Everyday Misc Cooking Photos w/ details

[MacKenzie]

Finally the blizzards let up enough so I could grill some pork patties today. 

Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change. 

[MacKenzie]

Did pizza in the kitchen oven yesterday-

[David Chang]

smoked iberico baby back ribs.

first time doing a bbq type food on the kk. 

 

 

Edited February 24, 2022 by David Chang

[BOC]

Because it is an ongoing debate on here and some of us are probably enjoying the show 1883.

PS: I am still on team beans but it did make me smile.

https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link


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[Poochie]

MacKenzie, that pork patty would make a great burger. A burger and a slice of pizza for lunch. Or two.

Gweesh, it's always a good time for tacos. That mixture looks great.

David, Great looking ribs. I've never had iberico. I'd have to mail order them

[David Chang]

@Poochie it is widely available here frozen, but i have never tried it fresh. i would think it would cost double.

[Troble]

After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan

Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil.

grilled the asparagus in the cast iron pan with wagyu juices while meat was resting

[C6Bill]

That looks tasty, I need to try one of those !!!!

Edited February 27, 2022 by C6Bill

[Poochie]

Trouble, that had to have been delicious. Cooked to perfection!

[tony b]

Better than any restaurant steak dinner!

[Troble]

Roast  chicken 

[tony b]

While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois?

[Troble]

18 hours ago, tony b said:

While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois?

I used a pot, boiling water, and mixer my grandma gave me when I was 18 when she taught me how make mashed potatoes. Normally I use sour cream but didn’t have any this time so it was just 1/2 a stick of butter plus 2% milk, garlic, salt, pepper and rosemary 

had to leave the family with some food before I took off to Hawaii for the week for work 

[C6Bill]

A week of work in Hawaii, yup I’m sure lots of work will get done lol

[David Chang]

second cook on the 19 kk.

first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄

tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. 

palek paneer. first time cooking this. fantastic naan dip.

naan made from scratch. 

 

 

[Tyrus]

On 2/26/2022 at 11:31 PM, Troble said:

Picahna cut

Troble good job, coincidentally I just made that same meal although it wasn't wagu, but "choice" I believe. In times such as this when costs are pretty high the local market was having a sale at $4.99/lb on petite sirloin steak Angus. If your familiar the Picanha just sits on the top, so I asked for the cap. A few minutes later the butcher comes out with a 8lb roast, huge. Fortunately the manager seeing this knew I ordered a cap and instructed the foreign speaking butcher to adjust the cut. A moment later I had a steak looking identical to yours @ $10.20. With a little Fleur de sel and ground pepper and an ending sear I had a steak that was remarkably tasty. The store butcher did this to me once before and rather than look for an enterpreter I took the whole piece, no room in freezer this time. The Pichana cut is phenomenal and my favorite too, however for this piece and it's associated tenderness I believe just a good fat cap melting over it is all that's necessary IMHO.  $4.99/lb?, can you imagine, little things can make your day. So please, go out and have a good one. 

[Tyrus]

11 hours ago, David Chang said:

second cook on the 19 kk

Great cook David, colors, arrangement and thought.   Yum

[Poochie]

I agree with Tyrus, great cook David.  And now you have the itch for a 32. First time that's ever happened on here 🙂

[tekobo]

Gosh, some really lovely looking cooks.  I remember @Basher had a view about why your chickens were coming out with a colour gradient @Troble.  No sign of that on your most recent cook.  Did you work out a reason?

@David Chang, I love your Indian meal.  Laughed at the thought of you getting a 32 up those stairs of yours, hernia by hernia as you said when you hauled the 19 KK up with your mates.  It may be that having two 19 KKs will work for you.  For my part I like the flexibility of being able to run two grills at different temps for different parts of a meal.  

[David Chang]

@tekobo yeah, a 32 for me would need to be in my forever home and setup on the ground floor. i live in a rental and grill on the roof. i would be nevous to live under the weight of a 32..