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Everyday Misc Cooking Photos w/ details

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The sun backlights my photos in the evening when I grill so the pictures come out terrible.  No pics of the meatballs on the KK.  These are Green Chile meatballs using 50/50 ground elk and beef. My wife made a white sauce with garlic.  Used coffee wood lump to smoke them and seared on a baking steel on the sear grate.

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Edited by Wingman505
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Coincidentally, on Wednesday I cooked short ribs "Brazilian steakhouse style",  according to Meathead in his book.  The Husband says he has never seen short ribs on a stick in a Brazilian steakhouse but they were yummy nonetheless.  Meathead says you cook to medium rare on the outside,  thinly slice off the meat and return the joint to the roti to cook more.  I ended up cooking this small piece fully on the rotti and slicing it thinly, vertically off  the roti spit at the table (tricky to take photo in the circs!). Very tasty and will try again with a meatier joint.

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@Basher - lucky pooch! Tasty bits for him/her. 

Interesting cook, Tekobo. 

Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F.

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Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn. 

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Move over Tony, my fresh corn hit the farmer's stand today and I was there before the doors opened. :)

I learned a big lesson today, normally I like to steam the cobs on the kitchen stove in a pot with water but today I got the pot ready so that after I'd tried a few on the KK I could compare to the steamed version.

Fired up the KK and used a lower grate.

I'm ready. Going to eat outside today. :)

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Done.

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Also added some Silk Chili to this one.

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This grilling method is so much easier and less messy that on the stove steaming. It's a keeper for sure. 

 

Edited by MacKenzie
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Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW)

tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle

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Edited by Troble
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@MacKenzie I love cook corn on the husk on the grill. I find that by leaving it in the husk the husk “steams” the corn with the water contained in the leaves and you get the great Smokey flavor on it. It’s the only way I ever cook corn now. The only downside is dehusking it when it’s hot but that’s what oven mitts are for 😀

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