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Everyday Misc Cooking Photos w/ details

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Nice, simple and yummy, MacKenzie.

Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices.

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On the grill, with coffee charcoal and coffee wood chunks.

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Finished.

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Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley.

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Edited by tony b
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On 10/14/2019 at 6:33 PM, tony b said:

I've not bought from these folks, but they seem to be the only source right now.

https://pimentowood.com/

I generally use the smoker pot, with a combo of wood chips, leaves and allspice berries.

I've used these folks before, although it has been a few years (I stocked up the first time). No issues with them.

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Second time doing pork belly.  Last time I couldn’t get the crackling right.

So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside.  Gave it another blast at 300C for 15mins at the end.  Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling.

Great fun.

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