Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki 
first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal 
 
today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. 
 
results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward 
4E684F41-A4A6-4DDD-B165-DB520E2B41BF.thumb.jpeg.82222b0694d54e23405ee80c21bb58b2.jpeg
C7476686-63C3-4E94-9BC2-D86FAAEB5A2A.thumb.jpeg.1f0c59b2e80184ea6b721e0d1b19bcd8.jpeg
D6BA8DBB-C623-4041-82B2-B9AF363FCAAD.thumb.jpeg.94a3986ccc0da1b6b14c0aa0da2d24b5.jpeg
DDFB1D41-86B4-4685-B34F-FDB0B425B7DC.thumb.jpeg.93a7628f908c028b75cc11357545a0fc.jpeg
4AD951C6-A069-44AC-A13C-329F154CAD40.thumb.jpeg.d937c6dbbc04f8d59d6ac6ea2af71a0b.jpeg
D153B396-58CA-40DC-B2E7-ACB8EBEDD0FF.thumb.jpeg.ba1f8c5305bd8af727723480d945bca9.jpeg
FD8FC77D-C618-4402-8D68-5E166AB344B8.thumb.jpeg.3d1dd3e764f920e53eb57ffefcc7df26.jpeg
7B4AA464-7ABF-4E5F-AA45-1319F5977D33.thumb.jpeg.985034979801623711779c4a4a689ef8.jpeg
B4F2E841-3BC0-46BF-B60C-5E6B03BB2243.thumb.jpeg.4e95c164a28a4f2885cf338d986851e8.jpeg
9F458B3C-CE26-4FB0-9A78-B749CF9CA56D.thumb.jpeg.1d0ff6556bb3372cf6db7d0c8a5ad026.jpeg

This recipe is a really good idea, and fun!
It seems like this will only work if you have the rotisserie? Something I didn’t buy...


Sent from my iPhone using Tapatalk
  • Like 1
Link to comment
Share on other sites

2 hours ago, KKash said:

It seems like this will only work if you have the rotisserie? Something I didn’t buy...

You should'ah ask here about accessories when you placed your order. We'd have said :smt023 :smt023 on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges.

  • Like 1
Link to comment
Share on other sites

Made pizza tonight. Took pictures of the bottom of the crust just for  @Basher

had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons  I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

543B5E34-9414-4261-A187-0BE3E12B259C.jpeg

5CAB63B1-AF98-4BCF-9A4D-B5DC275BEC51.jpeg

C48636F1-6DB8-45D5-8B84-6B01E1CFD653.jpeg

431228D7-7712-48A5-A315-7779CA119812.jpeg

F1259E24-F33E-49A5-843B-CF4669BF94EA.jpeg

85DE3F09-477F-4866-B114-776D6C06644F.jpeg

647B5316-40EE-4114-848F-274002A68143.jpeg

A5FF02E6-7BE9-4335-ADAD-0FCE0DF251B1.jpeg

A4AAEE7E-302E-4383-A98A-FAE96C65BC40.jpeg

349DEE96-2F5A-4E03-9B7C-2489E7625F28.jpeg

0E9DAFBE-23A9-4812-94CC-AAAB7927DA2C.jpeg

9F6F7C37-779B-4D0C-825E-1F61175E0D8B.jpeg

12AD9014-1485-43AD-B7F9-6779F0179E5D.jpeg

050A80D5-0349-428C-A1B2-A79D6B7570A5.jpeg

92134831-F919-45B1-B40C-EB8386347500.jpeg

22967BB6-9CF0-4ED8-9FD3-01C36F9DB39A.jpeg

F7BEEFEF-07D0-49CC-9048-55F0AE7F1915.jpeg

54CEE2EE-9D9A-4EAA-B055-128745E78D35.jpeg

Edited by Troble
  • Like 9
Link to comment
Share on other sites

Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

ECBD7EE3-C69E-4544-A1EA-9C787AB08F6C.jpeg

B60E2E1D-7468-44C9-A7F2-0C6E20F52A61.jpeg

4A5F6654-C730-4F1D-9A09-A69B92F611BF.jpeg

71F5BC09-9EFC-4929-B8E4-60786E6910B4.jpeg

00393BC1-88D3-43E1-B53A-2DEE011B6AAD.jpeg

E7B7FD2A-26D3-4122-AC85-ED78C35E4C9D.jpeg

272174F2-6317-460C-A02C-B5085F320396.jpeg

C96B9F18-9CDE-4A74-BB98-228ECDCA5117.jpeg

FA81A2D8-36FA-4684-8DE3-F371DEE375C0.jpeg

38493CED-DB54-4A60-8B4A-3958078D922F.jpeg

  • Like 9
Link to comment
Share on other sites

10 hours ago, Troble said:

Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

Great looking brisket, did you leave unwrapped the whole time?

Link to comment
Share on other sites

40 minutes ago, Troble said:

Yes I did. Unwrapped the entire time 

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

 

Link to comment
Share on other sites

1 hour ago, Steve M said:

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

 

I used to wrap it but I prefer a thick crust. Now I generally cook it unwrapped and then i take it off the grill wrap it, and put it in a cooler for 2-4 hours. i usually cook my brisket at 235-240 but yesterday I did 215-220 so it took quite a bit longer than normal 

Edited by Troble
  • Like 2
Link to comment
Share on other sites

3 hours ago, MacKenzie said:

BTW, I hope that was not fresh corn, you are not supposed to post fresh corn until Tony and I can get local corn. :smt077 :smt046

Preach on, sister! 

I did have corn last night, but not local - weeks away from any of the "good stuff." But, it was a tasty ear of corn. Much better than my last one - :pukeright:

Two half-racks of St Louis ribs. On the left, Jamaican jerk marinated overnight. On the right, Dizzy Dust. Indirect, 250F, main grate, smoker pot with hickory and apple wood chunks.

1669287881_ChucksJerkRibs002.thumb.jpg.57820b0dd33b8ef22abe114e4d0b89d5.jpg

Sorry, no plated shot, as I had a friend over and wasn't going to hold up his plate whilst I took pictures. Only thing added was some homemade potato salad.

But, this morning, I had leftover ribs with perfectly poached sous vide eggs (11 mins @ 167F, 1 min in an ice bath), on toast  - excellent!

69034735_Poachedeggsandribs001.thumb.jpg.22b011d9229818e69d55dcd251fe7b10.jpg

  • Like 7
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...