Everyday Misc Cooking Photos w/ details

[Steve M]

Merry Christmas everybody!

[Aussie Ora]

Same to you mate its Chrissie day down here currently 39 c at my place according to my dogy thermometer. Lol looking forward to the doc kicking in. https://www.fremantlewesternaustralia.com.au/fremantleclimate.htm

Merry Christmas everybody!

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[MacKenzie]

Right back at you Bruce and my fingers are crossed for next year too. 

[tony b]

Merry Christmas and Happy New Year! 

[tekobo]

23 hours ago, Tyrus said:

Wings with spice and cornstarch. Mix two heaping tablespoons of cornstarch from the silverware and your favorite rub in a resealable bag, add chicken and shake. Put on the KK at 375-400 with deflector and cook until done. Sauce should stay well if you roll in a bowl. Has a taste similar to fried chicken

This sounds good Tyrus.  Going to try this for my next chicken wing cook.  Soon....

[wibblylee]

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only).

Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook.

Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try.




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[wibblylee]

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only).

Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook.

Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try.




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[MacKenzie]

Those pizzas are looking very good. 

[tony b]

I'm surprised that you got those results with only 30 minutes of heating the pizza stone. Did you check the surface temperature with an IR thermometer? 

[tony b]

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks.

(Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!)

Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it. 

Edited December 28, 2020 by tony b

[MacKenzie]

Did some pork ribs today. It was a different experience. This time of year it just gets so dark sooo early.  

Ribs on the grill.

My thermometer has been stuck for hours, ohhh, that's right it's a KK.

5 hours later, if I wasn't so hungry I would have gone for another hour or 2.

Edited December 29, 2020 by MacKenzie

[Basher]

They look pretty good to me Mac.


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[tekobo]

On 12/27/2020 at 9:35 PM, wibblylee said:

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only).

Good looking pizzas wibblylee.  I would second that emotion - that pizza recipe that @MacKenzie turned us on to is really simple, reliable and tasty.  Best of all, I find it works with just 3-4 hours of proving and so I don't need to plan a day ahead if I want to have pizza.  

[jonj]

Swordfish night on the 16:

 

Accompanied with bay shrimp cocktail and Schramsberg Hyde Vineyard sparkling wine.

[Troble]

@jonj how you prep your swordfish? That’s my Dads favorite meal and I always make it for his birthday or Father’s Day. Good looking plate!

[KiwiIndo]

Thank looks fantastic 👏 

[Troble]

@wibblyleebefore you go to pizza steel try heat soaking the stone for 60 minutes. You’ll get much better crust with a hotter stone. I usually start my pizzas with parchment paper on the stone then remove the paper the final 2-3 minutes for extra crispy crust. Usually cook for 10 minutes at 500 degrees with pizza stone heat soaked an hour. Give that a try and let us know how it works out 

have no fear your first pizzas look much better than mine! 

[jonj]

@Troble For swordfish, my prep varies a bit but nothing too exotic. Last night was just evo and a little salt and pepper with mesquite smoke wood. Often I will do a marinade for about 30 minutes of evo, shallots, a touch of crushed garlic, salt / pepper and whichever white wine we are having for dinner (chard, sauv blanc, sparkling). Occasionally I change it up with a (very) little soy sauce and rice wine. In the latter two, I probably would just use lump and no smoke wood. I think swordfish is pretty tasty however it is cooked.

Especially if it follows a bay shrimp cocktail...

[Troble]

I agree swordfish is pretty tasty however you grill it. I usually do a marinade of lemon juice, pepper, garlic, salt, black pepper sweet onions and sav Blanc with mesquite wood so pretty similar. 

[tony b]

Swordfish stands up well to Mojo marinade, too. Very similar - citrus juice (lemon or blood orange), garlic, oregano, S&P.