Everyday Misc Cooking Photos w/ details

[Basher]

Lamb Agra tonight.

Thought I’d sear off the lamb and dry the ginger, garlic and onion on the KK.

Then into the slow cooker with coconut cream.

Maybe another 3 hours before the lamb falls apart.

 

 

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[Troble]

Pizza night. Still progressing. Weird outcome though using Whole Foods bought pepperoni. Turned my pizza into a soggy pie. Won’t be buying those again from WF. Otherwise I’m happy with my pizza pie progress

Edited May 17, 2020 by Troble

[Aussie Ora]

You have a new friend that just wanted to say hello

That is not the end of the story it was back this morning. It is all together too tame for my liking.
It made the rounds before the camera switched to daylight.

Then it made the rounds all over again.

T
Then when I was out feeding the birds it came back. I went in the house got my camera and grabbed two shots. I had to yell and bang my hands on the railing to get it to leave, That is not a good sign.

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[Aussie Ora]

Reversed seared butterflied lamb shoulder with twice cooked mashed potatoes on it goes ..searing away..spuds are on ..Looking good..yum..and plated.

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[Troble]

@Aussie Ora that looks amazing mate. Nice work

[Aussie Ora]

Cheers mate

[mention=2714]Aussie Ora[/mention] that looks amazing mate. Nice work

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[Troble]

15 minutes ago, Aussie Ora said:

Cheers mate

 

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@Aussie OraYou’re giving me inspiration for my cook tonight. It’s 1:30am and I’m smoking some brisket tonight gonna do some mashed potatoes. The bar has been set 

Edited May 17, 2020 by Troble

[Aussie Ora]

Go for it mate

[mention=2714]Aussie Ora[/mention]You’re giving me inspiration for my cool tonight. It’s 1:30am and I’m smoking some brisket tonight gonna do some mashed potatoes. The bar has been set 

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[MacKenzie]

@Troble, your pizza is making my mouth water, it looks sooooo delicious.  

[Troble]

9 hours ago, Aussie Ora said:

Go for it mate

 

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This won’t be cut open for another 4 hours but it’s looking good 

[jayson5252]

Troble-

Will you please share your prep? That second picture is awesome.

Thanks!

Jayson


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[tony b]

Aussie, you must have been sending me brain waves, as I did an au gratin potato casserole last night to go with the ribeye. Have to admit that the casserole was done in the convection oven. Thought about cooking it on the half grate, but realized that I didn't have the time.

 

Plated with a nice salad and some blue cheese mushrooms.

Now to catch up on Friday night's burger cook. Was just Jonesing for a good burger and remember that I had one in the freezer - cheddar & jalapeno burger from the butcher counter. Even though it has cheese in the patty, gotta have more cheese! Pepper colby/jack. 

Duck fat airfries and some nice coleslaw round out the plate. Aioli and chipotle ketchup for the fries. That's one of my homemade beers - a red IPA made with Zappa hops! (yes, they named them after Frank!) I call this beer Chunga's Revenge!

Look Ma, no beets! Just mustard and a kosher dill pickle slice. As God intended it! 

 

[Troble]

2 hours ago, jayson5252 said:

Troble-

Will you please share your prep? That second picture is awesome.

Thanks!

Jayson


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Hey Jayson 

I don’t think I do anything special. Typically I rub my brisket with soy sauce and Worcester sauce and then I apply my rub. With this brisket I decided I was going to try again to make the Peruvian spiced rub that I’ve done a few times before so I only rubbed it with soy sauce 

then I just make the rub. I go heavy on my rubs. Usually it’s 6 tbs of salt, 4 or 5 tbs black pepper, 2 tbs garlic powder

this time around I did 4 tbs salt, 2 tbs lawrys seasoning, 4 tbs black pepper, 2 tbs garlic and about 3 or 4 tbs aji amarilo and 2 tbs aji panca 

