Everyday Misc Cooking Photos w/ details

[Tyrus]

1 hour ago, David Chang said:

this time finished on the kk rotisserie.

That's one handsome chicken David, it says fine dining all over it.

[David Chang]

1 minute ago, Tyrus said:

That's one handsome chicken David, it says fine dining all over it.

this came out a little dried than the first time i roasted in oven. i think next time i would just roast flat on a grate in oven or kk. keeps the juice in. 

[tony b]

20 hours ago, jeffshoaf said:

I'll have to admit that Tony's looks better than mine right now!

I do have a cute butt, don't I!! 🤣

[Tyrus]

  The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this

[Troble]

Great looking cooks @Tyrus @David Chang @tony b

echoing what @Poochiesaid I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one 

I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook 

[Tyrus]

Theres an up side and down side to those vacum sealers Troble, once you get started it's hard to stop. Looking in the freezer I came across a leg of lamb (bone in) the other day, the date on it was from 2 years ago, it was buried down under, yah almost in Australia. Lambs good for the doggies, no complaints there. It does save you on trips to the store, all you gotta do is open the freezer door. I think it would advantageous to keep a list posted on the freezer and as you go along pulling things out cross them off, but who thinks of that? Keep on truckin my friend, and it wouldn't be a bad idea to have a generator handy in case of long term outages although some insurance policies cover it's best to take the precaution.

[tony b]

4 hours ago, Troble said:

I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook 

You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken. 

Edited March 9, 2023 by tony b

[Troble]

On 3/9/2023 at 9:31 AM, tony b said:

You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken. 

@tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure 

Edited March 11, 2023 by Troble

[David Chang]

my wife told me to put it back on the grill. i agree..😅

[Troble]

On 3/9/2023 at 9:31 AM, tony b said:

 

Edited March 11, 2023 by Troble

[Troble]

@David Chang that last photo is awesome

[tony b]

6 hours ago, Troble said:

Just you wait I’ll have a bunch of new stuff to try for sure 

Can't wait to see what new things you bring back! 

[Tyrus]

Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers,  yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs.  Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect

Edited March 12, 2023 by Tyrus

[Troble]

Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice

[Tyrus]

There's nothing more romantic than two chickens dancing in a KK.

[tony b]

It's all about the crack sauce!!

[Bunji]

@Troble I think I’m going to need to get a roti spot for my 32, those birds look delicious!

 

@Tyrus the color on that chicken is great!

I did my first chicken cook on Sunday for an Oscars party we hosted. Two birds spatchcocked, indirect with a half basket and apple pellets in the cold smoke generator. Initially thought to cook at 250 for a while, but lunch plans ran late and I decided closer to 300 would be a safer bet time-wise. Think they ended up cooking around 290 for a couple hours. I removed the skin and pulled the meat for sandwiches with a vinegar-based sauce. The smoke flavor was perfect! Skin was a little gummy/rubbery which didn’t matter in this case since it was removed, but I think I’ll try a higher heat next time to see if I can get a nicer texture on that. Between cooking and hosting, I didn’t remember to get a single photo of the food, just the KK smoking away 

[Basher]

Great looking cooks [mention=3045]Tyrus[/mention] [mention=3851]David Chang[/mention] [mention=975]tony b[/mention]
echoing what [mention=2487]Poochie[/mention]said I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one 
I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride [mention=975]tony b[/mention]coattails I’ll be a successful cook 

Or Troble, you can get yourself a dry aging meat fridge.
These two cuts have been aging for 3 weeks,

I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it.


No freezing required


Sent from my iPhone using Tapatalk

[C6Bill]

@Tyrus every time they have those turkey breasts I grab a pair. I never pass up an opportunity to grab a nice pair of breasts !!! 😳

[Tyrus]

There appears to be something wrong with the site C6Bill, I attempted to quote you, but was denied. I think the site may be going through some cha, cha, cha changes.   HOWEVER,  In accordance with grabbing two, I have too agree...two breasts are better than one. Although the one I had was quite sufficient.

Edited March 15, 2023 by Tyrus