Everyday Misc Cooking Photos w/ details

[C6Bill]

You guys are killing me with all this beef !!!! I can't do steak until the stitches come out, it wasn't the easiest tooth to get out lol

[Poochie]

Those beef ribs look so tender you won't need to chew on that side.  And if nothing else, remember the old saying "a little pain never hurt anyone"

[tony b]

A culinary trip to Tuscany. Pork loin stuffed with mushrooms, spinach, provolone and herbed Boursin cheese. Zucchini dusted with Italian seasoning and a nice pasta side dish with mushrooms in a spicy vodka sauce, nice green salad on the side. 

[Troble]

Pizza night 

[Aussie Ora]

Nice work Munschie.  Those look delicious

Nice ribs love ribs

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[Aussie Ora]

Got some off the bone lamb shank meat thought I would tie it up and take it for a spin .let it rest in a spicy marinade overnight.

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[tony b]

Been thinking about cooking some lamb lately. This might have tipped me over the edge!

[qundoy]

 

Beef rib cook. Corn, squash and peppers cooked while the ribs rested.

 

 

 

[MacKenzie]

I used some mini loaf pans to make meatloaf. The pans are 4.5x2.75x1.75 tall. Perfect for 1 serving.

 

After that pix my camera battery died. The next 3 shots are phone shots.

 

 

Edited September 16, 2023 by MacKenzie

[tony b]

Couldn't tell the difference between the pictures. You have a good camera on the phone! 

Stay safe, @MacKenzie!!

[remi]

Been awhile between roadside chickens! Shouldn’t have waited so long. Served open on Greek pitas, whipped up some tzatziki, salad, pickles, smear of humus and drizzle of chilli. What a dinner!

[qundoy]

Todays lunch. Pecan crusted rack of lamb with mashed potatoes and mushroom gravy. On the 23 direct, 400 degrees, IT of 130 degrees, rested about 15 minutes.   I mixed an egg white with Dijon mustard for the binder, the egg definitely added some grip for the pecans. 

 

Enjoy

KooK on

Steve

[Basher]

Pork belly and pork ribs
So good to be back into the KK after some neglect.

And yes, I’ll be a bit rusty.

However, the meal was delicious, and the company was fabulous.



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[Basher]

And the result.

Nothing left over


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[Tyrus]

Compliments to the cook, looks like a beautiful day for cooking out. Is this a new home or the same from beginning transformation?  Anyhow very comforting and inviting.

[tony b]

As long as it's you that's rusty and not the KK!! LOL

[jonj]

@Basher, you've reorganized your outdoor kitchen, at least temporarily. Glad to have you back!

[Basher]

Transformed the same house Tyrus,
Yes the KK has remained solid with no rust, no leaks.
There are a few options to roll the KK into different positions to cook- depending on the time of the day and where the sun is.
I was pretty please to get some crackle in that pork belly. I found this difficult to do previously given the humidity held in the KK.


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[tony b]

Was down to my last vacuum bag of pulled pork, so Sunday was smoking butt day! Indirect (AL foil on lower grate), Guru set at 275F, meat alarm at 203F, smoker pot of hickory, apple and peach chunks. Butt was injected the day before with Butchers BBQ pork butt and Cajun Power garlic sauce. Dry rubbed on cook day with 3 Eyz BBQ Original and Holy Gospel (Meat Church).

Pork plated with Mojo sauce, Drunken black beans (tequila, lime, onion, garlic, cilantro, S&P), and Jamaican curry rice. 

[CaptMorg82]

Smoked with oak and apple wood, then braised to finish. Could have used some more time braising to fully render all fat. A little spongy still but great flavor nonetheless.










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