Everyday Misc Cooking Photos w/ details

[Dennis]

Turkey Breast top grate 325F pulled at 158F wrapped in foil and butter.  This time tried stone deflectors on lower grate for indirect cook and seemed to work fine as they are still far from fire box and top grate. Also used KK cold smoker which worked great with rechargeable pump.  Deep crust came from mayo binder under rub.  

Not very thick however, they cooked very fast and crust did not set well.  Perhaps a lower temp and longer would have worked better.  

 

Edited April 1 by Dennis

[MacKenzie]

Are you sure it was Celsius? That's over 1000F in any case it does look very tasty.👍👍

[Dennis]

1 hour ago, MacKenzie said:

Are you sure it was Celsius? That's over 1000F in any case it does look very tasty.👍👍

Never said Celsius  

[tony b]

Hope the Easter Bunny was good to all y'all! 🐰

Easter lamb dinner here - tenderloins, direct @ 325F.

Plated, with rosemary & garlic roasted potatoes and haloumi "fries" (cheese coated in crumbs and baked), side salad, and nice Merlot.

[David Chang]

On 3/31/2024 at 11:41 PM, skoell said:

Pizza cooked in a Gozney Dome at 625 degrees... Celsius:)

old Dome or new Arc?

Edited April 2 by David Chang

[MacKenzie]

20 hours ago, Dennis said:

Never said Celsius  

Sorry, Dennis, I was referring to Skoell's Pizza cook  in a Gozney Dome. 

[C6Bill]

Decided to cook up some pork roasts, i slice them and vac seal for later use. Great for sandwiches and salads. 250 for 2 and a half hours or so, until internal temp is 140 or 145. Then a nice long rest before slicing, they stay really moist and tender.

[wrandyr]

On 3/28/2024 at 9:40 AM, C6Bill said:

 How old is your starter ? Mine is about 4 years old. Are you getting it nice and ripe before starting ?

My current starter is between 9 and 12 years old. I only bake about once a week, so I keep it in the fridge and refresh it every 4 days or so. I have been using a firm starter-it's more like dough than batter-and its pretty well risen when I use it.

[skoell]

@MacKenzie  yep, it is Celsius:-) you can actually see it was close to that temperature (590° Celsius) when I did the photo. Highest I got on the Gozney Dome was 640° Celsius so far. To achieve this it needs to be fueled with wood though. Propane gets it to something like 400° Celsius "only".

This things burns like a hellfire... 👹

@David Chang old Dome. I am very satisfied with it.

 

Attached some more pictures of earlier pizza sessions last year. It's really fun cooking pizza with the oven.

 

[skoell]

Sorry... I just saw that the picture I shared before actually did not show the temperature... Here you go

 

[MacKenzie]

WOW!! @skoell  

[David Chang]

smoked dry rub ribs from the hybrid aged pork rack. i ate a few pieces and took a nap..😴

[MacKenzie]

That pork rack looks lovely, David.

[remi]

My parents are visiting us and the kids from interstate. Whipped up @Troble’s Polla a la Brasa on the Roti, with pickles, coleslaw, roasted smashed potatoes, salad and green sauce. A big hit as always!

[tony b]

Awesome!

[Troble]

Rotisserie lamb, dirty rice, Mediterranean salad, tadziiki 

[MacKenzie]

Did some drumsticks on the KK this evening and I bought an order of fries from a fast food place when I was in town this afternoon. Heated the fries up in the air fryer. They were good but not as good as when fresh from the fast food place but better than frozen fries.

This one is for you, Tony. 

Edited April 9 by MacKenzie

[Dennis]

Couple of racks of baby back pork ribs.  225F for first 2hrs. 275F last 2 hrs.  Pulled glazed and wrapped in foil.  KK smoke worked great and used my rechargeable pump .   Yeah, someone will see in this cook setup, I used the stones for indirect deflectors.  They are far enough away from firebox on lower grate, I have not noticed any difference compared to foil and pan.

Will do some beef ribs and a 7hr cook and try the foil and pan at 300F and see if there is any difference. 

 

 

 

[tekobo]

On 4/9/2024 at 10:34 AM, Dennis said:

Yeah, someone will see in this cook setup, I used the stones for indirect deflectors

Different strokes for different folks.  I am not sure that it will make much practical difference to the outcome with the meat compared to foil but I suspect that it takes more fuel to get the KK heat soaked if you are also having to get the deflectors up to temp.  

[Dennis]

55 minutes ago, tekobo said:

Different strokes for different folks.  I am not sure that it will make much practical difference to the outcome with the meat compared to foil but I suspect that it takes more fuel to get the KK heat soaked if you are also having to get the deflectors up to temp.  

In 1 hour my normal heat soak time, all components are up to temp (according to my IF gun).  It works the same on in my pizza oven, which will reach 900F.   I understand the story but I don't see the science or proof that we are using more fuel and or creating more air flow as a result, at least the way I have been using the deflectors.   I do agree with you the protein end results will be minimal.   I think the way the KK was originally designed with the stone deflectors in the round/oval rack held directly above the firebox (1" away, compared to my placement of 8"s away), there could be inefficiencies that influence the dynamics of the heat directed back to the firebox, which could effect fuel burn.  Hey its an opinion like everyone else's.