Everyday Misc Cooking Photos w/ details

[MacKenzie]

Tony, I think you out did yourself tonight.  

[Troble]

Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi

Lemon juice 
Balsamic vinegar 
Garlic powder
Salt 
Cumin
Cardamom
Oregano 
Cinnamon
Allspice
Nutmeg
Ground cloves 
Black pepper
Cayenne 
Ginger
Z’atar

Served with 

Beet/tahini yogurt sauce 
Tadziki 

Roasted garlic & olive oil pearled cous cous 

Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint

Edited March 8, 2021 by Troble

[Troble]

8 hours ago, Basher said:

I take it as a compliment and only kid. My cooking style is definitely to try to get the best ingredients, keep it simple and get the hell out of the way so as to not screw it up

Edited March 7, 2021 by Troble

[Basher]

Pineapple cured pork. Aka ham

It’s ready a little early so will rest for an hour.
I’ll post sliced pics later.



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[Basher]

And sliced.

That was cooked and rested with internal temps rising up to 68c. That’s 154f.


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[MacKenzie]

It looks soooo tasty, Basher. 

[MacKenzie]

Troble, what a wonderful display of deliciousness.  

[Tyrus]

Toney, that shot had everything going for it. Beautiful plate, a sunny day as the snow melts away.  Troble a mountain of meat, a feast to behold. Basher that was the best ham I've seen in quite some time.  

[tony b]

Thanks everyone! It was an excellent steak. 

Simpler dinner last night. Suya spice rubbed chicken thighs, direct main grate, apple wood chunks, 375F.

Plated with roasted carrots and smashed potatoes. Greek salad. Nice white Bordeaux.

I have to say that yesterday's batch of Suya spice that I made up didn't have the punch that the original had. I probably put too much peanut powder in it. As it kind of reminded me of Satay, but without the coconut sweetness. 

[Bruine]

Pizza day:

Tony b. I have a small patch of snow remaining too!


Still some work too do to broil the cheese, but real good anyway.
Home made sourdough pizza dough


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[Basher]

Looks like it needed a touch more heat Bruine. I’m not surprised considering your KK is wrapped in ice!


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[Bruine]

I managed to get 500F, which is not bad. It was quite windy with a minus 15 C (hard to explain our schizo way about temp. C for things and F for others!).
I planned to use the top grate, but instead heated all in bread mode. That would have helped.
Will get better with time.


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[jonj]

Steak night last night. Kansas City strips with baked potato, roasted brussel sprouts and carrots (thanks for the reminder, Mac!), with a 2002 Spottswoode Cabernet Sauvignon. 

 

Edited March 8, 2021 by jonj
Oops, forgot photos...

[tony b]

To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!)

Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone!

[MacKenzie]

Tony, you are making me hungry and thirsty. 

[MacKenzie]

Jonj, what a great dinner. 

[Troble]

@jonj not only the food but the wine sounds great too. 2002! 

@tony b nicely done as usual 

@Basher picture perfect ham 

[tony b]

Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks.  

After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes.

Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL!

[Troble]

Looks good @tony b 

[tekobo]

6 hours ago, tony b said:

Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder).

Sounds perfect Tony.  You are really showing me the way with some of your riffs on our traditional food.