Troble

@tony b @tekobo got my Huacatay plant a few weeks ago going to be attending the real Peruvian green sauce tonight……stay tuned

@Dennis I have experienced the burn on the next side of my charcoal basket even though I lit in in the middle. Happens a lot actually. I do a lot of slow and low cooks and quite often when I see my charcoal basket the left side burns much more than the right live chalked this up to usually bring my fault as when I’m not doing low and slow cooks I primarily use the hallf grate and have a pile of lump on the right that burns and I cook indirect and maybe do a reverse sear on the second grade close to the fire if iI’m grilling a steak or something because I cook this way most often I get a very uneven ash buildup on the bottom, lots of ask on the right side not a lot on the left. So when I go to do a low and slow cook unless I rehabbed to clear the ash prior to filling the basket with lump, I’m setting up a situation where there’s more since for air on the left side than right, this results in the uneven distribution of the burn it’s usually not a big deal and I actually use it to my advantage when I cook a brisket and I’ll put the point on the left side of my grill and let it go but also to add biz long when I’m doing low and slow I’m usually using the double drop pan in between the coals and top grate so it doesn’t really matter much that’s my long way of saying clean out the ash start fresh and see when I do rotisserie is where I really want an even burn so gif that I bought Dennis new rotisserie basket and I light on each end of the lump and watch it burn towards the middle

Flat iron steak, grilled asparagus, grilled shiitake mushrooms & air fryed potatoes

@Syzygies

Last weekend I went to Vegas to see my favorite band Phish play at the Sphere. I’ve been seeing Phish since my first show which was in Vegas in 1998. I’ve seen them over 100x by now but what I saw at the Sphere absolutely blew my mind. It was the most incredible concert experience I’ve ever seen. My buddy described it as “having a VR headset on while sitting next to the soundboard” Check it out this guys instagram has great shots https://www.instagram.com/scottharrisphoto?igsh=MzRlODBiNWFlZA==

Look at that crust @David Chang

I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year

Flat iron, carrots, air fryer potatoes

Rotisserie lamb, dirty rice, Mediterranean salad, tadziiki

Peruvian spice rub tri-tip baby carrots air fryer potatoes chimmichuri

Roast chicken, mashed potatoes, roasted vegetables & gravy

@remiive seen al pastor pizza in San Diego it’s definitely a thing. Nice job!

I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark!

@alimac23looks tasty!

@jonji have a feeling that could happen this summer. I started a new job and will be traveling to the Midwest more. I’m kind of targeting a business trip that coincides with the USA Copa America match in KC, but it’s Monday July 1st so will have to see

Thank you! I pour the marinade liquid into a bowl and baste it a few times while it’s spinning.

Went to Costco business today to pick up pork biutts for next weekend ebded up leaving with 2 8lb pork butts, 4 pork tenderloins, a 15lb prime brisket and a bone in leg of lamb marinated the lamb in my beef Schwab’s dub and then skin on the rotisserie and made a Mediterranean salad and dirty rice with red onion, salt, pepper, cumin, cardamom, all spices nutmeg mint Served with toasted pita and feta and homemade tadziki

Flat iron steak two ways. One with Worcester & Montreal steak seasoning, the other with a Peruvian rub of Salt, garlic powder, cumin, aji Amarillo & aji panca roasted potatoes tossed in duck fat, truffle salt, rosemary & thyme Caesar salad chimmichuri

Thinking about @tony b @jonj this afternoon while roasting chickens in 60 degrees & sun weather at 5pm

@remi great cut and perfect cook! Made me hungry

@tekobo42 tortillas in 30 minutes is pretty impressive! Sounds like an excellent feast. Can’t wait to see the meal photos Happy New Year! Salud!

Brisket, honey baked ham, garlic mashed potatoes, sweet potato mashed potatoes, creamed spinach, stuffing, gravy