Everyday Misc Cooking Photos w/ details

[johnnymnemonic]

@Troblewhat proportions lawry's + brown sugar do you think you will do for pork butt? I'm interested in trying this as well.  BTW simple is beautiful, thank you!

[Troble]

@johnnymnemonic I just cover the surface with lawrys salt then repeat with brown sugar on top. I did that yesterday with the pork chop, let it sit overnight and turned out amazing today. I don’t skimp on rub. Probably need to use some Dijon mustard though on a pork butt to help the stick, should’ve done that on the chop but forgot 

[Poochie]

Great looking pork steak. It had to be great to impress a child!

[Troble]

Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding 

[Cheesehead_Griller]

Looks awesome! Should've taken some pictures of the grill in action! 

[MacKenzie]

What an awesome feast, Troble.   

[jonj]

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

[jeffshoaf]

Great looking turkeys! Did y'all use drippings to make the gravy? When I tried in the past with the single layer pan, the drippings always burned solid; I got the double bottom pan a while back but haven't used it too attempt gravy yet since my sister insists on doing the Thanksgiving turkey. I bought a turkey breast while on sale a few weeks back but haven't cooked it yet.

[Troble]

I put foil over the drip pan to collect the drippings then poured it in a pan to make gravy. Turned out great 

[MacKenzie]

jonj, a great looking Thanksgiving dinner, it has my mouth watering.

[MacKenzie]

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. 

This is a pulled beef sandwich with sauerkraut coleslaw.

 

[Poochie]

 Beef and sauerkraut go together very well. I'll bet it warmed up your igloo.

[tony b]

Nicely done everyone. 

[johnnymnemonic]

Smoked some chuck roast and made chili with it.  I know that looks like a lot of veg, but with 4+ lb of chuck it was still a pretty meaty affair.

Turned out nice.

 

[Poochie]

Looks like a really good meal to me!

[remi]

Another family weekend- with the father in law visiting for the first time in almost a year.

Bistecca fiorentina for the adults- reverse seared over some peach wood chunks, regular basting with butter with a brush of bouquet garni from the garden. Some yoghurt and cumin marinated lamb ribs for snacks, roast potatoes and salad. Burgers and pork sausage for the kids. Local Italian butcher knew what to do- pulled the giant primal from the cool room and sawed the pieces to my preference... nice to have a butcher like that a 5min walk from your front door!

Possibly the most remarkable steak I have ever eaten- certainly the best I have cooked. Tender, moist, smoky and so full of flavour. Never considered a condiment as it would have been superfluous.

Really finding my groove here! Another win for the KK!

[MacKenzie]

@Remi, what an awesome feast, your father-in-law must have been pleased to say the least. 

[tony b]

Excellent looking steaks. Only thing worthy of them might be a dab of chimichurri sauce. Would compliment the butter and herb treatment. 

Edited November 27, 2021 by tony b

[johnnymnemonic]

This doesn't hold a candle to any steaks, etc.  However I did want to post since it was my first strictly grilling exercise on the KK.  The 42 is large, but when you're doing a simple grilling exercise like this and have the basket splitter set up with charcoal in the middle, it doesn't seem "too big".  Anyway - I did some pork sausages.  They turned out really well.  What is so awesome about it is that the refractory material all around the firebox and lower grate surface get heat soaked and radiate heat in addition to the direct heat from the fire.  I should have taken a picture of a cut sausage.  There was a pink ring around the outside.  I never got this on my egg.  Super simple cook - nothing fancy at all, but to me it was great.  If nothing else I got to look at my beautiful grill for a few minutes just sitting on my back steps.  This morning it's back to reality!!

 

[Poochie]

I'm glad to see you constantly using that 42" KK, johnnymnemonic. You'll be an expert pretty soon and helping the new guys. Keep it up and you'll forget your Big Green Egg's last name.  I'm sure you'll get a "Cooked to Perfection on my Komodo Kamado" plate too.