Everyday Misc Cooking Photos w/ details

[tekobo]

On 6/16/2020 at 12:50 PM, Troble said:

its really fairly easy (&cheap) to make and it’s going to be a staple I my home especially during summer. 
 

good luck!

Thank you Troble!  Our friends loved, loved, loved this method of cooking chicken.  As did I. They called it a "posh kebab" and we ate every last bit of chicken on that rotisserie even though we had started with some octopus and followed the chicken with beef burgers.  Yummy! 

I wasn't sure what you meant by "do not over marinade" but I had already marinaded the chicken using this recipe: https://www.feastingathome.com/grilled-chicken-shawarma-recipe/.  The skinned and boned thighs were marinaded for about 18 hours before cooking.  Here are the marinaded thighs, stacked onto the rotisserie just before cooking.

While cooking there was a surprising amount of fat given off by the chicken.  I put some water in the tray beneath the chicken to stop the smoking.

Here we are at the slicing, crisping up/munching stage.   Sooooo yummy.

[MacKenzie]

Those pixs are making my mouth water. Delicious  

[Troble]

@tekobo that’s look great! Nice work! All I meant by do not overmarinate was I read a lot about citrus particularly lemon and lime breaking down the chicken meat and it becoming stringy if you marinate it too long. 
 

what temp did you cook it at?

[tony b]

4 hours ago, Troble said:

citrus particularly lemon and lime breaking down the chicken meat and it becoming stringy if you marinate it too long. 

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours. 

[tony b]

Discussion in another thread got me thinking about Cuban. So last night was a Mojo porkchop, direct 325F with coffee wood chunks. A few spears of asparagus.

Plated with my "drunken" black beans (cilantro, scallions, heavy garlic, lime juice, cumin, and rum) and served over yellow rice ( Badia Sazon Tropical - orange) A nice Rose on the side.

[tekobo]

6 hours ago, Troble said:

@tekobo that’s look great! Nice work! All I meant by do not overmarinate was I read a lot about citrus particularly lemon and lime breaking down the chicken meat and it becoming stringy if you marinate it too long. 

 

2 hours ago, tony b said:

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours. 

Interesting, I didn't know that.  I knew that one should only marinade fish for about an hour but other than that I thought that the longer you marinade any meat, the better it will be.  I guess it depends on how much citrus or papaya you are using.  Will investigate further.

6 hours ago, Troble said:

what temp did you cook it at?

I could remember where the pointer was on the dial but not the numbers and certainly not in Farenheit.  I went out to look at the thermometer and I reckon I was at about 570F when I started and, having dialled it back, I finished the cook at about 400F. Cooked through and very moist.  

[Troble]

@tekobo I also thought the longer you marinate the better and that’s why I originally pushed out my first schawarma marinade and then I subsequently found out the chicken would be mushy, so I had to throw it out and when I went to rebuy there was only bone in thighs....this why I used a combination of bone in thighs and breasts on my first attempt 

[Basher]

Came home from a venture capital board meeting after a few brews and was instructed there was a lamb shoulder in the cold room that had to be cooked.

I love this direction
So...... lit the fire, then spiced the lamb with salt, mixed herbs, peppers. Easy to hand mix.
Made up an alfoil tray



Then once the KK was up to 180c- 360f, loaded the lamb in.

After 30 minutes and the crust formed over direct heat, dropped the tray in.

A couple more brews while everything comes to the desired internal. Also, another chunk of 120 year old eucalyptus wood for flavour


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[Basher]

Turned out very tasty. Crispy, salty crust due to the higher temp at 410f. Inside was juicy.

And carved up delish

Gotta love lamb.

Particularly when cooked under the influence!

 

 

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[tony b]

Sometimes, every once in a while, things don't turn out exactly how you wanted them to. Last night's dinner was one of those times. Had been looking forward to grilling out some corn. On it went at 325F, direct with apple wood, alongside some garlicy chicken breasts.

Plated with some leftover yellow rice and coated the corn in chili lime mayo w/parm (Mexi street corn),

First bite into the corn was a total letdown! This was some of the worst corn that I've ever had - hard/tough, starchy and no discernable flavor other than the spicy mayo spread. This was more like feed corn that you give to livestock. I had even soaked it in salted water all afternoon (my usual technique for grilling.) I have another ear in the fridge, but not even going to bother - straight to the trash bin! 

[Jon B.]

Another month or so until Iowa sweet corn..................Hang in there Tony!!!

[Steve M]

That's a shame. It looks good though so you still get all the style points.   

[tony b]

Yeah, gotta hang on for the local stuff. Maybe I can find a different source between now and then?

[MacKenzie]

I've had cow corn and it is so far from the real deal it isn't funny. Once is enough. 

[Troble]

My wife’s family came down today from LA. For those of you out of country LA is about 120 miles 2.5 hours drive to San Diego. My wife’s Peruvian they are a Latin family they are very close. Before COVID it was not uncommon for my mother in law to be here every week or at least every other week 

so they haven’t been here since late February. I ask my wife what she wants to host and she says “you know you got that thing (KK) delivered the week everything shutdown...its kind of like you picked up a skill cooking on your KK during quarantine” in fact she is right. I was supposed to go to Oakland that weekend and instead I got a surprise KK delivery courtesy of the shipping company and stayed home and cooked during quarantine...

that being said the wife requested chicken schawarma so on my third attempt I dialed up the spice on the marinade threw some chopped sweet onions in there and then also let’s all the carvings sit in the tray for a much longer time period and served it in two big servings instead of when it was done. Turned out great everyone was happy abd I was reminded why I remodeled my yard and spent  good money on my KK....for times like these...eating good meals with my family. Life is good. Today was a good day 
 

for those keeping score at home it was an afternoon IPA day with a savignon Blanc nightcap

Edited June 19, 2020 by Troble

[Bruce Pearson]

Nice cook looks yummy

[tekobo]

You've done it again @Troble!  Lovely looking cook.  

[MacKenzie]

8 hours ago, Troble said:

 

 I was reminded why I remodeled my yard and spent  good money on my KK....for times like these...eating good meals with my family. Life is good. Today was a good day 
 

It was a GOOD DAY. 

 

[MacKenzie]

Summer must be here, it's near 30C and the Konro grill is going.

Made a potatoe fingerling potatoe salad to go with the wings and garden salad.

Wings on the Konro.

Done.

Plated.

[StevenS]

2 hours ago, MacKenzie said:

Summer must be here, it's near 30C and the Konro grill is going.

Made a potatoe fingerling potatoe salad to go with the wings and garden salad.

Wings on the Konro.

Done.

Plated.

Looks delicious