sounds like Franklin cares more about the color of the brisket for when to wrap.. Not related to the stall.
He also does not always wrap.. 
Talks about it in the first two minutes
https://www.youtube.com/watch?v=sMIlyzRFUjU

[tony b]

Just going by what he wrote in his book. When you've cooked as many briskets as he has, you can fly by the seat of your pants (gauging by color). Plus, he's talking about all the variables - type of smokers (all of his are off-set stick burners), green vs aged wood (He doesn't use charcoal), etc. So, just experiment and see what techniques work best for you is the main point. What I wrote works for me. YMMV

[tony b]

All these gorgeous pizza cooks, I'm inspired to going for it tonight. 

Last night was repeat of a recent favorite: Peri-Peri chicken thighs. Direct, 325F initially, bumped up to 375F to crisp up the skin, peach wood chunks.

Plated with roasted garlic couscous, carrot salad, and a nice peanut sauce. My fav summertime wine - Vinho Verde (Broadbent).

 

 

[oakland]

Ditto to being pizza inspired! Those looked tremendous.

[Pequod]

Pizza night. Sourdough crust with 10% fresh milled hard red wheat. DOP San Marzano tomatoes. Fresh mozzarella, prosciutto and artichoke hearts. Baked on the KK 23 with a baking steel for leopard spotted crust. There were no survivors.

[oakland]

Wrapped at 166-173 on the Meater probes (which have performed great, more on that later). Wasn’t as mahogany as Franklin talks about or pics I’ve seen, but...I guess I was worried about it drying out.

Thoughts?




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