Everyday Misc Cooking Photos w/ details

[SteveL]

I bought two king salmon filets
the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit!



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[tony b]

Sweet puppy! 

[Tyrus]

You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day

Edited June 28 by Tyrus

[SteveL]

You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day

Thx Tyrus.


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[Troble]

Like riding a bike….miss you all happy 4th!

[C6Bill]

So far so good, happy 4th to those that celebrate. 

[MacKenzie]

Those two cooks, Troble and C6Bill, look awesome, extra tasty and delicious I'm sure.🥰😁

[tony b]

Happy 4th! 

Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. 

Grilled some corn. Ribs came off a little over for me (restaurant tender).

plated with tater salad and a lovely local IPA.

[Tyrus]

Beef tenderloin with black truffle and Maldon, a kale bacon and veggie mix, spinach, mashed and broccoli. Seared down below and dressed in Butter with rosemary and thyme top shelf. Rose to temp up top, half basket. Sliced a little early for the guests but everyones piece came around to be as the plated piece, side to side red. 

Edited 57 minutes ago by Tyrus