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Everyday Misc Cooking Photos w/ details

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It has been a while so I made jerk pork chops with peas (red beans) and rice last night. Monster pork rib chops were rubbed with Carib dry jerk then Walkerswood jerk seasoning, grilled direct on a hot fire. I didn't use any pimento wood or leaves as it was going to be a fast cook. 

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The beans and rice were cooked separately with scallions in coconut milk, then combined at the end.

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I took a plated photo, but it was really unattractive (just pork and rice on a white plate) so I didn't post it. Flavor was good (spicy) and we had another 2002 cabernet with it, this time a Chappellet Pritchard Hill.

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On 3/9/2021 at 7:26 AM, jonj said:

I didn't use any pimento wood or leaves as it was going to be a fast cook. 

Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢

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On 3/9/2021 at 6:50 PM, MacKenzie said:

that is exactly 60 degrees more that I have

Hey Mac, is that the cookout hideout? On the right, might that be the shadow of a bear, waking up early from his winter sleep and coming for an early visit. 

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Some chicken lollipops. I buried my MSR smoker pot underneath the coals since I was cooking at a much higher temp to get my chicken skin crispy how I like it. The MSR pot produced awesome smoke underneath the coals where it is not as hot. Accompanied by the best rice I have ever made in the Kamado-San from Toiro.
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Sent from my iPhone using Tapatalk

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Decided to try to emulate the master @tony b and I did a bone in pork chop with dizzy dust. Cooked indirect and finished over fire on main grate at 350 over coco char and  apple wood 

made some really nice roasted carrots glazed with olive oil, honey & momofoku savory seasoning 

served alongside roasted haricot verts with garlic powder, salt, black pepper and bread crumbs

served with J vineyards Pinot Noir. Wife loved  it. Said it was super tasty, but “light”. Happy wife, happy Troy 😀

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Edited by Troble
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14 hours ago, Forrest said:

Some chicken lollipops

It's all about presentation and if it looks good it tastes good. Funny, I just bought a bottle of that Truff, I believe made in Ca.  How did it taste since I haven't cracked it open yet?

Handsome chops with good company Troble

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