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Everyday Misc Cooking Photos w/ details

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Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. 

Best,

Paul

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I wanted to make a donair but didn't have the exact ingredients so did a pizza/donair.

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Now for some cheese.

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Poured the donair sauce over the baked goods. The sauce was a little more runny than it should have been. I think that is because it had been frozen for some time.

However it all tasted delicious.

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Edited by MacKenzie
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Made a couple of pork butts yesterday. I didn’t season the one on the right at all as I wanted to try one with simply smoke flavoring, and also will add it to my pups kibble for meals. I couldn’t believe how tasty it was simply being smoked over hickory for 13 hours; I may do this more often.

The butt on the left was seasoned with Tennessee Mojo and was delicious to say the least. Can’t wait to try out this rub more. It had a nice little kick to it. This pic was taken a few hours before the cook was completed. The color was remarkable as was the flavor.
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Staying away from crowds, so took an early pass to get home and cook a feed up for the two chippies building the ODK.... well, there was all this clean, scrap timber around for smoking 258ad0d7dea7427e631db7f2c5e70b29.jpg

 

So I put a coffee, spice rub on some pork.

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And roasted it, direct

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And indirect as soon as the dripping blew extra smoke out of the KK- about 90 minutes into the cook.

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Turned out delish.

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That’s with my new love for vinegar and honey based sauces.

BTW ssgt that slow cook Butt looks sensational. Well done.

 

 

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Friday night is usually steak night here. The rain held off, so here we go! T-bone and bacon-wrapped asparagus on the lower grate, direct, basket splitter, with coffee and mesquite chunks.

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Plated with a twice-baked spud and sautéed mushrooms. Nice red wine to go with it.

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Just because you're in lockdown, doesn't mean that you can't eat & drink well! Stay safe out there! 

 

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