Everyday Misc Cooking Photos w/ details

[C6Bill]

Happy holidays everyone !!!!!! Turkey done earlier and the prime rib is in now, I’ll update later

 

 

[5698k]

3 bone prime rib, bones on the bottom protecting the spinalis. The pan is 16” wide, the 38” just swallows it up. Mixed in the butter is thyme, rosemary, garlic, and black pepper. I dry brined it overnight.






Merry Christmas everyone!

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[MacKenzie]

Happy Holidays, everyone! 👍👍

[tekobo]

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two.  He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time.  Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets).  Happy Holidays everyone!

I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting.

Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23.  

Potatoes were roasted in the 23.

And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. 

I finished off the skin on the beef roast with the MAPP torch before resting.  The cook was edge to edge perfect, with the very low and slow time it had in the 32. 

It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors.  Deeeelicious!

[5698k]

Beautiful looking cook! I have to agree that two cookers is a big advantage. It took me a while to get a cooker larger than the 23”, now it’s like where has this been all my life.


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[Tyrus]

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up.  In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

[tekobo]

7 hours ago, 5698k said:

It took me a while to get a cooker larger than the 23”, now it’s like where has this been all my life.

I agree!  The bit of advice I did not take at the beginning was to buy as large as I could afford/had space for.  I therefore started with a 21 and 23 but a few years later I saw the light, sold them and went for a 32,23 and 16 combo.  That 32 is a multi tool and if I only ever had one KK it would be the 32.  I no longer hanker after the 42 (plus free goat).  I can lift and wash the grates in my 32.  I dread to think of the sheer effort required with a 42.

[5698k]

I agree!  The bit of advice I did not take at the beginning was to buy as large as I could afford/had space for.  I therefore started with a 21 and 23 but a few years later I saw the light, sold them and went for a 32,23 and 16 combo.  That 32 is a multi tool and if I only ever had one KK it would be the 32.  I no longer hanker after the 42 (plus free goat).  I can lift and wash the grates in my 32.  I dread to think of the sheer effort required with a 42.

That’s where Dennis really thinks things through. I bought a 32 last year, and loved it. I did notice, that as i get older, lifting the grates on a 32, particularly when hot, is noticeable. Then i bought a 38. It has three piece grates, as does the 42. Between the split grates and the fire splitter, it’s super easy to manipulate everything.


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[tekobo]

20 hours ago, 5698k said:

Then i bought a 38. It has three piece grates, as does the 42. Between the split grates and the fire splitter, it’s super easy to manipulate everything.

That's neat!

[MacKenzie]

Wow, what great cooks those were, Tekobo, mouth watering dinner. 👍👍A special mention to the potatoes, the colour- perfection.😍

[Tony Simmons]

Picanha on the roti to celebrate an unusually warm 70 degree December day in St Louis. 

[remi]

We usually have something fancy for New Years, and this year I purchased some lovely scotch fillet from a legendary Melbourne butcher who is about to retire- had him slice them nice and thick for a reverse sear. It was also a chance to debut the RFX probes I received for Christmas, and to make a first stab at a Bernaise sauce. All in all a great success. Happy New Year!

 

[C6Bill]

Well i'm thinking i need to go find a steak now lol

[Tyrus]

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.

[C6Bill]

You will have to take my word for this but there were ribs in there lol