The Official What's Cooking Thread [Food Porn]

[mr x]

There's a new device I saw at Central supplies called a Black Olive. Very similar to BGE. Cast iron grate, and it uses pellets. They had bags of mesquite/hickory/etc. Kinda pricey...$1800.

http://blackolivegrill.com/products/pellet-grill-l/" onclick="window.open(this.href);return false;

[NASH]

All looking wicked guys

[LeafMan66_67]

Jeff - awesome chicken!

Shane - pie looks awesome! Where did you find the KJ deflector?

[canuck]

Jeff - awesome chicken!

Shane - pie looks awesome! Where did you find the KJ deflector?

I picked it up from Alternatives here in Saint John this morning as it's the only KJ distributor here in the area. Pricey too at $80......but perhaps that the going price for these things.

[NASH]

Blackened chicken, smoked with black walnut from AKR71

Blackened chicken.JPG

[HPhunter]

Cooked up a couple Bison Patties for lunch today. Added the usual toppings,plus bacon and feta in between for a nice little zing. I quite enjoyed them, nice texture and excellent taste. Cross between grassfedbeef/Moose in my humble opinion.

[Tony L]

OK did my first also, and like Shane, it's a learning curve... a mighty tasty learning curve.

Getting it up to temps






Next time I'll shorten the time it is on the stone without it being on the pan so it don't scorch so much, but it was a tasty pie all the same.
Looking forward to all my pies being done on the Akorn.

[mr x]

[NASH]

Great looking burger and pie guys

[LeafMan66_67]

Nash - awesome looking chicken - does the black walnut give any distinct flavour?
HP - bison burger looks great! I never think of feta on my burgers.
Tony - nice pizzza! Like you, I can't see any of mine going in the oven from now on!

[Jimmy]

Just cut into the brisket from . Thank you sir!

IMG_0960 (Medium).JPG

[mr x]

Looks real tasty. Quick or slow?

[Jimmy]

Quick. Ended up taking about 4 hours

[NASH]

Looks awesome. How'd it turn out for ya?

[Jimmy]

Turned out great. I had a few slices by themselves and will likely make some sandwiches tomorrow

[NASH]

Turned out great. I had a few slices by themselves and will likely make some sandwiches tomorrow

Perfect

Lamb chops last night...

Lamb 1.JPG

Lamb 2.JPG

Double Bison cheeseburger tonight with cuke, swiss and cilantro...

Double Bison Burger.JPG

[canuck]

Jimmy, that brisket looks awesome! Looking forward to cooking up mine as well!

Nash, as always, your food pics looking fucking delicious!!

[canuck]

Tony - nice pizzza! Like you, I can't see any of mine going in the oven from now on!

Totally agree! After cooking my first pizza on the kamado, there is no way in hell that they are going back in the oven in the future!

[NASH]

Cured and smoked a wee fillet of salmon...

Portioned before smoking this time for a lil' extra surface smoke...

salmon cured.JPG

salmon smoking.JPG

Pulled @ 130 F internal...

salmon smoked.JPG

[dexter]

Is that a hot smoked salmon? If not how long was it on for to get the ""crust"

[NASH]

Is that a hot smoked salmon? If not how long was it on for to get the ""crust"

Hot-smoked for ~ 3 hours. I don't cold-smoke anything. Ever.

First couple hrs or so @ 125 F then ramped up to 225 F to bring it up to final internal temp @ 130 F.

[Jimmy]

What do you want me to bring?

And I assume you mean May?

Sent from my Android using Tapatalk.

Ooops, yup, May 13th!

Is this still a go? If so, who still plans on going?

[NASH]

What do you want me to bring?

And I assume you mean May?

Sent from my Android using Tapatalk.

Ooops, yup, May 13th!

Is this still a go? If so, who still plans on going?

Yes it is. And.... I have no idea

Myself, Shane and Sandy are then only ones I know of so far

Transmitted from the hop-phone.

[Jimmy]

Sounds good. I'm still in.

[NASH]

Sounds good. I'm still in.

Good stuff. Sandy is bringing wings, I haven't had time to think about other food stuffs yet but we'll smoke some epic shite

I'll make sure I have lots of hops there of course.

Transmitted from the hop-phone.