Everyday Misc Cooking Photos w/ details

[Troble]

On 7/21/2020 at 10:21 PM, Basher said:

AJR I have always found the smoke a better flavour the day after.
It definitely changes over time- greater depth.


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Good BBQ is always better the next day. At least when it comes to pork butt and brisket.

[Troble]

@MacKenzie I’m sure your schwarma was delicious wish I could d sampled it 

@tekobo first off 58 years of marriage is something to celebrate. Both your meals looked divine 

I take a few days off and you all go nuts cooking so many tasty dishes the last few days. I ate In N Out today and had some takeout sushi and chicken quesadillas this week ☺️ 

[k2krunk]

I am still new to KK cooking but have quickly discovered that I am easily cranking out some of the best bacon my taste buds have ever beheld! 
 

i have cooked bacon foil at about 400 degrees. Any tips or tricks on bacon?

[AJR]

It’s time...

[MacKenzie]

Cured 2 Pork Tenderloins to make Canadian Bacon, usually I do it with pork loin but thought I'd try this instead.

Cured and washed.

Loins on the KK.

 

Done.

Taste test, tomorrow it will be sliced.

It passed. 

[k2krunk]

MacKenzie, This looks amazing! Did you add any specific type of wood for smoke flavor?

[MacKenzie]

51 minutes ago, k2krunk said:

MacKenzie, This looks amazing! Did you add any specific type of wood for smoke flavor?

Thanks, I did add some wine barrel pieces to the lump. 

[k2krunk]

Awesome that sounds like a nice touch 👍🙂

[Basher]

What’s in the cure Mac?


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[Aussie Ora]

Tri tip made up a special marinade and gave it some awesome lamb rub as you do lol.oh yeah yum..........

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[tekobo]

Interesting @MacKenzie.  Pork loin bacon.  Who'd have thunk it?  That lamb looks soooo juicy @Aussie Ora.

Here my corn was ready at last.  15 minutes from plot to pot.  Soooo sweet.

I 

I don't do plated shots because I am not good at keeping the plate tidy and clean while I plate.  That said, here is today's breakfast.

 

[MacKenzie]

Fresh corn from plot to place, I'm green with envy. Nothing beats fresh corn.   You are lucky I wasn't there, I'd have eaten both cobs and asked for 4 more. 

Awesome breakfast and just look at that homemade seeded bread. YUMMY.

[Bruce Pearson]

I have to say the people in the forum eat really really well. Fresh Fruits and veggies from gardens, home made breads, home brewed beer. Home made bacon, pastrami, and recipes from around the world. Every time I log on to the forum my mouth starts to water. Thanks everybody for posting all these yummy cooks. 

[MacKenzie]

7 hours ago, Basher said:

What’s in the cure Mac?
 

Per pound of meat:

1T Morton’s Tenderquick

1t dark brown sugar

1t granulated garlic

1t granulated onion

1 bay leaf (ground in a coffee grinder)

1/2t black pepper corns (ground in coffee grinder)

Rubbed the meat and put in fridge for about 7 days, then did a 6 hour water soak, changing the water every 2 hours. Dry off a let sit in fridge uncovered overnight. Smoked the next day @ 225F or so until IT was 145F

Usually I use pink salt but had a bag of Morton's in the cupboard that needed to get used up.  I assume you know you can't substitute Pink salt for the Morton's. One has to mix pink salt with the appropriate amount of salt and dextrose. Morton's is already mixed in the correct ratio when it is bought.

[jonj]

After my first pizza experiment with my new baking steel, I decided to go again but with fresh yeast and a shorter cold fermentation period this time. I again used the 24-48 hour Elements of Pizza recipe, but used a 30-ish hour fermentation instead of 48. Everything was looking good last night; the dough was getting to room temp and the KK and steel were at temperature (500° and 450°, respectively). However, a new variable entered the picture at an inopportune moment.

Pizzas fully loaded and ready

 

Oops! Rain…well, just a popup shower, not a big deal.

 

“Popup shower” becomes steady downpour, 1 1/2” of rain in the first hour. Regardless, the KK and steel are at temperature and I can’t wait it out any longer. Pizzas go in under an umbrella in the rain.

 

I removed pizza number 1 at about 7 minutes, given my experience last week. It had a lot of bubbles and was a little toasty, so it declined to be photographed (although it tasted fine). Pizza number 2 comes out at 6 minutes, KK at 550° with steel down to about 375°-400° (I needed a fifth hand to check the steel temperature and only had four available). 

 

Bottom crust.

 

Cut crust (picture for MacKenzie).

Under the circumstances, I'm pretty happy with how these came out. Crust was very flavorful and nice chew factor. Lots of air pockets. I'm still trying to work out what combination of KK dome temperature, steel temperature, and time provide the ideal outcome for this particular dough recipe. As we are not "less is more" pizza people, we need a dough which will carry the load, so to speak. I think this one has that potential. I just have to work out the heat and timing a bit more.

 

[MacKenzie]

Canadian bacon all nicely hand sliced, didn't think it was work dirtying up the meat slicer. This is going to be good finger food.  

It is nice and moist.

[AJR]

Only 8 hours in, and it was ready to pull for resting. Cooked way faster than I intended, but it jiggles like jello.  I made the mistake of not watching the KK warm up. Before I knew it, it was at 450.  Got it back down to 300 before putting the brisket on after midnight, but it never really dropped below 250 all night.

Also made the mistake of not oiling the grates. Lost some of the bottom bark, damnit.

Now I need to rest it for a good...7 hours. Wrapped it in butcher paper, foil, and a bunch of towels in a cooler. Hope it stays hot.  I plan to cut most of the point off and do burnt ends this afternoon.

[jonj]

The brisket is beautiful, AJR. What was the trimmed entry weight?

[tony b]

Ras-tah chicken night! Marinated the drummies in a jerk marinade made by a local Jamaican chef for 3 days (per his instructions). On the main grate @ 275F with a foil pouch of pimento wood, leaves and seeds (aka Allspice berries) on the coals. The smoke aroma was definitely present and adds a nice touch.

Plated with the corn (local!!) and some coconut rice. Nice side salad and crusty bread, too. Ate inside as it was oppressively hot/humid yesterday (heat index of 103F!!)

Note the toothpicks - I did a side-by-side tasting. All 3 had been marinated in the jerk seasonings, the one on the right got rubbed with Boston Bay Jerk and the one on the left got Oakridge Jah Love. The one in the middle was the "control" in this experiment and had no extra rub. All 3 were tasty, but the Jah Love had the extra kick that I was looking for - irie mon! 

Edited July 27, 2020 by tony b

[jonj]

Nice, Tony! I use a pimento chip and leaves packet as well when I do jerk. Long ago, I could get pimento sticks but they have become stupidly expensive to import over the last decade.

I have used the Boston Bay rub (obtained after you posted one of your jerk cooks a while back). I’m now using Carib Dry Jerk seasoning mostly. If you feel curious, you might give it a try.  It uses Jamaican spices (escallion, scotch bonnet, pimento, and thyme).

I’ll have to try the Jah Love sometime.