Troble

@Cnommensen congratulations she’s a beauty

@johnnymnemonic I just cover the surface with lawrys salt then repeat with brown sugar on top. I did that yesterday with the pork chop, let it sit overnight and turned out amazing today. I don’t skimp on rub. Probably need to use some Dijon mustard though on a pork butt to help the stick, should’ve done that on the chop but forgot

Super simple meal today. Boneless pork chop seasoned with a simple rub of Lawry’s seasoned salt & brown sugar. Turned out amazing. Gonna use this on my next pork butt. reheated some potatoes from yesterday and grilled some asparagus with garlic powder, sea salt & olive oil. Indirect @ 350 with apple wood chips. Wife loved it and kids loved it. Oldest (6 year old) said “daddy this part tastes like ham and this part tastes like bacon”

kitchen is still under construction so got tarps all over while they are restaining the cabinets but I picked up some pre-marinated and pre-sliced garlic & rosemary bone in leg of lamb. Did some slow roasted carrots with sea salt & olive oil then did some baby potatoes in the oven with olive oil, rosemary, truffle salt & thyme. Whipped up a little mint chimichurri on the side. Not bad

Congratulations @remi it must feel great to see your family and serve them a delicious meal like that. Well done

I’ve been wanting to make my own pasta for a few years now but have prioritized other things (like my KK) over investing in a pasta maker machine. I’m thinking about making 2022 the year I start rolling out my own dough and I was wondering if any of you fine people have any recommendations. I’m hoping to make lasagna, gnocchi, spaghetti, fusilli & a farfalle pasta got any advice for me as I start this process? Thanks in advance

Kitchen still being remodeled so it’s paper plates and plastic cups! flat iron steak with meat church holy cow rub. Baked sweet potato and grilled asparagus

@C6Bill nice looking bird. What time/temp did you cook that bad boy at? @johnnymnemonic looks like you’re off to a great start

It’s 85 degrees today in San Diego….just saying. And my kitchen is being redone this week and next and while I originally thought I’d cook every meal outside the Lack of a sink & dishwasher puts a crimp on things and I’ve only done KK chicken breast/griddled quesadillas and have opted for takeout almost every night. hang in there @Basher it’ll all be worth it once you’re done

Isn’t it technically “Canadian bacon”?

The takeaway for me is that from now on I’m always going to cook my veggies in the cast iron pan after it’s been used for meat and the meat is resting. My wife was raving about the asparagus last night and this will be done with other veggies in the future

Wagyu filet Mignon w/Peruvian salt & black pepper. Seared in cast iron pan over mesquite wood with a tiny bit of Irish butter cooked asparagus on cast iron pan while meat was resting. Dusted with garlic powder, salt and pepper. Wagyu fat juices and butter got it nice and crispy on the outside. Super tasty Yukon gold potatoes roasted in oven with truffle salt, black pepper, garlic powder, oregano & paprika. Finished under broiler last 10 minutes and topped with grated Parmesan cheese 2015 Lechuza Amantes Red Wine from Valle de Guadalupe delivered 6 types of local handmade ice cream. Cookies & Cream, Pumpkin Spice, Banana Pudding, Chocolate w/peanut butter, Strawberry Shortcake, Hershey w/brownie

@tekobo nailed it! Better than I can do myself!

@jonj fine looking meal! Nice work

@tony b you seem like you love your “crack” you got purple crack and green crack, what other mischievous “cracks” have you not told us about?

@tekobo on my latest cook I didn’t marinate overnight either and it turned out great. Looking forward to seeing your results you always make everything well!

@C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose

@tony b thanks for the reply but the lower part of the bird are less crispy than the skin on the breast/wing/torso. It doesn’t bother me too much it just looks kind of funny to me

Can anyone tell me why my chickens look like they have a farmers tan on the legs? It’s so strange. I had an even distribution of coals/heat and I used a couple of small pieces of mesquite wood spread out over the coals. I also used the leftover marinade to baste evenly every 30 minutes. Very strong with the flavor and marinade but curious as to why at the end there is such stark color differentiation. Looking back at my original post from February I see the same thing one thing to note was I was very pleased with the marinade and I think the additional of the Alesmith Speedway Stout certainly helped with the overall flavor. (Although drinking 13% beer might not be the best idea for cooking 😀)

Used my newly delivered Peruvian spices, also used my favorite dark/stout beer Alesmith Speedway Stout and use aji amarillo instead of jalapeños for the green sauce. Very authentic and extremely good

@RokDok I’m sure Peter was thrilled with a great cook like that. Sounds like an excellent night with good friends, a good meal and the pub….doesn’t get much better than that. We’ll done sir

@tekobo Aji Amarillo are used in Peruvian cooking but I’ve never been able to locate any fresh Aji Amarillo only jarred ones. I believe that using fresh peppers will push my Peruvian cooking over the top closer towards what I taste in Peru the El Yucateco component is the block of red stuff called Achiote paste we use in the Al Pastor/Adobada recipe which is Mexican. You can make that sauce on your own bud you’d need the Annatto seeds. Here’s a couple recipes https://www.thespruceeats.com/what-is-achiote-paste-2342971 https://www.bonappetit.com/recipe/achiote-paste ive never made the paste myself yet but will have to give it a try someday

@tony bmy wife’s family was in town last weekend from Peru and they brought me a TON of spices and sauces from Peru. I’m going to be refining this recipe with some of the rubs they brought me plus my Aji Amarillo plant has about 30-40 peppers on it that are about to turn

Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood

@jonj happy birthday!