El Pescador

Now that's exciting!  Looks super fun.  What a fantastic addition.

Looks fantastic, Mac!  What did you rub it with?

Looks great!  Happy Birthday, Charles!

droooooooolllll!

Mine also!

Gorgeous, Mac!

1 hour ago, Tyrus said:

Say El Pescador, I would pay for a seat at the dinner table when that was placed in front of Mac.

Tyrus - You bring a few slices of that fantastic brisket of yours, and I'll get Mac and her konro introduced to the joy of grilled "pulpo" - deal?

13 minutes ago, tony b said:

Amazing grilled octopus! I fell in love with it in Greece last year. But, I can't get it here in landlocked Iowa! 

This particular specimen apparently lived his/her best life off the coast of Spain before tickling my palette here in California.  If I've got my geography right, that means that at some point, that octopus flew right over your place.  Shame one doesn't have the courtesy to stop in and say hello!

Inspired by a recent Fogo vid, I tried my hand some grilled octopus.  No pounding to tenderize or worries about over-cooking - just nice sous vide bath, an overnight marinade, and a few short minutes on the KK.  Boom!  A tasty meal for a Monday night after a day at the office.

One afterthought - I imagine that if it weren't for the extra space taken up by the lemons and tomatoes, this would have been perfect for a konro (sorry Mac!).  I say "imagine" because I don't have one but am verrrry intrigued....

Well done! (or maybe I should say, nicely done - they're much tastier looking than well done would have looked)

Wow - that looks great!

And the verdict on the final outcome?

Looking good, @alimac23!

I've been out of commission the past week and a half or so and unable to fire up the KK.  This eve, I finally put the roti and the new Meater Block to work.  Simple S&P for one bird.  The other got the Bexton's Mango Habenero treatment.  So easy.  So good.

One question on technique.  I piled the coals towards the rear of the 32 and lit 2 spots - one to the left and one t the right.  The right took off better than the left and as a result, one bird was ready well before the other.  Should I have simply lit a single spot in the middle?

I've got my heart set on some beef tomorrow.  @tekobo's thread on aged meats got me all excited!  If I can get my act together, I'll throw a little sous vide octopus on for a starter.   Nothing like making up for lost time!

I bet you got leather seats for the truck, too - am I right?! 

Once again, nicely done - guessing you're having some fun with that new toy!

That's awesome!

Super cook, Mac - looks fabulous!

Congrats, Tyrus - What a find!  Not that we're lacking for good food in these parts, but a little mom and pop (or father and daughter) smokehouse would be a great add to the quiver of places to shop.

What a gorgeous beast!  Welcome to the family, @Mcjudsten - you're gonna love it!

Agree with @ckreef - 66lbs is too big/heavy for most folks.  44 is about the limit, I would think.

Thanks, Mac - I'll give it a try.  Tis the season, right?

  Kudos, @ckreef!   What an awesome set up.

Love me some chimichuri!

Great looking ribs, @MacKenzie!  The West Coast follows your lead tonight - ribs are close to done and the caprese is ready to delight.

@Flemming - that is one mean looking set of steaks - gorgeous!

That pizza looks fantastic, @MacKenzie!

37 minutes ago, Bruce Pearson said:

I received my meater block today. Can’t believe it got here so early. 

I received mine today also!  I was shocked, as I only ordered a week or so ago.  Must have timed it right.

Now wait a minute - you mean in addition to people who've never cooked ribs on their KK, there are folks who don't drink coffee? 

What kind of a forum is this?!!