Everyday Misc Cooking Photos w/ details

[tony b]

He's enjoyed my dinners for over 25 years now, so almost the same as moving in! LOL

[AJR]

In the stall at 167 after 6 and a half hours, wrapped in paper right after this pic for the finish.

[AJR]

End result. 12+ hours, which surprised me. The last, bigger one cooked much faster.  You never know what you’re going to get with a brisket.

[Basher]

Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f.

Lamb is rubbed with Sri Lankan curry spices.

And the hock is marinated with soy sauce, salt, oil, cumin.
I expect this will be a 3- 4 hour cook at around 130c- 140c. That’s 260- 270f.


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[Wingman505]

19 hour brisket cook.  Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal.  Probe test didn’t pass until then.  Meat Church Holy Cow injection and rub.  Smoked using Hickory wood over Fogo Quebracho.  Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice.  I walked to get the mail and could smell the hickory clear down the street.  Used foil pouches this time and had thin blue smoke the whole time.  I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was really surprised to see the lack of a pronounced one with this prime brisket.

Edited August 30, 2020 by Wingman505

[Aussie Ora]

Pork ribs yum

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[Basher]

The lamb shank- being smaller came off earlier.

With one of the best reds I’ve tasted.

That’s a Hugh Hamilton 2013 pure black Shiraz.
With lamb shank rolled in greens

The pork hock is still cooking.
Stay tuned.


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[Basher]

Here are the greens in the cook.

Fried/ steamed leaves with coriander and a little parsley and a solid pinch of the Sri Lankan spice mix- made by my Sri Lankan sister in law.


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[Basher]

And the pork hock was demolished.




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[MacKenzie]

Wow, what fantastic posts there are this morning, @AJR, @Basher, and @Aussie. Things are looking delicious but I need make special mention of that handsome dog. 

Edited August 30, 2020 by MacKenzie

[Troble]

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

[Wingman505]

4 hours ago, Troble said:

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

Thanks Troble... Yeah, the taste was amazing.  The smoke flavor was definitely there and not over-done.  

[MacKenzie]

Cabbage and Bread Dressing with Roasted Spatchcock Chicken is on the docket for today.

Cabbage and bread dressing is ready for the chicken.

Done.

Plated.

[Bruce Pearson]

Mac nice looking meal, along with all the other tasty looking meals Basher, and Aussie made. Yumyumyum yum!

[MacKenzie]

Thanks, Bruce I was really surprised at the taste of dressing. No strong cabbage flavour at all, so I loved it and will make this recipe again. 

[Basher]

Mac I’m a fan of any meal that can be put together in 1 pot/ dish.
I’ll try that.


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[MacKenzie]

Great, I will post the link to the recipe tomorrow just in case you'd like to look at it.

 

[MacKenzie]

@Basher as promised. I added some extra spices, garlic, shallot, smoked paprika, and silk chili

https://www.thehungryhutch.com/roast-chicken-cabbage-bread-stuffing-recipe/

[Basher]

Thanks Mac. That looks simple enough.
Your photos look better than the text book!


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[MacKenzie]

1 minute ago, Basher said:

Thanks Mac. That looks simple enough.
Your photos look better than the text book!
 

LOL, thanks, Basher, it was my pleasure.