Basher

That’s funny but it is also too easy.  My retort would be to tell y’all to let [mention=3485]Troble[/mention] have some fun.  MSG is his equivalent of a quick fumble behind the bike sheds before taking his girl home to ask her father’s hand in marriage.  

[mention=3070]tekobo[/mention] I’m doing a test cook tomorrow with pork butt. I went out and bought some MSG today per Rodneys recipe and I decided to also inject the pork shoulder but realized I had no apple juice at home after I just went to the the grocery store, the butcher and a Asian market to score the MSG. So I improvised abs use beer abs apple cider vinegar. Will be putting the pork shoulder on tonight hopefully if I don’t fall asleep to early. I plan to test the hog seasoning as well as Rodneys BBQ sauce on this pork shoulder then assuming everything works I’ll do the pig on Memorial Day when all my crew are fully vaccinated and able to come over. I’m sure I’ll mess up but we’ll learn together here. I can’t even begin to express my gratitude for this board and group that welcomed me in. You all helped me survive 2020 
for the record pool season opened today at my house. [mention=2394]MacKenzie[/mention]if you get too cold you should hop on a flight to San Diego and cons teach me how to cook on my KK in person!

Pizza Sunday.

I was playing around with a different flour for the dough- one of the ancients. I think Farro.
It was ok, not great.



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Well done Tekobo.
Extraordinary social rules over there.
Stop watching conversations sounds crazy.


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Nice little piggy. Sits well in the cage basket, looks very secure and keeps him a good distance from the fire. Well thought out Tekebo, but that's what you have to do for a problem free cook of a size taking up the whole grill...you have to anticipate disaster and plan around it. Let's see some more, you must have been excited, good show. By any chance was his name Arnold, some name their pigs just for luck. I was wondering if you salted the skin to aid in the drying out and form a better crackling...and how much did he weigh?  Best, sorry to hear about the guest damper hopefully it will turn

This was a big hit with the whole family.




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Midweek cook with some left over Annatto marinade

Turned out pretty good

And plated



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POSK = piece of shit Kamado.
Or something like this. I think Tony has raised this before.


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Ckreef they put that steering wheel on the wrong side.
Do you think they can fix that?


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Really beautiful piece of kit [mention=3378]Basher[/mention].  Good luck with your mission to convince your wife that you were fine to go shopping without the final OK from her. I like the words on your wall.  Prepare for a bit of "we do REALLY LOUD".

I have both options Tekobo. There is a 10m hose that I can run to a garden tap if I want to set it up now. The Reno starts in July.
I’m a Batchelor this week and although this has been discussed with family, agreement/ approval has not obtained.
Forgiveness or divorce are a certainty from here.
Maybe I send this photo to my wife while she is enjoying Noosa?

In saying that, the cabinet looks pretty slick in person- better than this photo suggests.


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So now I know 3 people with hacksaws in their kitchen!...... I shouldn’t be surprised.
I’m feeling the pressure to join this privileged club.
Especially after finding this delivered onto my front verandah today.



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Congrats Braidoc.
I have no idea what your 2nd hand grill is worth.
Post the picks when your 32 arrives.


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Nicely done Tekobo.
You remain the only person I know with a hacksaw as part of their kitchen utensils.


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Nicely done BOC.
Troble your pizza cooks keep getting better.
I’m 2 hours into that lamb shoulder.

That annatto marinade is bland to taste, however, once it’s exposed to flame.......... my goodness there’s some sort of caramelising BBQ Nirvana going on with it.
The smell is an ultimate BBQ. Can’t wait to taste..... only 4 hours to go.


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Nice job alimac.
I’ll be giving this a go soon.


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Welcome Bill and congrats on the decision to invest.
Ask away, you will get plenty of helpful answers here.


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I found some thanks Troble and made up the sauce last night.
I’ll marinate the lamb tonight.
Those chillies are full of seeds so customs would never let them through the post.
I’ll try to plant out some seeds.


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Thanks for the warning Tyrus- gloves and a black apron for this cook.
Troble the chillies were confiscated by customs...... or eaten by the Mexican worms that were meant for my tequila?


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I got someone out here Monday morning and we set traps but the bugger hasn’t showed up. I’m pretty sure when I encountered it it was pretty pregnant so my theory is it gave birth this week and will return shortly....

Thanks again Troble and Tekobo. I was on a completely different path.
I’ll rewind most of this.
Troble the star anise can be considered a replacement to allspice and sugar. A little clove like but with underlying liquorice flavour- I’ll remove this and some other spices.
Pretty sure I can find some dried chipotle nearby.
I know lamb is not the traditional meat with this. It’s just that I have 35kg of this in my fridge and freezer and thought this marinade would be worth a try.
I’ll let you know how it goes.


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Same as tony for my cleaning hog- my vac is rechargeable battery operated so no cords to trip over. First I take the bulk ash out with a paint brush and small pan/ shovel.


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Thank you Troble.
Despite our customs destroying part of your package for fear of Khapra Beetle( whatever that is). I thought they had let the mull through- turns out it was oregano and what a lovely floral smell it has. It’s definitely different to our oregano.
I spent the last few hours searching Annatto and Achiote recipes and re read your posts. I’ve never seen this before despite our land masses being connected 150 million years ago!
I’ll be cooking this lamb shoulder( it’s 2.5kg, that’s 5.5lb) on the weekend for guests

and wanted to check I’m on the right track with flavour profiles.
The plan was to marinate this for 30 hours before KK low n slow to pull apart with rice, re fried beans, coriander salad, jalapeños.
Here is my marinade mix

Plus some fresh lime and orange juice.
All recipes have garlic, pepper, cumin, orange, lime, coriander seeds and the obvious annatto paste.
Some have cloves, cinnamon, star anise, paprika, Mexican chilli.
I now have all this apart from Mexican chillies.
Am I on the right track, or have I complicated this?
My mind is telling me this combo will work, I’m just not sure what Annatto is bringing to the party?


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Tekobo I’m waiting for you to open a restaurant. Just not sure what you would call it?
Foods of the Planet?


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Winner winner lamb dinner.
What’s going on with all this lamb?
Great choice for a shoulder tekobo.


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