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Just another steak night but this time it was a Solo campfire cook. My first one of the year.

For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees.

Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red.

Happy birthday @jonj I’m sure you’ll be drinking a fantastic bottle of wine to celebrate today’s lunch is brought to you by Finca Altozano

Happy birthday to you both.

Lunario Restaurant. First time here will definitely come back. Great food, excellent service and nice ambiance

@tony b that’s precisely why I don’t brew. But this place is 90 minutes from my home. We come at least once a year and it’s like the title of my thread it really inspires me to cook at home. Still got two more nights to go and tomorrow is my birthday and the two meals I’m most excited about. But everything here is cooked outdoor over wood fired grills and the food and price points are much better than I find in San Diego. this was yesterday’s post lunch daytime activity

Another fun mashup dinner - Japanese pork tacos! The marinade was a new one to me - yakiniku. I liked it. Various recipes and pre-made ones out there. Mine was a mix of these 2 recipes: Yakiniku Sauce Recipe | Yummly Homemade Yakiniku Sauce Recipe - WITH VIDEO - PepperScale Marinated pork tenderloin, grilled direct, 325F, with apple wood chunks. Glazed for the last 10 minutes with more sauce. Tacos with Granny Smith apple & celery slaw with chopped fresh mint and cilantro (dressing of mirin, rice vinegar, sesame oil, blood orange olive oil, sugar, togarashi, shiso pepper and kosher salt. The top sauce is sriracha mayo. I will make this again!!

Great photos Troble. Some look like a movie set. When will you be investing in a Parilla style grill? Sent from my iPhone using Tapatalk

First off, HAPPY BIRTHDAY to both of you! 🍾 🎂 Second, @Troble - you're effing killing me with all those lovely pictures! The scenery, as well as all that awesome looking food, is just stunning! ENJOY my friend - I'm soooo jealous!!

Deckmans

For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...

I think I need to see more cooks from you to inspire me! In all seriousness we are redoing the kitchen next month, expanding the house in two years, probably add the Santa Maria grill with the house expansion in two years. Santa Maria grill is a luxury, my KK works just fine, don’t really need a Santa Maria grill but I’d like to own one some day

Baja Omakase (cover your eyes @MacKenzie)

C6Bill, gorgeous chicken, love the colour.

I want to come to both of your houses for steak night !!!!!!

Very nice and looks delicious!

I ordered the Billows battery pack when I first saw the announcement and received it a few days ago. Very substantial and came with a full charge already. I haven't tried it yet but will get around to it the next time I cook brisket overnight.

@Troble, I think you and I have the same idea of how to spend a birthday. Mine is Sunday and I am super jealous of your current trip... Best wishes for a happy birthday (but I think you already have it covered)!

Niiiiiice.

@bruma wine garden crab cake kale, sheep’s milk & garlic pizza Short rib

A farmer bought a new rooster and right away the rooster wanted every chicken in the farmhouse for his bride. Farmer: “Boy, you better slow down. You’re going to kill yourself” But the rooster didn’t listen and had his way with the ducks, cows, and goats. When the farmer saw him with a pig, he couldn’t believe it. Farmer: “Son, you going to kill yourself. Stop. Now” So one day the farmer saw the rooster spread eagle on the ground, wings stretched out and tongue hanging out. His eye were closed and he wasn’t breathing. Farmer: “I told you. I told you. Now look at you. All dead and not worth nothing!” The rooster barely raised a wing skyward. “Shhhhhhhh. Buzzards!”

@fauna 11 course tasting menu with wine pairing. $90

My wife and I are down here for the first time in 2 years (no kids!). So next few days I’ll be posting our eating journey. Love this place it’s magical started with lunch today at Salve Asador de Campestre aguachiles, ceviche, tuna rolled tacos and grilled octopus. 100 degrees outside so good food/weather

I have to agree with you on the beef ribs, Tony! A quicker cook and a much richer cut than brisket. And really manageable portions as well. I am hooked on plate ribs, particularly the chuck portion! And I love the post oak too! Looks like an awesome cook and meal. Congrats on the find.

After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!

Now for the postmortem. The brisket was a big hit. My best ever, according to my wife (yes, I know she’s a little biased). The photos don’t really do it justice. The flat was juicy and the point was absolutely melt in your mouth. The rub was sea salt, pepper, and some cayenne. We started inside with apps - smoked salmon on mustard butter toasts and shrimp. Then outside for dinner, tablescape curtesy of my wife. Started with an intermezzo - lemon sorbetto in Prosecco and grappa. Sides were a hash brown potato casserole (no photo) and a Malaysian fruit and vegetable slaw.