Troble

@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

I’d happily eat that plate @MacKenzie

@Basher that is my go to marinade when im not doing shawarma. It’s really great. I give you all the credit on that one. Didn’t know you got it from @Syzygies but not surprising, he’s good a few good tricks up his sleeve. I was at the store looking for whole chickens for my cook the other day and they were out of chickens. So the guy goes to look in the back and he’s taking forever so I sat there at the meat counter and what was in front of me bud a grass fed, organic, bone in leg of lamb on specialty for $6.99/lb. The guy returned to tell me they had no chickens but I couldn’t pass up the deal for a nice piece of meat like that so I picked up a 5lb leg and went to my other shop to buy the chickens I love cooking lamb too because my kids love it so it’s a double win, just unfortunate we don’t have as much supply or variation of cuts in the US (at least I haven’t found them locally) like you do in OZ @C6Bill I’m not gonna pass up your compliment, thank you. Hard to mess up a rotisserie cook although with the leg I find that cooking temps on the meat are a little more uneven some parts more done than others, last nights were a little more cooked than I liked but the wife was happy

@C6Bill @Basher is the resident expert on lamb here. I’ve been doing boneless leg of lamb or lamb shoulder on the vertical spit most of the time, but every now and then a good old bone in leg on the rotisserie really hits the spot

Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous. lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice cous cous was with olive oil, garlic and more fresh squeezed lemon juice homemade chunky Tadziki with a bunch more lemon juice/zest basted the leg every 15 minutes with leftover marinade

Super simple and easy big a classic…Roast Chicken harvested a ton of Meyer Lemons off my tree so made a marinade of meter lemon, butter, olive oil, sea salt, black pepper & rosemary. Rubbed it all over the bird and inside the cavity as well as under the skin on the chicken breast. Stuffed the cavity with lemon rinds and rosemary. Threw it on the 3rd rack up top on the KK. Cut up a pan of celery, carrots and sweet onions and put that on the top grate under the chicken then used the double drip pan on the lower grate to get indirect heat above. Couple apple chunks in the coals and used @tony bjealous devil coals. Cooked at 325 for 1 hour 15 minutes rested for 30 minutes also made some baby potatoes and roasted them in the oven at 400 with olive oil, truffle salt, black pepper & rosemary. Pulled them out and sprinkled some Parmesan cheese on top took some chicken drippings and made a gravy with white wine, chicken stock, butter, rosemary & salt will eat this the next few days

@tony b good looking brisket and smoke ring. @sihb001 well done & welcome!

@Basher wow that’s a ways to go looks like you are doing open heart surgery on the kitchen. I’m sure it’ll be worth it when it’s done but can’t imagine how difficult that is.

@Steve M were stuck with the same footprint too as one of the cabinets where the fridge go is one big custom made piece which limits the fridge size/selection. They don’t make the wood floors we had and we were never really fans of wood floors in the kitchen anyways so I told my wife that she should just get the tile she liked rather than trying to match something close with wood and we then got new backsplash and had the existing cabinets restained. I replaced the fridge, dishwasher and range top since they were all 15+ years old. Installed a farmhouse sink and all said it took two weeks and wasn’t insanely expensive just more of a kitchen facelift but the water/floor situation had to be dealt with immediately

@Steve M what you didn’t see was all the water damage my leaky fridge did to our wood floors, so much so that I had water squirting up through the wooden cracks when I stepped in certain spots. We planned to update the kitchen in a few years but given the fact that the floor and fridge had to be replaced immediately we decided to do everything and be done with it

I put foil over the drip pan to collect the drippings then poured it in a pan to make gravy. Turned out great

Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding

@Basher - we finished our kitchen remodel yesterday just in time for Thanksgiving. Before & after pics. nothing like cooking my favorite meal on Thanksgiving to break in the new kitchen