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I hadn’t cooked pork ribs in ages, the weather is just starting to cool off here so thought I’d chuck a couple of racks in the 32. Sent from my iPhone using Tapatalk

Lockdown has brought some great food discoveries. Posh restaurants ship you cook at home kits. I have only tried the one called Aktar at Home. He is a Michelin star chef and his curry box is a thing of wonder - great taste, volume and value. I tried his Argentinian meat box. It was fun not to have to prep for a BBQ and our favourite thing was the morcilla. I disappeared down a rabbit hole, trying to find more and came across this company: https://www.bascofinefoods.com This haul arrived a couple of weeks ago: They are bits of an Iberico pig that I had never heard of/used. Albanico, Pluma, Secreto. The only one I knew anything about were the baby back ribs. And sooo fatty. I looked up the Albanico online and found this cook: https://bbq-heroes.com/recipe/pork/amazing-iberico-abanico-sandwich/ We tried it out. I cooked half of the albanico, first indirect and then smokily and satisfyingly on the lower grate. Asparagus cooked while the pork was resting. Sorry, no pix of the sandwich but here is the piggy sliced up. It was freakin’ delicious. A missive from @tony b made me think “suya!” for the remaining half of the Albanico. I took the easy route and cooked it indoors last night. No char or smoke but The Husband still declared it the best suya meat ever. That intramuscular fat just gave it such a great mouth feel and taste. Marbled pork rocks.

Err…no! Everyone knows chicken wings ARE THE BEST.

To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it!

@tekobo that is my plan. My parents, my wife’s parents, her two best girlfriends and their husbands and two kids each, my brother and my two best buddies that were in my wedding. 20 people including kids, a pool, a playlist. No masks required. Everyone’s vaccinated. Why not? I’m a bit nervous I’ll screw it up but I’m planning on staying up all night to watch it. 250 degrees with apple wood. Planning to season with salt and pepper for 48 hours prior. I’m mildly optimistic/confident I won’t screw it up going to make Cole slaw, corn bread, baked beans and a watermelon salad. Two homemade bbq sauces, one spicy and one sweet

Chicken, flank steak and brisket taco bar tomorrow. Been at it all day. Feeling good. Sent from my iPhone using Tapatalk

Pig has been ordered. Picking it up in two weeks

It’s about to go down.

I bought a Trompo King and Trompo King - Four Spike System after a tip from the Trompo King on sale for Cinco de Mayo thread. I'm returning their grate. As noted in the thread, there are various alternatives, particularly if one owns the KK double bottom drip pan. As promised, my first cook was tandoori chicken from Ranjit Rai (recipe above in this thread). We were thrilled how it came out, and plan to make many similar experiments using the Trompo King. Tandoor: The Great Indian Barbecue by Ranjit Rai I like having five spikes, and a small drip pan I can carry already loaded from the kitchen to the KK. The Trompo King drip pan is however a bit small for this purpose. As Ranjit Rai notes, 482 F is a typical tandoori chicken cooking temperature. Using the KK double bottom drip pan on my lower grates, and the Trompo King on my main grates, I was able to easily reach and hold 480 F to 500 F for hours, for a completely indirect 30 minute cook. This is much longer than Indian timings, though my chicken pieces are larger, and there's essentially no radiant heat in this setup. One might want one's tandoori chicken to come out a bit more beat up from the fire? Approaches I've taken in the past risk too much fire crisping the outside of the chicken, before it cooks through. Using the Trompo King was the least stressful tandoori cook I've ever experienced. There was plenty of taste of the fire, and one could dial up the abuse factor by cooking at a higher temperature. As always, temperature readings in any fire-based cooker are relative to the design and configuration. The KK is far more nimble than a traditional tandoor at changing temperature. One might ideally want to cook at a somewhat lower temperature until the chicken cooks through to the bone, then let the temperature climb at the end for exterior abuse. I'm thinking start at 450 F, end at 550 F. Big picture, one wants to somehow cook tandoori dishes free-standing vertical, and indirect. If one has the equipment, the recipe is most easily prepared by grinding the dry spices in a Vita-Prep dry ingredient bowl, then grating the ginger and garlic on a medium Microplane, then blending everything together with the oil, salt, and yogurt in the same Vita-Prep bowl. Now vacuum pack the marinade together with the chicken. One could easily get by with less marinate this way, but like any brine process that could affect the equilibrium. Just don't stress over exact marinade to meat proportions. The marinade ingredients are not expensive. Cleanup is a different issue at 500 F, not the target temperature for the Trompo King design. One should oil the drip pan, or line it with foil, or resign oneself to long soaks as part of cleanup.

