alimac23

My Christmas gift to myself was this Trompo stand that is overpriced but it beats buying foil trays and setting those over the coals and then cutting the meat off the spinning rotisserie like I did in previous attempts so I thought I would give this a try. It’s nice because I could carve the meat and then allow it to cook further and simmer in the juices below while it sat in the tray 
 
the technique I used that I think is important is that I would cut off the crispy outside about every 20 minutes, let them fall to the tray below and then I would spray the meat up and down with pineapple juice. This allowed the fresh meat on the outside some juice that it could carmelize and it also provided nice a nice little pineapple rain shower on the meat below on the tray. I used the dual drip pan on the lower grate as an indirect heat shield 
I made a creamy & spicy salsa verde. Sliced radishes, cilantro, raw red onions and sliced pineapple. It’s a delicious bite. I can detail everything in more detail in that pork thread of others have interest in attempting this meal but this is my favorite meal to cook, it’s incredibly authentic Mexican food and it looks cool 
ladies and gentlemen I present to you Tacos Adobada (aka Tacos al Pastor)
accompanied with a fresh lime/Correlejo margarita 


 

 

Slow cooked Victorian lamb shoulder with roast potatoes. Threw in some brussel sprouts with ham at the end, but charred those a little too much.
Cooked the lamb for ~6 hours at 120c. Used a handful of mesquite chips.

Merry Christmas Dennis and team!


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Merry Christmas everyone!


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Merry Christmas everyone!


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Wow tekobo, absolutely amazing!

I’m gutted I missed the video, but it looks you had tons of fun!

All three of those KK’s are magnificent. What a perfect arsenal of cookers, with those you can truly take on anything!


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Amazing idea!

If you can’t stream it live, then maybe record it and post a link to the video.


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Fingers crossed tekobo, that your new KK’s make it to you next week!

It sounds like it was a worthwhile endeavour, getting out to see that beautiful sun rise, regardless of the ship being there or not.

Can’t wait to see the arrival pics, I’m getting butterflies in my stomach for you!!


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Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well.  I added more for dipping, yum. It was a first for me with bok choy and it won't be the last.  Since the KK does chicken so well it only enhances the recipe.

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well.  I added more for dipping, yum. It was a first for me with bok choy and it won't be the last.  Since the KK does chicken so well it only enhances the recipe.

Thanks to Alimac for posting his Sweet and Sour Gochujang Chicken cook and recipe. I made it today and it is indeed deeeeelicious.



Plated.

Delicious Mack!


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Alimac, ooooooooh, that looks soooooooooo tasty. 

We made Gochujang chicken tonight, such a simple, but very tasty meal.






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I had a productive day yesterday.

Rotisserie chicken on the KK




Whilst I was brewing 70l of Red IPA




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Exciting times indeed tekobo! I can’t wait to see what you eventually with, when they arrive!

What’s the first cook for both of them going to be?


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Congrats Aggie, beautiful KK!

Can’t wait to see the pics from the first cook!


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Bun Thit Nuong last night, I love this dish!






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Woohoo! Congratulations and welcome to the club!

You can look at as many pics and videos as you like, you think you understand what having one is like, until it arrives, then you get the real ownership experience.

What’s the first cook going to be?


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Thanks for the kind words everyone!

All going well, the girls can come home from the hospital today, really looking forward to having them both home




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Hey all!

I’ve been fairly inactive on the forum recently, had my hands full!

This new little one arrived yesterday, meet little Miss Adi Lou McMillan

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Pizzas here tonight.










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Lamb shoulder here today.

It’s literally just gone in the KK. More pics to follow.





This was from an amazing butchers called Bully Butcher, they had some incredible Futari Wagyu cuts yesterday, check out the prices on these beef short ribs, $296 per rack!!!!






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Hey Jamie,

Try Abel Korsonis from clean heat charcoal. He’s based in Adelaide, and is the Australian importer.

Clean heat is great charcoal!




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Awesome! What a nice simple solution, some more excellent engineering there Dennis!


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