Troble

@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

I like the show Top Chef and it’s really the thing that pushed me to start trying to elevate my cooking. I binged watched the first 2 seasons over a couple days while staying with my then girlfriends family in South Africa back in 2008 and from that long on I’ve watched every season and it’s always inspired me to try new recipes or learn mew techniques at home one of my favorite chefs all time from that show was Gregory who does a lot of southeast Asian style healthy cooking. He just released his first cookbook and i received my copy the other day abs holy smokes am I excited. It could be because it’s very timely and that I happen to be in a period where I’m actively looking to Jeff up (no pun intended) my vegetable, sides & salad game or the fact that I’m increasingly finding a need to serve vegan dishes for at least one guest, but I found at least 20 recipes plus in his book that I am genuinely excited to try. There also some great poultry and meat dishes and the photography is visually stunning. I’m extremely excited to add this to my collection and try out a lot of these. I love southeastern Asian cooking and have been Thinking about how I haven’t made my red & green Thai curry pastes in 4-5 years, was planning on doing that sometime soon anyways. I make red & green pastes and store them in containers, vacuum seal it and they are amazing for a quick meal full of flavor anyways check out his book if you’re into that type of thing Everyone's Table: Global Recipes... https://www.amazon.com/dp/0062984519?ref=ppx_pop_mob_ap_share

5 spokes over here

I could sustain off poutine & beer

Still had leftover tortillas from Cinco de Mayo so I made Brisket tacos for dinner with cotija cheese & homemade BBQ sauce

21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs

I finally watched that whole MasterClass. Thanks for sharing. I am extremely jealous of you @Basher and your grill.

Whether you use a Trompo King or not it’s just great to cook vertical meat stacks. Glad to see so much enthusiasm on this topic @tony b what do you use when you smoke a brisket if you’re not using the double drip pan?

@tekobo it should be noted that my wife’s name is Kusi, which in the native language of Peru is Quechuan and means “happiness”. When you meet my wife you will see that she personifies her namesakes. So since I redid my yard last year but wasn’t able to share it with our friends, I started calling our house “club Kusi” last summer as I posted pics of the pool and the food that was being produced from my KK. I’ve gotten a lot of grief /ribbing from my family and friends about how serious I take my BBQ/grilling over the past year and this year I finally get to share that with them. So hence the title of the playlist is “Club Kusi” so I mostly entertain my wife’s close friends and the theme is middle aged parental dance grooves since we all got kids and can’t party too hard but we still think we’re young enough to be cool

@Donoi live 6 miles from the Mexican border and the market I go to has pre marinated carne asada and fresh tortillas so I usually just pick up from them

Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb tonight in honor of Cinco de Mayo we went with the arrachera and man you can definitely taste the difference. Picked up some freshly made flour taco sized tortillas had my daughter help me make some fresh guacamole (she’s 3 and making guacamole is her biggest joy in life). Lightly toasted the tortilla, sprinkle some Mexican shredded cheese on it to lightly melt and toast. Serve carne asada with guacamole and top with Cotija cheese and siracha sauce. I will go to the grave telling you I can make world class tacos and tonight they were magnificent. Meat cooked indirect to start finished over coffee charcoal with post oak wood. Tastes just like Mexico. correlejo margarita with fresh lime and fresh orange juice...

@tekoboyou are welcome to listen, although I’m not sure you’ll like it or not. I have a very wide and eclectic taste in music and for this event seeing that I never got to really have a pool party or share our backyard with our friends last year I’m going for the “upscale hotel pool” vibe but obviously we’ll all be with our kids. So it’s all DJ music that is from the Ibiza/Mediterranean beach vibes. I put it on shuffle and let it play. It’s a celebratory playlist designed to celebrate the light at the end of the tunnel after a long year in isolation https://open.spotify.com/playlist/4S9o8L7ELUSzSBKmSSV4xc?si=9DY3srKOR92xv89t7Ttd0w&dl_branch=1

Congratulations @Forrest what’s gonna be the first thing you grill? Did you get rid of your Kamdoe Joe or are you keeping it?