Everyday Misc Cooking Photos w/ details

[tekobo]

@C6Bill. You know what's really scary?  The fact that you are a Patriots fan. Fly Eagles Fly!

[Troble]

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours 

was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am 

started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour 

wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. 

Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them 

[jonj]

Everything looks terrific, @Troble! Wish I was there to try some!

[tekobo]

That looks like quite a spread @Troble!  Making me hungry.  

[MacKenzie]

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. 

The morning of the smoke was perfect.

 

I have 20 of these piles, 7 strips per pile.

Taste test. 

 Double espresso coming up. 

Edited November 1, 2022 by MacKenzie

[tony b]

Gorgeous looking bacon, @MacKenzie. 

Happy party guests, for sure, @Troble

[remi]

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience.

A large bag of meat was picked up today…

Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad.

Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

[Cheesehead_Griller]

2 hours ago, remi said:

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience.

A large bag of meat was picked up today…

Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad.

Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Enjoy the time with the family and good luck with the cook! 

[tony b]

Enjoy the family time over good food - take it while you can! I had been planning a trip back to SC to visit family/friends that I've not seen in person in 2 years. But I came down with a nasty head cold (not COVID thankfully) over the last week that put a damper on my travel plans. 

[Mcjudsten]

Pizza night for a college football Saturday.  24 hour poolish dough @ 65% hydration.  The new twist was a bbq pizza with sweet baby rays sauce, caramelized onion and pulled pork w sharp cheddar.    We will do that again.  The kids love the bacon pizza best. 

[remi]

Sunday lunch also a major success- pork butt rubbed with 5 Monkeys rub, cooked at 250F for 11.5hrs, pork ribs for 5 hours (including 1hr in foil).

Vinegar based and also espresso BBQ sauces, pickles, coleslaw, white buns and habanero hot sauce. My brothers were feeling a little ‘dusty’ this morning after last night’s fun; suffice to say lunch made them feel a whole lot better.

[CaptMorg82]

Been trying to find some dino ribs for awhile and came across some USDA Choice ones from Costco. Just used some Meat Church Holy Cow and added a couple post oak chunks to the basket. It was in the low 40s today and noticed a pretty big difference in how much more I needed to open up the vents to keep temp. Wanted to cook them at about 275F but let it stay around 230F so I didn’t have to open things up too much. Maybe took a little longer to cook but they actually finished right on time for dinner (allowing to sit for a while of course).

Wow, they were awesome. I get the hype behind Dino ribs now. I thought Choice was plenty juicy with fat. I think any more would have been too much and won’t be seeking a higher rated cut in the future. They were so rich. No shots of them on the grill but I do have the end product.












Sent from my iPhone using Tapatalk

[CaptMorg82]

(Removed double post)

Edited November 12, 2022 by CaptMorg82

[tony b]

Those Dino ribs look awesome! Nicely done!

[remi]

Had our old neighbours round to our new house for pool and pizzas tonight on the KK.

- classic Margherita 

- potato, olive, basil and truffle oil

- potato, thyme and gruyere

- spicy pork sausage with broccili

- ham and cheese for the kids

Forgot to take photos of most of them in the craziness- but here’s a couple.

 

Remi

[C6Bill]

Local butcher had some good looking London broil so grabbed a couple 😁 Also made potato au gratin and air fried some potato, carrots and leeks. After 24 hours of rain it was nice to spend some time in the yard 😋 And of course some sourdough and a cranberry pear crisp for desert

 

 

 

 

[Aussie Ora]

Tomahawk steak

Sent from my SM-T835 using Tapatalk

[tony b]

Gorgeous steak everyone! Making me crazy hungry right now! 

[Tyrus]

Mongolian beef, actually skirt steak cut against the grain in an assortment of veggies with a nice sauce, served over Jasmine rice. The appetizer was coconut shrimp on a bed of lettuce and pineapple served with a sweet chili sauce. 

[MacKenzie]

Looks delicious, Tyrus.