Troble

Salt, pepper,  Butter, olive oil, garlic, lemon chicken

Memorial Day brisket(s)

Leg of lamb 

Brown sugar & maple syrup glazed bone in pork chop with duck fat and truffle salt air fryer potatoes and roasted carrots 

1 hour ago, C6Bill said:

That chicken looks great  

It was the best chicken of my life and has won the award for “best pollo a la brasa in Lima” for last few years 

1 hour ago, C6Bill said:

When I'm too lazy to cook a veggie i just use the birdseye steamfresh veggies, typically brussel sprouts. They get the job done  

Well I planned to do grilled carrots or asparagus but just too busy managing work and kids being home from spring break, but will pick up some of those Brussels sprouts next time iM at the store sounds like a great idea……thanks @C6Bill

This is the other stay I’ve been cooking which you’ve all seen 100x

pork tenderloin with air fryer potatoes tossed it duck fat and dusted with Parmesan cheese once removed 

too lazy to even cook a veg!

@tekoboi planted 7 different types so that they would bloom during various months of the year. This Fuerte is moving the slowest 1 avo in year 4. My others gave me 1-2 in year 2/3, 10-15 In year 3-4

This is a sample of what I’ve been cooking on the KK lately, lot of chicken breast used for other things 

this is a Mexican bowl and I used my ONE Fueryr avocado that I got from the tree I planted four years ago to just aji a the avocado instead of making guacamole. Fuerte is one of my favorites and I’m looking forward to staring to grow my harvest exponentially this year 

Tori

Kjolle

Senor Limon 

Spent the holidays and new years in Peru and ate like a king 

went to Central and Kyjolle for our fine dining experiences. Ate and Senor Limon twice (our favorite normal restaurant) and had some out of this world pollo a la brasa at Tori which is owned by the owner of Maido 

here are the pics 

Just stopped by to get some inspiration. Been too busy with the new job to cook like I used to. Hoping to get back. Good to see everyone doing well 

wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week 

Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made 
 

Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus 

I’ve done a wagyu brisket before didn’t think it was worth the money IMO. If I’m gonna eat wagyu I want it rare 

Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita 

Cheeseburgers and corn on the cob 

Nice work @alimac23

Homemade marinaded carne asada, grilled over mesquite wood 

guacamole

red onion

cilantro

cottija cheese

salsa Fresca 

flour tortilla 

Took my goths to Safari Park this weekend. Stopped by the far stand on the way home. Got some amazing fruit and produce 

rainbow carrots, asparagus and sweet white corn on the cob along with pork tenderloin 

My oldest told me that the asparagus “popped” in her mouth it was so fresh. Great summer meal 

1 hour ago, MacKenzie said:

I'm being pushed over the edge to get a rotisserie chicken going by those two lovely looking chickens.   

I don’t know how you live without one 

Bone  in leg of lamb 

So I have to I have to say I was a bit disappointed with the outcome today. I bought the Huacatay plant about a month ago, it starting taking off last two weeks I was super excited.for this cook. Remembered this site my mother in law told me a Lutheran I first starting dating my wife. It’s called www.yanuq.com it’s all in Spanish and is traditional Peruvian recipes so thought I was off to a good start 

used this recipe https://www.yanuq.com/buscador.asp?idreceta=919&cod=32

all systems go problem is it didnt specify the amount of Hiuacatay….no problem im a good cook I’ll figure it out…..started out good, sauce was green , tasted the Huacatay  (I estimate I used about a cup wipers of fresh Huacatay), tasted good but had no kick, then I remembered I hadn’t put in any aji Amarillo so grabbed two aji Amarillo’s peppers tat are in a jar (candidly an old jar in my fridge). Added them but there was still no source. So I grabbed another Havel of fresh Huacatay and also added two tablespoons of aji Amarillo powder (old as well), still no spices kick so I added two lots tablespoons of aji Amarillo powder and it got SUPER salty and basically got out from under me. My wife says it tasted too much Huacatay it was salty as hell…..also turned a yellow color and more resembled the potato dish called papa a la huacuaina…..not bad tasting but not what I was expecting and if I’m being honest  it was not  as good as the Peruvian “green crack” recipe I’ve been using…..pretty disappointed 

oh well I will wait for my plant to grow back and try again but the queso fresco & evaporated milk were definitely much closer to the traditional Peruvian flavor profile, so I was encourage to be selling in the right direction…..however I fell off the path with the aji Amarillo tinkering 

4 minutes ago, tony b said:

I try to keep the ash levels down in the firebox for this reason - uneven airflow. I typically clean it out before every longer cook (4+ hours). I think this is the key to more even burns in the basket. YMMV

Exactly @tony b sometimes I forget to clean it out before a long burn and that’s usually what happens but like I said it works well with brisket