Everyday Misc Cooking Photos w/ details

[Sanny]

I'm envious of the whole "ribs standing around the edge of the cooker" thing. I have Another Manufacturer's Cooker, and I can't stand stuff up at the edge. The slope of the lid makes that impossible - the lid bangs into the meat, and won't close.

For the record, mine is a smaller one, also, which contributes to the problem.

I'll just drool quietly, from here...

[Firemonkey]

Well, technically not chops, just pork loin that I cut into boneless chops

[Firemonkey]

Just some thighs...brined, rubbed, then on the grill at about 250 with peach and apple smoke, letting the temps climb up to about 325 at the end of the cook.

[Beeps]

First Brisket! Used Claude's Marinade on a recommendation, left it on overnight, first time for that too!:










It turned out pretty well. The ends were a bit dry but not the middle. Practice makes perfect

Here might be a different off the beaten path item, Soup! I started with a 2/3's heirlooms with 1/3 romas:



You know what's coming next! Smoked and grilled them until soft




At this point softened up 1 onion finely diced with 3 cloves of garlic, added 2 cups of chicken stock after translucent, brought temp up and added tomatoes and took off the heat. A minute with the hand blender made this:





Garnished with a bit of cream, pepper cherry tomatoes and thyme. The brisket was ok, the soup was amazing! Nice smoky flavor with the tomatoes.

[Firemonkey]

Just a roasted chicken...No rotisserie, just roasted on the top rack (indirect).

[Firemonkey]

[LarryR]

Undershot her just a little bit but better than overdone I suppose. Loving the KK!


Had to slice her thick to keep the stuffing in place:

[Conodo12]

Hey Larry - Great looking cook! I think I would like to try that recipe. Would you mind posting in the Recipe section?

Thanks!

[Beeps]

Reverse seared some filets!!:

[Beeps]

Been a while since last post, been cooking a lot here's a catch up post of some cooks! Thanks for making these forums informative and fun guys.

Pork Loins with Homemade Soy Marinade! (and one wrapped in bacon)




Fresh Tuna Steak Sear with Honey Mustard Glaze:




Chicken Mojo Criollo @ 225 degrees for 2 hours (Homemade marinade ala Gary Wiviott)

[White Mamba]

Grilled with a little cherry:




Finished product:

[Loquitur]

Brined all day, air dried in the frig overnight and smoked indirect over mostly apple and a little hickory for 3 hours. I just did a little bit as a test and it came out fantastic!!

[Loquitur]

My garden tomatoes are still green but I got these from a friend. The peppers are cowhorn, anaheim and jalapeno. It was delicious - and mighty spicy!!

[LarryR]

Wings went on for 2 hours at 225, Sausages for 1 hour at 225, Prime Rib about 2:45 at 230 over oak red wine cask staves. I let the roast sit on counter for 2 hours prior to putting on, pulled the roast at 130 and rested for 15 minutes prior to slicing. Big fan of this method as it gives you a evenly cooked roast vs. the outside being brown and inside being med/rare.

[Firemonkey]

Good looking food, Larry!