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Everyday Misc Cooking Photos w/ details

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Now we will all start cooking pizza again. Thanks Troble.
This time it was all my own food.
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A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt.
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The little tommies were tossed on the grill at the end.
I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell.
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I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb)


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My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. 
 

the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me

this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our 

cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery 

appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top

cutwater spirit mango margarita with lime/chili salt rim

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Edited by Troble
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[mention=3675]BOC[/mention] nice work! How many people you feeding?

24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic.

Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day.


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Today- first attempt at pork butt. Bone in; 4 Monkey's pork rub (and a little drink for me while preparing the butt); 9 hrs at 300F/150C. Some peach wood chunks. Served with simple coleslaw, Carolina Gold mustard based sauce and simple buns. Sublime- can't believe how good it was...

 

 

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If my Massachusetts neighbor C6Bill wasn’t afraid of thunderstorms a few days ago, then I figured I shouldn’t be afraid of a little rain (actually not so little as it turned out) yesterday.  We had about 6 pounds of pork belly strips that needed cooking - salt, pepper, smoked paprika - and several hours at about 225-235°F.

I’d forgotten how filling this is.  Lots of leftovers.  My wife will use some to make a big batch of pasta sauce.

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Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty 

served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette)

Pearled garlic & olive oil cous cous 

homemade Tadziki 

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Great cooks everyone!

Happy 4th of July!! 

So, being the classic BBQ holiday here in the US, it was baby back ribs, potato salad and corn. BUT, the ribs were a new experiment - 2 different experiments actually. 

I cut the baby back rack in half. Dry rubbed both with mustard and Dizzy Pig. After 90 minutes, I sprayed both pieces every 30 minutes with a brew of apple juice, apple cider vinegar, bourbon, sage, marjoram, thyme, cumin and S&P. I used the cheapo coffee maker that I bought on Amazon Prime Day, like I'd seen in YouTube BBQ videos. The herbs and spices go in the basket with a paper filter and the liquids go in the tank and you brew it just like coffee. Once it cools, then it goes into a spray bottle. With an hour left, I smeared some of the smoked lard on the pink butcher paper and wrapped the one half rack. Didn't do anything more to it until the end. The unwrapped rack got spritzed every 30 minutes until the end. Both came out really good. Hard to say which technique worked better - each has its own benefit and I will be using both techniques in the future. And Yes, there are pictures to prove that it did, indeed, happen!

First, yesterday I cold smoked some of the Wagyu beef tallow and the pork leaf lard using the cold smoker with apple and cherry wood pellets. Smoked for 4 hours. Beef on the left, pork on the right. You can see the smoke around the outside. The pork just barely melted (it's in the 90s here). Both came out AMAZING! Can't wait to use the Wagyu on some steaks and chuck roasts!1590316679_smokedfats001.thumb.jpg.b744897a67b0b8db4d12767f26836950.jpg

Ribs on the grill. Indirect, 250F with the Guru. smoker pot with hickory and apple wood chunks.

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Plated with some of my brew (English Pale Ale). 

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The wrapped ribs were falling off the bone with a nice mouthfeel from the extra fat. The unwrapped/extra spray ribs had a nice crust and were moist. Just about to fall off the bone tender. Flip a coin - it was a toss up as to my favorite!

Edited by tony b
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13 hours ago, C6Bill said:

Great looking ribs Tony, my pork lard arrived yesterday. I’ll be giving that a try real soon !!!!!!

Give the Wagyu beef tallow a go, too! The 2nd batch that I did in the cold smoker turned out so much better than my 1st try at it. Can't wait to try it out on a steak!

https://smile.amazon.com/gp/product/B0881XTCR3

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