Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

WOW!!Mac that looks delicious! 

[MacKenzie]

@ Bruce, thanks. It was a fun get together and lucky me, there was a leftover pizza so I've been munching on that. 

[Tyrus]

Here's one, a rack with Terry Blacks BBQ pork dry rub a gift from my daughter returning from Austin Tx.  Alongside was Eggary's bourbon sauce with butter, corn on the cobb & a pickled medley. It worked.

[MacKenzie]

Oh Tyrus, you are making me crazy with that corn on the cob. Soooon there will be fresh corn on the cob here too.   

[tony b]

Our local corn vendor has started up this past week. I'm off in a bit to pick up some more for the weekend. They should be open in about an hour. 

[Tyrus]

Ain't it the truth, we wait all year for summer corn. If there's room in the freezer put some in those freezer bags

[Troble]

Boneless leg of lamb I picked up at Costco. Marinated two days in balsamic, fresh mint, salt, pepper, cumin, garlic, onion powder, all spice, cinnamon and Correia der 

air fryer some baby potatoes 

Mediterranean salad with home grown cherry tomatoes, cucumber and mint 

fresh homemade tadziki 

Edited July 29, 2023 by Troble

[Tyrus]

I like it, looks very Mediterranean, I would've liked to have tasted the lamb all those ingredients sounded good.

[Troble]

@Tyrus it was tasty but a little over cooked. My wife and kids like medium well/slightly pink and I gif in trouble gif undercooking the last lamb so I over compensated a bit this time also found out my pita bread was moldy (after I ate mine) you can see it in the pic. Oh well I lived kids didn’t eat theirs, wife caught hers before eating all good 

Edited July 29, 2023 by Troble

[Tyrus]

It's happens to the best of us, just pass it off next time as blue cheese bread.

Edited July 29, 2023 by Tyrus

[MacKenzie]

Double smash burger with cheese. Bib time. 

 

 

[tony b]

@MacKenzie - I did some the other day - awesome!

Like I said earlier, the local corn is coming in and it's as great as always. Tonight, an ear with some St. Louis Ribs and potato salad. Summer doesn't get any better than this! 

Ribs were slathered with CYM and a blend of Meat Church's Holy Gospel and VooDoo rubs (might just knock Dizzy Pig Dizzy Dust off the throne!) Cooked at 225F to start with and ramped up to 300F (I was falling behind), indirect, with the smoker pot of hickory and peach wood chunks. Came off after 3 1/2 hours. 

[MacKenzie]

Tony, lucky you. 

[tekobo]

That all looks very yummy.  No danger of me becoming a vegetarian any time soon.  @Troble that lamb looked good and moist.  I'd eat it any day. 

[tekobo]

Sometimes I see a recipe and I think "really, what mad person dreamed that one up?".  So it was with this Italian fish recipe.  It was entitled Orata mezza cruda e mezza cotta - Half raw and half cooked sea bream.  

You take a whole fish, lift one fillet off the fish.  Cook the remaining half of the fish on the bone on the KK slowly for about 30 minutes.  I used a heat shield and kept the temperature below 150C.  Slice the raw fillet thinly and marinade it in oil, lemon and season for ten minutes and dress the top of the cooked fish with the raw fish.  Weird concept but it was good to eat.  

 

 

 

[MacKenzie]

@Tekobo, you have to be weird to eat fish.  

[Syzygies]

Taco nights! I like to start my carnitas in the KK.

[Tyrus]

On 7/30/2023 at 12:26 PM, tekobo said:

dress the top of the cooked fish with the raw fish.

Oysters & little necks are my jouneys end, but all I have to say is nothing ventured nothing gained. 

[MacKenzie]

Testing a new to me Donair meat recipe. It is still cooling but it does look good, time will tell.

Just off the KK.

Final internal temp was 165F.

Did a taste test and it is good, we will see how it goes when I make a donair with all the veggies, cheese and sauce. It is not going to go to waste that is for sure.

 

Edited August 7, 2023 by MacKenzie

[C6Bill]

@MacKenzie I don't know what that is but i'm more than a little sure i would eat it and go back for seconds !!!!