Everyday Misc Cooking Photos w/ details

[tony b]

6 hours ago, tekobo said:

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.  

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. 

@tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette.

[tekobo]

5 hours ago, tony b said:

@tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette.

No egg yolk.  The similarity to mayo is the fact that it is thickened by the slow addition of oil to the other ingredients.  It makes a nice thick, mayonnaise like sauce.  All this talk makes me want to go and make some!

 

[tekobo]

Finally!  Crispy crackling in my KK. Cooking pork on a rotisserie means you get all round crunch.  Hurrah!

[C6Bill]

That looks delicious!!!!!!

[Tyrus]

10 minutes ago, tekobo said:

Finally!  Crispy crackling in my KK.

Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now.  It's like squeezin a lemon, you never get all the juice...so give us half a lemon. By the the way, nice pic, where's the crunch? I know , just around the bend.

[David Chang]

@tekobo looks good. i've never been successful with producing crackling. skin is  always rock hard and the subdermal layer is all unrendered fat.

[tekobo]

9 hours ago, Tyrus said:

Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now.  It's like squeezin a lemon, you never get all the juice...so give us half a lemon.

Horses for courses @Tyrus.  If I was to only have one KK it would be the 32.  My current plan is to keep the 23 in the split basket configuration to support 2 zone cooking, cooking for 2 and rotisserie cooking.  Will probably change my mind soon but that is half the fun.  The 16 is currently on loan to a friend.  

[Poochie]

[tekobo]

Looks like a good hack that does not require a full blown basket splitter, @Poochie.  What was the cook like? Fewer flare ups?  Crispy skin?

[MacKenzie]

19 hours ago, tony b said:

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. 
 

Yes, great stuff. 

[Poochie]

9 hours ago, tekobo said:

Looks like a good hack that does not require a full blown basket splitter, @Poochie.  What was the cook like? Fewer flare ups?  Crispy skin?

zero flare ups. And even though the pans were very shallow, the grease from the chickens evaporated from the close proximity of the heat, so they didn't come close to overflowing.  I didn't get crunchy skin but I think I know how next time. 

[David Chang]

@Poochiei've never cooked more than one whole chicken at a time. looks like the cradle you have can cook four..

[Poochie]

Yep, it can hold 4.

[C6Bill]

@DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍

[David Chang]

28 minutes ago, C6Bill said:

@DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍

these things? you can have mine but you need to pay international shipping.

[Jadeite]

8 hours ago, C6Bill said:

@DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍

I'll second that! They look VERY user friendly!

[Poochie]

I have both styles and it's no contest...the wing nuts win by a mile

[C6Bill]

11 hours ago, David Chang said:

these things? you can have mine but you need to pay international shipping.

You don’t like them ?

[C6Bill]

Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍

 

cooked at 250 until internal temp got to 110, then rested before searing caveman style. 

[David Chang]

40 minutes ago, C6Bill said:

You don’t like them ?

i have an entire cradle that was made incorrectly for my grill. i have a proper replacement and dont need the wrong cradle in storage. it comes with three clamps with wingnuts.