Everyday Misc Cooking Photos w/ details

[tony b]

Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable! 

[C6Bill]

Yesterdays chicken, it went well with my salad tonight 

[swoff1]

Wow Looks delicious.   

[Poochie]

Second pizza was actually edible.  A strong C+.  Still working on it. In the "looks department" it rated an D-. 

Edited March 4, 2022 by Poochie

[Poochie]

Overnight brisket cook. 14.5 hours worth.  I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

[C6Bill]

That is an outstanding looking brisket !!!!

 

[Poochie]

I started with a full basket and after 14 and a half hours, this is how much it burned. An interesting tidbit is that I used a Looftlighter to start the coals right in the front center. That's the only spot I lit. As you can see, it burned from center to the left. I had a controller/fan for the cook. Lots of smoke wood didn't get ignited but I allowed for that by covering the top of the lump with smoke wood since I'm never sure which way the fire will burn. The brisket had a great smokey flavor. 

[swoff1]

7 hours ago, Poochie said:

Overnight brisket cook. 14.5 hours worth.  I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

ohhhhhhhhhhhhhhhhhhh my that looks like a winner

[Tyrus]

On 3/3/2022 at 1:16 PM, tony b said:

Spice rub was Berbere.

Some like it hot, that chicken is singing I want to be loved by you. Warm lips

[Tyrus]

On 3/4/2022 at 12:26 PM, Poochie said:

Overnight brisket cook.

Spoke with a someone that knows something about brisket,.........he agreed, that's one nice looking brisket. Maybe you know him.

[tony b]

@Poochie - nice brisket! Did you wrap it (pink butcher paper or foil)?

[Poochie]

I let the KK get to 230, put the brisket in with a drip pan under it, shut the lid, and then opened it and took it out 14.5 hours later. No paper, foil or spritzing.

[David Chang]

a guest of mine asked for grilled chicken ass.

i never refuse a challenge..

 

and grilled picanha for the first time today . it was delicious..

 

[alimac23]

a guest of mine asked for grilled chicken ass.
i never refuse a challenge..

 
and grilled picanha for the first time today . it was delicious..
 

Great work David!

I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana!

Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it!


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[David Chang]

3 minutes ago, alimac23 said:

Great work David!

I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana!

Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it!


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@alimac23 the small one is an Katsushige Anryu AS Petty.  it's pretty much a paring knife at 80mm..

[alimac23]

[mention=2427]alimac23[/mention] the small one is an Katsushige Anryu AS Petty.  it's pretty much a paring knife at 80mm..

Thanks David, love the shape!


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[Poochie]

That's cool David. I rate those chicken butts like I do the hard no-meat part of the wing. It taste better overdone and crispy.  But I wouldn't want to make a meal of it. On the other hand, the picanha looks delicious.

[David Chang]

tonight was a series of high temperature bakes starting with:

1. levain chocolate chip cookies. baked on two levels. 

https://www.joshuaweissman.com/post/levian-chocolate-chip-cookies

this was underbaked but i finished them in the oven. tastes good, but tastes better from the original levain bakery in nyc. 

2. originally we planned on making pizza using vito's double poolish dough, but we changed it up to turkish pide. this was the wrong dough to use. i need a thinner, less leavened dough. although i took the kk to 550, i pushed it to 650 because it was just taking so long. at the end, i think i will leave these types of bakes for the wood fired pizza oven. 

https://www.youtube.com/watch?v=u7Hd6ZzKgBM

3. sourdough loaf. didn't want to deal with ice cubes so i used my trusty ceramic cloche. not enough clearance on the upper level so i used the main level grate with the baking stone underneath. came out ok. bottom got charred a bit. probably would have been avoided using upper grate..

[tony b]

Feast to famine! Took advantage of the weather yesterday (cooler than the 62F we had on Saturday, but I could have done without the tornadoes - 7 dead, including 2 kids! 😢) to do a nice Prime Sirloin. Direct, lower grate, mesquite wood chunks.

Plated with a nice 2x baked spud, sauteed mushrooms and chimichurri sauce. Nice side salad of cherry tomatoes - the yellow ones are off my hydroponic plant!

So now to the famine part. This is what I woke up to this morning! Welcome to Springtime in Iowa!

Folks, THIS is why you buy a cover for your KK! 

 

[jonj]

@tony b, I know about the midwest weather! I just pulled the ribs off and shut down the KK yesterday afternoon when the rain started. Within 30 minutes, the sleet had begun and fortunately, by then, the KK exterior was cool enough for the cover to be replaced. Sleet was followed by snow, although not as much as you received. Ribs turned out great but, no photos; didn't happen...