Everyday Misc Cooking Photos w/ details

[KlausVanWinkle]

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. 

Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers.

Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. 

Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area.  I swear this was a candid photo. 

And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets. 

Edited August 7, 2018 by KlausVanWinkle

[KlausVanWinkle]

And from last night. 

It's the heat of the summer. No excuse not to fire up the Primo and keep the heat outside.

 

I tried @dstr8 's recommended 3-5 day cold fermented dough recipe. The wetter dough is a little harder to work with. It kept soaking through the flour I put in the board to let it slide off the peel, hence the misshaped crusts. 

 

I did my usual pepperoni, mozz and pecorino using a marcella hazan-style pasta sauce altered to be a pizza sauce. Grilled at 550F air temp, 500F baking steel temp. 

 

Dough after 5 days and some proofing in the warm oven.

 

 

Fire (mostly from grease burning off the main grates).

 

 

Pepperoni Pizza. The dough on this one ended up being chewy. Might have been from keeping it warm while the other one cooked. At 550F on the kamado grill, these both took about 6mins each.

 

 

Tomato, basil, burrata, mozzarella pizza. The crust on this one was perfect and crispy. Keeping the baking steel slightly cooler than the grill seemed to help cook the top and bottom at the same rate. 

 

Edited August 7, 2018 by KlausVanWinkle

[MacKenzie]

Lots of goodies in that post, all very tasty looking. 

[MacKenzie]

Afriend came out this afternoon for a specialty coffee and we thought it was be a fine time to make tekobo's clafoutis recipe. It was new to us and why not do it on one of the hottest days of the year, temp. was well into the 40s and the perspiration was dripping of us. Set the KK for 325F and put the drop muffin pan on to heat up for 30 mins or more. We used banana bits soaked in Frangelico for the topping.

For some reason my my temp. dropped to 300F during the cook.  When we checked it we thought for sure we messed up, but obviously it wasn't cooked and it had hardly risen, nothing to loose jack the heat up and let them cook a little more.

The two missing ones are on our plates.  

Next time I'd sprinkle a little icing sugar on, just for looks. 

This was fun thing to do, thanks a bunch, Tekobo, for the idea. 

 

Edited August 7, 2018 by MacKenzie

[MacKenzie]

I remember tekobo saying she liked the crispy outside and next time I will try for that as I'm sure I'd like it.  

Edited August 7, 2018 by MacKenzie

[MacKenzie]

  And, a true Southern biscuit is NOT a scone, honey! 

[Steve M]

@KlausVanWinkle Really nice series of cooks. Those plated shots look yummy.

[tony b]

@KlausVanWinkle - excellent cooks!

[tekobo]

14 hours ago, jonj said:

 

Yum.  Really tasty looking steak @jonj!

[MacKenzie]

On 8/7/2018 at 4:15 AM, tekobo said:

@tony b, we say biscuits, you say cookies.  You say biscuits...you mean scones! I had to google a photo of an "American biscuit" to figure out what you meant.  Yeah, you can add scones/biscuits to the list of things this versatile pan can do.  I think Lodge should give us a cut of their profits.

Whatever I made they were good- although my cream of tartar is decades old so I'd like to make the recipe with fresh. I think they might puff up even more.

The pan does a nice job on the bottom, it was the same colour as the top.

These biscuits are made with 1/2 C of butter so I don't think I needed to add more.  

[tony b]

Nice looking biscuits, MacKenzie! Only thing missing is the sausage gravy! 

[MacKenzie]

Well no sausage but previously grilled chicken and gravy.

[tony b]

That'll work. 

[Aussie Ora]

Remember those chicken breasts the other day that tekobo raved about well here they are again.
The last of my Lebanese Mountain Bread put to good use on a hot day. I need to make more. It is great to have on hand.
I opened the fridge and took out every bottle, dish I could get my hands on for this wrap, including pickled chili pepper. There is mayo, tarragon mustard, relish, red onion, lettuce and orange pepper.

Then came the chicken and the purple crack.

Roll up the devil sandwich and we have lift off.


and that's why there are chicken breasts.

Just missing some beetroot lol

Outback kamado Bar and Grill

[Aussie Ora]

The Alabama brother-in-law was passing through last week so I made dinner for a small family gathering. Started with some corn and mushrooms.

Cranked up the KK, added some top sirloin, evo and seasoning,

seared the sirloin, 

let it rest,

then sliced (some of it; kept the rest for later). 
Plated the lot with heirloom tomatoes, loaded mashed potatoes, baguette and some Cabernet.

A good time was had by all.
 

Nice meal looks delish

Outback kamado Bar and Grill

[Aussie Ora]

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. 
Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers.


Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. 
Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area.  I swear this was a candid photo. 



And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets. 

Epic feed looks teriffic nicely done everyone looks like they had a great time

Outback kamado Bar and Grill

[tekobo]

18 hours ago, MacKenzie said:

 These biscuits are made with 1/2 C of butter so I don't think I needed to add more.  

Now you are confusing me.  I was getting used to the idea that an American biscuit was for savoury stuff and that was the difference between them and English scones.  This looks like a scone, probably tastes like a scone and...is a scone???  Whatever, they look tasty!

[Steve M]

45 minutes ago, tekobo said:

Now you are confusing me.  I was getting used to the idea that an American biscuit was for savoury stuff and that was the difference between them and English scones.  This looks like a scone, probably tastes like a scone and...is a scone???  Whatever, they look tasty!

A good American biscuit goes with just about everything-bacon and egg, ham, buttered, honey, gravy, I think I could go on for a while.

[Chanly1983]

My wife and I had some friends down this weekend and I like to show off my talents.

I cold smoke some bacon with coffee wood for 8hrs and finished it this morning at 215 degrees with some bourbon and merlot barrel chunks that I will be using for eggs Benedict tomorrow morning. Then moved on to finishing up my 80% biga that I started last night. The main course was Cornish game hens spun over some Brussels sprouts with garlic and shallots. I rubbed everything down with purple crack and herbs de Provence. The only potatoes my wife let’s me make now are Yukon mashed with chives, sour cream and horseradish. We washed everything down with a bottle of wollersheim winery prairie fume. 

For dessert I made sous vide vanilla Creme brûlée with grilled peaches soaked in calvados.

[tekobo]

3 hours ago, Chanly1983 said:

My wife and I had some friends down this weekend and I like to show off my talents.

You sure did your wife and your talents proud.  Great looking meal.