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I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark!

Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it. I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!).

Yep. Plus, don't forget that you can use the upper grate as your sear grate if you really want to put a hard crust on your steaks. Just turn it upside down and it sits right on top of the charcoal basket handles - mere inches away from the fire.

First Pulled Pork of the year 😊 I prepared the meat, my wife the coleslaw and buns. Delicious:)

I've not had problems with ice crystals in the mix, but the machine does leave a thin layer of unprocessed frozen stuff on the sides of the container with some recipes; if you scrape some of that off when scooping. I've also had a few times when I used real sugar and didn't get it dissolved well before freezing - the frozen sugar crystals didn't get ground up during processing and could be mistaken for ice crystals. Full fat/full sugar recipes generally don't require a re-spin, especially if you do a mix-in. Adding a bit a liquid before a re-spin tends to cut down on the additional re-spins. I processed a container of Torani coconut syrup and half-and-half with 1/8 teaspoon of guar gum last week: past attempts with this recipe required several re-spins even with a splash of half-and-half, but based on a tip I saw on a Facebook Creami group, I ran a mix-in process instead of a re-spin without actually adding anything as a mix-in and it came out great. I think freezer temperature has an affect on need for the re-spins as well; typically, the recipes that I've done that required a lot of re-spins were powdery and dry looking after the initial spin. I think the re-spin melts the mixture a bit and that adding a bit of liquid has a similar effect.

Cooked a tandoori marinated lamb leg yesterday, served with mint raita, garlic naan and mango chutney, such a tasty meal! Sent from my iPhone using Tapatalk

Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals. @Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer! Remi