Troble

Open faced breakfast sandwhich on sourdough (for the wife) and white bread for me. Over easy egg with truffle salt, black pepper and fresh thyme. Melted cheddar cheese, applewood smoked bacon, arugula, avocado with suracha sauce

@Basher well cooked. How was the taste? Did the lamb absorb the marinade well? How long did you marinate it for?

Where you located @BOC that view reminds me of spending summers at my grandparents house on Mercer Island, WA. Looks like you’re set up to enjoy the weather. Beautiful View

@tekobo my wife and I sent out the evite today and curiously enough I found one that had a whole pig as the background and I put in the text that I’d be smoking a pig so I’m officially on the clock Sunday May 30th well be having our friends who were in our bridal party (the ones that still live in San Diego) over with their kids. Everyone’s vaccinated and it’ll be outdoor pool party....I even already made a Spotify playlist for the event

Cook them whole. The bone adds a ton of flavor

@jonj good looking cook. @BOC love the bruschetta looks tasty @MacKenzie thanks for the recipe. I bow in your presence 🙌

@Syzygies i was fortunate enough to have an office in Austin for a few years and was flying out there every 2 weeks and I got to eat a lot of BBQ. I ate at Franklin's, Stubb's Salt Lick, Slab BBQ, La Barbecue. I like Franklin's brisket, but that is because I am a brisket man and prefer the salt & pepper rub. I have had Carolina BBQ and as mentioned earlier I've eaten KC BBQ a number of times and I have determined that for me I am a central TX BBQ like guy but that is mainly due to the fact that I like brisket best and I am not the biggest fan of sauce. KC is all about the ribs and I agree with you that there were some great tiny "hole in the wall" shack type places that I went to that I can't even remember the name of now that were always consistently good. So for me I like TX, KC and Carolina BBQ in that order, with the asterik that I have yet to make the pillgramage to eat at Rodney Scott's place I do believe that some of the stuff us KK owners here cook on this forum is up there with the best of the best, however the one element that I am missing in my personal repetoiire is that I don't yet make my own kick ass BBQ sauce. It's one of my goals for 2021 to learn how to create my own "signature" BBQ sauce. I always appreciate your tips @Syzygiesthank you for sharing so much of your knowledge. I will definitely look into the BBQ book you recommended above.

@jonji need to do the roasted sweet potatoes those look great. You cook those in the oven? Great job on the tri-tip cook

Congrats on the most I’ve birthday. When’s the big day? thanks for the tip about the restaurant, fortunately for me I am a crazy OCD travel planner and my specialty is booking awesome things 1 year+ out. I definitely won’t be traveling a trip to AU unless it’s a year out and I’ll 100% be going to his restaurant. Dare I say Basher that we shall likely have to meet at said event. One of my best friends (who’s from Sydney) just moved out to the country there and bought some land with his mum. I’m not even sure what town it is but his Instagram pictures say “south gundurima”. I’ve promised him and my kids I’ll take them down there at some point but not for a few years when the kids can manage the long flight

@braindoc I’d be shocked if they didn’t have a pallet Jack. Take Forrest’s advice abs have some cash and I’m sure they’ll help you as long as they can sheen it around your pretty. If you need to go over grass or dirt run out and get a couple of sheets of plywood to lay down

I haven’t watched that link yet. Will try to get to it today but congrats on that grill. I want something like that but not sure I’ve got space (translation - the OK from the Mrs) I think I’ve made the joke before that if I wasn’t married with kids and was going and single I’d be stalking Lennox at his restaurant and figuring out how I could work in that kitchen. He is truly inspiring. Thanks for sharing I hadn’t seen or heard of that and I’m super excited to watch it when I get some time to focus on it

@Jadeite congratulations that’s a good looking grill

He’s my favorite @Basher you referring to this? https://www.theworlds50best.com/stories/News/50-best-masterclass-lennox-hastie-teaches-how-to-barbecue-like-a-pro-.html

The source of truth has spoken! Great write up @jonj wish I had this info before I went out there.

I was going out to KC once a quarter for work for about 18 months and got taken to many of the best BBQ joints by locals. Most locals swear by Joe’s which was great but I preferred Q39 personally. Here’s a decent list to get you started https://www.travelchannel.com/interests/food-and-drink/kansas-city-bbq--6-top-picks-you-wont-want-to-miss heres another solid list https://www.kansascitymag.com/the-10-best-kansas-city-bbq-spots-we-ate-at-50-plus-spots-to-pick-em/

Nice skewers and meal @tony b @jeffshoaf good looking butt! I made tri tip tonight, really been leaning on that cut as it allows my wife to have the more well done end pieces and I can have the medium pieces in the middle marinated the tri tip in soy sauce, garlic powder and Montreal steak seasoning for 2 days. Cooked it indirect with mesquite wood then finished on lower grate. Turned out perfect for both of us slow baked sweet potato served with Greek yogurt grilled asparagus with olive oil, salt, black pepper & garlic powder I had some leftover beef broth and a small package of leftover mushrooms that I’d be throwing out in a day or two and since I’ve been on a sauce kick I decided to wing it and make a sauce and see what happened. Let’s call it a Au ju. Beef broth, red onion, mushrooms, garlic, Dijon mustard, soy sauce, brown sugar and black pepper, finished with a bit of meat juice after slicing. Turned out good!

I’ve had high quality ketchup at the hipster Gastropubs in San Diego. There is such a thing.

@MacKenziedo you make your own ketchup?

And I was proud of my meal last night.....great looking cooks folks. Well done!

Bone in Duroc pork chop. Rubbed with olive oil, Peruvian pink salt, black pepper, garlic powder, brown sugar & rosemary roasted baby potatoes with olive oil, truffle salt, black pepper & thyme Iowa sweet corn w/butter, salt & pepper roasted baby carrots with Momofoku savory seasoning served with balsamic Pinot noir red wine reduction sauce

@Basher good looking chops. Love Thai salad @jonj mouth watering plate. Well done

Anchor steam was first, never really cared for it, always thought it tasted like barnacles. Started drinking Sierra Nevada and Sam Adam’s in college, I’d bring my own 6 pack to parties cause I didn’t like cheap keg beer. Stumbled upon Arrogant Bastard in 1998 when I was 19 years old and began my love affair with local San Diego beers

@tony b my game was bad that’s why I chose to sit down and take in the view. Course is getting ready for US Open in June so it’s hard enough but 25mph winds coming into your face from the Ocean only make it harder. By hole 17 I was ready to cry uncle

@jonj yesterday at Torrey Pines South IMG_6966.MOV

@tony b my cucumbers started to flower today, as did the Thai peppers. Been harvesting my strawberries every morning the past week. Sadly the one thing I want most Aji Amarillo has not sprouted from seed