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Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb tonight in honor of Cinco de Mayo we went with the arrachera and man you can definitely taste the difference. Picked up some freshly made flour taco sized tortillas had my daughter help me make some fresh guacamole (she’s 3 and making guacamole is her biggest joy in life). Lightly toasted the tortilla, sprinkle some Mexican shredded cheese on it to lightly melt and toast. Serve carne asada with guacamole and top with Cotija cheese and siracha sauce. I will go to the grave telling you I can make world class tacos and tonight they were magnificent. Meat cooked indirect to start finished over coffee charcoal with post oak wood. Tastes just like Mexico. correlejo margarita with fresh lime and fresh orange juice...

@tekobo it should be noted that my wife’s name is Kusi, which in the native language of Peru is Quechuan and means “happiness”. When you meet my wife you will see that she personifies her namesakes. So since I redid my yard last year but wasn’t able to share it with our friends, I started calling our house “club Kusi” last summer as I posted pics of the pool and the food that was being produced from my KK. I’ve gotten a lot of grief /ribbing from my family and friends about how serious I take my BBQ/grilling over the past year and this year I finally get to share that with them. So hence the title of the playlist is “Club Kusi” so I mostly entertain my wife’s close friends and the theme is middle aged parental dance grooves since we all got kids and can’t party too hard but we still think we’re young enough to be cool

Here is the start of it. Sent from my iPhone using Tapatalk

and the ship has been officially moored!

I bought two of these and had them shipped to me in the UK and shipped one on to @RokDok. Total cost less than one Trompo King. I liked the look of @tony b's cook in his double drip pan and I thought this would be perfect for that application. Looks robust but I have not used it yet.

I received an email this morning from Smokeware, and their Trompo King is on sale today. After seeing pictures on here of it being used for some fine looking cooks, I knew one was in my future, so I jumped in and bought it, again spending more money on accessories for a grill I still don't have. https://smokeware.com/collections/trompo-king?mc_cid=e8c3fb7d2d&mc_eid=5660248f6a

First cook went well. Kalua Pig. Sent from my iPhone using Tapatalk

@GrillnBrew @flashdaddy Looks like they got the ship into the dock and are just putting it somewhere now.. getting closer!

I just checked and yeah they are docking it now.. it is almost into port with the tugs. Probably won't be long now!

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

Looks awesome, Trouble you and your daughter did a wonderful job..

@Donoi live 6 miles from the Mexican border and the market I go to has pre marinated carne asada and fresh tortillas so I usually just pick up from them

Wait a minute.....yummm!! I’m agreeing that does look like a world class taco. Skirt steak is definitely a good way to go if you can get it. Has a nice texture for tacos. If you live near a Costco Troble you should give the sirloin flap meat a try. It’s really good too. Typically includes some good marbling. Did you marinate or just dry season the skirt?

Mine is also on that boat. I hope it doesn't take two weeks before it can dock. I just checked and it's on the move. Earlier today it was sitting idle. Fingers crossed its heading into the dock now.

That looks awesome @cruzmisl

I am now even more excited by your new acquisition. The thought of helping a young man promote his new business is great. That, and getting a bespoke job done that will delight you for a long time is what it is all about. I look forward to seeing your build pics. The main reason I did not go for a split grill was because I wanted the uninterrupted grilling real estate. I think this will work really well alongside your 23. Hurrah!

I bought this on Amazon Deals. For $25 I’m really impressed with the quality, you can just pair this with the included KK drip pans. Makes more sense imho if you don’t want to spend a lot. Sent from my iPhone using Tapatalk

Yes, I've had my eye on that. Thanks for the heads up! I jumped. One can stack the welcome discount code "WELCOME2SW" on top of the sale. I like the idea of this rig as a general smaller drip pan, blocking less airflow than the KK double drip pan. While we love tacos, and we'll put this to the signature use (pineapples and all) my first experiments will also revolve around Indian tandoor. The vertical orientation is even "correct", and this will allow hotter temperatures without directly burning the meat.

Just fired her up for the very first time! Sent from my iPhone using Tapatalk

That's why I make sure the guest room has a crappy mattress!

Ya'll too funny! 🤣

Very nice! Congratulations on the receival

Nice, can't wait to see it all unpacked. Mine is now anchored off the coast of Long Beach, Dennis said it could be a couple weeks before the ship docks and is unloaded. Until then, I'll just keep living vicariously through you guys!