Troble

Sounds like a great idea to me. I can get you a hot list for breweries in San Diego and can certainly meet you for a beverage. That is a great deal nonstop from Heathrow to San Diego. We’ll done!

@RokDok no selling needed the pictures speak for themselves. I just spent a week in Austin this week on my company’s dime eating at nice restaurants with my customers getting “chefs tastings”….they didn’t hold a candle to what I eat in Valle de Guadalupe and they cost 2-3x more when you say you booked your flights where are you Gigi g into San Diego? When?

@Dabble 225 is a 1/4 turn up top and having the big vent of the bottom be set to about 10 o’clock if you’re looking at it as if it were a clock. I usually have the big vent hole on the right all the way open then when I hit them I adjust to smaller size. That may or may not be right but this method works for me don’t use lighter cubes with nasty chemicals on it. You can use these Rutland fire squares Rutland Products Safe Lite Fire... https://www.amazon.com/dp/B007R6772O?ref=ppx_pop_mob_ap_share or between yet get a MAAP torch I light my basket in the middle of the basket and put 6 mesquite wood chunks in the basket not too far from where I light it. Double drip pan (or foil tray) goes on lower grate and brisket goes on main grate. Spray liberally every 30 minutes with apple juice after the first 5-6 hours of the KK being completely shut and you’ll get great bark.

@johnnymnemonic I’m using the pellets that @tony b & @MacKenzie recommended Lumberjack grilling pellets. I got 10 hours of smoking yesterday used maybe 1/3 of the chamber….still a lot of fuel left

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Nice review. Although I’m getting longer than 5 hours of smoking on mine. I’m currently at 7 hours with more fuel left to burn

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

@alimac23 great looking crust! Care to share the recipe?

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

Tasty looking bird there @Tyrus

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

@tekobo that would be great to have something like that. I did my prime rib last night on the rotisserie and I had major flare ups towards the end and I had that exact thought of “I wish I could do my rotisserie on the 32 and keep the fire away from the spit”

@tekobo I’d be happy to help you. I’ve been doing this solar stuff for 15 years now. I’ll give you some free advice that will apply to where you live. I know some about the UK and I can probably tap my business network to get you some local info but at a high level I can educate you on solar and what to look out for. But you want to find the best local company to come out and do the work. Get good equipment, but get a good local company to install it

Dads 70th birthday & retirement celebration in one night. This is what he requested. I obliged. His birthday is 12/31 but we had to reschedule due to COVID exposures (thankfully nobody got it, but waiting to get tested)

Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

Yep. I run the western US for GAF Energy.

I’ve mentioned before that I work in Solar and for the last two years I’ve been working for the largest roofing manufacturer. We launched our solar product this week at CES and got good feedback. We’ve been working on this for two years. Pretty cool https://www.canarymedia.com/articles/solar/will-gaf-energy-beat-tesla-on-integrated-solar-roofs https://www.gaf.energy/press-kit-ts/

Traditional New Years Eve plate. Happy New Yeats all!

It was even better last night after sitting in the fridge overnight

Bought a 3 bone beef rib Monday morning. seasoned it with olive oil, salt, black pepper and garlic powder. Let it sit overnight. Put the ribs on the KK at 8am Tuesday and cooked it at 250 degrees with some mesquite wood chips. Removed from KK at 6pm. Rested an hour deskinned a bunch of plum tomatoes & vine tomatoes. Threw them into a lot with some sautéed onions & garlic added chicken stock, oregano, salt and fresh basil. Started simmering that Tuesday 5pm made some homemade tomato paste by slow cooking some plum tomatoes on a cookie sheet in the oven. Added the tomato paste around 6pm. Added baby Bella mushrooms at 6pm. Trimmed beef ribs of fat and added to sauce at 7pm. Added 3 beef bones to sauce at 7pm to enhance flavor. Covered and left on simmer overnight, stirring occasionally before bed woke up in the morning big and stirred the sauce, made a fresh pasta dough ball covered and let sit for an hour then put into new Christmas present pasta roller on my Kitchen Aid stand mixer. Ran it through to level 6 and cut out some fresh pappardelle pasta and hung on rack to dry Strained pasta sauce twice between 12pm-5pm to remove top layer of fat boiled pasta for 4 minutes at 5:30pm served sauce into pasta to mix. Serve with freshly grated Parmesan cheese because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time

@Basher looks terrific. Where are you cooking if your house is under construction? Traveling with a giant paella pan are you?

We’ll done @C6Bill looks amazing.

I’m going to my moms house tonight and mother in laws tomorrow so no cooking for me, but I got a couple cooks planned for next week and my Dads 70th birthday/retirement (Rotisserie prime rib) merry Christmas to everyone

@Boom Boom I agree with @jeffshoaf the KK holds heat too we’ll. It’s not like an oven that cools down when you turn it off. I would not do that. Just cook it on the top grate or better yet put it on the rotisserie