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Well, please wish me luck. Tomorrow is the day. I am at our place in Italy and I have promised to serve our Mexican neighbour and her Italian husband home made tacos. That involved making the fresh masa at home in England earlier in the week, vacuum packing it and transporting it in the car. I bought some pork shoulder from the market this morning and marinaded it in the bright red marinade for al pastor. I also bought a pineapple and have scoped out some fish to buy tomorrow so we can have some fish tacos for starters. A brave (or foolish) move, trying to cook someone else's native food and telling them that you do it well! I will report back after the event. In the meantime here is a couple of photos of the work in progress.

Now that I’m getting settled and have succumbed into my obsession, here’s a some picks of my cooks. I’m cooking 3-4 times a week and everything has blown me and everyone else away with the outcome. Thanks everyone for your encouragement, advise, and support! Sent from my iPad using Tapatalk

Never left my hand Jonj, when I swigged my beer or visiting the restroom.

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.

My first go at this one with a ‘boys night’ at my place. So so good- perhaps the best KK cook ever. Thanks @Troble for posting the amazing recipe and tips. A real winner. IMG_7767.MOV