Everyday Misc Cooking Photos w/ details

[Aussie Ora]

Rib eye with left over ribs

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[jonj]

Nice turf and turf combo, Aussie!

[tony b]

Quick dinner last night. Suya pepper pork cutlets, direct, lower grate at 350F.

Plated with some curry rice and roasted chickpeas & cherry tomatoes with a dollop of Bomba (Calabrian chiles, eggplant, green olives and artichokes.) Indian garlic naan on the side. Washed down with one of my favorite beers - Hopslam from Bells. Unfortunately, it only comes out once/year and sells quickly. 

[Troble]

As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat

fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce

also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely.
 

Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening 

[MacKenzie]

Troble, I realize you are new on the forum but you are not that new that you can post fresh corn on the cob until Tony and I can do the same, which is not until late July or Aug.    

[Troble]

16 minutes ago, MacKenzie said:

Troble, I realize you are new on the forum but you are not that new that you can post fresh corn on the cob until Tony and I can do the same, which is not until late July or Aug.    

I’m over a year old now! Havent I earned my stripes?

[tony b]

Like @MacKenzie said, penalty points can be assigned for posting those corn on the cob pics this early in the year. I just snowblowed 5.5" of yesterday's snow off my driveway this morning and we're about to get slammed by the Polar Vortex for the next week (single digit highs and below zero lows). So, tread lightly my friend, with those outdoor pics and "complaining" about 55F weather! 

Nice job on the tri-tip. Hope you liked the Santa Maria rub.

[Troble]

@tony b did you hear me complain about the weather? I said it was a lovely night, it’s exactly why I spent so much damn $$$ on my yard. Wintertime outside, cooking, music, wine, hot tub.....& yes corn on the cob! 😀

[Basher]

Cook and lights looking good Troble.


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[Troble]

For the record @tony b I very much enjoyed the rub thank you. Trying out the pork injection Sunday for my pulled pork.sandwiches. I used the slap yo daddy rub on that as well. I’ve never purchased it prior but always used his substitute recipe for the rub and followed this recipe for the pork butt.
http://slapyodaddybbq.com/images/06 Culinary Artistry/Slap Yo Daddy Pork Bone-In Pork Butt.pdf

 

I mixed the injection today and used a To-go stainless steel coffee mug to hold the liquid while I used the injector. Worked well

 

Edited February 7, 2021 by Troble

[Basher]

Left over KK rib on bone that my son cooked on the KK.
Green peppercorn gravy, a little bacon, garlic, onion.

Very rich between the beef and the cream.

This was a slight error where I had left home after lighting the KK and my son who knew he was cooking steak, grabbed the bag of rib on bone rather than the thinner sirloin that would have been easier for him to cook.
Anyway, although they were a little rare for my wife, they were pretty good.... and even better second time around.



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[jonj]

Very cold weather coming in for the next 10 days. Decided to use last night's moderate temperature (1°C) to cook up this tri-tip. Santa Maria seasoning over duck fat. 

Plated with salad, roasted baby potatoes and baguette. Accompanied by 2007 Chappellet Cabernet Sauvignon. I left it on the KK16 a couple of minutes too long, but it was still tasty.

[Troble]

@Basheryour son is gonna push you into early retirement if he keeps this up!

[tony b]

Ya'll are killin' me with these great cooks! It's too dangerous outside to even attempt a short cook here. Right now we're at the high for the day and it's MINUS 3F, with a windchill of -13F. You can get frostbite in the time it takes to set up the KK for a cook. Going to stay this cold for the next week +. 

[Troble]

@tony b this ones for you buddy. First beer of 2021, my favorite Tony Gwynn .394 Pale Ale, pulled pork sandwiches with slap yo daddy rub, Butcher BBQ pork injection, finished in the broiler with siracha, apple juice spritz and dusted with brown sugar. Served on Hawaiian roll

Kids helped me with the guacamole so only got a few after shots 

finishing it off with Dutch Apple Crumb pie & French vanilla ice cream 

[HokieBen]

Happy Super Bowl Sunday to you all!!!!!!!!

[MacKenzie]

Game pizza.

 

 

Edited February 8, 2021 by MacKenzie

[Basher]

You are right Troble, I’ll be easing back off that double cream.
Mac, that’s a cracking crust. Did you change up the recipe?...... just a little?
Sirloin tonight- this is what Archie(son) should have cooked last week when he pulled out the rib on bone instead. Anyway, he helped with this.

These were cooked over half a fist of carambola wood and also some tea tree smoke as I put the steaks in. Tea tree is recommended if you can get your hands on it. Inhaling the smoke was delish.

