LarryR Posted February 23, 2010 Report Share Posted February 23, 2010 First KK Tri-tip Undershot her just a little bit but better than overdone I suppose. Loving the KK! Had to slice her thick to keep the stuffing in place: Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted February 24, 2010 Report Share Posted February 24, 2010 Hey Larry - Great looking cook! I think I would like to try that recipe. Would you mind posting in the Recipe section? Thanks! Quote Link to comment Share on other sites More sharing options...
Beeps Posted March 28, 2010 Report Share Posted March 28, 2010 Reverse seared some filets!!: Quote Link to comment Share on other sites More sharing options...
Beeps Posted May 24, 2010 Report Share Posted May 24, 2010 Been a while since last post, been cooking a lot here's a catch up post of some cooks! Thanks for making these forums informative and fun guys. Pork Loins with Homemade Soy Marinade! (and one wrapped in bacon) Fresh Tuna Steak Sear with Honey Mustard Glaze: Chicken Mojo Criollo @ 225 degrees for 2 hours (Homemade marinade ala Gary Wiviott) Quote Link to comment Share on other sites More sharing options...
White Mamba Posted July 23, 2010 Report Share Posted July 23, 2010 Pork Chops w/ Mixed Veggies in a Foil Packet Grilled with a little cherry: Finished product: Quote Link to comment Share on other sites More sharing options...
Loquitur Posted August 9, 2010 Report Share Posted August 9, 2010 Smoked Bluefish Brined all day, air dried in the frig overnight and smoked indirect over mostly apple and a little hickory for 3 hours. I just did a little bit as a test and it came out fantastic!! Quote Link to comment Share on other sites More sharing options...
Loquitur Posted August 9, 2010 Report Share Posted August 9, 2010 Roasted Salsa My garden tomatoes are still green but I got these from a friend. The peppers are cowhorn, anaheim and jalapeno. It was delicious - and mighty spicy!! Quote Link to comment Share on other sites More sharing options...
LarryR Posted October 31, 2010 Report Share Posted October 31, 2010 SO's B-Day (Giants game) Wings, Sausage and Prime Rib Wings went on for 2 hours at 225, Sausages for 1 hour at 225, Prime Rib about 2:45 at 230 over oak red wine cask staves. I let the roast sit on counter for 2 hours prior to putting on, pulled the roast at 130 and rested for 15 minutes prior to slicing. Big fan of this method as it gives you a evenly cooked roast vs. the outside being brown and inside being med/rare. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 1, 2010 Report Share Posted November 1, 2010 Re: Everyday Misc Cooking Photos w/ details Good looking food, Larry! Quote Link to comment Share on other sites More sharing options...
primeats Posted November 2, 2010 Report Share Posted November 2, 2010 Re: Everyday Misc Cooking Photos w/ details A few pics from Ronnie_Suburban on the lthforum.com : Scroll down to the bottom of the page, i don't know how to cut and paste photos directly to this forum(that's why I'm a butcher).Looks like they were smoked on his Smokey Mountain instead of his KK http://www.lthforum.com/bb/viewtopic.ph ... 63#p347963 Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted November 6, 2010 Report Share Posted November 6, 2010 Re: Everyday Misc Cooking Photos w/ details NIce! (but who cuts and plates rib meat?!?!?) Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 6, 2010 Author Report Share Posted December 6, 2010 Re: Everyday Misc Cooking Photos w/ details NIce! (but who cuts and plates rib meat?!?!?) Ronnie_Suburban! You do have to admin it looks amazing on that plate! Beef Ribs Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted February 24, 2011 Report Share Posted February 24, 2011 Re: Everyday Misc Cooking Photos w/ details Since I have been on hiatus for a few months, I thought I would drop in a picture from last weekend, just to show that nothing has changed around my house. Can you ever get sick of steak? I also have a confession to make...I was served this pot pie on the airplane: ...and it was so damn good I had to go home and make my own. This is a chicken pot pie, made from the Thomas Keller recipe in the Ad Hoc at Home cookbook (recipe widely available on the net). It was simply outstanding, but I cheated - I used the oven. There, I said it. I used my oven, and now I feel dirty Quote Link to comment Share on other sites More sharing options...
bryan Posted February 24, 2011 Report Share Posted February 24, 2011 Re: Everyday Misc Cooking Photos w/ details Not to fear. It is OK to put KK grilled chicken in a pie. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted February 27, 2011 Report Share Posted February 27, 2011 Hot sauce n66737 We just bottled last season's (fermented) hot sauce. Quote Link to comment Share on other sites More sharing options...
slu Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Hot sauce 2010-hot-sauce.jpg[/attachment:3awziobh] We just bottled last season's (fermented) hot sauce. What kind of pepper was used? Quote Link to comment Share on other sites More sharing options...
Saison Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Everyday Misc Cooking Photos w/ details Cool. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 28, 2011 Report Share Posted February 28, 2011 Re: Everyday Misc Cooking Photos w/ details I'd like that recipe/technique for your fermented hot sauce, Syz. Please. Quote Link to comment Share on other sites More sharing options...
Saison Posted February 28, 2011 Report Share Posted February 28, 2011 Re: Everyday Misc Cooking Photos w/ details I'm interested in this as well. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 10, 2011 Report Share Posted March 10, 2011 Re: Everyday Misc Cooking Photos w/ details Steaks come four to a package at BJ's - Here are the other two from earlier this week. Roasted the potatoes 3/4 of the way done, then added the zucchini to give it a little head start: Opened up the lower door an inch or two, and seared the steaks for a couple of minutes before flipping them over: After the flip, and another sear on the opposite side, I closed down the lower vent, and all but a little of the top. Its puffing away on a chunk of persimmon wood I tossed in the fire when I added the steaks: Time to take it off! Quote Link to comment Share on other sites More sharing options...
