Troble

@tekobo I’m am getting prepped for my cook this weekend, I feel fairly confident on everything but the serving part. Any tips on you you carve and serve or is it more like just pulling all the pork like pulled pork? That’s what Rodney Scott said to do but I’m just nervous about serving at the moment

Lamb shoulder marinated 72 hours in balsamic, cumin, garlic, salt, mint & rosemary served with Mediterranean salad and olive oil & garlic cous cous with homemade Tadziki and toasted pita. summer is here and the pool is firing

The jealousy builds.....

Looks awesome @Buzilo

I work with roofers and they are complaining about plywood prices. Normally $9/sheet now $45/50/sheet I paid $70 to get two sheets when I got my new KK in January, but if you e bought a KK you’ll fork over the extra few bucks to make sure it gets delivered properly

@braindoci found the two sheets of plywood I used to move my 32 and took the tape measure to it. It’s 1/2 inch

@tekobo interesting....learn something new every day. I have 6 types of avocado trees on my property but they are all Persea Americana which are not used for flavoring per your article.

@tekobo great work. I have to say though I have never heard of avocado leaves being used for flavoring, I’m going to crack a few leaves open and smell them, we always recycle the avocado leaves into mulch for the trees as avocado trees really love their own leaves especially when they are younger and developing roots, but in a few years I will have more excess avocado leaves than one knows what to do with. If they can be used for cooking I’m all for it but as mentioned I’ve never heard of them imparting any flavor into food

@tekobo nice work. Looks legit to me. How did you make the adobo sauce?

@jonj thanks. I’ve never made baked beans but thought that some combination of onions, bacon and Worcester would work. Your description works for me perfectly and I was wondering if getting dry beans and doing it the day before was worth it. Thanks for answering that. I’m gonna make these next weekend with my pig

You just need a couple sheets of plywood not sure of thickness

I’ll take a plate please @jonj mind sharing your bean recipe?

@tekoboalso plan to get everyone drunk so they hopefully won’t notice if I screw it up

@MacKenzieyou are too much. I’m just happy to make a small contribution to this community that has given me so much

@tekobogreat looking cook. I was thinking about this this weekend and doing this on chicken as well but it’s going to be after my pig cook! I’m going to try 1/3 the clove amount based on your feedback will keep you posted

Great news you got to enjoy sone KC BBQ. Looks like you enjoyed it. I remember eating there once for lunch and remember the sauce being stellar as well. Thanks for the tip on the order

Ya’ll are making me hungry I had well done/microwaved filet Mignon at a wedding last night. great cooks all around especially liked the ribeye @jonjbut I just want to sit at your table one night to drink your wine, man do you drink well @Forresthow did you like that rub? I’ve cooked probably 20 Briskets on my KK and only gotten a good smoke ring mauve once. I like a lot of wood smoke and the smoke pot doesn’t usually give me enough so I generally throw on a wood chunk right before I put the brisket then I put another big chunk on when I first open the KK to start spraying which is usually about 6 hours in. I get the smoke flavor but not the pink ring @MacKenziegreat looking steak

@tony b happy mask liberation day! Looks like a tasty meal. I’m up at the mother in laws in LA and ate at their Peruvian place here. Their green sauce is still the standard I aspire to. Gotta figure out their secret. Looks like you are enjoying a lovely meal. Cheers!

Thanks for the tips @Syzygies looks great and a great use of the Trompo King

@tekobo that is my plan. My parents, my wife’s parents, her two best girlfriends and their husbands and two kids each, my brother and my two best buddies that were in my wedding. 20 people including kids, a pool, a playlist. No masks required. Everyone’s vaccinated. Why not? I’m a bit nervous I’ll screw it up but I’m planning on staying up all night to watch it. 250 degrees with apple wood. Planning to season with salt and pepper for 48 hours prior. I’m mildly optimistic/confident I won’t screw it up going to make Cole slaw, corn bread, baked beans and a watermelon salad. Two homemade bbq sauces, one spicy and one sweet

Pig has been ordered. Picking it up in two weeks

Good luck @Forrest how big is it? I never knew chad white had a rub I believe that’s the chef from San Diego who moved to Spokane. Have you used it before?

Good choice with the 5 spokes! 😛

Cheese pizza & 2 sausage, mushroom and pepperoni I picked up a couple medium spicy Italian sausages and cooked them in the KK while it was pulling up to temp. They got a little crispy on the outside but tasted just fine on the pizza. I also diced your some baby Bella mushrooms and cooked them with olive oil, truffle salt and thyme I brushed olive oil on the outside dough on the cheese pizza forgot on my 2nd pizza then did olive oil and sea salt on the crust of the 3rd. All tasted great

Looking forward to seeing your efforts @Syzygies