Troble

@Tyrus we’ve all been there and it sounds like you handled it properly the next day. Good suggestion by the wife to drink a beer and address later. We’ll done on the home cook. Looks great @Syzygiesyou may be able to find banana leaves at a Thai or Asian market. I live in San Diego and while we have no shortage of Mexican markets here I would go to the Thai markets by house to get fresh banana leaves, it may be worth looking into. Did you purchase a whole pig or how did you end up with that cut?

Peru played Brazil today in Copa America. I’ve been wanting to try to cook my Lomo Saltado in the cast iron wok on the KK for some time now, so I gave it a try. Didn’t have any tomatoes but turned out good. Bought some thin sliced grass fed sirloin and didn’t realize it was almost sandwich thin cut, outside of that it was super tasty, better than the soccer game that’s for sure

@C6Billno I had the pan in the entire time. I did put 3 chunks of peach wood in though to finish a bag and it was smoking very he’s g the first 20-30 minutes

@Basheryou might be right I’ve never used that upper grate/flipped method. Will try to remember for next time

@Basher this was a monumental cook, I’ve been cooking on my KK now for over a year and I just figured out I could put my drip pan on top of that metal cage thingy that goes over the coal basket. I’ve always been envious of you using your drip pan under your rotisserie but my drip pan does t sit on the 2nd gate and allow the rotisserie to spin, the only way to it it is on that metal top piece that the heat deflectors would sit on. the carrots were amazing all charred and cooked in the chicken juice. Really happy with it all

Nicely done @jeffshoaf

Rotisserie chicken, over peach wood. Rubbed with salt, pepper, butter, garlic, olive oil, rosemary & lemon thyme from the garden. Butter slices tucked under skin over breasts air fryed potatoes tossed in olive oil, garlic powder, truffle salt, oregano and Parmesan cheese. baby carrots with momofoku savory seasoning roasted in chicken drippings

Perfect execution! Nicely done

Guacamole topped with siracha. Baby back ribs, sweet corn and baked potato rubbed with butter, garlic powder and truffle salt, topped with shredded cheese

Chicken Schwarma, cous cous & Mediterranean salad with homemade Tadziki

Congratulations @braindoc! Your patience has been rewarded finally! Can’t wait to see your first cook

Looking good @Basher how did the sauce turn out?

Bone in pork chop with dizzy dust. Roasted baby potatoes with truffle salt, olive oil, garlics powder, paprika & lemon thyme and rosemary from the garden, roasted green beans tossed with salt, garlic powder, pinko crumbs & Parmesan

This should be a good show. I love Chef Brooke and Rodney Scott. Premieres Monday June 14th https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon

Great job @tekoboas usual. Looks might fine to me!

@tekoboi use quite a bit more lime juice than the recipe also for serving/hosting purposes I cut up the onions and add all the ingredients except fish an hour or two before guests arrive. Refrigerate it and let everything soak and take on flavor 15-30 minutes before you want to serve freeze fish so it gets harder but not frozen, then cut fish into cube pieces, mix together and serve. I also cooked my corn on the KK during the time I had the mixture in the fridge so I could get some smokiness going and then kept the KK going to cook the octopus one day and the salmon the other. It was a nice treat having smoky corn in the ceviche and I cooked it in the husk

@tekobo here is the ceviche recipe that I use. This is real Peruvian de iced however I use aji amarillo as my pepper of choice. I can only get them in jars, but I’m trying to grow fresh aji Marino in the garden. You could use some of that aji amarillo paste I sent you and it would work just fine. Note you can use any fresh fish, they had local trout there I use local halibut at home wgen my wife and I went to Manchu Pichu we stayed at this really nice hotel in the town below Machu Pichu, Agua Calientes. The hotel had a restaurant called Sumac and they offered a complimentary 30 minutes arrival gift/class to show you how to make a proper Pisco Sour and Peruvian ceviche. This little pamphlet/flyer was the leave behind that I still keep to this day 7 years later note later that night we are at their restaurant and I had the best Lomo Saltado (my favorite Peruvian dish) that I’ve ever had in my life. I was asking the waiter so many questions about how the chef made the sauce that the chef invited me and my wife back into the kitchen (had us put hairnets and everything) and he showed me how he made it and I took two videos of his entire process (board isn’t letting me upload) needless to say that stay at that hotel really shaped my culinary life

You can always count on me to bring the level of conversation down a notch around here

Looks perfect. Great job

@tony b great looking meal despite the phallic appearance of your kebabs

@tony bwell maybe you should just come out for a beer tour and Mexican escape

@tony b I have very fond memories of eating fresh caught octopus in Greek islands over a fire with lemon juice and that’s what I’ve been striving for. I did it once last summer and this attempt was even better as I used the lower grate abs got a great char on it and I used a ton of lemon thyme from my garden when I boiled it the night before and then marinated it overnight with lots of lemon thyme. When I see you at a San Diego beer convention I’ll grill octopus for you at my pad. Bet on it

Good to hear @Basher you know I’m joking, I always get a lot of inspiration from your cooks and I’ve been missing yours today we had my daughters friends family over who’s from Japan so I tried to show off a bit of our local seafood made the Peruvian ceviche again, nailed it today use aji amarillo for the spice kick along with some local halibut and local rockfish Bluefin Tuna sashimi in soy sauce with a drip of siracha Japanese yellowtail hiramasa served with a soy/lemon juice ponzu sauce, jalapeño and cilantro garnish grilled CA King Salmon served with quinoa w/carrots, celery & sweet onions (no plated pics as I was hosting) ran the bluefin tuna and yellowtail dish back for dinner with the wife

Great job @Snake Plissken I’m sure your parents were thrilled, looks like you had a little fan coming after those nachos too! Great idea @Basher it’s been so long since I’ve seen a cooking post from you, did you remember how to use your KK? Pics looks like you did well, but perhaps it was your boy cooking?

Congratulations @Jadeite she’s a beauty