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Everyday Misc Cooking Photos w/ details

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13 hours ago, alimac23 said:

Beautiful birthday dinner Remi! Is it your birthday?


I cooked some pichana on the rotisserie today, and a loaf of bread.

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Yep- sure was! That pichana looks amazing.

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Have a big tomahawk tomorrow so went with wings today. Setup indirect on left side and dropped then down to the lower grate on the right to crisp up a little. Finished with Texas Pepper Jelly’s Peach/Mango/Habanero Bird Bath. Sides were tortellini with pesto and an artichoke salad

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Was going to post my ribs and rotisserie chooks cook…but I can’t even do it after seeing everyone’s recent cooks above. Amazing eats all. Something to aspire to.


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Today was tomahawk day, the pics don't look all that good but the steak was. I went about 5 degrees over temp as we went for a walk and it cooked a little quicker than expected. Oh well, it was still in the medium rare range so it's all good   :)IMG_6295.thumb.jpeg.a2fa118285cbd49f2a92090c4a25e2c3.jpegIMG_6296.thumb.jpeg.22cad6247257b163f92975ce970523e6.jpegIMG_6297.thumb.jpeg.4090afdb978d25bae63c191d82df57cf.jpeg

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Headed to the butcher today, hoping to pull some pork. No Boston butt available, so bought a 1.2kg pork neck instead. Made up a rub, cooked at 230F for 8hrs, wrapped in foil from 6hrs. 2 hour rest. Homemade pickles and coleslaw, bap rolls. So much smoke flavour, very impressed.

 

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Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken

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My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

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My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

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9 hours ago, tony b said:

I've actually intentionally cooked a frozen steak

Maybe we're on to somethin, anyway you look at it they both finished without any surprises. That was a 2 year roast, how it evaded me that long I'll never know, it was tasty and showed no sign of an off flavor, I believe it was $28, imagine that.

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My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days. 

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Hey there @Troble, I too have that chicken recipe of yours on my list to do v soon.  I found some yellow aji paste in, of all places, an Italian deli and have brought some home to try.  

Definitely stealing @tony b and @Tyrus' trick of cooking a steak from frozen.  Won't work with my really thick steaks but will be great for achieving my nirvana of a crusty outside and cool middle.  Drooling already.  

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