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Everyday Misc Cooking Photos w/ details

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On 7/6/2017 at 10:43 AM, tony b said:

Silly question, Paul. You know it's practically impossible to dry out a chicken on a KK - ckreef did a test and tried, but couldn't. Cooking a moist bird is like falling off a log. 

Still, four or more hours in a light brine (half cup sea salt per gallon, less sugar) makes a dramatic difference. Now one of the house rules (like "always smoke using a smoke pot") articulated by the woman in charge.

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Did a couple of boneless pork chops and did the brine that Syzygies mentioned, added some fennugreek and granulated garlic to the salt/sugar brine. Did an 8 hour brine this did a wash out soak in fresh water for about 1 hour.

In the brining bag.

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Rinsed and dried. The fat on these chops really was pure white. :)

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Plated, done on the grill until IT was 150F, a little more than I was hoping but  what the heck, brown it on the baking steel in the kitchen. Those are fresh from the garden peas that are uncooked, Oh sooooo sweet.

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Look at that moisture.

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On 7/5/2017 at 9:49 PM, kbrink said:

4th of July Spatchcock Chickens

The birds - dry brined uncovered, overnight in frig

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The lump - my go-to brand in either oak or mesquite

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The necessities - BBQ Guru, grabbers, auxillary grates, wood chunks, and most importantly the KK set up Indirect

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The cook - loaded KK and probes

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The wood - chunks placed with grabber

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The smoke - Texas pecan 

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The sneak peak - 45 minutes in

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The add - more legs for the grandkids

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The finish - happy family!

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May I ask what's the advantage of using the smaller round grates? 

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Pizza night. A friend gave me some fresh oregano from her garden as well as garlic scapes so pizza came to mind.

I started a batch of pizza dough last night and here is half, sooooooooo more to come. ;)

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Dough is stretched out and loaded with precooked portabella mushroom, spicy pepperoni, garlic scapes, Monterey Jack cheese, Monterey Jalapeno cheese, anise and fennel seeds.

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Baked at 500F for 9 mins.

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Added some fresh oregano.

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On ‎7‎/‎20‎/‎2017 at 1:06 PM, Syzygies said:

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This is a picture of a roast.

The conference was for my (belated) 60th birthday along with my coauthor Mike Stillman. We're being roasted. I'm on the left; Mike is next in the red shirt.

(Just now on the phone I had a great conversation with Dennis.)

Agreed. Nice to put a face with the name.

Is the gentleman behind your coauthor Mike with the tan shirt against the wall your son?

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