Everyday Misc Cooking Photos w/ details

[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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[KidCactus]

I’ve had my 23” Ultimate for a couple months now and have had some really successful cooks, most recently these tri-tips smoked at 225-250 dome temp until rare then reverse seered on bottom rack at 500 dome temp for a couple minutes on each side. The roasts turned out more medium than medium rare but they were still incredibly tender and juicy (pics below)! I also made a home made Chimmichurri sauce to accompany the meat.

Questions:

1) I can’t seem to get temps to stay at 225 or below. I was reaching 245 to 250 with a tiny crack open in the bottom vent and the top dampener opened about an 8th of a turn. Any tips on how to maintain 225 or even lower?

2) Are there any drawbacks to having a full charcoal basket at the start of each cook? I’ve noticed a lot of you aim to have only the charcoal you need for a cook.

[Tyrus]

Nice job, perfecto.///  Check for air leaks and make sure you have a good seal around the doors, flush. Does it shut down without all the coal disappearing?

Edited February 15, 2021 by Tyrus