Leaderboard

I think this is my favorite dish to cook. Haven’t made it since January 2022. I did t have any issues mixing up the Achioete paste but i broke it up into smaller pieces first then I let it sit in the olive oil and apple cider vinegar a big while I made the adobo sauce. Then I threw it all in the food processor to finish. Easy peasy, no mess easy cleanup

My next project. As usual, yours looks delicious!

The P134H is $1,461 stateside. What model is yours? Effeuno Pizza Oven P134H 509 + Biscotto Clay Stone (Are you ok if my wife takes your name in vain, until she tastes the pizza?)

Yes, the photos are dated. It's the exact same logs, but we cut them into smaller pieces so you don't have to break them up.. MUCH better for airflow/high temps.

Ground brisket & short rib burgers. Tilamook cheese. Toasted brioche buns. Sweet corn on the cob. No plated pics

I’ve been doing simple stuff lately, wings and steaks so decided to get back to a nice low and slow cook for the holiday weekend. I took a slab of SRF Black grade plate ribs out of the freezer. Started slow at 235 as we wanted to take a nice long walk on this beautiful spring morning. later in the cook I went to 250. Seven hours naked and two hours wrapped in paper. I really could have left them in an hour longer but IT was 200 and they probed like butter so I pulled them off. Rub was Holy Cow, it’s all I use on beef. So moist and tender, but so rich, can only eat so much. But I added broccoli to the plate so it was a nice healthy dish 😁

Now I will post my cooks in the correct place. 😁

Goaded on by recent steak cooks on here, @C6Bill you know who you are, I got out this thick veal steak to see what it would be like, cooked from frozen. Partway through the cook I realised that @Syzygies was probably right and that, in order to get the close to edge to edge very rare steak that I would like, I really should have defrosted it and gone with the sous vide pre-cook and then hot and fast sear. All that became irrelevant though when I forgot to get the steak out of the KK soon enough. It was already at 40C when I took it off the grill. After a bit of resting it was much more cooked than I would have wanted it but…it was very juicy and delicious. In fact it was cooked perfectly for my husband, who was away on business. I ate it all by myself and thoroughly enjoyed my gluttony. I will try for the perfect steak again soon but this was a good substitute. I’ll aim to take some prettier pictures next time too! .

Gosh that looks delectable @Troble. I agree, it’s a GREAT recipe. Looking forward to making it again soon.

It looks fabulous, Troble.

Burgers are one of my favorite BBQ items. Yours look outstanding.

We put in 230v for our hybrid gas range / electric oven. The outlet work looks trivial; one pays for running appropriate wire and knowing how to add such a line to an already full junction box. If one ever does this (I was out of town or I would have hovered), mark the acceptable region with masking tape, and insist on seeing the work before letting the crew push the range back into place. My electrician was good at what he does, but could have found a better job had he actually been able to read a manual page. He installed the outlet in the wrong spot, range won't push all the way in. On my to-do list to move the outlet a bit; I've been busy. Just back from Japan.