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Everyday Misc Cooking Photos w/ details

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As promised - smoked pork shoulder (wife accidentally got the pork blade cut (picnic cut?) vs traditional butt, though worked well) cooked at 235 for 10.5 hours then increased to 275+ for final 30 mins to get those last few degrees. 5.75lb shoulder. Included about 4-5 small chunks of apple and hickory.

Made two basic sauces from Meathead (SC Mustard Gold and East Carolina Vinegar sauce), both paired very well! Wife made the coleslaw

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This is my second cold smoking attempt since getting the KK a few months ago. Really simple, albeit takes a couple days, and a nice salty fish jerky snack.

Cold Smoked Salmon: one NZ king fillet (top) and one wild BC sockeye fillet (bottom). Skin on from local fish market.

1:1 kosher salt and brown sugar mixture + fresh dill cured for 48hrs. Completely cover each filet.

Wrapped it in plastic wrap/press-n-seal and put in a sheet pan in the refrigerator. Added a little weight on top with another sheet pan and some condiments.

After 2 days, remove from cure and rinse in cold water. Soak in cold water for 30 minutes to pull out some of the salt and then blot dry.

Let sit in refrigerator open to air overnight to dry out further and get tacky.

Cold-smoke with alderwood pellets. Microwave pellets first to get them hot/dry for best longevity. I just fill the canister and burn it until empty. Typically about 8-10hrs. Could probably do less, but still experimenting.

Cut in paper thin diagonal slices with the grain like lox.

Open to suggestions!

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Nicely done Cab. Gravlax salmon is one of my favourites.
Which was your preferred salmon?


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i’m just cracking into them now, but i’d probably favor the king salmon. it’s a noticeably more moist, probably just a function of its bigger size. i’d say if i did again, i would just do the sockeye for shorter periods of time all around by itself.


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Pineapple cured ham.
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With cumin and nutmeg underside.
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Smoked with a lump of red gum and sauced with trobles South American sauce.
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Kept skin down for ham crackle- I left this skin up in the cold room for 20 hours to dry out the skin.
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Ham sandwiches for an early dinner.
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While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner

Tri Tip on the KK

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Rested

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Post-rest and sliced

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Dinner: Steak, caesar salad, baguette, with a 2011 Caymus Special Selection Cabernet.

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5 hours ago, jonj said:

While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner

Tri Tip on the KK

Now you've created a dilemma for me @jonj.  We are off to visit @RokDok this weekend and I was going to take a small tri tip that I have sitting in my dry ager as an offering to his 32 KK.  You know, a little snack for all to enjoy while we wait for whatever he has planned for us to eat.  Now I am thinking that I might just have to keep that tri-tip for myself to eat when The Husband goes out for movie night on Thursday.  No one will ever know....

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Making my first ribs in the BB32 today, so far so good, going 4 hours naked and 1 hour wrapped at 275 degrees. They are all about 3.8 pounds per rack. This is how they looked prior to wrapping. Now the waiting for them to finish and then rest for a bit. I’m not going to sauce these ones, I don’t think they will need it. I’ll add a plated pic later 😁

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and the finished product, I could have gone another 30 minutes but overall I am really happy with the results 😁

 

 

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Edited by C6Bill
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