Everyday Misc Cooking Photos w/ details

[smokeylips]

Yes, I cut up potatoes than added a cheese sauce with onion, garlic and smoked cheddar cheese, milk etc... Toped with extra cheese mixed with panko. They were good.

[Bob-oHIo]

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.....

[mk1]

Damn, I am hungry.......

[EGGARY]

Questions on cooking a Spatchcock Chicken: Direct or Indirect ? Dome Temp ? I like cooking mine on my EGG below 350. Are there things I need to know cooking on the KK ?

I pull the chicken at 159 breast.

Thanks.

[MadMedik]

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.

[mguerra]

I ditto madmedik 100%
Cook it direct for sure

[Bob-oHIo]

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.

[mk1]

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

[db5000]

Tonight's Baby Backs

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

[cpwebb]

Cajun Chicken Grenades from a specialty market in Tulsa, OK

Cooked at Dome temp of 375 for about 30 minutes.

Chicken thigh meat wrapped around Jalapeno and cream cheese, then all is wrapped in bacon.

[cpwebb]

Boneless chickens stuffed with cajun dirty rice.

Looking a little malformed on the plate

Super moist and very tasty, I have more of these with different fillings that I will be trying. I hope they all taste as good as this one did!

[mk1]

Steaks for dinner....
Warm up for Memorial Day- 17 pound packer brisket and 9 racks of baby backs for the pool party!

[DennisLinkletter]

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

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

[Syzygies]

Following this principle, cold meat will condense more smoke vapor then less cold meat.

I'm fascinated. Have you forgotten sometimes, and can you taste the difference?

[DennisLinkletter]

I'm fascinated. Have you forgotten sometimes, and can you taste the difference?

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.