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Everyday Misc Cooking Photos w/ details

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Love pichana.

I did a Trader Joe's lemon rosemary road kill chicken,  with what might be the last of the local corn for the year after the big storm. 😢

Main grate, direct, peach wood at 325F for the first 30 minutes, flipped to skin side down and ramped up to 400F.

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Plated with roasted garlic couscous and a nice salad. Good to have fresh produce again!

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Edited by tony b
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Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette 
 

also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood 

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Love Korean Kalbi short ribs! Only thing is that they make a huge mess on the grates. 

After the week in post-derecho Hell, I treated myself to a Prime ribeye dinner. Started out direct on the lower grate with mesquite chunks,  350F dome. 7 minutes 1st side, 6 minutes 2nd side. Then down on the sear grate for 1:30 on each side for the crust. 

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Plated with sous vide mashed potatoes and a veal demiglace gravy, sauteed zucchini and a side salad. 

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Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me  grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. 

So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was  crazy 😂

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11 hours ago, HokieBen said:

Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me  grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. 

So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was  crazy 😂

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looks fantastic.. !  Can you provide a few details?  Did you wrap, if so, time and temp. How long did you rest, etc.. thanks

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On 8/17/2020 at 10:29 PM, Troble said:

No cooking required 

seedy sourdough baguette, sopresta rustica, midnight moon, humboldt fog, fromagge D’affoinois, Parmigiano reggiano, barbers 1833 cheddar

served with Laurent Perrier Rose

wifes birthday

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Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'! 

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6 hours ago, tony b said:

Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'! 

That’s my favorite. I like to eat it with a thinly sliced apple (Fuji or honey crisp) with some fog jam on it as well....absolutely heavenly 

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