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This is a fairly simple and easy dish to make. I make this in batches of two chickens since I'm getting the rotisserie up and I save the extra chicken for a weekday meal. I also basted the chicken every 15 minutes after about the first 30 minutes Peruvian Pollo a la Brasa - Marinate overnight. Cook at 350 on rotisserie for 90 minutes, let rest 30 minutes before serving Ingredients 1 whole chicken giblets removed 1/4 cup plain vinegar 2 tablespoons ground ají panca chilli pepper 1/4 cup dark soy sauce 1/4 cup black beer such as Cusqueña Negra (optional) 2 tablespoons extra virgin olive oil 1/4 cup lime juice, from 2 limes 4 large garlic cloves, roughly chopped 1 tablespoon Peruvian pink salt 2 teaspoons paprika 1 teaspoon black pepper 1 tablespoon cumin 1 teaspoon dried oregano 1 tablespoon aji amarillo paste 1 diced aji amarillo (deseeded from jar) 2 teaspoons sugar Roasted Red Potatoes - bake 350 in covered pan for 45 minutes broil at 400 last 15 minutes Diced red potatoes Whole garlic head (diced) Peruvian pink salt Aji panca Diced sweet onion Peruvian Green Sauce - combine in food processor, refrigerate before serving Ingredients 3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!) 1 cup fresh cilantro leaves 3 medium cloves garlic 1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons fresh juice from 1 lime 1 teaspoon distilled white vinegar Peruivan pink salt and freshly ground black pepper 2 tablespoons extra virgin olive oil

As an owner of an Dark Autumn Nebula, you can't go wrong with that color! Don't think of it as a "compromise." Grab the KK that's close to your color choice that it's in stock. You won't have any "buyer's remorse." No one ever does!

I did contact Dennis today, actually he called me after I opened the chat box. I asked about timelines for the custom tiles he has on the website along with other questions about best grill size fit for me. He agreed (as did many of you) the 32 would work well for me. As for the tiles, he said there a quite a few back orders to fill from when the tile factory was closed due to Covid, so if I chose one of those custom colors, it would be mid-summer at the earliest before it could be shipped and delivered. If I chose blue, it would be even longer since the demand for those is greater. He does have a similar color grill that is supposed to show up in California late March, early April. The colors are close, my wife really likes it as do I, but not quite as much as the autumn nebula. A lot of what I've read from you guys, most everyone wished they jumped on board earlier than than they actually did, so I am trying to decide if it's worth the wait for that one perfect color. Dennis also said that once he puts the autumn gold on Instagram and the website, it won't last very long, and I believe him. Would you guys be happy with your (close) second choice of color if it meant you would be grilling on it 4 months earlier? The grill is the one I can go ahead and buy now, and a close up of those tiles are the picture beneath the grill. The tiles to the right of the grill are what I was going to choose if I chose custom tiles. When I see them like this, there is really little difference.

Here’s the new knife roll. 2mm cow hide. Pretty pleased with the result. Each blade is protected by the leather as it rolls up. Sent from my iPhone using Tapatalk

Peruvian Pollo a la Brasa with roasted red potatoes and Peruvian green sauce

You know how 4 months can turn into 6 months or 8 months these day, personally I'd be happy with the ones that can be had now.

I finally went to the shop and pulled the trigger on 2 Japanese A5 filets as well as a Japanese A5 Picanha cut those will be cooked Sunday night & Monday night

African night at tony b's. Wonder where that idea came from? Peri-peri chicken thighs, main grate, direct, 350F, coffee wood chunks. Served up with jollof rice, side salad and pita bread. Lovely Vouvray to balance the spicy foods.

