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Everyday Misc Cooking Photos w/ details

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Cheese, pepperoni, veggie pizza.
 

Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

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Cheese, pepperoni, veggie pizza.
 
Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 
36692235-7850-40CE-97BA-94F82E361C06.thumb.jpeg.cc477ff90baaadb1e43fa9e8cc7c2188.jpeg
F352B343-2EF2-4503-9686-042C77566E13.thumb.jpeg.c06fcfddb0729acf2171fec08a9725db.jpeg
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That is some impressive crust! I will be trying that next time


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Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b

grilles asparagus, slow cooked seeet potato baked potato & Cesar salad 

J Pinot Noir to round it out 

cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood

checked in at 82 today down from 85 yesterday 

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Edited by Troble
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After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while.  Then it hit me, I haven’t cooked much in months.  Guess life got a bit busy.  Time to correct that.  Here are some cooks I’ve done this past week. 

Bone in Rib-Eye.  Decided to try the rotisserie for something different. 

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After resting and ready to cut.

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Fingerling potatoes.  Had a last minute idea to throw Parmesan cheese in the pan to make crisps.  Worked perfectly.

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Plated

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Might as well do some Picanha.

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As usual, forgot to take pic of the finished plated product.

Also decided to try a new spin on wings.

302D18E4-FAA5-481B-8EEA-828CADA3D1C9.thumb.jpeg.9a7f6ebe9ddbe4c8e4c9a22c55b031f3.jpegI’ve heard somewhere you shouldn’t operate heavy machinery when drowsy.  Guess that should apply to cooking on KK’s.  I typically do wings direct heat on the raised grid for crispy skin.  Totally forgot to take the basket splitter out.  Will definitely be trying this again.

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Smoked Bone In Short Rib pappardelle pasta 

bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours 

Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. 
 

Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium.

Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours 

served with Pappardelle pasta and fresh Parmesan Reggiano cheese along with a Justin Cab

could be quite possibly the most flavorful and rich dish I’ve ever cooked. Really tasty 

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Edited by Troble
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