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Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood

Pizza again. Typical kitchen sink style, 500° KK dome, 485° baking steel, 6 - 6.5 minutes. Per previous comment, note deflector(!) in use under the baking steel on upper grate.

This choice beef tenderloin cooked rare with a compound butter is quite honestly the best steak I’ve ever had. Washed it down with some Pliny, what a lunch! Sent from my iPhone using Tapatalk

King Arthur just introduced a Masa flour for those of you who want to make tortillas without bringing it yourself. I don't know how the price and quality compare with other sources. They also have a tortilla press. https://shop.kingarthurbaking.com/refine-results/tortilla?go=EM211004_S1&trk_msg=LNOTPRHPH9N4NA2UNM82G4KSCS&trk_contact=GTA0QAPE8K6DVHDJN27QL6N8RS&trk_sid=56S56DA4IPLA66UK1525B3V7JC&trk_link=EETMMQQ6SOC413N3P45G4F8P6C&utm_source=ltk_master&utm_medium=email&utm_term=Shop+Masa+Harina&utm_campaign=EM-211004&utm_content=masa-harina-set I usually use their bread and whole flours for making bread; I really like their white whole wheat flour but haven't found a local source and their shipping prices drive the price up high enough that I rarely order directly from them unless I can get free shipping.

That looks superb Troble. I just flicked through the thread while I ate my lunch - a roast beef sandwich. Never has a roast beef suffered from such feelings of inadequacy. Also, why am I hungry all over again?

Did another small cookb using oak on the big grill last Saturday. I didn't make too big of a fire this time but did have to add wood during the session. I'm still experimenting with different sear techniques and used the griddle for the sear this time. Cooked all the sides on the grill as well, including baking a couple of potatoes in the embers. Very tasty!

Wow. What a great looking cook and meal! Well done!

What a great spread, Troble.

I’m a firm believer. At least 3-4 hours wrapped pink butcher paper, foil, and then in a couple of towels and placed in an ice chest. Multiple good results for me. And have held at food safe temps for up to 6 hours.