I'm just hanging around waiting for the brisket cook.

Friday afternoon here, lit the fire, called into town for a beer with mates, came home to 180c ( 360f), salted lamb shanks and placed them over low grill while I chopped veges and Ground herbs- cumin, garlic, coriander seeds, purple crack, peppercorns, pepper, bay leaves, I let the veges take on some smoke and direct fire then threw it all into the camp oven. Tossed in some canned tomatoes, and later beans Tekobo I will be trying most cooks now with the half basket- thank for the tip and reminding me. This lamb stew was very tasty. Tasty enough where my vegetarian mates were eating this by trying to pick around the lamb. [emoji23] Sent from my iPhone using Tapatalk

Pulled it after 20 hours when it was probing like butter 205-208 in the flat. Planning on a 5 hour rest. DBD pan got me a whole bowl full of tallow, the most underrated KK accessory imho.

Smack that all on the floor, smack that... Sent from my iPhone using Tapatalk

I guess i'm stuck baking bread in the oven and making ribs in the Primo for awhile longer

I've described my first Trompo King tandoori chicken cook here. I love indirect on vertical spikes, however one manages that configuration. I had been using my Solo Stove for quick grilling a lot of the time, because it works so well with so little effort, but now I can see the KK staying hot all summer as I work through every tandoori recipe I can find. Planning my next tandoori cook (I'll slip an extra shrimp on the barby for you), I noticed Ranjit Rai's recommendation to use a piece of potato as a skewer spacer. That's a better way to lift tandoori cooks up the skewer a bit. One less grate to clean, and this would work with any of the skewer alternatives in this thread.

No way Tekobo. You can keep your wings.... and tiles. That looked too easy alimac. Sent from my iPhone using Tapatalk

Portuguese chicken. There was also spare wings and legs, but were ready first and quickly eaten. Not bad for a week diner. Envoyé de mon iPad en utilisant Tapatalk

Cheese pizza & 2 sausage, mushroom and pepperoni I picked up a couple medium spicy Italian sausages and cooked them in the KK while it was pulling up to temp. They got a little crispy on the outside but tasted just fine on the pizza. I also diced your some baby Bella mushrooms and cooked them with olive oil, truffle salt and thyme I brushed olive oil on the outside dough on the cheese pizza forgot on my 2nd pizza then did olive oil and sea salt on the crust of the 3rd. All tasted great

Chicken thigh dinner-

New video up, tour of the 32” Big Bad. Next video is the burn in. Some content for those of you with grills on a boat! Yes, I do see the Title Text Here, I was too lazy to fix it once the video rendered.

@tony b happy mask liberation day! Looks like a tasty meal. I’m up at the mother in laws in LA and ate at their Peruvian place here. Their green sauce is still the standard I aspire to. Gotta figure out their secret. Looks like you are enjoying a lovely meal. Cheers!

Nice idea of putting the Bottom Grill on the Top Grill. Are you using something to diffuse the heat or just direct ? Thanks for the idea.

Thanks for the tips @Syzygies looks great and a great use of the Trompo King

Thanks @BigO. I have not managed to find time to watch it all but I know it’ll be a great video to share with a friend who has caught the KK bug. Cool.

It was 16 lbs I believe before trimming. It was a long brisket. I laid it over a rib rack. First time using it, excited to try it. I bought a set of rubs, there are two others from him. Sent from my iPhone using Tapatalk

Good luck @Forrest how big is it? I never knew chad white had a rub I believe that’s the chef from San Diego who moved to Spokane. Have you used it before?