@Troble spotted that Pliny right away - tease! Spuds & green crack sauce - doesn't get much better than that! In celebration of the snow finally starting to melt here (we might even reach the 50s by end of the week!), marinated a nice Denver steak from Porter Rd in the liquid koji w/roasted garlic powder and black pepper for a couple of hours. Then rubbed with Gunpowder before going on the lower grate with post oak and mesquite chunks. Plated with some shrooms, chimichurri, sautéed kale and a nice Zin. The 1st course didn't make the photo shoot - short rib ravioli with a mixed mushroom brodo. Seriously good, but seriously difficult to source the raviolis (Rana, but only available as a "commercial" item - not retail! 😢)

And here are my cuts. Just dusted them with pink Peruvian salt & fresh cracked black peppercorn. 2 filet mignon & a Pichana cut

@GrillnBrew second what's been said above. My first choice was Bronze Metallic but when we ordered it wasn't available so went for the matt black tile. Absolutely no regrets.

Correct Tekobo. These can travel with me. I can already see my wife rolling her eyes.[emoji849] Sent from my iPhone using Tapatalk

That looks great @tony b. I am liking your African journeys.

Hi @GrillnBrew, when I chose the colours for my KK Dennis had a number of batches of different autumn nebula tiles for me to choose from. I spent hours poring over them and made a careful and deliberate choice for my 16 and my 23. The truth is, now that they are here, I cannot really tell the difference between the two or between any other options that I may have chosen. The colour is gorgeous and fits right in with the rest of the garden. I also think that the benefit of a tile colour like this is that you won't need to match it exactly when you get your second KK. So, in short: go for it!

Hopefully this means that you won't have to put up with crappy knives in holiday homes anymore.

I doubt you will need the butter Troble. You have inspired me to take a piece of Wagyu striploin I have been wet aging in the corner of the cold room. This was left over from what my dad bought for my birthday last year. It’s over 200 days. I was cautious considering it’s age. After cutting the bag it had no bad odour, so I rinsed it, then trimmed all external edges and was left with this above. Salt and peppered then back in the cold room for a few hours while I stoked the KK That’s a Pikes Riesling to warm up for a good red. I’ll post the slice a little later tonight Sent from my iPhone using Tapatalk

@Basher just planning on seasoning them with some salt and the cooking g it lower grate on my cast iron pan with butter the challenge has been the sides & wine. Looking forward to it. Will post pics of the meat and meal tomorrow

Gorgeous hunks of meat!!

@tekobo I have your box ready to try again this week. Stay tuned. It’s actually fairly easy to make. I used a oatmeal stout beer instead of the Peruvian beer called for @RokDokuoh can use some paprika on the potatoes instead of the aji panca, but the aji Amarillo flavor of Peruvian cooking so having some in the house opens up the entire works of Peruvian flavors

Every picture I’ve seen of the Autumn gold is amazing. It was very high on my list of top options. For me, the investment was enough money to wait for the color I wanted...not exactly any easy swap of you still have a bit of buyers remorse thinking the other color is what you’d want. That said, I have no doubt that every option that you think you’d like you will love. I can tell you from my experience, that while you are waiting you will experience some color choice anxiety either way. The idle time to look at all of the beautiful KKs as others receive them will do nothing but make you appreciate the other colors more. That didn’t make me regret my decision, but between placing my order and receiving it my top 3 favorite colors probably changed 3-4 times. Sent from my iPhone using Tapatalk

Tekobo I seriously got lucky with this. My dad purchased this strip loin for my birthday last year. Embarrassingly between the extended family we ate sooooo much Wagyu, and this was the last 2kg that I cut out and vac bagged it. I had been putting off opening this bag until Troble posted his Wagyu interests. Honestly I thought I would have to toss it. But it was good. Must have had extremely hygienic conditions from culling, carving, and me rebagging. When I cut the bag, it smelled fine, after rinsing, I trimmed less than 5% off every edge. We ate about 250 grams each and my wife has a very sensitive nose and palette. I’ll let you know if we are feeling crook tomorrow. I am not recommending anyone challenges this length of time wet aging meat. We got lucky. However, it’s nice to know it’s possible. Sent from my iPhone using Tapatalk

Grillnbrew it’s what’s inside that counts. Not sure who I stole that line from? Sent from my iPhone using Tapatalk

To celebrate the tease of an early spring (it was 45F), threw some snags on the grill and made some coleslaw to get me in a summertime mood. Our local supermarket (HyVee) makes good bratwursts. These are bacon-cheddar and jalapeno-cheddar. Color on the coleslaw is from the purple crack. Trader Joe's tater tots done in the airfryer, with Peruvian green sauce (the other crack!) @Troble will catch the beer homage!

Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi

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Wow! This looks incredible. Gonna go hunt down some ingredients.

@Troble another home run! Two thumbs up for the green crack sauce!

No worries! No offense taken.

Liking you knife roll. Mine's a standard nylon, does the job, but nothing to write home about.

Troble, another flavour explosion on that dinner plate.

Yes the paste is to make the adobada sauce. That box contains everything you need to make the dish in this thread plus some extra stuff, but the primary driver of the box was this thread and recipe...hence why it’s all In here Find some tortillas, get a pork butt, go to page 1 of this thread watch the video. Make the adobada tacos. @tony b you can use the paste along with dried chilies to make an adobada sauce to be used on anything, chicken, beef, whatever floats your boat. The sauce is super versatile the hard part is sourcing the ingredients. Any recipe that calls for an adobo sauce will utilize what’s in that box

And sliced up I pulled it off the KK at 51c( 123f), then while resting it raced up to 62c( 144f) It was a little higher internal temp than I hoped for. Shouldn’t be surprised given I had it roasting indirect at a pretty high KK temp- 200c(390f) to get a little crust. The crust was good. Plated. As expected after wet aging for 200+ days it was slightly gamey, rich with the melted marbling, not so much blue cheese but heading in that direction. I think I got lucky. Troble with your sides and sauces for Wagyu, you want something to cut through the richness of the melted marble. Maybe acid like vinegar, lemon, or tamarind? Sent from my iPhone using Tapatalk

Hi Tony. First, apologies for patronising you with respect to the use of dried chillies. The chilli king himself? What was I thinking of?! So, annatto paste is the same as the achiote paste that @Troble recommends for the recipe that started this chain of posts. I have not tried the authentic recipe yet but will do so soon, having scored some of the paste here in the UK. I also went onto eatmybooks and found a number of recipes in my books that use the paste. I think you can search through the public elements of eatmybooks to find recipes that might be in any Mexican books that you may have. Drop me an email if you want me to check this out via my subscription if you can't do the search yourself.

Looks great @Troble. Yet another dish to copy from you. So far it's been a 100% hit rate on deliciousness so I have no hestitation in committing the time and chicken to this cause.

Beautiful pics. Dark and crispy with a sauce too entice the eyes and tempt your taste. Going to have to replicate the sauce, purdy.

@Tyrus good thing there’s just a small group of us here. The Picanha was cut into a thin steak. Will be interesting to cook. Hopefully I don’t screw them up

Once you get in the store Troble the trigger has already been pulled, your not leaving without. Let's keep the Picanha on the cuff, we don't need a nationwide rush on this cut, keep it low. Show me, like the Missouri state. Others could be in line.

I’m looking forward to seeing how you cook those Troble. Sent from my iPhone using Tapatalk

It's too bad you are still suffering, Tony.

I have played with this. My half main grate seems to only fit on the left hand side of my 32 KK. For bread making I have settled on having the fire under the half main grate with the bread directly above and my steam generator sitting over to the right on the non-fire side. I don't generally do the reverse or forward sear thing on my steaks because I like them blue in any case but if I did I would swap sides i.e. no fire under the half grate on the LHS and I would put the lower grate in to cook over the hot fire on the RHS. Others who have actually done this may have a different view. Keen to hear.

