Troble

Nice job @remi

Sunday dinner special 

Roast Chicken - butter, olive oil, rosemary, thyme, salt, black pepper, lemon juice

Roasted Vegetables - sweet onions, carrots & celery cooked in chicken juices 

Yukon Gold Mashed Potatoes - garlic, butter, sour cream chives & Parmesan cheese 

Homemade Gravy w/chicken drippings 

@tony b will do. I picked up 6 bags of total oak at home depot about two months ago when my coffee charcoal ran out and I was in HD picking up liquid chlorine, so I’m still working through that but my next purchase will be JD. you’ve never led me astray with prior recommendations 

I had a pallet of coffee wood and coco char that carried me through last year. I used the coffee most of the time and the coco char for special cooks. There is nothing better than coco char in terns of smell, duration and even burning. I’m out of coffee wood and have gone back to cheap Royal oak. I use that for everyday grilling but still have a few boxes of coco char that I’m saving for special cooks, I love the coco char 

@johnnymnemonic mine was 25lbs in my 32. That’s all I got for you. Hope it helps 

Glad to have you back @tony b I’m also a fan of the Trefethan brand 

Nice to see you back @tony b good looking meal 

I cooked the “other” pork tenderloin tonight, marinated in balsamic, paprika, salt, pepper, garlic 

sweet corn and yesterday’s potatoes 

Pork tenderloin marinated with olive oil, rosemary, sea salt, black pepper, paprika and brown sugar. Reverse seared and finished in the cast iron pan over the coals. smoked with apple wood. Served with a port red wine & mushroom reduction sauce 

grilled carrots smoked with apple wood 

roasted potatoes with olive oil, truffle salt, black pepper, rosemary & thyme 

my girls loved the pork and the sauce and crushed their meal. They are 4 & 6. Made me happy 

@remi nicely done!

@5698kglad to hear the gasket change went well 

@Syzygies pizza with no drip pan. Cooked at 500 same method as always same results 

i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect 

Sorry to hear that Dennis. I think you know I work in roofing and solar manufacturing we’ve been seeing crazy material price increases for raw materials, electrical breakers, shipping costs, delays in the port all the stuff you’re talking about. This week I even contacted by green tea supplier who gets his product from China and I’ve been using from him since 2007. He’s out of stock and his product is stuck in port of Oakland for a month and he told me he has to raise prices when it lands….it’s everywhere 

Congratulations on the anniversary @jonj! Lovely meal for such a special occasion. We’ll done sir 

18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika)

@Basheri didn’t plan to wake up that early it just happened, I don’t sleep much as is and when I got a brisket going my body usually wakes me up around 3 or 4am 

After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. 
 
finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool 

at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position 

woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper 

Congratulations & welcome!

@alimac23i posted it along with all links in the poultry section so it would be easy to locate you can find it here 

Chicken Shawarma  

Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing 

Olive oil & garlic pearled cous cous 

toasted pita 

homemade Tadziki

Chicken Schawarma - https://www.themediterraneandish.com/chicken-shawarma-recipe/

Mediterranean Salad -  https://www.wellplated.com/mediterranean-chickpea-salad/

Tadziki - https://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366

Chicken Shawarma  

Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing 

Olive oil & garlic pearled cous cous 

toasted pita 

homemade Tadziki 

2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt 

We’ll done @C6Bill looks like a great party you served up there. I’m sure your guests were thrilled 

Picked up a Wagyu brisket today from my guys at Swagyu Chop Shop. No trimming necessary. Can’t wait to cook it Sunday 

Tgey just started shipping their Wagyu beef nationally online so if you’re interested here’s their link 

https://www.swagyuchopshop.com

it’s not cheap but it’s great quality. We’re celebrating a special occasion Sunday and I’ve been wanting to try one of these and they just happened to get them in yesterday 

Great looking ribs @mstang1988

@Forrest of you roll out the dough it’s flat. You have to roll it over on the edges to form the crust. “Fold over” might be a better description but basically take the outside and fold/twist it so there’s it forms a crust along the edge 

Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both.
 

There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice.

3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base