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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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What did you use to create this setup in your 42? Very interested.


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Answered my own question by zooming in on the photos. Nice work using the basket splitter metal cover pieces with a baking pan turned upside down as the backstop. Otb. Mcjudsten config #2


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Great looking meals everyone.

Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off.

Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

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I tried out a new pizza dough recipe tonight.

The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again.

The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go!

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Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. 

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Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

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2 hours ago, tony b said:

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. 

1484395336_NewSnowblowerCelebrationSteakNight001.thumb.jpg.f670d88636280d071e48e32a1ea65bcc.jpg

Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

1159749736_NewSnowblowerCelebrationSteakNight002.thumb.jpg.f46f6a48a6b880a82763d222bf925ce4.jpg

Snowblower?? What's that?

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Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub

Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor 

sour cream, garlic, Parmesan & chives mashed potatoes 

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Edited by Troble
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Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. 

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Plated with mushroom risotto with some truffle salt, Greek Salad.

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On 1/16/2022 at 8:45 AM, Mcjudsten said:

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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Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

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