Everyday Misc Cooking Photos w/ details

[DennisLinkletter]

Did this at 350 over a mixture of Rancher, Frontier Lump and Oak Red Wine Stave. I've learned this is a tough cook because you're balancing meat temp with the cheese melting out of the tri. Tri was stuffed with cheese, seasoned bread cubes, green peppers, sausage and a couple other items. Really like doing these but really have to watch them.

Are you still able to properly cut the tri tip across the grain?

[Camel City]

This is my first attempt at smoking cheese.
Swiss, Cheddar and Gouda.
2 hours of Maple Smoke.
I had a temp spike in the beginning so a few are a bit misshapen.
Wrapped in plastic Wrap and to the fridge for two weeks to mellow.
I can wait to try them although they look darker than anything I have every had from Hickory Farms.

http://gallery.me.com/davideshawjr#1014 ... &view=grid

[Loquitur]

Those are very instructive pics, Camel City!! So what temp did you settle in at? It looks wonderful - much nicer
than the smoked cheeses I see at my local markets. Can't wait to hear about how it tastes!! Maybe you should
do a preliminary quality control testing???

[Camel City]

Thanks a lot Loquiter!
Temp settled in at around 70 deg with the outside temp being around 65 deg.
I took a small taste test and I thought it might be a little strong, I am told it will mellow.
I will pass along the final results.
Thanks for the encouragement...

[Firemonkey]

It's been a while since I posted some pictures. Some recent KK everyday meals...

Some grill mahi fish tacos:

A rib roast that I dry aged..sorry only one "after" pic...vultures attacked

[Firemonkey]

Meatloaf on the upper rack, and some golden potatoes and green beans in the foil:

[teddysurf]

Thanks a lot Loquiter!
Temp settled in at around 70 deg with the outside temp being around 65 deg.
I took a small taste test and I thought it might be a little strong, I am told it will mellow.
I will pass along the final results.
Thanks for the encouragement...

Hey Camel City,

Thanks very much for posting this. I suspect by now that you've sampled the cheese after it mellowed a while next to your favorite beer! Any chance you could provide an update on your results? I'm definitely intrigued to give this a try and would be interested to hear your thoughts on your batch and any changes you might make for next time.

Thanks in advance!

[quedog]

There's not much being posted on the forum today so I'll jump in. I cooked some chicken breasts using of LarryR's roadside chicken recipe:

http://www.komodokamado.com/forum/viewtopic.php?f=23&t=2891

It was very tasty:

[Saison]

Leg of lamb, slow roasted at 200-235 for a few hours, then cranked up to 450 to finish at 155.

[Syzygies]

Let's party!

[Firemonkey]

Chicken, shrimp, chorizo, asparagus, peas, red peppers. Of course the usual onions, garlic, tomatoes and such too.

I used brown rice, so I had to par-cook the rice in stock along with the shrimp shells, and a bit of toasted saffron for about 25 minutes. That way I could add it to the paella and treat it as white rice as far as cooking time/liquid required.

[qundoy]

bread and pizza

risen loaf of schiacciata

decided to add some cheese and chopped hatch chilis

checked the loaf at 30 min. walked inside to get the kids working on the pizzas about 5 minutes and it got a bit overdone, still a very tasty loaf

Pizzas

I marinated the sliced onions in balsamic vinegar overnight, added a nice sweet balsamic flavor to the pie

[DennisLinkletter]

Fridge meat..
I smoke up a chicken and pork loin on a regular basis to have the meat in the fridge for snacking and salads..

More Piggy loin for sammies..

This is the third shoulder I've brined with a 3% salt solution in the last two months.. no nitrates.
But this time I boiled two big hand-fulls of chipotle with the brine.. gave the ham a great warmth!

[Tribeless]

Dennis, that chicken has a real browning to it, making look like you cooked at high temperature? Or is that colour just the result of smoking at low temperature, with smoke going for a long time?

[DennisLinkletter]

Dennis, that chicken has a real browning to it, making look like you cooked at high temperature? Or is that colour just the result of smoking at low temperature, with smoke going for a long time?

I warm up the birdy first and then throw it into the freezer with icepacks on the breasts for 10 minutes.. This gives you a room temp core but chills the breast and outside.. (Let's me smoke longer without actually cooking the bird.)
I put it into the grill at smoking temps for about 40 minutes, I then bring the grill up to about 325ºf (162ºC) until it hits 145-150ºf (147ºC)
I then crank it up about 400ºf (200ºC) until it hits 160ºf (71ºC) and pull it.
The bird's temp will float up over the required 165ºf (73ºC)

While she agrees it's completely cooked and there is no blood in the joints, my wife Sai likes her chicken meat "more firm" and compares KK roasted chicken to sushi texture (read very moist and tender) So I often bring it up another 15-20ºf for her.. a 190º bird will have more of a grilled texture than roasted but still be very moist and juicy.
If I have time I brine 24 hours in a very chipotle infused 3% brine.. Gives the meat a warm little zip

*At a cooking temperature between 300 and 350 degrees F it takes a chicken around 20 to 30 minutes per pound to cook.
**The best place to put the thermometer is into the thickest, densest part of the chicken. I place it just between the breast, the leg, and the thigh.
***Chicken fat's smoke point is also 400ºf (200ºC)