Troble

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

Peruvian ceviche Grilled octopus marinated with lemon thyme & oregano from the garden, garlic, olive oil. Grilled with mesquite wood and finished with fresh squeezed lemon juice roasted garlic & olive oil cous cous

I’m too lazy to use the basket splitter most of the time. I just shove a pile of coals to the corner and use the half grate/lower grate combo for indirect & searing. Works great for me this way

Filet Mignon with “musket powder” rub I picked up in San Antonio this week. Hints of coffee in the rub. sweet corn on the cob with “elote” rub from my friend @Tyrusthat my wife and I both really enjoyed grilled asparagus brushed with olive oil, butter, garlic, black pepper and topped with truffle salt. easy cook. Great results

Thanks @tekobowe went to Smoke Shack https://www.smokeshacksa.com it was featured on Guy Fieri Diners, Dive & Drive In apparently. I had some chopped brisket, brisket grilled cheese and some ribs with sweet tea and fries. Great sauce. Good brisket. One of the perks of my work travels is eating all over, and I love TX BBQ. Got an interesting rub that I’ll be trying out soon

@Basheri agree with you 100% but I won’t be doing the pig again this year most likely. But for special occasions and when you want the theatre as you mentioned it’s great. I don’t regret it at all just won’t be making it for every party. Brisket & pork butts will be the staples. Pig will likely be a once a year thing

Congratulations @Jadeite!

@tekobo apologies for the delay I’m actually traveling for work and flew to San Antonio for a dinner last night. Trying to see if I can squeeze in a lunch trip today for a highly regarded brisket place the locals are talking about..... let me try to answer you questions I used my hands to flip the pig it wasn’t very hard at all, it was 24 lbs and you know I work out 😀so I just picked it up, flipped it, sauced it and then flipped it back. I was going for pulled pork from the start so I thought saucing it would be a good idea. I started at 5am at 250 and I flipped it around 11am, cranked it up to 325 after I flipped it to try to crisp the skin. Took it off at 1pm but honestly it probably could’ve stayed on another 30-45 minutes but my guests were hungry. I pulled the pork to make sandwiches, it was soft, juicy and moist but the pig cost me $160, it was also previously frozen so not sure that affected my outcome but both my wife and I felt that my pulled pork had more flavor than the pig and for that price I could’ve bought 5 pork butts easily and cooked them I removed the eyes because we have 6 kids under 5 at the house and I didn’t want to scare them. I actually didn’t drink that much because I was too busy playing in the pool with my friends kids who I hadn’t seen in a year and there were two that were one years old that I hadn’t even met yet. The kids always like me to be the monster in the pool and toss them around and make them fall off the floating animals so I did that all afternoon and woke up sore the next day I wouldn’t change anything about the cook other than to try to find a fresh pig not frozen and I would leave the pig on a bit longer in an effort to crisp the skin more. That being said I don’t think I’ll do the pig again or very often given that my wife and I both preferred my pulled pork over the pig

@C6Billit wasnt that hard honestly and I’m super glad I did it given that today was a special occasion for my family. For your retirement you totally should, I’m just saying I’ll likely not do it too often though

I wish you were here to help as well as long as you brought some of your wine 😛

@C6Bill yes that’s what I did. I planned to keep it belly up but I was texting with Dennis at the time and he told me to go for the crispy skin color so I put it back belly side down. There’s not enough meat on the suckling pig to really do the belly like I had thought or hoped (after watching Rodney Scott) so I think it was the right call all that being said the whole pig looks impressive but I struggle to think it’s worth the effort vs doing a pork butt, it was a little juicer and softer but I doubt most of my guests would know the difference. Lot more expensive too

5.5 hours in ham and shoulders are 170. Flipped it sprinkled some rub on it then sauced it with the sweet bourbon sauce, then flipped it back over, opened up the vents to get it over 300 to finish and crisp the skin. So far so good

Almost four hours in. Shoulder and Hams are 150 degrees. watermelon salad done, 4 trays of cornbread in the oven