Web Analytics Made Easy -
StatCounter
Jump to content
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

Recommended Posts

Well I finally went and did it, I turned 60 today lol

while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least And I still don’t feel a day over 59 lol And yes, the AC/DC shirt is a must for private birthday parties lol

 

 

203E946D-AA6F-45F0-AA29-D308FA01EFBB.jpeg

49E926FD-8851-44AD-A6CC-59E83D80D07C.jpeg

B1E7FC7E-42AC-4F77-B227-3175755D0D62.jpeg

E132D58D-B5F0-48DE-BCBE-D60A1A4B118F.jpeg

19AB6E87-0156-4B97-87EA-F121E3E113AB.jpeg

Edited by C6Bill
  • Like 7
  • Thanks 1
Link to comment
Share on other sites

For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...

 

IMG_3004.jpg

IMG_3007.jpg

IMG_3001.jpg

  • Like 5
Link to comment
Share on other sites

After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before??

1101116877_BeefShortRibs003.thumb.jpg.c25d63d123422fcdfb6b70153665720d.jpg

Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. 

1515911559_BeefShortRibs005.thumb.jpg.5a484862f60ecff3686c80fbc73beaaf.jpg

I'm telling you people, it doesn't get much better than this!! 

  • Like 11
  • Thanks 2
Link to comment
Share on other sites

@tony b funny I was literally thinking about making something similar last night after watching Rick Bayliss make a show cooked beef rib with a mole sauce. 
 

I did a slow cooked beef rib then put it into a sauce for another 8 hours and put it over pappardelle pasta last year on news years Eve and it was luxurious. Very rich though

i agree with you that the beef rib is incredible but I find it’s a special occasion dish as it is very rich, but I think you’ll see me cooking one in the not to distant future as it’s been on my mind a bit. You’re looks lovely as usual iM hungry now

Edited by Troble
  • Thanks 1
Link to comment
Share on other sites

56 minutes ago, tony b said:

After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! 

have to agree with you on the beef ribs, Tony!  A quicker cook and a much richer cut than brisket.  And really manageable portions as well.  I am hooked on plate ribs, particularly the chuck portion!  And I love the post oak too!  Looks like an awesome cook and meal. Congrats on the find.  

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

Fish on the 16TT tonight.  IMG_0242.thumb.jpeg.6b08f41050a63d8a53c958d7f8c2418c.jpeg

Forgot to take pictures of the carrots on the grill but here they are plated with the fish and a spinach and borlotti salad.

IMG_0244.thumb.jpeg.b57cb9f69dfdb78fe404e4281de643f1.jpeg

Made use of the hot KK to cook the sides for tomorrow's dinner.  Slow roasted, assorted vegetables from the allotment.  Can't wait for dinner tomorrow!

IMG_0243.thumb.jpeg.5ba983c7fdf23c799e24d226a8698b34.jpeg

IMG_0246.thumb.jpeg.898d9493f584d2079066cd363e0162b3.jpeg

  • Like 9
Link to comment
Share on other sites

Another fun mashup dinner - Japanese pork tacos! The marinade was a new one to me - yakiniku. I liked it. Various recipes and pre-made ones out there. Mine was a mix of these 2 recipes:

Yakiniku Sauce Recipe | Yummly

Homemade Yakiniku Sauce Recipe - WITH VIDEO - PepperScale

Marinated pork tenderloin, grilled direct, 325F, with apple wood chunks. Glazed for the last 10 minutes with more sauce.

1057063816_JapanesePorkTacos001.thumb.jpg.599d01e8252ca11ab743dec3f1936948.jpg

Tacos with Granny Smith apple & celery slaw with chopped fresh mint and cilantro (dressing of mirin, rice vinegar, sesame oil, blood orange olive oil, sugar, togarashi, shiso pepper and kosher salt. The top sauce is sriracha mayo. I will make this again!!

2071113579_JapanesePorkTacos002.thumb.jpg.9b9c36885c7875bdd7397bb18026e2a5.jpg

Edited by tony b
  • Like 6
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...