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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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Hey all! I hope you’re all going well. Sorry it’s been a while since I posted.

Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand.

Had a few cooks recently, still absolutely loving the BB32.

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Alimac, I love the look of your cooks, beautiful.:smt060 I can just bet the 2 girls will benefit from your time tremendously.  :cheers:

Thanks Mack :) greatly appreciate the kind words.

The girls are incredible, but being 2.5 years and 15 months old (16 months between them) they definitely need constant attention, I wouldn’t change it for the world, but it definitely makes me wonder what I did with my time pre-kids


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Good job, and thoughtful thinking for that idea. Bacon is a bit tricky.  Let me ask, I know you use your 32 often, so why isn't it as dark as mine, on your top cover the terra cotta color is still visible.

Edited by Tyrus
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2 hours ago, Tyrus said:

Good job, and thoughtful thinking for that idea. Bacon is a bit tricky.  Let me ask, I know you use your 32 often, so why isn't it as dark as mine, on your top cover the terra cotta color is still visible.

Must've been his first cook or close to it with the chicken. You can see the lid is pretty dark int he last pic. 

What is under the bacon?

Edited by Cheesehead_Griller
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@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously 

great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

Edited by Troble
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Smoked some Scotch Bonnet peppers in the KK.  Low temp, about 100C with maple pellets in the hot/cold smoker attachment.

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I put them in my dehydrator afterwards and plan to grind them in small batches for some good smoked chilli flavour.  The singed peppers at the top came as a result of overcorrecting and letting the temps get away from me for a short while.  That said, opening up the top hat helped the smoke pull better through the hot/cold smoker and it stayed lit for all of the cook after that. 

Edited by tekobo
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Smoked some Scotch Bonnet peppers in the KK.  Low temp, about 100C with maple pellets in the hot/cold smoker attachment.
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I put them in my dehydrator afterwards and plan to grind them in small batches for some good smoked chilli flavour.  The singed peppers at the top came as a result of overcorrecting and letting the temps get away from me for a short while.  That said, opening up the top hat helped the smoke pull better through the hot/cold smoker and it stayed lit for all of the cook after that. 
Looking to hot for me lol

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5 hours ago, Aussie Ora said:

Looking to hot for me lol

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Tee hee.  Yes, smokin’ hot Aussie!

3 hours ago, Poochie said:

Hey Tekobo, why did you slice the peppers before you put them on the smoker? More smoke flavor?

The recipe/method I was following said to slice them.  Reason was to maximize the smoke flavour as you suggest.  https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/

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All of my cooking will be done in the oven today. I had an issue with a clogged drain. I tried to flush it with some industrial drain cleaner first. then I ended up having to replace the drain pipe in the basement and unfortunately the water and acid that ate through the pipe happened to run right over all of my smoking wood 🤬I wish I knew it ate through the pipe before I tried to flush it for 10 minutes lol Oh well, I hope I remember how to use an actual oven lol

Lost my peach, apple, pear and coffee woods. luckily my post oak survived.

This is a Buffalo Chicken Dip, a modified version of the Franks Red Hot recipe, I used Truff. I’ll post a pic after I bake it 

 

 

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2 chickens.  Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42.  Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter.  The results were great- I’m looking forward to trying the setup with pork or beef. 
cheers

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2 chickens.  Saw the front to back split that [mention=3070]tekobo[/mention] had made for the 32 and was inspired to try a setup for the 42.  Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter.  The results were great- I’m looking forward to trying the setup with pork or beef. 
cheers
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What did you use to create this setup in your 42? Very interested.


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Smoked 2 chuck roasts. Did them all the way to 210 degrees before opening the kk. While finishing them in foil I began grilling. First some peppers. Potatoes wrapped in foil, brushed with olive oil, kosher salt in pouch. Grilled the burgers and 2 portobello caps. When potatoes were pliable in pouch, removed from pouch and direct grilled. Brushing with olive oil and turning often till skin was crisp. Sprinkled potatoes with kosher salt. My wife started plating before I could show all finished products together for the grilled items. Chuck roast is meat candy. Turned out awesome. It is cooling in bags now and I will vac seal it later tonight. Burgers shrooms peppers and potatoes all stellar. Cool thing about this much room in your 42 is you can warm up the dish you are bringing the food in on. I had plenty of room to just Chuck it in the grill for a couple minutes. Boy do I love my 42.

Beverage: founders porter in a frosty mug. Awesome choice for the weather we are having.

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Bourbon marinated bone in pork chops

crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary 

grilled asparagus with olive oil, garlic powder and momofoku savory seasoning 

J Russian River Pinot Noir 

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