Everyday Misc Cooking Photos w/ details

[jeffshoaf]

17 hours ago, Basher said:

Jeff it looks like you are nailing the aged to sear now.


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Thanks! I'm thinking my next attempt will be grilled over wood using the Weber kettle whilst waiting on the pending Santa Maria grill.

[Troble]

Cheese, pepperoni, veggie pizza.
 

Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

[Buzilo]

Cheese, pepperoni, veggie pizza.
 
Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

That is some impressive crust! I will be trying that next time


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[DJM]

[mention]Troble [/mention] great looking pizzas!


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[Troble]

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b

grilles asparagus, slow cooked seeet potato baked potato & Cesar salad 

J Pinot Noir to round it out 

cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood

checked in at 82 today down from 85 yesterday 

Edited March 30, 2021 by Troble

[MacKenzie]

Perfection, Troble.    

Edited March 30, 2021 by MacKenzie

[Troble]

Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side 

[MacKenzie]

I found one little package of ribs at the bottom of the freezer so here goes-

After @235F for about 5 hours.

 

Plated.

[DJM]

Troble and MacKenzie, those are some good looking meals.  Love a good combination of meat, cheese, bread and rice.

Edited April 1, 2021 by DJM

[DJM]

After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while.  Then it hit me, I haven’t cooked much in months.  Guess life got a bit busy.  Time to correct that.  Here are some cooks I’ve done this past week. 

Bone in Rib-Eye.  Decided to try the rotisserie for something different. 

After resting and ready to cut.

Fingerling potatoes.  Had a last minute idea to throw Parmesan cheese in the pan to make crisps.  Worked perfectly.

Plated

Might as well do some Picanha.

As usual, forgot to take pic of the finished plated product.

Also decided to try a new spin on wings.

I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy.  Guess that should apply to cooking on KK’s.  I typically do wings direct heat on the raised grid for crispy skin.  Totally forgot to take the basket splitter out.  Will definitely be trying this again.

[Troble]

@DJM those are some good looking cooks. Bone in rib-eye on rotisserie looks stunning. Nicely done 

[tony b]

No worries, mate. Crispy skin is crispy skin, regardless of how it got there!

[Bruce Pearson]

I’ve got crispy skin it’s 84 degrees out today LOL!

[MacKenzie]

45 minutes ago, Bruce Pearson said:

I’ve got crispy skin it’s 84 degrees out today LOL!

My skin is crispy too, but it's because it's 48 degrees here.:) 

[Troble]

51 minutes ago, MacKenzie said:

My skin is crispy too, but it's because it's 48 degrees here.:) 

Hit 90 at my house today 

[Troble]

Smoked Bone In Short Rib pappardelle pasta 

bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours 

Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. 
 

Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium.

Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours 

served with Pappardelle pasta and fresh Parmesan Reggiano cheese along with a Justin Cab

could be quite possibly the most flavorful and rich dish I’ve ever cooked. Really tasty 

Edited April 2, 2021 by Troble

[Basher]

I’d pay to eat that Troble.
Quality effort.


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[MacKenzie]

Troble, tell me you picked that rosemary and thyme from your herb garden. 

Edited April 2, 2021 by MacKenzie

[Bruine]

My turn to try chicken shawarma on the trompo.
Used recipe recently posted. With kefta (little Libanese store made), fingerling potatoes, taboule salad and tzatziki. Wonderful dinner.





Sorry for the Dark outside picts. My outdoor kitchen with proper lightning is planned for june.


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[Troble]

2 hours ago, MacKenzie said:

Troble, tell me you picked that rosemary and thyme from your herb garden. 

The rosemary yes. The thyme no. Thyme plant didn’t like the winter. There’s is one tiny stalk left with some new growth showing so I’ve left it but it has nothing to pick 

harvesting some potatoes today though which will be fun with the girls. been battling raccoons lately who’ve been coming in nightly to dig up my yard and drink from my pool. Sprayed some mountain lion pee around my property yesterday. No visit from the raccoon last night. Not sure predator pee can solve your bear problem.....

Edited April 2, 2021 by Troble