Everyday Misc Cooking Photos w/ details

[MacKenzie]

I pickled some of mine, they do make crispy pickles.

[tekobo]

I have just left green tomatoes in a warm room for a couple of weeks and they go red and can be used as normal.  'Fraid I don't have any tried and tested green tomato recipes. 

[tony b]

2 hours ago, tekobo said:

Fraid I don't have any tried and tested green tomato recipes. 

'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! 

Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. 

Treat them like tomatillos and make green salsa or enchilada sauce with them. 

[MacKenzie]

Chorizo, Za'atar onions, cabbage and carrots, smashed potatoes and pickled green tomatoes.

Love those caramelized  sweet onions with Za'atar.

 

 

Edited November 3, 2020 by MacKenzie

[Tyrus]

A ethnic blend for sure. Very nice.

[MacKenzie]

It was pitch dark out when I started this cook as a result I used my phone for the pixs.

Bone in skin on chicken thighs with roasted carrots fresh out of the garden.

Grilled.

 

Plated with some of the summer's pickled peppers.

 

[jonj]

I too often forget about the joy of grill roasted carrots. Very tasty.

[MacKenzie]

26 minutes ago, jonj said:

I too often forget about the joy of grill roasted carrots. Very tasty.

I love them too, and these carrots were just out of the garden, maybe by an hour. They were so sweet. 

[tony b]

Catching up on a couple of cooks. Couple of nights ago, did a pre-marinated pork tenderloin. Some lame peppercorn stuff, so I amp'ed it up with some Suya pepper rub (my recipe.) Got so tied up with all the sides getting done at the same time as the pork; plus, the stupid MEATER app was beeping at me to get the meat off the grill, that I forgot to take a picture of it on the KK. . DOH! But, I did get a plated pic. Served with potato gnocchi with alfredo sauce and sautéed green beans with Japanese yum-yum dressing. The Suya pepper rub really helped this pork flavor-wise. But, the marinade did it's job, as this thing was melt in your mouth tender! 

 

I DID remember to get a grill shot of last night's dinner of Persian chicken breasts. Main grate, direct, grape vine chunk, 325F. A paste of orange zest, olive oil, fresh cracked fennel and coriander seeds, with sumac and roasted garlic powder. 

Plated with couscous with an orange juice, olive oil, and parsley dressing and roasted broccolini with Everything Bagel seasoning and more of that Japanese yum-yum dressing.

 

[MacKenzie]

Two killer meals, Tony.  

[Troble]

@MacKenzie had to use your IPhone like the rest of us? Looks great as always!

[tony b]

Tried another pizza cook last night. Been trying locally made pies (frozen). Heat soaked the KK and pizza stone on upper grate for 3 hours - checked the stone with an IR thermometer and it was averaging 450F (475F in the back, 435F - 455F in the middle and 425F in the front. Dome was sitting at 430F. Pizza was a 3 meat combo (pepperoni, sausage and ground beef) to which I added mushrooms, red pepper flakes and parm.

Came out looking nice, good browning on the bottom crust.

Like the old saying goes, the proof of the pudding is in the tasting!

Well, I have to say that I'm not impressed with these pizzas. The crust can't make up it's mind if it wants to be thin and crispy or thick and chewy. It's in some "no man's land" and not very appealing. Toppings and sauce are OK, it's the crust that's holding it back. After the 1st try a couple of weeks ago, I thought that it was my fault as I didn't get the stone heat soaked at the right temp (a bit low) and I hadn't put in enough charcoal and my fire was dying out. This time, I started earlier, put in more charcoal (cocochar this time) and made sure that the stone was where I wanted it before putting the pizza on (frozen, per their instructions.) And, I rotated the pizza every 4 - 5 minutes given the temperature profile front-to-back. Similar results to the 1st one, so I'm concluding that it's not me, but the pizza. Won't try a 3rd time. 

Edited November 7, 2020 by tony b

[Braai-Q]

Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK.

We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives.

I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. 

Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... 

[KKash]

Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK.
We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives.
I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. 
Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... 

For home made burgers they look perfect! Uniformity is for machines!!


Sent from my iPhone using Tapatalk

[KKash]

It was pitch dark out when I started this cook as a result I used my phone for the pixs.
Bone in skin on chicken thighs with roasted carrots fresh out of the garden.

Grilled.
 

Plated with some of the summer's pickled peppers.


 

I’ve just eaten, but now I’ve read your message I’m hungry again!!!!! Looks very tasty.


Sent from my iPhone using Tapatalk

[Troble]

@tony b why not make your own dough? 

[MacKenzie]

@ KKash, thanks. I think I'll do this again. 

@Braai-Q, burgers look fantastic, skip the machine, if you press them too tight they won't taste nearly as good. 

[tony b]

20 hours ago, Braai-Q said:

Now slobbed on the sofa arguing over whose turn it is to go and get another beer.... 

[tony b]

14 hours ago, Troble said:

@tony b why not make your own dough? 

As a last resort! I'm not a baker and don't pretend to be one. Plus, to do it properly, one needs to plan several days in advance. I was looking for a better option than Papa Murphy's for a last minute decision for pizza for dinner. 

But, yes, in the future, I'll likely make my own when I plan enough time ahead. 

[tony b]

Rah-stah time again, mon! 3 day marinade of the jerk chicken. Direct, on the main grate, smoker pot with pimento wood, pimento leaves and berries (aka allspice), 325F.

Plated with "rice & peas" (Jamaican curry rice and drunken black beans). The surprise of the dinner was the garlic toast! Yes, really! Probably some of the best that I've ever made. I think that I stumbled on the trick - low & slow in the oven - 275F for 15 minutes and then shut off the heat and let it ride until serving time. 

Righteous, mon!