Everyday Misc Cooking Photos w/ details

[tony b]

2 other breweries to check out while you're there  - Bear Republic (known for their Racer 5 pale ale) and Mad Fritz (Belgian farmhouse and saisons.)

[jonj]

@tony bI plan to go by Mad Fritz while we are here. I’ve known Nile for years when he was still a homebrewer (former winemaker of Barnett and now at David Arthur, plus his own label). A great and adventurous brewer. @Troble, I checked out Freeman; looks terrific. They were booked up today as we went through RRV (in Calistoga now), but may take a trip back over to catch them if I can work it out. Thanks to you both for the tips.

(Apologies for the non-food content although, if I remember correctly, wine and beer constitute 2 of the 7 categories on the food pyramid)

[Basher]

The balsamic lamb never lets me down,

I set the fire at 8am this morning.

No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands.

Returned 6 hours later and the KK was holding at 107c( 224f).
The internal temp was up to 75c ( 167f).

Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f).



Sent from my iPhone using Tapatalk

[MacKenzie]

Sounds perfect, Basher.  

[tekobo]

Looking forward to following the progress of your reno @Basher.  Loving your parilla and KK cooking too.  

[Troble]

@Basher glad to see you can still cook without  all that fancy modern technology! 😛

Edited August 5, 2021 by Troble

[tekobo]

2 hours ago, Troble said:

@Basher glad to see you can still cook without  all that fancy modern technology! 😛

Tee hee.  I thought the same but didn't say it.  @Tyrus was the one who said he had his own foolproof MEATER - his forefinger.  

[Basher]

[mention=3378]Basher[/mention] glad to see you can still cook without  all that fancy modern technology!

Ha, no skill required Troble, just a leap of faith to trust the KK will remove the unpredictability of cooking with fire.
Tekobo this was our kitchen.

Only the cold room door remains.


Sent from my iPhone using Tapatalk

[Troble]

@Basheri shouldn’t talk I just got some modern technology to help me out…..reading spectacles 

[Basher]

[mention=3378]Basher[/mention]i shouldn’t talk I just got some modern technology to help me out…..reading spectacles 

Troble how long have you needed them before you bit the bullet and had your eyes tested?
Denial, it’s not just a river in Egypt!


Sent from my iPhone using Tapatalk

[Troble]

@Basher it’s only started to become an issue the past year. I’m 41 turning 42 and the docs say that’s the time for men so I’m on schedule. I started really noticing it least fall/winter 

[MacKenzie]

@Basher and Troble, so you are finding your arms aren't long enough, eh?  

Edited August 6, 2021 by MacKenzie

[Syzygies]

Facebook reminds me that twelve years ago I still had an off-brand cooker, repaired as best I could.

Edited August 6, 2021 by Syzygies

[remi]

First time using my KK for simple grilling for a quick family dinner- sausages for the kids; scotch fillet steak for us with my home baked sourdough... sensational- even for basic grilling the results were perfect. The kids commented that the sausages were juicier with a crispy skin.

Considering giving the KK a crack for the bread- but having got things well dialled-in in a cast iron dutch oven I'm not sure whether to bother?

Edited August 7, 2021 by remi

[MacKenzie]

Remi, what a fantastic cook, steak looks perfect and now I want to make sour dough bread.   🥂

[Troble]

We’ll done @remi great looking steaks

[Troble]

Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both.
 

There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice.

3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base

[MacKenzie]

Lucky, nieces.  

[qundoy]

Hello, its been about a year since i posted a cook.  I'm constantly checking in to see all the impressive meals that are being prepared, and check out all the new kitchen and KK toys. 

Cooked these beef ribs for lunch today, they were very tasty. Used Meatheads beef rub. pulled at 204, wrapped and in a cooler, ran up the temp for corn on the cob and a hollowed out squash with  tomatoes drizzled with balsamic vinegar topped off with pepper jack cheese. Very Tasty.

 

KKook on fellow KK'ers

Steve

 

[C6Bill]

My butcher had some nice steak tips on a stick and the jalapeño and shishito peppers were fresh picked from a friends garden. The peppers were stuffed with cream cheese and cheddar then wrapped in history smoked bacon. This was my first multi level hot and fast cook. Next time I’ll wrap the handle of the KK with a hand towel, it got more than a little warm lol Also used the smoke pot with the KK Coffee Wood chunks. I was happy with the results 😁