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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DennisLinkletter

Everyday Misc Cooking Photos w/ details

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Nice char on those wings Mac.
I know it’s second best to the KK, but I do enjoy watching the cook on the parilla grill
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Boned out chook thighs to the right, rib fillet to the left, and spuds in the ironbark coals.
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I have a lamb shoulder marinating in balsamic vinegar( for 3 days) for a slow cook tomorrow after I add some cumin, chilli, salt and a few other spices. I’ll share some photos.
We have moved into another house while Reno’s are happening so the KK is a little lonely in the ODK. We can’t live through this!
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@tony bI plan to go by Mad Fritz while we are here. I’ve known Nile for years when he was still a homebrewer (former winemaker of Barnett and now at David Arthur, plus his own label). A great and adventurous brewer. @Troble, I checked out Freeman; looks terrific. They were booked up today as we went through RRV (in Calistoga now), but may take a trip back over to catch them if I can work it out. Thanks to you both for the tips.

(Apologies for the non-food content although, if I remember correctly, wine and beer constitute 2 of the 7 categories on the food pyramid)

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The balsamic lamb never lets me down,
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I set the fire at 8am this morning.
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No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands.
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Returned 6 hours later and the KK was holding at 107c( 224f).
The internal temp was up to 75c ( 167f).
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Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f).
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[mention=3378]Basher[/mention] glad to see you can still cook without  all that fancy modern technology!

Ha, no skill required Troble, just a leap of faith to trust the KK will remove the unpredictability of cooking with fire.
Tekobo this was our kitchen.
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Only the cold room door remains.


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[mention=3378]Basher[/mention]i shouldn’t talk I just got some modern technology to help me out…..reading spectacles 

Troble how long have you needed them before you bit the bullet and had your eyes tested?
Denial, it’s not just a river in Egypt!


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First time using my KK for simple grilling for a quick family dinner- sausages for the kids; scotch fillet steak for us with my home baked sourdough... sensational- even for basic grilling the results were perfect. The kids commented that the sausages were juicier with a crispy skin.

Considering giving the KK a crack for the bread- but having got things well dialled-in in a cast iron dutch oven I'm not sure whether to bother?

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Edited by remi
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Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both.
 

There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice.

3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base

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