Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

Re: Everyday Misc Cooking Photos w/ details

spatchcock chickens

3.5 pounds each, one salt and pepper, one salt pepper, paprika, cayenne, worchestire powder

375 dome temp for 1 hour to 160 breast 180 thigh

They look devine mk1.

I indirect cooked/smoked a chicken yesterday also. Simply rubbed in some herbs, used a little smoked garlic salt, and cooked for about two hours on 150 F, smoking with hickory and mesquite.

Still stunned at how moist chicken comes up on the KK

Link to comment
Share on other sites

Re: Everyday Misc Cooking Photos w/ details fetch?id=67134 Well, I got to use my KK yesterday since the weather decided to cooperate for a change. I made some St Louis ribs, ATB's, and muffin tin potatoes. Now I am on a personal mission to post the pics I took even if it KILLS me! :smt076fetch?id=67135fetch?id=67136fetch?id=67137fetch?id=67138fetch?id=67139 I see they are all out of order with a duplicate but that's all I have the patients for. I can see why no one hardly posts pics anymore.

post-6833-139082399186_thumb.jpg

post-6833-139082399195_thumb.jpg

post-6833-139082399203_thumb.jpg

post-6833-139082399212_thumb.jpg

post-6833-139082399221_thumb.jpg

post-6833-13908239923_thumb.jpg

Link to comment
Share on other sites

fetch?id=67148fetch?id=67149

Re: Everyday Misc Cooking Photos w/ details

Yesterdays Baby Back Ribs: #1. Covered these with a mustard slather from "Paul Kirks Championship Barbecue Book" "The Baron's Special Sauce" #2. Rubbed them with Memphis Dry Ribs Rub from "Bib Bob Gibsons BBQ Book by Chris Lilly" #3. Cooked at 250 for 6 hours in Ole Blue - 23" KK #4. On the side - a mix of Ranch Style Beans (found at our local Krogers) & Navy Beans, some green onion & bacon. #5. Gave some to the neighbors...now they are hanging around the garage waiting for more.....

post-7197-139082399269_thumb.jpg

post-7197-139082399274_thumb.jpg

Link to comment
Share on other sites

Re: Everyday Misc Cooking Photos w/ details

I did it yesterday and about 5 other times. I shoot for 375 but 350 would be fine. I do on main grill, for about 70 minutes or close to 165 done temp. At about 30 to 35 minutes I put it skin/breast side down to darken the skin. You can alway flip back over if skin gets too dark. We love it. Moist and tender. Very easy to cook.

Link to comment
Share on other sites

fetch?id=67180

Re: Everyday Misc Cooking Photos w/ details First ever beef short ribs. I had planned to cook them at 250 till done, my temp. got away from me and reached 350 before I caught it about mid cook. Took about 2.5 hours total time. Not bad for a first try. Used some rub I had left over from a previous cook.

post-7197-139082400054_thumb.jpg

Link to comment
Share on other sites

fetch?id=67187fetch?id=67188 Re: Everyday Misc Cooking Photos w/ details

fresh (never frozen) grass fed trip steaks. 550 dome temp. truffle salt cracked black pepper and olive oil with a bordelaise sauce loaded potatos, stuuffed heirloom tomatos, corn on the cob double rum cake

post-7115-139082400108_thumb.jpg

post-7115-139082400126_thumb.jpg

Link to comment
Share on other sites

Re: Everyday Misc Cooking Photos w/ details

Tonight's Baby Backs

n67189

60 min brine dry rub 4 hours at 250 with apple chips picture right after coating with sauce about 10 minutes prior to pulling Quite good- first time I have tried ribs and everyone was impressed. D

post-7231-139082400187_thumb.jpg

Link to comment
Share on other sites

Re: Everyday Misc Cooking Photos -Standby Fridge Meat.. Spatchocked birdy, thighs and a pork loin.. All three were brought to room temp 80 minutes... Then all put into the freezer for 10 minutes to get the outside cold to create more condensation/smoke transfer. If two glasses have the same cold water, the one with some ice cubes will of course get more condensation. Following this principle, cold meat will condense more smoke vapor then less cold meat.. Quick brined and direct cooked starting low with clean smoke slowly bringing it up to 325º Last minute brought it up over 400º to brown things up.. Pulled the loin at 134º it floated up to 140º during the rest.. Pulled the chicken at 165º breast near the leg.. pulled the thighs at 170-175º n67225

I do this almost every week for standby fridge meat..

post-6370-139082400973_thumb.jpg

Link to comment
Share on other sites

Re: Everyday Misc Cooking Photos -Standby Fridge Meat..

I'm fascinated. Have you forgotten sometimes' date=' and can you taste the difference?[/quote']

I started this after you posted the NYTimes article about fire spice where spices were added to create smoke.

I mostly played with dried chilies, peppers, lemon grass, cinnamon, teas and rosemary.. That's when I started to chill the meat/birdies first to maximize the spices vapor condensation..

Condensation is how vapor is transferred to your meat and chilling the meat absolutely works.

;);)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...