What's Cooking?

[BilletHead]

19 minutes ago, Foghorn said:

Now if you could get the aroma added to the cooking on the "wok", it would really be awesome.

                Love that holy wok! All those holes I drilled in there let the smoke come up through and into the goodies. There is two apple wood chunks in there under wok and in the coals. 

[BilletHead]

18 hours ago, BilletHead said:

          So use up more goose to jerky. 5 pounds worth. Out of smoker now and finishing off in dehydrator.

                 I will add this. From the just a little over 5 lbs. Of meat before I got a little over 2 lbs. finished. A one gallon zip lock full. Just finished a piece with a coke zero. Wonderful mid morning snack. 

[Flysmallie]

21 hours ago, Mitch f said:

So Ooni, Otto Wilde Grills, and Blackstone seemed to be the social media kings this year...they all look useful and thought about buying a Blackstone. I never pulled the trigger. The Blackstone seemed to be the least “one dimensional”.

We have a Blackstone at work. It get's used every single day. 

[rps]

1 minute ago, Flysmallie said:

We have a Blackstone at work. It get's used every single day. 

How do you all clean it?

[Flysmallie]

Just now, rps said:

How do you all clean it?

Scrape it off and give it a quick wipe with some towels. 

[rps]

1 minute ago, Flysmallie said:

Scrape it off and give it a quick wipe with some towels. 

I do the same, but I had visions of not everyone using the diligence to do that correctly.

 

[Flysmallie]

6 minutes ago, rps said:

I do the same, but I had visions of not everyone using the diligence to do that correctly.

 

Around there you better take care of it or you risk the chance of pissing off the chef. Do that and you miss out on things like this. 
 

[snagged in outlet 3]

8 hours ago, Flysmallie said:

Around there you better take care of it or you risk the chance of pissing off the chef. Do that and you miss out on things like this. 
 

That looks like it was prepared right👍

[Johnsfolly]

Did this pork dish before. Brined with peach cider/chicken stock, salt, brown sugar, garlic, ginger, and cardamon brine.

Cooked in grill pan, then in oven, glazed with sweet chile glaze.

Served with glazed parsnips. Maple syrup and brown sugar, powdered ginger and cayenne. Also took a spinach and arugula salad mix and wilted it with a little oil and minced garlic then Salt and pepper.

[rps]

I may be a an outcast progressive Dem, but I know meat.

Roast beast and roasted potatoes and carrots.