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Everyday Misc Cooking Photos w/ details

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Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs.DSCF3307.thumb.JPG.57cb22977f86b7cd162fe986b7da18c5.JPG

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3 hours ago, tony b said:

It's a specific cheese for grilling. It's very dense and low moisture, it's also a bit salty, like a Feta. I probably should have cut this slab in half; although it was nice and smoky, it really didn't melt much. That's the thing to be mindful of doing this cheese, once it starts to soften, watch it closely or you'll be trying to scoop it out of the grooves in the grate! 

Hey Tony.  I sometimes struggle with halloumi sticking to the grates.  Seems to need high heat AND needs some oiling.  Is that your experience?

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Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!)

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Cooked to 140° F, thick part of the tenderloin, before rest

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KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir. 

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This was our Conference championship meal.  Crazy delicious.  The recipes were from the Pitt Cue Co book.  Found a copy for the chicken online here: https://www.seriouseats.com/recipes/2014/07/whole-spicy-smoked-roast-chicken-from-pitt-cue.html

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I originally thought I should have cooked the chicken directly on the grate but I did as I was told in the recipe and cooked it in a pan.  

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So glad that I did.  These juices and sticky stuff were delicious!

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The anticipation was off the scale when we cut it up

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And we paired the chicken with a real flavour hit from the Pitt Cue Co book: pumpkin home fries with Nduja mayonnaise.  Picture not pretty but so, so tasty.

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Great looking cooks everyone! I’m starving right now about to eat a bowl of honey bunches of oats! Wishing I had some  meatloaf,  Pork tenderloin, chicken or lamb lollipops. I made chicken soup and beef stew last weekend and have been working through that all week 

 

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Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake.

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Pulled at 125°F

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Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

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NEVER let a little snow get in the way of grilling dinner! 

This is what I woke up to this morning - and it kept snowing during a better part of the day.

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BTW - this was the 2nd such snow storm in the last week!

But, my reward for snowblowing/shoveling the driveway (3 times thanks to the city snow plows that kept damming up the end of my driveway!) was a lovely steak dinner. CostCo prime rib-eye cap on the lower grate, direct, with post oak and mesquite. 

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Served up with Wegman's salt potatoes (wonder how those got from upstate NY to IA?) with garlic & parsley butter, sautéed oyster & button mushrooms and a nice side salad with yummy blue cheese crumbles. And, a very nice Napa cab to wash it all down with!

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If all the snowblowing/shoveling didn't give me a heart attack, this dinner might! Serious amounts of butter in the sides and a gorgeous fatty steak! 

Cheers! :wynar:

 

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