Everyday Misc Cooking Photos w/ details

[Troble]

Hello from bora bora 

[tekobo]

Happy Wedding Anniversary @Troble.   That looks divine!

[MacKenzie]

What a way to celebrate, 👍👍  

[Poochie]

Absolutely beautiful!

[Troble]

Sorry for the non cooking posts but it’s been slow around here…..finished our trip with a dinner on a private island/sandbar. Pretty cool experience

 

 

Edited October 1, 2022 by Troble

[C6Bill]

Beautiful !!!!!

[tony b]

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner.

I've ordered a new spit rod. Should be back in business soon. 

 

Edited October 3, 2022 by tony b

[Troble]

@tony b I’ve never heard of rubbing baking soda on the chicken. Does it normally work well? Then you just rub it off with a paper towel before cooking?

glad to hear you’re back in business soon 

[tony b]

It changes the pH on the skin. Helps it dry out more. I should have been more aggressive in wiping it off before seasoning the chicken prior to cooking. 

[MacKenzie]

@Troble, this one is for you. 

[Troble]

@MacKenzieto be fair I was in Bora Bora. Hawaii was June 😜

[MacKenzie]

9 hours ago, Troble said:

@MacKenzieto be fair I was in Bora Bora. Hawaii was June 😜

So I just moved you a little north, it would make you a little closer to me. 

[remi]

In honour of our brisket discussions, I cooked a brisket. Angus, 6kg, trimmed 500gram or so. Meat church holy cow. Overnight at 250F with Post Oak wood chunks. First time ever I woke at 7am to find the fire had gone out; it all burnt into one corner and extinguished- bizarre! Temp log showed a slow and steady increase to 42 degrees Celsius internal over 8hrs with no further temp increase- so figured no harm done. Cranked it back up and a bit hotter - 300/325F to finish in time. Wrapped at 75C, pulled off at 95C after a total cook time of 12.5hrs. Rested 5 hours in a cooler.

Don’t know what it was (post oak; bizarro temp management; longer rest than usual)- but hands down the best of the briskets I’ve done (and the others were all very good). Plated up with horseradish cream, spicy salsa, coleslaw and smashed roast potatoes. Heaven. My mate who came over for dinner said it was the best brisket he has ever had anywhere hands down.

[MacKenzie]

Did a pork tenderloin today on the KK. Served with roasted potatoes and freshly steamed beets from the garden.

 

 

 

 

 

 

 

[jonj]

Experimented with fire-based equipment for dinner last night. Regular pork chops (I usually buy mutant monster pork chops but wanted to try normal ones for a change) on the KK16, whilst also cooking brussels sprouts in the Alfa wood oven. In retrospect, I ended up starting the sprouts about 15 minutes too soon in the Alfa and the fire was still too hot, but a good learning experience. 

I will also go back to monster chops in the future. The thin ones don't have much of a margin between not ready and overdone. Certainly not one of my better cooks but it was fun juggling two fires. Next time I will instead use the KK23 (which is located next to the Alfa) instead of the KK16 (in a screened porch some distance away).

[DennisLinkletter]

On 10/3/2022 at 10:08 PM, tony b said:

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner.

I've ordered a new spit rod. Should be back in business soon. 

 

 I'm pretty sure for crispy chicken skin you should be using baking powder, not baking soda.. 

[Troble]

On 10/6/2022 at 8:46 AM, MacKenzie said:

So I just moved you a little north, it would make you a little closer to me. 

It’s actually south closer to Australia 

[Troble]

@jonj thanks for sharing. I appreciate when we post about our “learnings” just as much as when we post about perfect cooks. We don’t perfect cooks without making mistakes along the way 

[David Chang]

@jonj cover the brussel sprouts with foil.  finish cooking them uncovered.

[5698k]

Starting the first gumbo of the season..making the stock.


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