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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!

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

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

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.

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

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.

Grandma and grandpa were sitting in their rockers on the porch. All of a sudden grandma slaps grandpa so hard he falls off his rocker. “What was that for, grandma?” Grandma: “ That’s for 50 years of bad sex” Grandpa gets back on his rocker then proceeds to slap grandma off hers. ‘What was that for, grandpa?” Grandpa: “That’s for knowing the difference!”

The bar within walking distance from my house stocks Pliny. Good stuff! Always takes a little longer walking home!!

That’s a great looking meal 😁

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?

A friend gave me some of her first smoked meat adventure and I'd say it won't be her last, I sure enjoyed it. Loaded with Swiss cheese and some cold slaw.

There has been some discussion on the merits of fire brick vs grated floors with the main advantage of a grated floor being better air flow for a better burn. I grilled a big batch of burgers and hot dogs Saturday on my brick lined grill; as you can see in the attached pics, i had no issues with getting a good burn! One i put the food on, i was very busy and forgot to take pics but the results were very popular, especially the burgers. It was most attendees first ever wood-fired burgers, tho most assumed it was the burgers instead of the cooking method. I used members mark 80/20 1/3 lb frozen burgers for Sam's Club. The hot dogs were a hit too but wienie roasts over wood fires are well within most folks' experience around here.

2nd cook on the new grill. Pork chops, stuffed apples, and chard/lettuce on the big grill over oak. Still learning how much wood is needed, but only lit one split too much. Very tasty and have leftovers for another meal. PXL_20210623_202659797.mp4

That's some fire you got going there @jeffshoaf! What was it like for smoke? I only tried wood once in my Argie grill - too much smoke for my urban setting.