Everyday Misc Cooking Photos w/ details

[Munschie]

Easter Prime Rib!

coated in Dijon and rosemary 

After 3 hours at 250F until 119F internal

Rested for 45 mins and seared at 500F

Potato for scale

 

[C6Bill]

Great looking prime rib !!!!!!

[Poochie]

That prime rib looks incredible! We have the same cobalt blue pebble pit too. The only difference is that mine doesn't have a beautiful prime rib cooking on it. 

[Troble]

@Munschie picture perfect! Nicely done

[tekobo]

Easter cooks.  Lamb in salt ash crust for for Easter Sunday and Chicken on rotisserie for Easter Monday.  Outdoor cooking, always fun. 

 

 

[tony b]

8 hours ago, Poochie said:

The only difference is that mine doesn't have a beautiful prime rib cooking on it. 

Easily fixed, @Poochie - just go to the market! 😁

[tony b]

Gorgeous cook, @tekobo!

 

[MacKenzie]

I  agree, Tony, Tekobo put on really nice spread with those great cooks.   

[Cheesehead_Griller]

Deleted

Edited April 20, 2022 by Cheesehead_Griller

[Cheesehead_Griller]

Looks good! 

[Poochie]

Your link isn't working. You can drag the photos right on the page when you post. 

[Aussie Ora]

Pork ribs concedering it was Easter thought I might use meat church holy gospel. Lol

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[Poochie]

Those ribs are beautiful!

[Aussie Ora]

Those ribs are beautiful!

Cheers love my ribs

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[Tyrus]

Purdy as a picture, but I saw these at the Butcher and remembered it was an Aussie favorite.

[Tyrus]

You know I forgot I cooked last night also, up on the Santa Maria, a short one except for the potatoes , they take a while. This is it, marinated Asian Fusion steak tips, yummy. 

[tony b]

8 hours ago, Aussie Ora said:

meat church holy gospel.

[Tyrus]

Everyone must be eating out, so chicken wings & potato and onion Perogi were on the plate. An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently  with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought .
   While preparing supper I heard a clatter above my head in the trees, it turned out to be a Red Tail Hawk sitting on a branch surrounded by 4 Ravens. The hawk didn't move and the ravens pestered him but kept their distance. My camera is old and I thought C6Bill would have captured the feathers or at least the moment because they were at a stand off for sometime.

[C6Bill]

They will trap them there for as long as they can so they can't raid their nests  

 

Here is a pic from our Sunday walk, Osprey

[tekobo]

9 hours ago, Tyrus said:

An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently  with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought .

Hi Tyrus. I agree, black garlic is delicious.  I use a recipe from Le Pigeon to make a thick mayonnaise like dressing that I put on everything once I have made it up.  Whizz a head of black garlic with a quarter cup of balsamic vinegar, 1 minced shallot, 1 teaspoon kosher salt adding 2/3 cup of olive oil in steady stream while you whizz.  Delish.