And finished

I’ve found an excellent leather craftsman who fixed a couple of pairs of my favourite, dog chewed leather boots. I was so impressed with his work that I asked him to tailor a leather knife roll for me and he has my knives- hence the sharpened baccarat black samurai knife. I’ve been looking for some straight edged steak knives rather than the usual serrated edge and these were on sale for $14aus each( under $10US) so I purchased 8.

Close up.
For the newbies, that fire was lit with the top open two full turns, then closed back to 1 full turn for 45 minutes while I went to the gym. The top rack was flipped upside down so was as close to fire as possible. Dome read 200c( 390f) when I returned. Steaks were taken out of the fridge as the fire was lit so pretty close to room temp.
Bottom vent was open 1/6 turn plus 2nd largest circle and did not change.
BTW, I’m still a newbie.


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[MacKenzie]

Basher, what an awesome cook, way over the top.    

I used the same recipe I've been using for the last several cooks but I baked the pizza on the Steel. 

[Adam Ag 98]

Happy SB hangover all.

A few cooks from the past couple of weeks.

Tri-Tip: Excellent as always. This is my new favorite protein to grill. We sliced super thin, toasted some "French" brioche hamburger buns that were spread with Duke's mayo (instead of butter for toasting on the griddle), drizzle some garlic & wine butter, sliced onions and pickles, then a drizzle of BBQ sauce - sandwich heaven. The BBQ sauce was "Lillie's Carolina BBQ sauce". I'm ignorant as to its authenticity but my wife and I both like it. Not too sweet, lots of twang.

Ribeye: Prime grade from Costco. My wife bought me 6 Snake River Farms prime Wagyu for Christmas. I wanted to cook some other thick prime before diving into those to confirm I know what in the Hades I'm doing. It was awesome. I'll probably try one of the SRF's next.

Greenbeans: Needed to clean out pantry so I made up a recipe - sautéed some diced white onion in oil, put 1 TBSP of tomato paste in pan and fry for a bit, add 1 can drained French cut green beans, 1/3 can of cream of mushroom/chicken combo, and 1/3 cup of Cacique Mexican sour cream. Sprinkle your favorite rub or just use S&P. Bring to a simmer then let it cook for a while until it thickens. It's low brow but really good.

Sautéed flame bells and onions - standard sauté in a skillet w/oil. I like to put a shake of Maggi seasoning a few minutes before done. This adds a great umami pop to the veggies.

Superbowl - leftover Fogo super premium, Cocochar, and post oak.

Pork belly burnt ends - great as always. I used Byron's Butt Rub. For the final 45 minutes I tossed in the aforementioned Lillie's with some more Byron's.

Smoked wings - I used Ploughboys Yardbird seasoning. Once done I tossed in a sauce that was a mixture of Frank's and some of the garlic/wine butter. 

Smoked queso - 8oz white American from the deli (ask for a 1" slice - much easier to cube or shred than if they give thin slices), 4 oz cream cheese, handful of medium Tillamook cheddar, 2/3 can of cream of chicken/mushrom (2/3 because that was my leftover from the green beans seen next to the ribeye), 505 Southwestern roasted green chili, 1/2 can of diced tomatoes, 1/2 pack of Cacique pork chorizo, BBQ Bros Carolina rub sprinkled on top.

Garlic butter recipe - I don't think I've posted this in the forums. Right this down. Email yourself. Etch it in stone. I have it tattooed on my belly. This is a game change. If you are familiar with Pappacitos or Uncle Julios, this is the butter they server with fajitas. We order it as an appetizer and dip flour tortillas in it. Honestly I can sit at the bar, drink margaritas, and eat this with tortillas as my meal.

****I halve the #'s below, i.e., 8oz instead of 1lb. Final step of nuking until it froths is critical****

1lb butter

1lb margarine

1 big heaping tablespoon granule chicken bouillon (I use the paste that comes in a jar and you refrigerate after opening). ***since I cut everything you see in half I just use a true tablespoon, not heaping, but this + the wine are the secrets****

2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)

1 cup white wine (Chardonnay is best)

 

Get butter and margarine room temp.

Mix all but the wine together(can use an electric mixer).

This will be a peanut butter texture.

Slowly blend in the wine.

Empty, tube style, onto saran wrap and roll up.

This freezes well and sections can be cut off for use.

GREAT on all meats for dipping or basting.

When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in bowl to nuke. Nuke 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.

 

 

 

Edited February 8, 2021 by Adam Ag 98