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Everyday Misc Cooking Photos w/ details

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Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work 

flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri 

grilled asparagus dusted with olive oil, garlic powder, salt & pepper

slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course.

Served with a Justin cab

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Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. 

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Plated with a nice pasta and side salad. 

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Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked  over coco char with mesquite wood

served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt 

homemade Tadziki with fresh dill grown from seed in my herb garden 

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Polar Vortex has been shed! :smt041

It was in the mid-40s today and sunny. Snow is melting like crazy. Yesterday was nice, too, so back to grilling! Chicken legs quarters, one rubbed with Yardbird and the other with Slap Yo' Daddy. Direct, main grate, peach wood.

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Plated with some nice spicy pasta puttanesca and a side salad with feta cheese. A very nice Clos Pegase chardonnay to go with it. 

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I decided to do an experiment using pork shoulder and Shichi-mi tōgarashi

I thought the flavours would lend themselves to the dish and would give me the basis to use leftovers for Okonomoyaki.

Well, the results weren't quite what I was hoping for and I decided that I would make a pork pibil and set about creating a citrus cure (the togarashi has orange peel in it). It worked beautifully. 

So a togarashi rub on its own. Meah. The taco pork pibil recovery was a winner though. 

I know my KK well and couldn't figure out why my temperatures were coming up high. I realised that the rubber bung where I had put my Fireboard probe wasn't back in. I realised this as I was watching the graph on my app. I went to sleep pondering why my temperatures were higher on settings and then at 3am, I woke up, ran downstairs and checked it. Sure enough, in the dark, I had not realised I hadn't put the rubber bung back in. For those of you with new KKs, how are you finding the stainless steel upgrade? @rokdok and @tekobo   

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Edited by Braai-Q
typo
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