Everyday Misc Cooking Photos w/ details

[MacKenzie]

Lovely, Aussie. 

[alimac23]

What an amazing setting basher! The steaks look amazing, but I’d love to see more of your outdoor area if you are willing to share.


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[HokieBen]

I’m a little addicted to skirt steak/carne asada on the KK, turns out great every time! Pics aren’t the best but the food sure was. 

[Bruce Pearson]

Yum yum they are going to taste great. Looking forward to the finished cook.

[MacKenzie]

Your pixs sure are making your cook look deeeeelicious.

[tony b]

Aussie, the rib master! 

Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down. 

[tony b]

Moroccan chicken on the menu last night - used both the green and red harissa pastes. And, HURRAY!!!, the local corn stand is up and running! 

Plated with orzo with scallion butter sauce and a pan sauce of blistered cherry tomatoes, garlic, and parsley. Arugula salad and crusty bread to round it out. (Notice Kipper being sneaky and hiding under the table waiting for dropsies!)

 

[AJR]

Those steaks look amazing, Basher.

[tekobo]

5 hours ago, Basher said:

 I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions?

 

Those look fabulous.  I have never cooked Wagyu myself before and so my suggestions are only based on my preference.  Cooking hot and real fast on a low grate would get me the blue steak that I would want but I am guessing most people would want some fat rendered out.  You have enough steaks there to experiment - it would be interesting to  see what you get if you do a bit of fat rendering on the warming grate before (or after) searing the steaks low down.  Super jealous!

[MacKenzie]

It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds

Edited July 30, 2020 by MacKenzie

[Troble]

Grilled some chicken breasts yesterday indirect with mesquite wood at 350 then finished direct on top grate 

used the chicken for a chicken quinoa bowl yesterday with black beans, corn, cherry tomatoes, white quinoa, fresh guacamole, shredded cheese and mesquite chicken 

used the leftover chicken today for a healthy vegetable salad. Spring mix, cucumbers, bell peppers, carrots, avocado, Fuji apples with raspberry vinaigrette & shaved Parmesan cheese 

[Aussie Ora]

It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds:smt077

Chips and gravy yum


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[Basher]

Troble that’s. Terrific looking salad


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[Basher]

What an amazing setting basher! The steaks look amazing, but I’d love to see more of your outdoor area if you are willing to share.


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AliMac there are other photos in the post “the clock is ticking”

In the end I took the steaks out of the fridge and let them come down to room temperature while the charcoal was firing up.
Heated the middle grate, then removed and added a stick of carambola wood.

Seared each side.
Extremely filling. About 150- 200 grams of this Wagyu is plenty.

These last two will be added to a salad tomorrow.
The smoke tastes better the day after cooking.


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[Troble]

@Basher looks great. I think I’m gonna have to go to the butcher and get a steak for this weekend now! Great grill marks too! Looki g like a pro 

[Tyrus]

OK you got me there on the carambola....what does impart to your steak?  I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola.

Edited August 1, 2020 by Tyrus

[Basher]

OK you got there on the carambola....what does impart to your steak?  I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola.

Tyrus the carambola smoke is not as strong as oak, it’s nutty and by comparison may be closer to apple wood.
Tekobo did you try your apple tree off cuts yet? Or are they still a little green?


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[Troble]

Last of mesquite grilled chicken was used for summer strawberry salad. Arugula, candied walnuts, strawberries, Parmesan cheese w/raspberry vinaigrette dressing 

[Basher]

Troble this meal is on you.

Left over Wagyu striploin, black rice with jalapeños, corn, cucumber, coriander, avo, lemon juice, cheese.
Kinda made up.
Wife said she could eat this all week.
The lemon really cut through the richness of the Wagyu. And the second day smoke added depth but remained subtle.
Thank you.


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[Basher]

Aussie, the rib master! 
Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down. 

Tony I toyed with sous vide on these steaks, but given they’re thin cuts, I didn’t think I had the ability to create a crust without overcooking them once they were rendered through the sous vide process.
Maybe the sous vide could work on a whole striploin of around 5lb and then roasted and carved?


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