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Author Topic: Various cooks.  (Read 3045 times)

Jocool

  • WKC Ranger
  • Posts: 1135
    • Sydneyangler Inc.
Various cooks.
« on: September 15, 2015, 07:08:00 PM »

Wings cooked using my homemade Vortex.


Hassleback tatters with cheese and bacon.


Cape Grim Beef ribs. Sou vid and then seared.


Before.....



During...


And After.

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If it breathes, we can cook it!

1911Ron

  • WKC Performer
  • Posts: 4478
Re: Various cooks.
« Reply #1 on: September 15, 2015, 07:27:31 PM »
The food looks delicious!
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SmokenJoe

  • WKC Performer
  • Posts: 2734
Re: Various cooks.
« Reply #2 on: September 15, 2015, 10:26:09 PM »
Great caramelization on those "chunks of meat"  ...  that had to taste fantastic.
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"Too Beef, or Not too Beef" ...

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Jon

  • WKC Ranger
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Re: Various cooks.
« Reply #3 on: September 15, 2015, 10:44:52 PM »
Great cooks. What is the recipe for "Hasselback tatters?" I would also ask about your terrific butcher so that I could shop there, but...
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WNC

  • WKC Performer
  • Posts: 4076
Re: Various cooks.
« Reply #4 on: September 16, 2015, 02:34:08 AM »
Awesome looking cooks!
 How that homemade vortex working out for you, especially with wings?
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Jocool

  • WKC Ranger
  • Posts: 1135
    • Sydneyangler Inc.
Re: Various cooks.
« Reply #5 on: September 16, 2015, 04:22:30 AM »
Quote from: WNC on September 16, 2015, 02:34:08 AM
Awesome looking cooks!
 How that homemade vortex working out for you, especially with wings?
Vortex is running well so far. After smoking the wings for a while, I charred them up right over the heat when I put in the centre section. I think it's a winner.

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Jocool

  • WKC Ranger
  • Posts: 1135
    • Sydneyangler Inc.
Re: Various cooks.
« Reply #6 on: September 16, 2015, 04:33:48 AM »
Quote from: Jon on September 15, 2015, 10:44:52 PM
Great cooks. What is the recipe for "Hasselback tatters?" I would also ask about your terrific butcher so that I could shop there, but...
I'm not even sure if that's the right term for them.

I started with slicing the potatoes nearly all the way through. I used a pair of chopsticks on either side to stop the knife going all the way through.

They were cooked indirect for about an hour. Then I rubbed on my own garlic and herb butter. Making sure to get it in the crevices. And cooked a bit more to crisp up a bit with the butter.

Then some strips of bacon were wedged in there. And I covered them with some grated Colby cheese.

Served up with a scoop of salsa, (mild or hot depending on your taste) and a dollop of sour cream on the side.

Easy peasy. [emoji14]

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Jocool

  • WKC Ranger
  • Posts: 1135
    • Sydneyangler Inc.
Re: Various cooks.
« Reply #7 on: September 16, 2015, 04:38:39 AM »
Quote from: SmokenJoe on September 15, 2015, 10:26:09 PM
Great caramelization on those "chunks of meat"  ...  that had to taste fantastic.
Oh boy. Did they ever.

You'll note that in one picture,  I'm searing a steak over the coals. And the other in the Lodge. I heard someone say that searing on steel to seal the entire surface works well so I tried it.

Guess what? The steak seared in the pan tasted creamier/richer than the one over coals. Not that the one over coals was bad just that the other was better.

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If it breathes, we can cook it!

Winz

  • WKC Ranger
  • Posts: 1716
Re: Various cooks.
« Reply #8 on: September 16, 2015, 11:12:13 AM »
Jocool! 

I noticed you were absent for awhile, good to see you posting again.  You certainly came back in a big way - those "tomahawk" steaks look great.  Chicken, potatoes, ribs, steak - a nice set of cooks you have there.

Winz
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SmokenJoe

  • WKC Performer
  • Posts: 2734
Re: Various cooks.
« Reply #9 on: September 16, 2015, 11:16:09 AM »
Pan seared vs. grill seared ... I've found that the pan fried has a touch less "outdoor" flavor that the direct grill searing.  But, it does seal in much of the juice ... a well known concept to Julia Child :)   Never tried pan-sear followed by grill cooking to completion, but that's 'cause I couldn't wait to eat the steak ;D                 SJ
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"Too Beef, or Not too Beef" ...

Looking for Dark Blue MBH 22", Dark Green MBH 22", Yellow MBH 22", Glen Blue MBH 22", Avocado MBH 22".

Nate

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  • Posts: 999
Re: Various cooks.
« Reply #10 on: September 17, 2015, 05:16:07 AM »
Really nice cooks and pics!
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JDD

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Re: Various cooks.
« Reply #11 on: September 17, 2015, 07:54:46 AM »
Very nice. Thank you for sharing.
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May The Smoke Be With You!

THUNDERDOME

  • WKC Brave
  • Posts: 253
Re: Various cooks.
« Reply #12 on: September 17, 2015, 08:11:54 AM »
Great lookin cooks!
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SixZeroFour

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  • Posts: 5833
Re: Various cooks.
« Reply #13 on: September 17, 2015, 06:05:54 PM »
Some really great lookin food Jo - glad to see you back!
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W E B E R    B A R - B - Q    K E T T L E

jcnaz

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  • Posts: 3458
Re: Various cooks.
« Reply #14 on: September 17, 2015, 11:06:16 PM »
Yummy!
Thanks for sharing.
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A bunch of black kettles
-JC
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