Everyday Misc Cooking Photos w/ details

[amusedtodeath]

A.R. published Tuffy Stone's competition pork butt recipe from his new book, and I was in the mood to cook a butt...I didn't bother with the rub or sauce part of the recipe, but I used his injection recipe and his temp and time instructions. It made me remember why I stopped injecting years ago - I told my wife there might be apple juice on the ceiling... In the end, though, it was well worth the mess, the pig turned out really moist and tender and tasty, one of my better butts. Also, the shorter cooking time was nice, as I don't usually cook butt at 300 degrees, and this only took about seven hours. I will use his method again...

After one hour...

Done

Bone pulled out with ease...

[tony b]

Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." 

On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F.

Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes. 

[Bruce Pearson]

Looks delicious. Tony did you make thr pita bread also? 

[MacKenzie]

Amusedtodeath, that pork butt is moutwatering.  

Tony, chicken shawarma looks extra tasty, what a great meal. 

[tony b]

15 hours ago, Bruce Pearson said:

Tony did you make thr pita bread also? 

Oh, hell no. Do I look like MacKenzie?? 

[alimac23]

In preparation of my new Big Bad 32 arriving, i done one of the final “farewell” cooks on my Saffire, it’s been a great Kamado but can’t wait to get the KK experience.

I picked up some meaty ribs from Urban Griller when the BBQ team got together to cook a whole pig.









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[amusedtodeath]

@tony b inspired me with his shawarma chicken thighs... I did a load of boneless, skinless thighs marinated in Jerk paste from Jamaica, mon. They turned out great. 325-350 degrees on the main level. For the side were farmers market English peas and King mushrooms. Heat level on the Jerk was a bit high for the wife, and I have to admit I was a bit teary eyed also, but I put some ranch dressing on the table to help quench the flames in our mouths! 

[Bruce Pearson]

Nice looking cook those peas look delicious. The chicken looks pretty tasty but I can’t handle too spicy. 

[MacKenzie]

Amusedtodeath, you are sure cooking up a storm, looks verrrrrrrrry tasty.:) 

[alimac23]

I’ve been baking bread and pizza for a few years now but had never tried baking a loaf in a Dutch oven, tonight that changed.

 

Baked at 235c in the Kamado for 35 minutes with the lid on, and another 10 minutes to finish it off, not bad for a first attempt!

 

 

 

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[Pequod]

Looks pretty darn perfect, @alimac23

[alimac23]

Looks pretty darn perfect, [mention=2427]alimac23[/mention]

Thanks Pequod, I’m definitely happy with it for a first attempt.


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[tony b]

@amusedtodeath - thanks! That jerk is seriously righteous, mon; but, where was the rice to go with the peas, mon?

@Bruce Pearson - Beware the Jamaican rub in your Dizzy Pig set - that sh!t will probably kill you!  If you want to experiment with it, I'd suggest mixing it with the Pineapple Head (1 part Firewalk to 2 parts P-head) to cut the heat down, but stay in the same flavor profile.

@alimac23 - very nice bread, regardless. 

[DennisLinkletter]

On 5/16/2018 at 5:17 AM, tony b said:

Interesting use of the cold smoker, too. I've never used it on a regular cook like that. 

I've changed the name to Cold/Hot smoker because the cold name had people believing it was only for cold smoking.
I use it whenever I need any smoke profile added. It's a surefire way to get clean smoke right out of the git-go..
No waiting for the grey nasty bitter smoke to clear before putting in your food.
The secret is to keep the smoke tube clean and to make sure the wood is dry.. I've been microwaving my chips in a bowl for 5+ minutes to remove excess humidity in the chips before long smokes.. They steam a lot..  Then again it's VERY humid here in Bali during the rainy season.

[MacKenzie]

Alimac, I like the look of that bread! 

[alimac23]

Alimac, I like the look of that bread! 

Thanks MacKenzie, I had some this morning for breakfast, it turned out well.


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[tekobo]

@amusedtodeath, going to have to try some jerk chicken myself.  I know it doesn't have to be all that hot but there is some pleasure in the pain!

[tony b]

I'm a big fan of Walkerswood Jerk paste and Boston Bay. Vernon's is also good. The Shizzle - voodoo hot is another one to try. 

I've even gone to the lengths of getting pimento wood and leaves to put into the dutch oven smoker pot, along with allspice berries to amp up the traditional flavor.

[amusedtodeath]

2 hours ago, tony b said:

I'm a big fan of Walkerswood Jerk paste and Boston Bay. Vernon's is also good. The Shizzle - voodoo hot is another one to try. 

I've even gone to the lengths of getting pimento wood and leaves to put into the dutch oven smoker pot, along with allspice berries to amp up the traditional flavor.

I like Walkerswood also, and Ochos Rio brand is good, that's what I used this last time, but both of those are the real deal... Beware, @tekobo, the "mild" is no sane person's idea of mild, in other words, don't get " hot" unless you really want to self immolate.  

[tekobo]

9 hours ago, tony b said:

I'm a big fan of Walkerswood Jerk paste and Boston Bay. Vernon's is also good. The Shizzle - voodoo hot is another one to try. 

I've even gone to the lengths of getting pimento wood and leaves to put into the dutch oven smoker pot, along with allspice berries to amp up the traditional flavor.

 

6 hours ago, amusedtodeath said:

Beware, @tekobo, the "mild" is no sane person's idea of mild, in other words, don't get " hot" unless you really want to self immolate.  

Tee hee.  I am looking forward to some tasty jerk chicken when we get home.  I agree, no need to make it toooo hot but will look to push the boundaries.