Good choice with the 5 spokes! 😛

Mac I’m liking your Chook thighs- undoubtably the best part of a bird. I don’t often roast beef. Here it’s plated with kk roasted spuds, Brussel sprouts, and par boiled/ roasted broccoli. The gravy was superb. Flambé cognac with green peppercorn, bacon, with beef gelatin. Sent from my iPhone using Tapatalk

Ever in northern Indianapolis Area? I think most of us would really enjoy this place. I would normally never share a restaurant suggestion unless it was being asked for, but After such a unique experience I wanted to share. Your evening starts with prepping a tailgate, because at Bonges Tavern in Perkinsville, IN that is what you do. Bring a bottle of wine, some beers, scotch, bourbon or even a full bar if you want. You get there an hour or so before your reservation and you have some drinks in your lawn chairs by your car. This is really what makes this place very unique and sets it a part. It is very much a parking lot party, and a lot of fun before dinner. Once inside the limited but excellent menu will serve for a good meal. It it going to be the best meal you’ve ever had? Probably not, but everything is very good to excellent and you will definitely not be disappointed. https://wagonpilot.com/bonges-tavern-perkinsville-indiana/ Pretty cool idea. Sent from my iPhone using Tapatalk

Still had leftover tortillas from Cinco de Mayo so I made Brisket tacos for dinner with cotija cheese & homemade BBQ sauce

Just a steak 2’’ AAA NY strip seared on the low grate then finished on the half main grate. With homemade chimichurri and grilled roots veggies (carrots, potatoes and eddoe). Some champs also on the grill and a nice toscan wine. It doesn’t need to be complicated. Envoyé de mon iPad en utilisant Tapatalk

21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs

Cochinita Pibil Tacos, one of the best things I’ve ever cooked. Sent from my iPhone using Tapatalk

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

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...

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Pizza last night Sent from my iPhone using Tapatalk

Simple Sunday night dinner: Italian sausage and pesto fettuccini.

Road kill yum Sent from my SM-T835 using Tapatalk

Open faced breakfast sandwhich on sourdough (for the wife) and white bread for me. Over easy egg with truffle salt, black pepper and fresh thyme. Melted cheddar cheese, applewood smoked bacon, arugula, avocado with suracha sauce

Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices. Simmered it for a couple of hours then strained it to come up with this. Left tomato’s out. The paste left over after straining I used as a marinade for another rack of lamb. It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f Sent from my iPhone using Tapatalk

Keeping it simple. French bread bruschetta on the pizza steel and classic kabobs. A little corn on the cob on the side. Sent from my iPhone using Tapatalk

I have been wanting a donair for some time now and today was the day. Did the donair meat 2 days ago, the pita bread yesterday and the sauce today. The build- One last thing, some Silk Chili.

Bone in Duroc pork chop. Rubbed with olive oil, Peruvian pink salt, black pepper, garlic powder, brown sugar & rosemary roasted baby potatoes with olive oil, truffle salt, black pepper & thyme Iowa sweet corn w/butter, salt & pepper roasted baby carrots with Momofoku savory seasoning served with balsamic Pinot noir red wine reduction sauce

Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.

Pork tenderloin with Gates' Classic rub. Plated. Broccoli, bread, mashed potatoes and gravy, 2012 Merry Edwards Meredith Estate Pinot Noir.

We call this cut of lamb shoulder chops. The last round of lambs from my chick pea farmer were huge. The biggest was 36kg at 9- 10 months of age- that’s 80lbs dry weight. The butcher reckons the shoulders were to big for a standard oven so he trimmed these shoulder chops with a bit if rib niblets attached to the shoulder. Left overs into a Thai lamb salad with ginger, garlic, lime, fish and soya sauce and vinegar dressing. Sent from my iPhone using Tapatalk

Tried something different last night for dinner. I injected a chicken breast with Trader Joe's Dragon Sauce and let it marinate for about an hour in the fridge. Just before going on the KK, rubbed it with Slap Yo Daddy. On the main grate, 325F with cherry wood chunks. Plated with roasted potatoes with Peruvian green crack sauce, and sauteed green beans and mushrooms. I did like the TJ's Dragon Sauce injection. A nice change of pace from my usual injection of Frank's hot sauce.

@jonj yesterday at Torrey Pines South IMG_6966.MOV

@tony b my cucumbers started to flower today, as did the Thai peppers. Been harvesting my strawberries every morning the past week. Sadly the one thing I want most Aji Amarillo has not sprouted from seed