Everyday Misc Cooking Photos w/ details

[MacKenzie]

13 hours ago, C6Bill said:

@MacKenzie That’s not bacon, it isn’t round 😂

No, it isn't round but it is fine tasting breakfast bacon if I say so myself. 

 

[C6Bill]

Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course

 

 

[Troble]

Bourbon sausages. 88 degrees. Pool, beer & brats kind of day 

[Troble]

Rotisserie octopus. Marinated in lemon juice, olive oil, garlic, salt, pepper & orgeano

Roasted sweet potatoes with rosemary & brown sugar

Sweet corn

[MacKenzie]

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. 

 

 

 

 

Plated.

 

Edited May 15, 2022 by MacKenzie

[remi]

Happiness is- a simple dinner on the KK. Scotch fillet steak, some charred pumpkin, brioche buns and salad. Lower grate, hot.

[Troble]

@MacKenzie I wanted to do beef ribs yesterday but got too late a start to the day. Instead I ended up with Octopus! 
 

Those ribs look tasty. What will you do with the leftovers? Did you just do salt & pepper on them? How long and what temp was the cook?

[MacKenzie]

@ Troble, no way am I trading your octopus for a rib and I know you know why. 

The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. 

I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low.

 

Here you go leftover rib meat dinner.

 

Now I just need a double espresso. 

Edited May 15, 2022 by MacKenzie

[Poochie]

That octopus looked like it was hanging on for dear life. I'm sure it was tasty but I'm going to hard pass.

[Tyrus]

On 5/9/2022 at 7:44 AM, MacKenzie said:

No, it isn't round

That's why it's called Canadian bacon, Nova Scotia style

Edited May 15, 2022 by Tyrus

[MacKenzie]

Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether. 

 

 

Edited May 15, 2022 by MacKenzie

[Troble]

Wild CA King  Salmon 

Tricolor quinoa with sweet onion, celery and homegrown rainbow carrots 

griled asparagus 

 

[jonj]

We had been out of town for a week so decided on pork chops for relatively easy dinner. Monster rib chops were available so I used a Jamaican dry jerk rub along with roasted brussels sprouts and mashed potatoes with mushroom gravy. The cast iron pan is a 12" Lodge, for comparison:

 

[Aussie Ora]

Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse
 
cooked at 250 until internal temp got to 110, then rested before searing caveman style. 

Awesome looking T-bone nicley done

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[alimac23]

Beautiful cooks everyone!

Simple roast chook tonight, always such a juicy result on the KK!





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[C6Bill]

Beautiful bird !!!

[C6Bill]

Went to a party at a friends house today so i cooked a 20 pound pork shoulder, smoked for 19 hours at 235. Also baked a couple loafs of bread so we could make sandwiches

 

And they have a puppy !!!

[David Chang]

1 hour ago, C6Bill said:

 

 

 

 

 

@C6Bill this meat looks almost candied. it's fantastic..

[Poochie]

I love that puppy!!

[C6Bill]

20 hours ago, David Chang said:

@C6Bill this meat looks almost candied. it's fantastic..

Funny you say that, I finished it with Rib Candy lol

 

it is their Apple Habanaro glaze. The company is Texas Pepper Jelly, I love the stuff !!!!