Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

Great looking meals everyone.

Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off.

Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

9515C46B-CC6B-4405-824B-D1C1DD4FE405.jpeg

725044B6-39A2-407E-B6F4-AB4B0726D1B4.jpeg

007800D0-11A2-4394-853F-7ED601E51A3F.jpeg

13345046-28D9-4E32-B167-9557EE03EB0C.jpeg

5B739D17-0849-49EF-B9B4-9DCAFA6A35FD.jpeg

4DB943A3-A1A0-4EF4-BD37-98409406426F.jpeg

2CC3CB96-C777-4ED7-8206-15F8C45405B6.jpeg

  • Like 12
Link to comment
Share on other sites

I tried out a new pizza dough recipe tonight.

The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again.

The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go!

d819c806b9c76c80445a310ee76c7e63.jpg
40ff91ff8b508871e04ca2d7613274e8.jpg
ba066133ad1542726cf30246d7d5785e.jpg


Sent from my iPhone using Tapatalk

  • Like 7
  • Thanks 1
Link to comment
Share on other sites

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. 

1484395336_NewSnowblowerCelebrationSteakNight001.thumb.jpg.f670d88636280d071e48e32a1ea65bcc.jpg

Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

1159749736_NewSnowblowerCelebrationSteakNight002.thumb.jpg.f46f6a48a6b880a82763d222bf925ce4.jpg

  • Like 8
Link to comment
Share on other sites

  On 1/16/2022 at 4:07 PM, tony b said:

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. 

1484395336_NewSnowblowerCelebrationSteakNight001.thumb.jpg.f670d88636280d071e48e32a1ea65bcc.jpg

Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

1159749736_NewSnowblowerCelebrationSteakNight002.thumb.jpg.f46f6a48a6b880a82763d222bf925ce4.jpg

Expand  

Snowblower?? What's that?

  • Haha 1
Link to comment
Share on other sites

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub

Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor 

sour cream, garlic, Parmesan & chives mashed potatoes 

homemade cornbread06F77B99-0F7A-4605-941C-57EDE85BEA79.thumb.jpeg.3198de2aad6cda4bb8834f5454576ed1.jpeg

F9E59846-3FEF-40E2-818E-21A921287129.jpeg

04760C19-69D6-47D4-84B8-9294E65E8B0C.jpeg

FDE76C91-A33C-45CB-B113-AC5E91F06FC0.jpeg

F31E28CA-D74B-46BC-BF69-E76E2F494E0F.jpeg

CA6EF1DF-CCAE-4696-B08E-2856DC283165.jpeg

Edited by Troble
  • Like 9
Link to comment
Share on other sites

  On 1/16/2022 at 12:45 AM, Mcjudsten said:

2 chickens.  Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42.  Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter.  The results were great- I’m looking forward to trying the setup with pork or beef. 
cheers

3192189C-3ECA-410F-8F1C-288650B1C01E.jpeg

 

Expand  

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

  • Like 2
  • Thanks 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...