Everyday Misc Cooking Photos w/ details

[Troble]

@tekoboand I thought I was fancy! Beautiful looking pizza!

[tony b]

Love sticky toffee pudding! Never tried to make it though. 
 

Killer pizzas everyone!! 

[MacKenzie]

Tekobo,  would I ever love to see that at my breakfast table. Gorgeous.  

[Basher]

I was gifted this Wagyu rib fillet from a client.

Marble score 9.
About 220 grams fills you up- less than half a pound.



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[MacKenzie]

Lovely gift, Basher. 

[BOC]

I was gifted this Wagyu rib fillet from a client.

Marble score 9.
About 220 grams fills you up- less than half a pound.



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Mouth dropped for the precooked picture. Now it is watering. Very nice Basher.


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[Troble]

Great looking meat...is that a flat top griddle? Didn’t know you had one 

[Basher]

Yes it was Mac.
BOC the flavour passed expectations.
Yes Troble the flat top griddle has been well broken in. It has street gas plumbed in so no gas bottles and very convenient for eggs and other quick cooks.
I opted for a Heatlie Griddle.
I have a cheeky little corner of back yard for an Argentinian style charcoal grill. Just haven’t seen the right one yet.


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[tekobo]

6 hours ago, Basher said:

I opted for a Heatlie Griddle.

Lovely looking wagyu steaks @Basher.  Why did you use the griddle and not your KK?

The name heatlie brought back memories.  I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me.  The only problem was that I was on holiday at the time and had no easy way to get it back to the UK.  Happy with what I have and am looking forward to seeing your Argie Barbie.  

[jonj]

1 hour ago, tekobo said:

looking forward to seeing your Argie Barbie.

Argie Barbie®, comes complete with her own tongs.

[Troble]

@tekoboi believe you could trademark that and start an import business with @Basher to bring in Argentinian grills to Australia 

Edited December 16, 2020 by Troble

[Basher]

Lovely looking wagyu steaks [mention=3378]Basher[/mention].  Why did you use the griddle and not your KK?
The name heatlie brought back memories.  I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me.  The only problem was that I was on holiday at the time and had no easy way to get it back to the UK.  Happy with what I have and am looking forward to seeing your Argie Barbie.  

A couple of reasons Tekobo. Given these are extremely rich I cut them thin- less than 10mm.
I don’t quite have the hang of how much direct heat is down low on the KK when grilling and after reading Lennox Hastie I see this all depends on the fuel and stage of the fuel burn.
I can’t see or hear what’s going on down low on the KK when 10 seconds can make a big difference to a thin cut. Tony seems to have mastered this. I find the thicker cuts are more forgiving.
With the high fat content I didn’t want the flares from drippings into the fire and burning black smoke back over the steak.
All good reasons for the Argie Barbie.


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[MacKenzie]

I couldn't resist lighting the KK after seeing tekobo's 3 KK stash, even though I had to do this for the first time this season-

Char Sui Chicken thighs-

Add a little sauce and we are off to the races.

 

[5698k]

Well Mac, it’s clear that your talents haven’t faded in my absence..


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[jonj]

Never in question, Robert.

[Troble]

Day 1 of the butcher box challenge. Bone in NY strip

rubbed with olive oil, pink Peruvian salt and black pepper. Seared in the cast iron pan on the searing grate (first attempt using searing grate), seared with beef tallow thyme abs rosemary sprigs 

fired up the side burner to make a succotash with edamame beans, sweet onion, orange & red bell peppers, garlic and sweet corn that I roasted in the husk on the KK

Tossed some chanterelle  mushrooms in olive oil, sea salt and thyme put on KK 

utilized my griddle to make cornmeal griddle cakes 

First time using the KK, side burner and griddle at same time. It’s December 55 degrees. Wife said it was best steak of her life. Served with Joseph Phelps cab 

Edited December 19, 2020 by Troble

[tekobo]

That looks like max use of your outdoor cooking space @Troble. Those steaks look great!  

@MacKenzie.  Snow? Really?  We have to make do with rain here.  Yummy looking chicken.  

[tony b]

No White Christmas in the forecast here. Most of our last snow has melted. 

Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!! 

[Troble]

16 minutes ago, tony b said:

No White Christmas in the forecast here. Most of our last snow has melted. 

Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!! 

Thanks @tony b for the tips and compliment. I ended up doing a forward sear, worked well but I left the cast iron pan on the lower grate too long after I took the steaks off (was doing other things) and had a massive grease fire that almost got real bad. Spilled grease all over my new concrete then frantically  spraying the grease with a hose in the dark and scrubbing with a wire brush so it didn’t set in, while steaks are cooking. Cleaned it again this morning and looks like things will work out, but I digress. 
 

the Joseph Phelps is my wife’s favorite and since yesterday was the last day of school for her after a long semester I surprised he’d with the meal and wine....she was happy 😀

Edited December 19, 2020 by Troble

[Braai-Q]

Côte de boeuf with chips for dinner tonight. This is 32 day aged Red Poll cattle. Food miles? > 2.  

Not cooked côte de boeuf before but going to use the Fireboard and reverse sear. 

Will try to remember to take pictures of the after. Thinking of an Austrian red to go with this. Likely a Judith Beck Ink.