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Everyday Misc Cooking Photos w/ details

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Thanks, MacKenzie. I really enjoy being able to eat outside in the summer. Unfortunately here that only means 4 months out of the year! :smt022

Another nice evening and dinner on the deck. 3-legged chicken this time, with local corn (awesome!) and risotto with Boursin cheese. Direct @ 375F, with cherry wood. 

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On the deck for dinner.

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Last night some Mediterranean'ish Souflima. Today another loaf in my Challenger Bread Pan. This time with a bit of Einkorn in addition to my usual hard red wheat, spelt and rye blend.

The souflima is pork tenderloin medallions marinated in olive oil, lemon juice, garlic, and Dizzy Pig Mediterranean'ish. Obviously served with fresh tzatziki and homemade pita's.

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First you smoke a chuckie to about 165. Used Dizzy Pig Red Eye Express on this one. 

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Then you put it on a bed of peppers, onions, Worcestershire, and Guinness extra stout. Cover with foil then back on the KK at 350’ish for another 3 hours.

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Stay tuned for PSB (Pepper Stout Beef)...

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