Everyday Misc Cooking Photos w/ details

[MacKenzie]

HalfSmoke, call it what you like but I'm calling it a delicious meal.

 

 

[Pequod]

@Aussie Ora-Overall, I tend to agree that planks don't do much for flavor. They're a convenient way of loading/unloading the fish, provide a bit of a heat deflector, and help contain the messy glaze a bit, rather than have it gunk up grates and fall into the fire. Otherwise, planks are definitely optional in my book.

[Aussie Ora]

That's what I found they charge 20 dollars for 4 bits of what I call ply wood lol

Outback Kamado Bar and Grill

[MacKenzie]

Here's what to do with leftover grilled  sweet red peppers and fish. Make a chowder.

Fresh carrots, onion, thyme, parsley and potatoes from the garden.  Good enough for two bowls.

[Aussie Ora]

Now that looks tasty

Outback Kamado Bar and Grill

[tony b]

On 9/2/2016 at 5:45 AM, Aussie Ora said:

Planks are expensive here for what they are anyway I've managed a couple of cooks off one but over them now lol

Outback Kamado Bar and Grill
 

 

They can be lightly sanded and used many times. Also, follow Steven Raichlen's video on Project Smoke to lightly char the plank just before putting the fish on, so it will pick up some of the woody character. I think that it helped when I did the salmon for the Pink Flamingo dinner. Note: there's a couple of alder wood chunks on the coals; hence, the smoke plume.

[John A]

Yummy !

[MacKenzie]

I did HalfSmoke's Greek Souflima today. It is easy and very tasty. Next time I will cut back on the salt though.;)

Figured since I was firing up the grill I might just as well make good use of it and cook some beets and onions.

Both these beets are large, the bigger one is the size of a turnip.

Pork is ready for the grill. The beets are underneath.

 

Grill is heating up.

 

 

On the grill with some onions.

There was some interference in this meal prep.  

Pork is done.

Dinner is served.

Beet is cooked this is the smaller one, actually the football one is still on the grill.

 

 

 

Edited September 4, 2016 by MacKenzie

[tony b]

Isn't this the tastiest thing that you've done in a while? I was blown away with the pork when I tried it. Definitely one for the "keeper" list. 

Interesting, as I've never grilled beets before. Have to admit, they are not high on my list of things to eat. But, I do like "bubble and squeak" every now and then.

[MacKenzie]

I agree, Tony, tasty and easy. :):)

[Pequod]

@MacKenzie-Nicely done and glad you enjoyed. Very easy to tailor and make your own. No rules on this one!

[MacKenzie]

Thanks, HalfSmoke.

[Aussie Ora]

Nicely done Mac

Outback Kamado Bar and Grill

[Steve M]

It all looks so good.

[MacKenzie]

Some leftovers for dinner today, Greek Souflima, served with kimchi, rice, and grilled beets.

 

[Bruce Pearson]

MacKenzie do you make your own kin chi?

[MacKenzie]

Bruce, I have thought about doing it but sorry to say that haven't made my own, YET.

[MacKenzie]

Did a quick supper tonight, cucumber sandwich on Syzygie's bread. I have to make another loaf this week.

A couple of nights ago I made some spicy hot zucchini chips.

 

[tony b]

Zucchini chips look great, but there's a serious lack of protein on that sammie! 

[MacKenzie]

Tony, you are so right but I do love cucumber sandwiches. It is always something I look forward to in the summer when I have cukes right from the garden. Funny I never think of having one in the winter for me it is truly a summertime treat.