Troble

Went to Costco business Thursday to pick up a brisket for the weekend which means I also picked up the pork tenderloin two pack. Cooked two of those bad boys tonight. Rubbed with mustard, brown sugar and Lawrys salt. Reverse seared on the cast iron pan. Did and carrots in the mini cast iron pans with butter, brown sugar & salt. Those were a big hit. Potatoes with olive oil, truffle salt, fresh rosemary, oregano, garlic, black pepper and a dash of ancho chili powder 

Sorry to hear that Dennis. My father and mother in law both had the same thing and I tore mine but didn’t need surgery. Acupuncture helped all of us recover faster once the wound healed to get blood flowing to that area. 

@PVPAUL nicely done. I bet making those tortillas put it over the top 

@tekoboi like to let mine sit and crisp up as you mentioned 

@Tyrus it was tasty but a little over cooked. My wife and kids like medium well/slightly pink and I gif in trouble gif undercooking the last lamb so I over compensated a bit this time also found out my pita bread was moldy (after I ate mine) you can see it in the pic. Oh well I lived kids didn’t eat theirs, wife caught hers before eating all good 

Boneless leg of lamb I picked up at Costco. Marinated two days in balsamic, fresh mint, salt, pepper, cumin, garlic, onion powder, all spice, cinnamon and Correia der 

air fryer some baby potatoes 

Mediterranean salad with home grown cherry tomatoes, cucumber and mint 

fresh homemade tadziki 

Picture perfect result @C6Bill

Bone in leg of lamb

roasted olive oil & garlic cous cous (pearled)

Mediterranean salad

naan

homeade Tadziki

Had my neighbor and his family over today, asked him what he wanted me to cook he said brisket. So I made brisket again. This time I took a page out of @C6Billbook and used Holy Cow. Turned out great 

Caesar salad, rosemary/garlic/sour cream/Parmesan mashed potatoes & cornbread 

Been awhile since I’ve made pizza and my two little sous chefs each wanted to make their own pie. KK ran a little hotter than normal and we were a bit out of sync on our timing of  pies so I got the first one a bit crunchy on one side but it all worked out and my 7 year old sliced all the bell peppers herself and did all the toppings so she was pretty proud 

two pepperoni & a bell pepper w/black olives 

I usually open my vents depending on how much time I have then once it gets to 200 I put in the drip pan and close the vent to the appropriate setting I want it to cook at 

generally it takes about an hour before the meat goes on 

your KK isn’t producing white smoke on its own. Even when you do a burn in that’s at higher temps and it doesn’t produce white smoke. White smoke is fat. Get a drip pan or get a foil food/turkey  tray at the grocery store and put it under your meat. Agree with bill that fat drippings are burning on foil 

you should never use kingsford blue in your KK

Ditch the kings ford blue briquettes. Get a drip pan or put foil down to prevent fat dripping as mentioned 

15 minutes ago, tekobo said:

Gosh that looks delectable @Troble.  I agree, it’s a GREAT recipe.  Looking forward to making it again soon.

I will say @tekobo that you are right about the quantity of the marinade it’s a lot. I bought a small 7lb pork butt not really paying attention to the size at the store. After I froze it (per recipe) and trimmed the fat cap and sliced it for cuts that could be used on the stand it felt a little bit small for my gathering. There was probably 1/2-3/4 lb of meat still on the home that I couldn’t chop and I probably chopped 1/2 lb of fat from fat cap so I maybe had 4-5 lbs of meat and all that marinade. I went to the store the next day and picked up another pork but that was around 8 lbs, repeated the process and threw all of it in a larger bag with the original marinade. It was still plenty of marinade and I reckon I had about 9-10 lbs of meat in there 

I was able to pack the trompo king down and really stuff it full of meat and still had probably 1-2 lbs of meat in the bag.

so takeaway is that you could likely halve the marinade recipe or you could store extra marinade like @tekobosaid or double the meat quantity like I did

8 hours ago, Poochie said:

Burgers are one of my favorite BBQ items. Yours look outstanding. 

First time had ground brisket & short ribs. They were extremely juicy 

I think this is my favorite dish to cook. Haven’t made it since January 2022. I did t have any issues mixing up the Achioete paste but i broke it up into smaller pieces first then I let it sit in the olive oil and apple cider vinegar a big while I made the adobo sauce. Then I threw it all in the food processor to finish. Easy peasy, no mess easy cleanup 

Ground brisket & short rib burgers. Tilamook cheese. Toasted brioche buns. Sweet corn on the cob. No plated pics 

@Tyrus - thunder thighs 

Great work @Tyrus 

Rotisserie chicken - olive oil, lemon juice, salt, black pepper, garlic, rosemary & thyme. Irish butter tucked under skin on top of breast meat 

roasted potatoes- olive oil, truffle salt? Garlic, black pepper, rosemary & thyme 

roasted baby carrots - Irish butter, chicken juices, salt, pepper 

Bourbon sausages, toasted brioche bun, whole grain mustard & Pliny the Elder…..a summer classic 

I’ve had trouble getting higher temps if there is a lot of ash at the bottom. When I want to do high temp cooks I always clean out the ash

one other trick is quality fuel. I’ve had trouble getting high temps when using cheap lump charcoal. 
 

between those two things above it should sort you out 

Wife asked for brisket, Caesar salad & mashed potatoes for Mother’s Day. That what she got 

still working on my Peruvian brisket. This was a big step forward. Made a run with a packet of aji armarillo, aji panca, salt, cumin & black pepper 

made a marinade of soy sauce, pisco, aji armarillo paste and rubbed that on the meat before using the dry rub. Let sit 36 hours 

also used the soy sauce mixture to “mop” the brisket instead of spraying it with apple juice like I normally do. Turned out good. Little soy sauce heavy but had a nice spicy kick on the bark. Wife & mother in law liked it and my girls inhaled it. Happy Mothers Day!

@tekobo I am a big fan of using the half grate for indirect cooking of the meat then reverse searing on the cast iron pan with some Irish butter. While the meat is resting I cook the veg usually carrots or asparagus in the leftover pan juices. 

Looks pretty perfect to me @tekobo nicely done 

Pork tenderloin, air fryer potatoes & asparagus 

@Poochie you can cut it up into smaller pieces but just letting it it in the liquid and dissolve a bit before you whisk it will also help a lot