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Everyday Misc Cooking Photos w/ details

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@tony b my game was bad that’s why I chose to sit down and take in the view. Course is getting ready for US Open in June so it’s hard enough but 25mph winds coming into your face from the Ocean only make it harder. By hole 17 I was ready to cry uncle 

Edited by Troble
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Tried something different last night for dinner. I injected a chicken breast with Trader Joe's Dragon Sauce and let it marinate for about an hour in the fridge. Just before going on the KK, rubbed it with Slap Yo Daddy. On the main grate, 325F with cherry wood chunks.

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Plated with roasted potatoes with Peruvian green crack sauce, and sauteed green beans and mushrooms. 

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I did like the TJ's Dragon Sauce injection. A nice change of pace from my usual injection of Frank's hot sauce. 

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We call this cut of lamb shoulder chops.
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The last round of lambs from my chick pea farmer were huge. The biggest was 36kg at 9- 10 months of age- that’s 80lbs dry weight.
The butcher reckons the shoulders were to big for a standard oven so he trimmed these shoulder chops with a bit if rib niblets attached to the shoulder.
Left overs into a Thai lamb salad with ginger, garlic, lime, fish and soya sauce and vinegar dressing.
65b4f3ee1ecf3c2612c9aae285b45d86.jpg


Sent from my iPhone using Tapatalk

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Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. 

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For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce  from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.

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Edited by tony b
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Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. 
For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce  from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.
1873675657_SurfTurf003.thumb.jpg.c6ea4ebeedb00d519e4efb473f0a9ea6.jpg
645462110_SurfTurf004.thumb.jpg.f935cacadd5e3cb40da3e399123244b7.jpg


Look Awesome. And no doubt tasting too.


Envoyé de mon iPad en utilisant Tapatalkj
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