Everyday Misc Cooking Photos w/ details

[MacKenzie]

Made some pickled pepper from the garden. They only keep for about a month in the fridge but I may not have to worry about that after tasting them.

They are all jalapeño except for one habanero.

[MacKenzie]

Gorgeous looking pork belly, Syzygies. 

Edited September 27, 2020 by MacKenzie

[tony b]

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.

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

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

[MacKenzie]

That is sad about fresh corn.  

 

[Basher]

For all you fish lovers!
Smoked rainbow trout on cedar planks.

Not even a scale or drop of fish touched the kk grates.

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

[Tyrus]

Now that's fresh fish, you didn't even have time to remove the hook!

[MacKenzie]

Someone has ruined their grill by cooking fish on it.  

[tony b]

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.

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

 

[MacKenzie]

That should have been a interesting taste treat with the different meats. 

[Tyrus]

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 

[Aussie Ora]

That fire is raging

Pic from work the day after the lightning storm that started the fires near me.

Sent from my SM-T835 using Tapatalk

[Aussie Ora]

Looking pretty bad over your way .but hey your KK is a closed unit .no chance of sparking a fire

I’ve been wanting to cook a brisket but now with all the smoke from the forest fires don’t think it’s a good idea.

Sent from my SM-T835 using Tapatalk

[Aussie Ora]

Wagu ribs

Sent from my SM-T835 using Tapatalk

[tony b]

Aussie, the rib king! 

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.

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

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

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

[Paul]

6 hours ago, tony b said:

residuals from the CA wildfire smoke here.

Believe me there's plenty more where that came from!!

I have to ask. Is that ketchup next to your plate? 

[tony b]

15 hours ago, Paul said:

I have to ask. Is that ketchup next to your plate? 

Caught - ketchup-handed!

Normally an aioli fan, but since I had the ketchup out to make the chili, I decided to use it on the fries for consistency of flavors. 

[lynne.trerice]

[MacKenzie]

Great catch, Paul. You got him red handed. 

[Basher]

Inspired me Aussie.

tasmanian beef ribs.

I see why you keep cooking ribs.

they never look like much on the butchers rack, but grow into a superb meal after slow cooking.

[Basher]

Here was the leftover eye fillet in a Thai salad.

it’s all in the dressing