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Everyday Misc Cooking Photos w/ details

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I’m cooking a small bit of brisket flat today, ready for lunches this week.

On the KK with some Jam wood for smoke, more pics to come as the cook progresses.

8872c7610763f1a1e012c1395d272ee9.jpgff8c4ee66a87b79b717a3285b2c08dfd.jpg8e986ae87323c8b8da4775bb57c35ec5.jpgf99f9a30fed0ea821bee74e80190cc28.jpg


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2 hours ago, Basher said:

Herbie you have been eating well lately. Looks good.


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How did you prepare the fish you caught the other day?

Edited by Herbie J - Alabama

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How did you prepare the fish you caught the other day?

I gave it to my mates- his boat. He baked the two smaller ones with onions and lime and filleted the big snapper.
Sorry, no pics.


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Onya rule of the sea.lol


I gave it to my mates- his boat. He baked the two smaller ones with onions and lime and filleted the big snapper.
Sorry, no pics.


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Now you have to try some pinneapple and beetroot (pickled beets).it all blends in nicley .https://www.curiouscuisiniere.com/aussie-burger/

I always enjoy adding an egg to a burger. Great call!


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Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.
Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.
92c61e38428e906b60fb50a9f9907da7.jpg
Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn.
dcb717047661013849cf95a0a2531a54.jpg
The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.
I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.
Here is my leftovers plated.
a1f7d827461ac7608d922ed69746a998.jpg
Looking forward to trying this further with the rotisserie.


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1 hour ago, Basher said:

Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.
Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.
92c61e38428e906b60fb50a9f9907da7.jpg
Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn.
dcb717047661013849cf95a0a2531a54.jpg
The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.
I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.
Here is my leftovers plated.
a1f7d827461ac7608d922ed69746a998.jpg
Looking forward to trying this further with the rotisserie.


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Looks delicious! I've been using Meater/Meater+ for almost 1 year now, it really works perfectly!

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3 hours ago, Basher said:

Looking forward to trying this further with the rotisserie.

Only probe out there that will do this! That's why I backed it during their Kickstarter funding. 

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Bucked up and wrestled the frozen cover off the KK last night (freezing rain and snow over the weekend) to do a nice fajitas dinner using a skirt steak (Thanks, Jon!) marinated in tequila (why not?), lime juice/zest, cilantro, green onion, garlic, EVOO and SuckleBusters Gunpowder. On the KK, direct, with mesquite @ 350F.

1096775137_FrozenFajitas001.thumb.jpg.01636efcd831a7c0588681796ed1f528.jpg

Plated up with all the fixings, including some Hatch chiles that I'd roasted and put up last summer, and a nice bowl of chile beans (under the cheese!)

415768958_FrozenFajitas002.thumb.jpg.7cc9c99b4733f5073812f56ddbdf7af2.jpg

Edited by tony b
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On 1/13/2020 at 3:42 PM, tony b said:

Bucked up and wrestled the frozen cover off the KK last night (freezing rain and snow over the weekend) to do a nice fajitas dinner using a skirt steak (Thanks, Jon!) marinated in tequila (why not?), lime juice/zest, cilantro, green onion, garlic, EVOO and SuckleBusters Gunpowder. On the KK, direct, with mesquite @ 350F.

1096775137_FrozenFajitas001.thumb.jpg.01636efcd831a7c0588681796ed1f528.jpg

Wow.  That looks like the best beef roll ever.  I want one!

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