.:: eCook (Day of) Discussion Thread ::. Sunday September 7th 2014 [PHOTO HEAVY]

[mike.stavlund]

What do you need to turn a French preparation into a Mexican dish? Why, a Japanese knife of course!


Deboned and stuffed and ready for trussing.


When a chicken looks like a pig.


Side dish on a side kettle.


Respect.


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[Chuck]

About 5 hours in.

[harris92]

The Wood Dale Plainsman rides again....Ribeye, chicken thighs and corn

[coldkettle]

Some beef ribs for later tonight..
Start of cooks..


5hrs later

[zavod44]

So on the Left Coast in Yank Land it's about 04:40? Well it's 21:40 here and I'm smashed!

I had some you beaut grandiose plans and had prepped a few things, but unfortunately the family put a kibosh on most of what I had planned. So I improvised. The family had arranged a late lunch at a local cafe for us fathers as it's Father's Day here. So Happy Father's Day to all you dad's out there.



I started the day with some simple homemade spiced beef sausages that my mum had made out on the farm. And I rubbed a bit of lamb back strap with some EVOO and seasoned it well with some sea salt and fresh cracked pepper. I served it up with some chimchuri sauce and it made for a great
Late breakfast.







After enjoying a late lunch, no one felt like eating anything....so I made a roasted Pumpkin and Sweet Potato Soup. All on the Weber!

I was inspired by the DO I saw that Weber has in Europe and cobbled together my own version. And it worked a treat. While I was roasting the pumpkin and sweet potato indirect on the grille, the base for the soup was constructed in the middle of the kettle on direct heat.

The pictures will tell the story.


















This will be served with a toasted cibiatta bread.

Life is good.

This is the best family portrait ever!

[Tim in PA]

Ribs have been pulled:


Second kettle up in smoke:

Sweet potatoes and some bread:

The bread didn't turn out quite right but still good.

[Tim in PA]

'9ers are having their way with the 'boys

ABTs gettin' ready




Craig, my wife likes to do arts and crafts when everyone is over for 'Q. The plates were the last event.

MrHoss, how's the pie coming?

I'm wearing my gore Jersey! I'm trying to not get too excited since it is against the Cowboys.

[Idahawk]

Thank you Winz , very kind of you. ^

[BBQmedic]

Hey everyone!
Well due to multiple Ambulance calls over night I didn't get my breakfast fatty on as soon as I was hoping... and even worse just now getting a chance to eat it.
Lighting some coals to start a snake in my '94 model redhead (her first appearance here on WKC)...

Beauty...

Fatty with 1.5 lbs sausage, 1lb bacon, diced potatoes, mushrooms, green pepper, and green onion...
And some bacon strips to eat while waiting for the fatty lol

Done...
And finally breakfast at 2:30 pm...

[coldkettle]

Better late than never bbqmedic!

I love the smell of a evening cook...

[Nate]

Butt off the JJ 11 1/2 hours later. Pulled at 198*. It's now FTW'd for a couple hours til dinner. This was a test cook. No water pan, no basting and no foiling during the cook. Overall, I'm quite impressed with the JJ. Temps were very easy to control and I didn't use much fuel. Just one charcoal basket full plus 3 hand fulls added 3 different times. A handful for me is 8-10 briquettes.

[landgraftj]

Here's some photos of the brisket and crab cakes...

[coldkettle]

That sounds great!  Crab cakes and pulled brisket! 

I love the smell of a evening cook...

[mike.stavlund]

Peach cobbler going on the side K...


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[mike.stavlund]

...while the chicken is coming off the main SS (making this look EZ).


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