Everyday Misc Cooking Photos w/ details

[C6Bill]

I want to come to both of your houses for steak night !!!!!!

[C6Bill]

For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees. 

[MacKenzie]

C6Bill, gorgeous chicken, love the colour. 

[Poochie]

5 hours ago, MacKenzie said:

Just another steak night but this time it was a Solo campfire cook. My first one of the year.  

MacKenzie, I think you could cook a meat on a block of ice. That looks super tasty!

[Poochie]

7 hours ago, tony b said:

Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks.

Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red. 

Fine looking meat, Tony. That steak has to be delicious. So what's Sureshot Sid's gunpowder? 

[mguerra]

I tried Adams Steak au Poivre as a rub on a pork shoulder. Wow, it was most excellent and got rave reviews from Mrs. Guerra as well as the coonies ( and beagle).

[Forrest]

Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit!






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[remi]

First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there.

[MacKenzie]

remi, lovely cook and a bonus smoke ring to boot.  

[tony b]

Love all the crazy good looking cooks! @remi for a 1st rib cook - you nailed that one! Nicely done! @C6Bill - damn, that's a big bird!

@Poochie Sureshot Sids line of rubs have become some of my fav's. I got turned on 1st to the Gunpowder and have tried several of the others now. All pretty good. 

https://smile.amazon.com/Sure-Shot-Sids-Gunpowder-Seasoning/dp/B00N276QL0

@mguerra Happy to see you back posting cooks again, Doc! 

Edited September 26, 2021 by tony b

[tony b]

Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks.

Plated with polenta with parm & chives, green beans and a nice rose.

[jeffshoaf]

18 hours ago, Forrest said:

Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit!
 

Forrest, how long did it take to roast that cluck at 450*?

Thanks!

[jonj]

We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner.

Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end.

Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir.

Finished (after a bit of a rest) with still warm cherry pie made by Jackie.

All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. 

[tekobo]

2 minutes ago, jonj said:

All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. 

Excellent.  I did feel sad for you when I saw that your Chiefs had lost.  That said, it was a good game to watch if you were a neutral-ish observer like me.  Loving that birthday meal.

[Forrest]

Forrest, how long did it take to roast that cluck at 450*?
Thanks!

About an hour to get the breast to 160 internal.


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[KiwiIndo]

23 hours ago, jonj said:

We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner.

Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end.

Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir.

Finished (after a bit of a rest) with still warm cherry pie made by Jackie.

All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. 

Very smart looking cherry pie 

[qundoy]

keeping it simple for todays lunch, thighs marinated in teriyaki, squash, orange bell peppers, onions and  a couple of jalapenos. The bread is an Italian take and bake loaf.

[tony b]

Was in a bit of a rush for dinner last night, so I bopped on over to the supermarket to grab something in the butcher counter to toss on the KK, when I spotted this - Flamin' Hot Cheetos crusted, stuffed & bacon-wrapped chicken breasts (stuffing is cream cheese & jalapenos). Just had to hit it! 

Direct, main grate, 325F, apple wood chunk.

Plated with melting potatoes and a side salad (yummy yellow tomato!)

 

[C6Bill]

A new butcher shop opened a few minutes from my house today 😁

 

I just grabbed a few sausages, garlic/cheese and some sweet Italian. So nice to have more options close by 

 

 

[tony b]

Unfortunately, my "go-to" guy closed his deli/meat market today. His sausage business (another location) will be closing at the end to October. Classic pandemic trifecta: Delivery costs (Chomp, Door Dash, Uber Eats, etc.) cutting into slim margins, skyrocketing meat prices this summer, and hard to get/retain employees. Sad days indeed! 😢