Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

e95119bc149c6f2b15e3094ef94798c6.jpg
3b559e777b1f5495918a513f8bc9dc7a.jpg766d3448e4c285ebeb02df5eb44deba4.jpg

Just finished my first attempt ever at baking bread. Followed Tartine’s country loaf recipe. Very happy with first results.


Sent from my iPhone using Tapatalk

  • Like 4

Share this post


Link to post
Share on other sites

@pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors?


Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites
5 hours ago, sfdrew28 said:

@pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors?


Sent from my iPhone using Tapatalk

Look for @Syzygies steam oven technique using a cast iron skillet and stainless steel chain.

  • Like 1

Share this post


Link to post
Share on other sites

Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it?

046.thumb.jpg.93fcea0257abe8e8e586e99d3f65f453.jpg

  • Like 3
  • Haha 1

Share this post


Link to post
Share on other sites

Tony, you are eating high on the hog tonight. :smt060

Isn't it wonderful to have temp above freezing. It's like a heat wave. :smt046

Edited by MacKenzie
  • Thanks 1

Share this post


Link to post
Share on other sites

If the forecast for next week holds up, we should see several days in the 50s starting midweek. Hopefully, March will be going out like a lamb, as it surely came in like a lion! 

  • Like 1

Share this post


Link to post
Share on other sites

Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!!

1715419938_MarchHare-yButt001.thumb.jpg.4d21874b0e84313f46ce617a23ebcdd7.jpg

Money shot for Dennis!

114045012_MarchHare-yButt003.thumb.jpg.cbdb94040928f79ae6f0c5067b29c873.jpg

Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. 

1988651802_MarchHare-yButt005.thumb.jpg.761305659cc6055bd1851767ac32192e.jpg

I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! 

  • Like 4
  • Sad 1

Share this post


Link to post
Share on other sites

 

A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms.

Cruising at about 225

IMG_5081.thumb.JPG.d3bf3491da867f130ad3b05a62b5612f.JPG

Getting some color over indirect coffee char.

IMG_5080.thumb.JPG.d531e732507a73dba17d47344c11986a.JPG

Lobster tails and polenta fries just about ready

IMG_5088.thumb.JPG.755dc3145e5cccb7b512fbdefc446021.JPG

 

IMG_5086.JPG

  • Like 5

Share this post


Link to post
Share on other sites

Nice to see that you are getting good use out of your new outdoor set up @Steve M. Awesome.  

Sorry about your fire going out @tony b but also reassuring to know that stuff like that happens to other people too. The "fun" of BBQ, as you say.

I love @alimac23's grilled strips, can just imagine the crunchy edges.  Yum. 

  • Like 2

Share this post


Link to post
Share on other sites
Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!!
1715419938_MarchHare-yButt001.thumb.jpg.4d21874b0e84313f46ce617a23ebcdd7.jpg
Money shot for Dennis!
114045012_MarchHare-yButt003.thumb.jpg.cbdb94040928f79ae6f0c5067b29c873.jpg
Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. 
1988651802_MarchHare-yButt005.thumb.jpg.761305659cc6055bd1851767ac32192e.jpg
I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! 
Nicley done mate looks terrific yum

Outback Kamado Bar and Grill

  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×