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Everyday Misc Cooking Photos w/ details

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Exactly, Tony. :smt055   The air is soooo clean and fresh not to mention how bright and clean things are after a snowfall. I LOVE IT. :-D 

This year is very warm for January -5 to 0 C, I'm still wearing my spring jacket. Not sure how much longer this is going to last, but the forecast is good up to at least the middle of the month.

I have a bucket in the ODK with pork loin curing. I leave it out all day and bring it in at night. Expect to smoke it probably Fri. :)

 

Edited by MacKenzie
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@Basheri love Noosa! Looks fantastic. Hope you’re relaxing

@MacKenzieyoull have to cover your eyes but for every action there is a equal and opposite reaction.

I’ve been eating a lot of meat over the holidays so it’s gonna be a couple of days of seafood for me.

tonight it’s mussels cooked  white wine, garlic, shallots, tomatoes, butter, parsley & thyme

served with my favorite seedy sourdough baguette 

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Edited by Troble
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Anyone seen these Jar- jars before? I assume that’s what they are called. Can’t find them elsewhere.



Pretty sure we could do this better on a KK with a little practice.
It’s all about fire control.. which helps if your food is not dripping into the fire.


Sent from my iPhone using Tapatalk
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15 hours ago, Basher said:

Anyone seen these Jar- jars before? I assume that’s what they are called. Can’t find them elsewhere.
 

 


Pretty sure we could do this better on a KK with a little practice.
It’s all about fire control.. which helps if your food is not dripping into the fire.


Sent from my iPhone using Tapatalk

 

That grill made me think that's what it would look like if a KJ and a Weber kettle had a bastard child! LOL! 

I'd love to eat that in their restaurant, but waaay too much work to make it myself, doing it their way. BUT, if you put that pork belly in the rotisserie basket, so you didn't have to do the meat hook doesie-doe halfway through, maybe? I did like the way they served it on the little hibachi so you used the rendering fat to cook the veggies and shrimp in!! 

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Today was the day to smoke my curing pork loin. I couldn't have had better weather for the curing period, temp. were perfect for me to put the curing bucket in the ODK all day and bring it in at night with a couple of water bottles that were frozen. 

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Did most of the cook about 210F and near the end moved the temp to about 225F.

Fortunately I have a pebbles KK and the temp. held rock solid.

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It was below freezing an my Smoke didn't like that so I set it on the flat part of the KK dome and it worked perfectly.

This was the lightest colour I've ever gotten on my bacon but the meat was lightly smoky, tender, moist and flavourful. Once it's sliced no one is going to notice.

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Taste test coming up.

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Edited by MacKenzie
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