Syzygies Posted June 25, 2018 Report Share Posted June 25, 2018 Cleaning, pitting, and freezing eight pounds of sour cherries making their brief annual appearance at Berkeley Bowl. A tribute to my childhood tree. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 25, 2018 Report Share Posted June 25, 2018 Syzygies, I used to climb my grandmother's cherries trees and just sit there and eat, and eat, and eat, then pick enough for her to make a cherry pie. Those are truly little gems of flavour. Your pixs immediately made my mouth water and at the same time brought back wonderful childhood memories, thank you for that. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 25, 2018 Report Share Posted June 25, 2018 (edited) I cured a pork loin and smoked it for a friend. Cured and ready to smoke. I didn't get near the smoke I had hoped to get. I did use a small cast iron casserole but I drilled 1/16th inch holes and perhaps I need to make them 1/8th inch. Since this was going to a friend I don't have any sliced pixs. Although I did slide it and we did a taste test but I didn't take any pixs. It was nice and pick all the way though.:) Once the pork was off the grill I opened the vents some and threw on some chicken thigh. I am going to use them for chicken soup tomorrow but couldn't resist a quick dinner with a couple of the thighs. Plated. Just look at how moist that chicken is. I forgot to take pixs of the smoking pot before putting it on the grill, but here are some after shots. Maybe if I use bigger holes I'll get a better burn. Edited June 25, 2018 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 25, 2018 Report Share Posted June 25, 2018 Spun a couple of chooks last night 6hrs of wet brining, half an orange and a couple of slices of butter in each cavity, then dusted with Kosmo's Q Dirty Bird , onto the charcoal+few chunks of Pecan & Mulberry Yesterday was a good day, son and daughter both scored in their respective football codes.......oh yeh the chicken wasn't too bad either Nicely done mate have you noticed how moist the chooks are now .is that a chip I see Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 25, 2018 Report Share Posted June 25, 2018 Aussie, just had a 2nd look at your burger....looks smashing, your giving away the beetroot secret as well i see Beet root secret lol have been trying to convert this mob for yonks .I swear north of the river they have no taste buds lol . Outback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 25, 2018 Report Share Posted June 25, 2018 (edited) 3 hours ago, Aussie Ora said: .is that a chip I see Lol' no, spilt some of the juices from the previous cook. Just went out and cleaned it Edited June 25, 2018 by BonFire 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 25, 2018 Report Share Posted June 25, 2018 17 hours ago, MacKenzie said: I did use a small cast iron casserole but I drilled 1/16th inch holes and perhaps I need to make them 1/8th inch. You don't need big holes to make this work, in fact, if you have too many holes or too large, it doesn't work as well. The goal is to create an oxygen starved environment to smolder the wood, not let it burn/flame. If I remember correctly (it was several years ago), I think I used a 3/32" bit, so only a tiny bit bigger than yours. I have 3 holes in the bottom of my dutch oven (you didn't say how many holes you have in yours, MacKenzie?) I would be reticent to go to a full 1/8". If you do, just enlarge one hole and see how it goes. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 25, 2018 Report Share Posted June 25, 2018 Thanks, Tony, I have 3 holes and I'll give it another shot before enlarging any of the holes.:) Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 26, 2018 Report Share Posted June 26, 2018 7 hours ago, MacKenzie said: Thanks, Tony, I have 3 holes and I'll give it another shot before enlarging any of the holes.:) My original three holes were 1/8". The main concern is avoiding convection through the pot, which is why I sealed the lid with flour paste. (Also, an exercise in not fearing complexity; a flour seal simply isn't that hard. Also, a nod to Moroccans who seal their couscous pots that way. Ahh, the romance!) There is an art to getting the pot hot enough without losing control of the fire itself. I generally use weed burners to light the fire just under the dutch oven. More trouble than it's worth on most occasions, but I have sometimes needed to add a nicely smoking pot to an existing already hot fire. I'd get the smoke pot up to speed over a blazing second Weber fire, then move it. Way too much trouble, right? If you were paying Thomas Keller $300 for dinner you'd expect him to do this! I do this when I'm stuck, but my reputation is on the line. 3 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 28, 2018 Report Share Posted June 28, 2018 On 6/24/2018 at 9:06 PM, Bruce Pearson said: Nice cook Aussie looks yummy is that a beet in the sandwich? If it is is it a pickled beet? It'll more than likely be this one Bruce 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 28, 2018 Report Share Posted June 28, 2018 (edited) Got a beeline on Aussie's Butcher friend yesterday and got me some of the best meaty pork ribs i've ever seen, thnx mate Got a nice rub on them, great colour, Apple and cherry chunks, pit upto temp ready to go on sitting at 260-275F, 2hrs in,1st spritz Sauced up at 5hrs Edited June 28, 2018 by BonFire 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 28, 2018 Report Share Posted June 28, 2018 Wow! Those ribs look awesome @BonFire. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 28, 2018 Report Share Posted June 28, 2018 Drooling, waiting for the plated shot.:) 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 28, 2018 Report Share Posted June 28, 2018 Beautiful ribs, both before and after. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 28, 2018 Report Share Posted June 28, 2018 Looking great Bonfire nice cook,save one for me lol. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 29, 2018 Report Share Posted June 29, 2018 Maple (sweet) Sriracha (heat) Chicken Legs (meat) smoking with a bit of apple wood on the indirect side of the BB32. Kind of like how apples (sweet) and cayenne (heat) might combine with pulled pork (meat) in a dish like...oh...I don’t know...maybe Hog Apple Baked Beans . 4 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 29, 2018 Report Share Posted June 29, 2018 Maple (sweet) Sriracha (heat) Chicken Legs (meat) smoking with a bit of apple wood on the indirect side of the BB32. Kind of like how apples (sweet) and cayenne (heat) might combine with pulled pork (meat) in a dish like...oh...I don’t know...maybe Hog Apple Baked Beans <_> Looking great but it does not convince me that those beans are not too sweet for me. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 29, 2018 Report Share Posted June 29, 2018 Nice looking cook those legs look yummy Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 29, 2018 Report Share Posted June 29, 2018 Still working on my Moroccan bread recipe. A bit wet, so it doesn't hold its shape, transferring to the KK. Red wheat, farro, rye, kamut, semolina, sourdough starter. 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 1, 2018 Report Share Posted July 1, 2018 Ribs yum Outback kamado Bar and Grill 6 Quote Link to comment Share on other sites More sharing options...