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they distribute to restaurants in Melbourne. I haven’t liked the mangrove charcoal, however, some do. There are plenty of great Aussie woods to add flavour and you don’t need to get caught up with the American woods- they are good, I just don’t think it’s economical to ship them half way around the world when the locally sourced timber is special. Any eucalyptus and particularly the harder timber works, also local fruit trees. Avoid pines, generally softer wood, and milk sap wood like mango. I’ve liked silky oak, carambola, cherry, apple, pear. You don’t need to add much to the charcoal for extra Smokey flavour. Rely on Dennis for his distributors, he is trusted and genuinely wants a good result for us as his customers. Once your KK has cleared customs, you can source any delivery company with a pellet jack to deliver. A sheet of ply will help you over two steps and a 6 pack to bribe the driver will mostly get them to take it to your back yard. The ply is cheap from any scaffolder, concreter or builder you may know. Otherwise, Bunnings will sell it. PM me if you have any other local queries, or sing out to this group- they have plenty of knowledge to share.

Ha. If only. We might be able to leave home in about a month's time. That and the fact that I probably do a lot fewer time and temp critical low and slow cooks mean that I have not seen the need. Yet. Never say never.

Tekobo although I agree with you and the Meater is my go to for regular cooks, the Smartfire( or other fan controllers) are brilliant for long, low temp cooks, despite having wires everywhere. I can drive away to an unlimited distance and get on with a day while still monitoring the KK oven temp and internal protein temp through the app in my phone. Work, kids sport, elsewhere commitments are no problem I can raise temps remotely if it’s cooking too slow, and wind the KK oven temp down to 100c if it’s too fast. Braai your last cook leaves my gilled T bones for dead. Have you walked into your butcher and seen lean steaks on sale, then noted half a tray is heavily marbled?.... I hand selected a few of these out. That’s the good wife’s cooked to medium... didn’t get a chance to photo the others. Sent from my iPhone using Tapatalk

Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab

I've eaten wagyu in Japan and really enjoyed it but have no desire to hunt it down and eat it again. The thing I have found with meat is that the breed and how the meat has been hung and aged makes so much difference. If I were you I would try wagyu once and then move on. Explore what's available from specialised farms and butchers. There so much to learn and enjoy.

I've cooked Choice brisket and then I cooked a Prime and immediately noticed the difference between the two, the nod going to prime. Sorry I haven't had Wagu, sure it tastes awesome, but my cholesterol has been riding just below the Dr's tolerance and that's fine for me. Prime steak is a caviar, you can eat it slowly and enjoy the pleasure, wagu since I haven't had it could be more coined to sex, the pleasure of this experience maybe more defined, but the cost of that lady or "man" ( being gender friendly and all ) will haunt your wallet in the morning. So if it were up to me, it's prime, all the time. Hope that helped you Troble, although I get the feeling it didn't. Let me put it another way, , your at the track and you got two favorites to pick from, one's a horse from Kentucky (a breed apart, a stallion ) always comes in first if not always places at every race and his name is Prime. Then comes along this horse called Wagu, already there's a little vibe here, you know the names a bit off, (rhymes with Magoo) but his poop smells like perfume. Who you gonna bet on, I know some bug is biting your ear sayin, "bet on Wagu" and by the way, incidentally, and only by coincidence of course this horse is from, you guessed it, Montana. Now your repeating, Kentucky, Montana, Kentucky, Montana and your wondering what to do. Lucky for you I'm here, bet on a sure thing, follow the card and you can't go wrong. Brought to you by Amalgamated Meats Union 247, Louisville, KY

For me, it's a splurge purchase - special occasions. I can get Prime grade beef at CostCo for very reasonable prices per pound - just a couple of bucks more a pound than Choice Reserve at my local supermarket and less than a 1/4 the price of American Wagyu. Example, CostCo prime ribeye cap is normally $16.99/lb, Snake River Farms gold grade wagyu for the same cut is $99/lb. No way the wagyu is 4x tastier than the prime. Just sayin'

It has to be tried Troble. I’m not sure of the difference between Aussie v Japanese. Each country professes to be the best- japan for traditional reasons, Aus for science and breed management. I like it. Despite the extra expense, you will be sated with 1/2 to 1/3 of the mass that you would normally eat due to its rich flavour. For me, 150grams is plenty. Cook it rare, and from room temperature. Sent from my iPhone using Tapatalk