Everyday Misc Cooking Photos w/ details

[Dono]

Trouble, looks pretty great and awesome flavors!!  

11 hours ago, tony b said:

But, back off the salt in the rest of the preparation. 

Thanks Tony b. I’m trying it.

 

[Aussie Ora]

Tri tip with seasalt purple crack and gunpowder

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[Basher]

Nice cook Aussie.
Here’s a rack of lamb

Greek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours.

Forward sear

And finally eaten.




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[Aussie Ora]

Yum great cook mate looks terrific

Nice cook Aussie.
Here’s a rack of lamb

Greek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours.

Forward sear

And finally eaten.




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[jonj]

Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please.

I make 14" x 16" pizzas because it is the maximum size my baking steel will take. KK at 500°F, steel at 480°F, 6.5 minutes per pizza.

[tony b]

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. 

Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F.

Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

Edited April 26, 2021 by tony b

[jonj]

Mmmm! Jerk chicken!

[MacKenzie]

Great minds think alike, Tony.   I had wings and air fries last evening also. Used Frank's Hot Sauce.

Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets.

Plated.

 

[Troble]

And I was proud of my meal last night.....great looking cooks folks. Well done!

[Bruce Pearson]

Mac very nice looking cook yum yum! 

[Troble]

@MacKenziedo you make your own ketchup?

[MacKenzie]

7 hours ago, Troble said:

@MacKenziedo you make your own ketchup?

I have but never have found a recipe that I really like. 

[BOC]

Great minds think alike, Tony.   I had wings and air fries last evening also. Used Frank's Hot Sauce.

Love wings…I probably eat them once a week whether I cook them or not.

My go to at home wing sauce is simmered Franks Hot, with some kerrygold butter, and a spoon full of chili paste. Definitely recommend. Franks and butter for the flavor the chili paste for a slight afterburn.

I usually eyeball the measurements, but can take a more scientific approach to share next time.


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[tony b]

10 hours ago, MacKenzie said:

I have but never have found a recipe that I really like. 

There's a reason for that - it's KETCHUP!! 😝

[tony b]

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F.

Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side. 

[Dono]

Always nice meals tony b.  And this one looks particularly awesome!  

[jeffshoaf]

Overnight Boston butt with smoke from hickory chunks in the big msr pot. My inventory of lump was pretty bad - ended up using the bigger pieces of jealous devil and royal oak with one piece of coco char. Now i have a few pounds of jealous devil and royal oak smalls and 2 or 3 pieces of coco char left.

Regardless, the butt was tasty! So tender it feel apart when i picked it up.

[Troble]

6 hours ago, tony b said:

There's a reason for that - it's KETCHUP!! 😝

I’ve had high quality ketchup at the hipster Gastropubs in San Diego. There is such a thing. 

[Troble]

Nice skewers and meal @tony b

@jeffshoaf good looking butt!

I made tri tip tonight, really been leaning on that cut as it allows my wife to have the more well done end pieces and I can have the medium pieces in the middle 

marinated the tri tip in soy sauce, garlic powder and Montreal steak seasoning for 2 days. Cooked it indirect with mesquite wood then finished on lower grate. Turned out perfect for both of us 

slow baked sweet potato served with Greek yogurt 

grilled asparagus with olive oil, salt, black pepper & garlic powder 

I had some leftover beef broth and a small package of leftover mushrooms that I’d be throwing out in a day or two and since I’ve been on a sauce kick I decided to wing it and make a sauce and see what happened. Let’s call it a Au ju. Beef broth, red onion, mushrooms, garlic, Dijon mustard, soy sauce, brown sugar and black pepper, finished with a bit of meat juice after slicing. Turned out good!

Edited April 28, 2021 by Troble

[tony b]

I'd eat that!

It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! 

Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner.

A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks.

Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.