Jerome D.
TVWBB All-Star
I've been delinquent in posting photos of cooks, and these past few weeks I've been lurking in the background admiring all the photos of great food that all my fellow TVWBB members post here. Since it's been a while since I last contributed anything to the Photo Gallery, here are some pictures of two recent cooks and one older cook...
I thawed some pasture-raised lamb chops from a local farm which had been sitting in my freezer since September. Threw together a seasoning made of kosher salt, garlic powder, and Aleppo pepper. Cooked on the old red stainless steel Performer over Wicked Good Lump Charcoal until medium rare. The lamb chops came out good, but I can't take credit for any of the side dishes -- the falafel, tabouleh, and rice pilaf all came from a Lebanese restaurant I like to eat at.
I picked up a couple of hanger steaks from a new butcher shop in a neighboring town, and was thrilled to hear that they carry this cut on a regular basis. Seasoned the steaks with some homemade rub, and cooked on the old red Performer using Coshell coconut charcoal. Cooked until rare, sliced against the grain, and sprinkled with a little Murray River Flake Salt from Australia.
Here are some photos of a spatchcocked chicken I grill-roasted several weeks ago. I can't remember any of the details from that cook, but the pictures came out somewhat decent, so I figured I might as well post them.
I thawed some pasture-raised lamb chops from a local farm which had been sitting in my freezer since September. Threw together a seasoning made of kosher salt, garlic powder, and Aleppo pepper. Cooked on the old red stainless steel Performer over Wicked Good Lump Charcoal until medium rare. The lamb chops came out good, but I can't take credit for any of the side dishes -- the falafel, tabouleh, and rice pilaf all came from a Lebanese restaurant I like to eat at.
I picked up a couple of hanger steaks from a new butcher shop in a neighboring town, and was thrilled to hear that they carry this cut on a regular basis. Seasoned the steaks with some homemade rub, and cooked on the old red Performer using Coshell coconut charcoal. Cooked until rare, sliced against the grain, and sprinkled with a little Murray River Flake Salt from Australia.
Here are some photos of a spatchcocked chicken I grill-roasted several weeks ago. I can't remember any of the details from that cook, but the pictures came out somewhat decent, so I figured I might as well post them.
