Everyday Misc Cooking Photos w/ details

[AJR]

Ribeyes and corn on the cob.  Everything was great. Worked very well even though I didn’t use the lower sear grate due to not wanting to burn the corn.  Had the dome showing 450 inside of 20 minutes from startup which was terrific.  

I can definitely see how the 32 would be needed for larger grilling sessions.  Just the four large ribeyes filled the grill.

[AJR]

On 7/11/2020 at 1:47 PM, Troble said:

Bluefin tuna with a dollop of siracha above soy sauce

Ahi sashimi is my absolute favorite thing to eat on this planet. That looks beautiful.

[Basher]

Seafood extravagander Troble.
Did you soak the octopus in milk for the night before or straight up with salt and pepper?


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[Troble]

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). 

I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap 

 

@Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner

 

Edited July 13, 2020 by Troble

[AJR]

1 hour ago, Troble said:

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant).

I am green with envy.  That'd almost be worth the five hour drive to San Diego for me.  It's hard to get truly great Ahi in Phoenix, especially in the summer.  I find Salmon here is generally better here for Sashimi...my guess is because it's a colder water fish, I think it freezes better than Tuna.  I travel often for work (Before COVID craziness anyway), and anytime I am in Cali, I definitely take the opportunity to partake of the fresh sushi/sashimi.

[jonj]

Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste.

Dressed pizzas, FULLY loaded, roughly 13" by 14".

#1 on steel in KK. Used the deflector (!) underneath on main grate.

#1 off at 9 minutes

Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below:

#2 off at 8 minutes with slightly lower grill and steel temps

I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.  

[Troble]

@jonj perfect pizza! Nailed it 

[MacKenzie]

Just barely squeezed this onto the KK.

 

Now I just need to decide can I wait until the morning to slice it, decisions decisions.  

[tekobo]

7 hours ago, MacKenzie said:

Now I just need to decide can I wait until the morning to slice it, decisions decisions.  

It's morning here!  Can I have some?  Please!!! 

[Aussie Ora]

Bacon yum I need to do some more

Just barely squeezed this onto the KK.
 
Now I just need to decide can I wait until the morning to slice it, decisions decisions.  
https://komodokamadoforum.com/uploads/monthly_2020_07/758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg' alt='758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg'>

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[MacKenzie]

6 hours ago, tekobo said:

It's morning here!  Can I have some?  Please!!! 

I'm working on it, yours will be the first slices.:) 🥓

[MacKenzie]

Here's you go, enjoy and there's a fruit veggie smoothie on the side.

Bacon is all sliced and in the freezer. 

[AJR]

[Wingman505]

Holy cow @MacKenzie... Beautiful food, beautiful pictures.

[MacKenzie]

Wingman, thanks you, I do love a good breakfast.

[AJR]

I want my babyback, babyback, babyback, babyback, babyback...

Edited July 15, 2020 by AJR

[Wingman505]

I know, I didn’t get a pic of it while It cooked on Hestia.  Here’s a pork belly I made last weekend.  Smoked it using coffee char and coffee smoking wood.  I then sliced it, and seared the slices over high heat.  The sliced pork picture below is before the sear.

[AJR]

Pork Butt.  Dry salt brined for 18 hours, then Flavor God Honey BBQ seasoning for the rub. Forgot to get a picture on the KK.  The KK held 225 like a champ for 10+ hours, zero adjusting, and I can’t believe how little Coco char it burned.  So impressed. And the end product is absolutely awesome. My bro-in-law has been BBQing for years, and every family member that has had some said it’s better than anything he’s ever cooked. I just point at the KK and shrug.

[Basher]

Sorry about the poor photos. Wife went out tonight for a gin night with some mates.
One of the husbands joined me for a steak....

Then the kids had some friends over... so 1 steak became 2.

And this was my only chance for a snap, before it was gone.


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[MacKenzie]

Still sounds like fun, Basher.