Leaderboard

Cochinita Pibil Tacos, one of the best things I’ve ever cooked. Sent from my iPhone using Tapatalk

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

So sexy! Sent from my iPhone using Tapatalk

Here is the start of it. Sent from my iPhone using Tapatalk

@tekobo it should be noted that my wife’s name is Kusi, which in the native language of Peru is Quechuan and means “happiness”. When you meet my wife you will see that she personifies her namesakes. So since I redid my yard last year but wasn’t able to share it with our friends, I started calling our house “club Kusi” last summer as I posted pics of the pool and the food that was being produced from my KK. I’ve gotten a lot of grief /ribbing from my family and friends about how serious I take my BBQ/grilling over the past year and this year I finally get to share that with them. So hence the title of the playlist is “Club Kusi” so I mostly entertain my wife’s close friends and the theme is middle aged parental dance grooves since we all got kids and can’t party too hard but we still think we’re young enough to be cool

I received an email this morning from Smokeware, and their Trompo King is on sale today. After seeing pictures on here of it being used for some fine looking cooks, I knew one was in my future, so I jumped in and bought it, again spending more money on accessories for a grill I still don't have. https://smokeware.com/collections/trompo-king?mc_cid=e8c3fb7d2d&mc_eid=5660248f6a

Inspiring video eh Troble Sent from my iPhone using Tapatalk

Whether you use a Trompo King or not it’s just great to cook vertical meat stacks. Glad to see so much enthusiasm on this topic @tony b what do you use when you smoke a brisket if you’re not using the double drip pan?

That looks moist and tasty Forrest. How sexy does that KK look? I bet you can’t stop looking at it? Sent from my iPhone using Tapatalk

I FINALLY found a good use for the double-drip pan! I have owned it since Dennis first came out with them and had only used it a couple of times. It was collecting dust in the storage rack. I had previously considered it a bad purchase, given how little I used it. No so much anymore.

Nice backstory!

First cook went well. Kalua Pig. Sent from my iPhone using Tapatalk

Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb tonight in honor of Cinco de Mayo we went with the arrachera and man you can definitely taste the difference. Picked up some freshly made flour taco sized tortillas had my daughter help me make some fresh guacamole (she’s 3 and making guacamole is her biggest joy in life). Lightly toasted the tortilla, sprinkle some Mexican shredded cheese on it to lightly melt and toast. Serve carne asada with guacamole and top with Cotija cheese and siracha sauce. I will go to the grave telling you I can make world class tacos and tonight they were magnificent. Meat cooked indirect to start finished over coffee charcoal with post oak wood. Tastes just like Mexico. correlejo margarita with fresh lime and fresh orange juice...

Yes, I've had my eye on that. Thanks for the heads up! I jumped. One can stack the welcome discount code "WELCOME2SW" on top of the sale. I like the idea of this rig as a general smaller drip pan, blocking less airflow than the KK double drip pan. While we love tacos, and we'll put this to the signature use (pineapples and all) my first experiments will also revolve around Indian tandoor. The vertical orientation is even "correct", and this will allow hotter temperatures without directly burning the meat.

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Welcome! I have both a 23 and 32, and there are only two of us here. If I had to have only one, it would be the 32 hands down. It's almost always in split basket configuration for 2-zone grilling, but has all the flexibility to smoke a massive pile o' meat, rotisserie multiple chooks, or do two 14" pizzas at once. You won't regret the upsizing.

We keep getting teased here. Sunday it was mid-80s, today it's 58F and windy!