Everyday Misc Cooking Photos w/ details

[MacKenzie]

Thanks for posting the recipe and the copper tubing tip, Syzygies.

Edited July 26, 2017 by MacKenzie

[Syzygies]

[MacKenzie]

Lovely colour and beautiful shape.  

[Aussie Ora]

I had this tri tip I forgot about gave it a local coffee double black Diamond rub I get down here

Outback Kamado Bar and Grill

[MacKenzie]

@ Tony, you are weeks ahead of me, nothing beats fresh sweet corn, it is to die for way better than my beans dish.  

[MacKenzie]

Aussie, just look at that steam and juice, tasty tri tip for sure.:) 

[Bruce Pearson]

That bread looks perfect, wow bet it taste perfect too

[CeramicChef]

@MacKenzie - that's just a simply OUTSTANDING breakfast!  Kudos all very the place to you.  Beautiful cook.  

[tony b]

All ya'll are killin' it! Keep on rockin' people! 

[Pequod]

I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs.

Paella. Always a winner, especially when you nail the socarrat. 

And four racks of beef plate ribs for our Make Memorial Day Great Again event. Also had two pork butts on there, but they were done before I snapped this.

 

[DennisLinkletter]

Just now, Pequod said:

I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs.

 

Thank you VERY BIG!!

[Pequod]

18 minutes ago, DennisLinkletter said:

Thank you VERY BIG!!

You betcha. One more. Been working on a clone of Papa Del's deep dish, from Champaign-Urbana, IL. My hands down favorite deep dish, and definitely NOT Chicago style. This powered me through 9+ years of student life at University of Illinois (sure as heck wasn't there for the sports). 

If you can get it out of the pan neatly, it isn't Papa Del's. 

[tony b]

Need to mozzy over there and try one someday. And NO, it's not Chicago pizza! 

Dude, 9+ years - smells like a PhD from here! In what discipline?

[Pequod]

16 minutes ago, tony b said:

Need to mozzy over there and try one someday. And NO, it's not Chicago pizza! 

Dude, 9+ years - smells like a PhD from here! In what discipline?

Aerospace engineering 

[CeramicChef]

@Pequod - those are some wonderful cooks.  Kudos to ya!

Congrats on surviving the last legal form of hazing still allowed on campus'.  

[tony b]

16 hours ago, Pequod said:

Aerospace engineering 

So you ARE a Rocket Scientist!!! 

@CeramicChef - hence the reason that I never went on to get mine after my Masters degree.

Edited July 30, 2017 by tony b

[Pequod]

1 hour ago, tony b said:

So you ARE a Rocket Scientist!!! 

@CeramicChef - hence the reason that I never went on to get mine after my Masters degree.

I have been. Work on developing other, less aerothermal technologies now. 

[Tyrus]

Hey I think I may be an aerospace engineer too. I watched every episode of Star Trek at least ten times. Anyway that slice looks soo good even though I prefer a thin crispy crust. I can't wait to do some of the cooks you guys and gals are doing. It pains me so to keep goin to the garage to check on Colossus without being able to do any magic. Soon, turn the page, tomorrow is when the help arrives. Best wishes

[dozer996]

Dream on CC, there will be no pizza leftovers from dozer's cook.  

Ate it all...best pizza cook I've done to date

[Syzygies]

Focaccia di Recco, to christen my new KK pizza stone. (Ligurian cheese and crackers.)