Everyday Misc Cooking Photos w/ details

[tony b]

Grilled some boneless/skinless chicken thighs. Direct, main grate, no smoking wood, 325F, slathered with Tabasco Garlic marinade and rubbed with Yardbird. 

Plated with roasted artichoke hearts and parsnips in a lemon garlic dressing, interesting mix-up of roasted chickpeas and couscous with Parm, lemon zest and parsley.

[Basher]

Friday night pizza to celebrate the end of school year.




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[Troble]

@Basher good looking crust!

[Troble]

Breakfast tacos/burritos (tortillas were off size this week) 

Scrambled eggs with 1/2 & 1/2, thyme, salt, pepper and Parmesan cheese

hash browns with garlic, salt, butter & black pepper 

Homemade tortillas (from my local Hispanic market) dusted with Mexican cheese in the skillet to get just a bit of crisp

applewood smoked bacon, haas avocado and siracha sauce. 

 

[tony b]

I just finished lunch and that breakfast burrito spread is making me hungry all over again!

[Paul]

That's a good looking breakfast. 

[MacKenzie]

Delicious, Troble. 

[Basher]

It’s a lazy Sunday morning here Troble and that brekky has inspired me to lift my game.
The milk and cereal are going away. Thank you


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[Troble]

Bone in leg of lamb on the spit over mesquite wood. Marinated in olive oil, garlic, mint, rosemary, cumin, Peruvian salt & black pepper 

served with pearled olive oil & garlic cous cous with lemon zest & thyme 

as well as cast iron Yukon gold potatoes with salt, pepper, thyme, rosemary & olive oil. 
 

finished with homemade Tadziki sauce 

[Basher]

Troble that looks superb.
It looks to be medium rare.
Were you happy with the flavours.


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[MacKenzie]

Troble, I'd say you have a leg up on this caper. It also appears that you have the judge's approval.  

[AJR]

Early morning for me. 18lb beast of a brisket.  Think it may have had the thickest fat-cap ever on a cow. Trimmed it last night, put it on just before 5am.  Trimmed a lot of the fat between the flat and point so they are almost separated. Cooking it at about 275-300, hoping for a finish time sometime around 3 so I can rest it, so cooking it a bit higher temp than usual.  Photos are just over two hours in, and it’s already darkening nicely.

[Troble]

@Basher I probed it and it was about 140 everywhere I poked. When I carved it I found some medium pieces his I like it (I’m not a rare guy I like pink and juicy but not rare, red and gushy) my wife likes her meat well done so it’s always a challenge cooking a big piece of meat to find the right balance. I think I achieved that this cook

fkavor were great especially on the outside bud as I found with my adobada cooks this summer and with some of my lamb/gyros attempts this summer I think I prefer to slice the meat into 1/2 inch - 1 inches thick pieces and have that marinate overnight then take those pieces abs stack them on the spit. It allows for more flavor penetration deep into the meat, although I’ve served it previously by slicing off the outside as it gone done, so I’ll continue to experiment. I appreciate all your advice @Basher but as I mentioned in our last message I can’t utilize the lower grate abs rotisserie at same time there’s not enough space, seems that’s an advantage of your 23 over my 32. I would have liked to have done the potatoes in the KK but I had to put them in the over since the rotisserie was in use 

really liking the lamb though. Kids like it cause it’s tender, wife likes it causes it’s not too fatty and I like it so next time I’ll try your balsamic marinade @Basheri was shocked I didn’t have any in my pantry yesterday 

[AJR]

Man...never know what your going to get with a Brisket. Dome temp hasn’t gone above 300, but four hours in and the deepest part is already at 160.  Going to try to drop the temp to 225 (which will take a while with the KK), and maybe the stall will last 4 hours like I need it to...

[Troble]

52 minutes ago, AJR said:

Man...never know what your going to get with a Brisket. Dome temp hasn’t gone above 300, but four hours in and the deepest part is already at 160.  Going to try to drop the temp to 225 (which will take a while with the KK), and maybe the stall will last 4 hours like I need it to...

@AJR if you get done early just wrap it in foil, wrap in a towel and put in a cooler. You can store it for up to 4 hours with minimal impact on the meat 

[Troble]

@Basher yesterday’s breakfast was for the parents. Today’s breakfast is for the kids 

may I present homemade Mickey Mouse pancakes from scratch served with crushed bananas, sliced blueberries and chocolate chips inside....pancake batter also contains hints of vanilla extract

Edited December 6, 2020 by Troble

[AJR]

Thanks @Troble that’s what I’m going to have to do, and maybe even throw it in the oven to reheat. What stall??  Already at 185, and feeling pretty tender in a few spots.  Who says you can’t do a Brisket in 5 hours?!  SMDH. My last one, a smaller one, wasn’t ready after 13 hours.

[Troble]

28 minutes ago, AJR said:

Thanks @Troble that’s what I’m going to have to do, and maybe even throw it in the oven to reheat. What stall??  Already at 185, and feeling pretty tender in a few spots.  Who says you can’t do a Brisket in 5 hours?!  SMDH. My last one, a smaller one, wasn’t ready after 13 hours.

That is crazy. I started the wrapping thing by accident when my brisket got done early once and it stuck with me. I usually wrap and rest my brisket for 2-4 hours with 2-3 being the perfect timeframe and 4+ starting to dry out. I’ve done a few when it’s rested for 5 hours. 
 

you’ll be fine 

Edited December 6, 2020 by Troble

[AJR]

It’s done, in the cooler, wrapped in lots of towels, in foil with some broth.  Temp was 199-210 depending on where I probed.  Butter soft almost everywhere.  7 hours from start to finish, no wrap, never stalled at all.  Bark looks great, hope it survives the foil.  I’ll update when I cut into it in...five hours.

[tony b]

Hot & Fast brisket is a good way to go sometimes. You had extra time, so why not a batch of burnt ends??