Everyday Misc Cooking Photos w/ details

[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

[alimac23]

Hey all!

Just been catching up on the thread, there’s some insanely good cooks been happening!

There isn’t a single thing that I don’t want to try

Cooked a couple of pizzas tonight, it was a really quick dough, so results as expected, but they didn’t look too bad.








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[Basher]

Pineapple cured ham...... with genuine crackle.

With a touch of cumin and paprika.
Baked Over a fist of silky oak.


The butcher suggests to boil this like a silverside. A light rinse and this is better than baked Xmas ham.



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[MacKenzie]

Beautiful, Basher. I mean the ham.  

Well, that doesn't clarify things does it, I mean the roast.  

Edited February 10, 2021 by MacKenzie

[Basher]

Thank you Mac, I know what you meant...... I think!
Had a couple of hungry boarders over for the weekend.

Spit roast pork leg with veges tucked around the edges.

Cauliflower, spuds, sweet spuds and pumpkin.

The pork was boned out and filled with cumin, onion powder, chillie powder, pepper, butter and purple crack.
Initial smoke with some tea tree bark- aka paperbark.



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[tekobo]

@Tyrusasked, "what's cooking?" on another thread.  Not a lot outdoors recently.  Toooo cold.  Today I am braving the cold and smoking these four quail.  

Normally I just cook them with salt and pepper but today I am trying out a recipe.  This is the first stage with the Pitt Cue Co House Rub.  

Now then, which KK to use?  @MacKenzie had said in the past that the challenge with a 16 is the short distance between the fire box and your food.  So I considered the 23.  No, I have that set up for pizza cooks and it has a full basket.  This cook was better suited to a half basket.  Try the 32?  It is all set for two zone cooking.  Really?  A 32 to cook four little quail?  Naaaa.  So I have got the 16 going with my smoke pot between the birds and the fire.  Will report back on how it all turns out.

[tekobo]

Yummy.  Here is the 16 looking pretty.

Rapicca gloves were good for taking the hot smoke pot out after the quail reached 64C IT.  Took quails off, raised the temp, basted the quail and put back on to finish. Took about five minutes.  Maybe I should have used the lower grate to get crisp quicker.

Finger lickin' good.

 

[tony b]

[MacKenzie]

That looks like a wonderful dinner. 

Looks like the smoke pot worked perfectly.

Edited February 14, 2021 by MacKenzie

[Troble]

Great looking cook @tekobo love the details. Nice work

[tekobo]

Thanks all.  It was a nice and easy cook and yes, the smoke pot, was a good fire shield @MacKenzie.  I am in the middle of another chicken schawarma cook, @Troble.  Going to mix and match cultures and have it with Nigerian Jollof rice.  

[tekobo]

Chicken schawarma over Jollof rice.  Delicious.  We ate way too much.  I put a casserole into the KK afterwards, to cook slowly for supper.  Now not sure I can eat again before tomorrow.  

We were out of pineapple so I topped the schawarma with a half red onion and half of a quince.  The latter made everything smell like Christmas.  

[Tyrus]

I can only guess you stalked those quail outback of the house with a bow and arrow and brought them to the table. Very nice cook Tekebo beautiful color. I didn't expect anything less.

Edited February 14, 2021 by Tyrus

[Troble]

Non KK “cook” but a Valentines Day tradition in our house. Got to use my new Suisin bread knife that @tony b recommended. 
 

midnight moon, humbolt fog, OG Krystal, frommage D’affinois w/fig jame and slice honey crisp apples. Served with sopresata rustica & seeded sourdough baguette 

lunchtime beverage is Laurent-Pierrer Rose. Followed by Joseph Phelps cab 

[Tyrus]

I know those girls handmade those chocolate berries. Yep, somewhere in the archives I have the pic of my daughters doing the same. Hey, Happy Valentines Day Pretty girls

[MacKenzie]

Clever sous chefs you have, Troble. 

[MacKenzie]

I planned this to be a KK cook, in fact had the KK all set to light but a friend called to say she had some homemade beans and brown bread for me. How could I resist so decided to do a quick cook of the Miso Chicken inside the house and eat it next day.

The best baked beans I have ever tasted.

The chicken was very good but I know that it would have been much better done on the KK, next time.

Edited February 15, 2021 by MacKenzie

[tekobo]

You got really good marks on that chicken for an IDK cook @MacKenzie.  Best baked beans you have ever tasted?  They must have been good.  Can you wangle a copy of the recipe for us?

That looks like a lovely Valentine's Day spread @Troble.

[MacKenzie]

 Can you wangle a copy of the recipe for us?


I will try.

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