cover it out it in the fridge overnight. Took it out last night and threw it on at 240 degrees and shut the lid for 7 hours. Around 7am I started spraying it with apple juice. Once every hour or so. I don’t typically wrap my brisket and I think that’s what gives me the great crust. I wrap my brisket in foil and then a towel and put it in the cooler after it’s done. I typically leave it for 2-4 hours minimum in the cooler to let the juices settle. So I basically just take my time and never rush it since I have such a big window before I serve the food. I did notice that once I abounded the butcher paper and just started smoking it all the way through unwrapped that my bark got thicker. Here’s a few photos the the initial rub, then a day later right before I threw it on last night 

one other note was I used the coffee char for the first time combined with a mesquite wood chunk and I sat outside in my tub all alone at 1am smelling the delicious aromas coming from the KK. I am really amazed at how little fuel was consumed during the 13 hour smoke. I can’t wait to eat this thing tonight 

Edited May 17, 2020 by Troble

[MacKenzie]

Those are a couple of meals that are setting off my saliva glands.  

[Troble]

Plated with Yukon gold garlic mashed potatoes & chives. I tried to make it spicy and it had some spice to it and it was absolutely delicious but I did not feel it had too much heat. Winner dish though 

[MacKenzie]

Troble, I don't think you are going to have too many leftovers and you won't have what's left for long by the looks of that cook.  

[jayson5252]

Hey Jayson 
I don’t think I do anything special. Typically I rub my brisket with soy sauce and Worcester sauce and then I apply my rub. With this brisket I decided I was going to try again to make the Peruvian spiced rub that I’ve done a few times before so I only rubbed it with soy sauce 
then I just make the rub. I go heavy on my rubs. Usually it’s 6 tbs of salt, 4 or 5 tbs black pepper, 2 tbs garlic powder
this time around I did 4 tbs salt, 2 tbs lawrys seasoning, 4 tbs black pepper, 2 tbs garlic and about 3 or 4 tbs aji amarilo and 2 tbs aji panca 
cover it out it in the fridge overnight. Took it out last night and threw it on at 240 degrees and shut the lid for 7 hours. Around 7am I started spraying it with apple juice. Once every hour or so. I don’t typically wrap my brisket and I think that’s what gives me the great crust. I wrap my brisket in foil and then a towel and put it in the cooler after it’s done. I typically leave it for 2-4 hours minimum in the cooler to let the juices settle. So I basically just take my time and never rush it since I have such a big window before I serve the food. I did notice that once I abounded the butcher paper and just started smoking it all the way through unwrapped that my bark got thicker. Here’s a few photos the the initial rub, then a day later right before I threw it on last night 
one other note was I used the coffee char for the first time combined with a mesquite wood chunk and I sat outside in my tub all alone at 1am smelling the delicious aromas coming from the KK. I am really amazed at how little fuel was consumed during the 13 hour smoke. I can’t wait to eat this thing tonight 

Troble-

Thank you for the great information and pictures. As you guessed, it is the bark that mesmerized me.

I'm a former Primo x 2 owner who has been grill-less for almost 2 years after I sold mine with our last place.

I have been stalking the forum for a while. As well, I have been talking to Dennis, who as everyone knows, is wonderful. My new babies are making their oceanic voyage as I type this.

I look forward to participating in the future...and yes, I will document with plenty of pictures!

Thanks again,

Jayson


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[Basher]

Troble-

Thank you for the great information and pictures. As you guessed, it is the bark that mesmerized me.

I'm a former Primo x 2 owner who has been grill-less for almost 2 years after I sold mine with our last place.

I have been stalking the forum for a while. As well, I have been talking to Dennis, who as everyone knows, is wonderful. My new babies are making their oceanic voyage as I type this.

I look forward to participating in the future...and yes, I will document with plenty of pictures!

Thanks again,

Jayson


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Jayson no kamado for 2 years must be killing you.
Did you say babies?
Straight for 2 KK’s.
I suppose good things come to those who wait!
Well done.


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[Basher]

Who’s been cooking lamb lately?
Here is a boned out lamb leg with a little salt and cumin.
Forward searing.



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[Basher]

And with peri peri chicken.

And here is the result.




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