Everyday Misc Cooking Photos w/ details

[Troble]

Looks good @tony b how did it taste?

[Forrest]

Choice Strip Steaks. Smoked then reverse seared. And you can’t forget the Surly Axe Man and Utah Jazz basketball!!!





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[MacKenzie]

@Tony, that looks like a real feast, Tony. Flavour flavour!    

[Forrest]

Tri-Tip is on, first time using the KK external smoker!





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[tony b]

@Troble - it came out well. Will be eating leftovers for days though - LOL! This was a small one - 4 lb boneless pork shoulder, but still a lot of meat! I only used half the marinade, so I put up the rest in the freezer for another day. Thinking I want to try it on porkchops next?

[AJR]

Pork belly burnt ends.  Meat candy.

[Forrest]

Tri-Tip turned out mighty fine!





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[Braai-Q]

I've been quiet for a while as I've been so busy with work and then summer decided to turn up in the UK and the garden has taken over.

Anyway, I've been tuning in, getting hungry and admiring some of the cooks. Al Pastor is definitely on the to do list. 🙂

I did a Boston Butt yesterday while I planted 600 hedge plants. I'm amazed I could lift a fork after that work (despite having a micro digger) but working in the miasma of BBQ which kept drifting across the garden reminded me that good things come to those who lift heavy weights. 😁

Ran the 32KK on 160 for about 6.5h using the Fireboard. Final internal temp was a little higher, think I must have pulled the probe a little early. Served with slaw made with apple, celeriac, fennel - a Steven Reichlan classic. 

[Aussie Ora]

Beef ribs for dinner cheap and easy

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[Bruce Pearson]

The rib master!! Looking good Aossie.

[tony b]

Nice cooks, everyone! Making me hungry!

[Aussie Ora]

Tri tip yum

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[Bruce Pearson]

Looks yummy Aussie, nice cook

[tony b]

Greek Night last night. In true traditional style, started off with the Greek salad and some rakia (apple brandy) in the gazebo. Beautiful afternoon for eating outside.

 

Made my own mashup seasoning for the ground sirloin. Onto skewers on the main grate, 325F, cherry wood chunks. I briefly thought about using the vertical skewer, but this was only a 1/2 lb of meat, so it seemed too small a quantity to try it. I liked this so much though that I might try it on the vertical skewer with more meat and use thinly sliced beef instead of coarse ground. 

Plated with the pita bread, tzatziki sauce, cherry tomatoes and nice Rose wine. 

[tekobo]

Nice week day lunch.  Galician steak with sweet potato fries and salad.

[Forrest]

Three varietals of weenies + good beer.








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[Forrest]

Some chicken thighs with Kamado-San rice.






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[Aussie Ora]

Great cook

Three varietals of weenies + good beer.








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[MacKenzie]

I bought a package of 4 cordierite  pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever.

Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone.

Loaded and ready to go on the KK at 530F.

Baked.

 

[tony b]

Great cooks all around, folks! Rocking the KKs!

Simple wing dinner last night. 3 different dry rubs (no sauce). Direct, main grate, started out at 275F and finished at 350F. Peach wood chunks.

Plated with air fried duck fat sprayed fries, side salad, carrot & celery stix with blue cheese dressing and some Peruvian green crack sauce for the fries! Sorry no pic of the can, but a Cigar City Jai Alai (one of my favs!)