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Everyday Misc Cooking Photos w/ details

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Last visit to the "Corn Lady" yesterday until next year! 😢

Here's the reason to own the half grate if you have a 23" KK. Corn on the half grate and then toss the steak (Flat Iron in this case) onto the sear grate down below.

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Sides of sautéed mushrooms and melting potatoes. Homemade chimichurri sauce. 

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Steak was a bit too close to "Black & Blue" for me, but was still a tasty cut of meat. 

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For all you fish lovers!
Smoked rainbow trout on cedar planks.
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Not even a scale or drop of fish touched the kk grates.
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Delicious, cooked slow and low for only 90 minutes and only salted. KK held at 115c and removed internal temp hit 60c.
One for tonight and the other for pasta later this week.


Sent from my iPhone using Tapatalk

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Another night of the local corn. This time with a snack pak of snags from my local shop - Smoked Knockwurst, Weisswurst, Currywurst and Wieners. For the wieners, made up a pot of hot dog chili (a.k.a. - Greek chili - which gets its name in my hometown because all the local drive-ins that specialize in chilidogs and chili cheeseburgers, are run by Greeks. This is NOT Skyline style with the cinnamon in it!) 

Just going on, so you can see the colors of the snags.

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Sorry - I was going to upload more pics, but I'm having Internet problems (my provider, not the Forum servers). Will try again later.

 

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5 hours ago, tony b said:

This is NOT Skyline

A German store in the area for sausage....lucky indeed. Yep, the skyline is sinking looow for corn, I do hope you had your pick. Can you buy and freeze and expect the same later ..I haven't tried. Were they arranged for presentation art work, you know...the way you arrange things say something about yourself. Methodical, artful, or a significant look you may not knew you were applying as you laid those sausages down.  Don't worry Toney, most mornings I'm searching for my keys to get out of the house, ahhhh,  we'll figure it out later. Enjoy the leftovers 

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Aussie, the rib king! :hail:

19 hours ago, Tyrus said:

Can you buy and freeze and expect the same later ..I haven't tried. Were they arranged for presentation art work, you know...the way you arrange things say something about yourself. Methodical, artful, or a significant look you may not knew you were applying as you laid those sausages down. 

I thought about it briefly, but didn't want to hassle with it. You shucked them, blanch briefly in boiling water, then shock them in an ice bath. Then, put them up in Foodsaver bags to freeze. It's good, but not much better than what you can buy in the Freezer section of the supermarket. 

Sausage layout was based more on the cooking area than artful presentation! The knackwurst, being the fatties, I placed near the back with the corn, where the fire was hotter. Similar with the others, fire was a tad lower on the left, so that's where I put the weisswurt (veal), which has less fat and the wieners, which are fattier, on the right. 

As you can see, I did move them around a bit during the cooking process.

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(Hurray, my internet service is behaving today and I can upload pics again!)

Plated, with airfryer fries, and an assortment of mustards.

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We're still seeing the residuals from the CA wildfire smoke here. Makes for nice sunsets!

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