Troble

11 hours ago, tekobo said:

What none of the pictures can convey is how much joy and pleasure one little piggy can deliver.  I get a rush from hushed wow’s and the quiet that descends when people are eating and loving their food.  I wasn’t sure about putting the pig’s kidneys in the stuffing but the sweet soft onions and the herbs and spices turned that stuffing into a thing of wonder.  Only one person didn’t have some and that was on account of the bread crumbs and his being a coeliac.  Here is to life and the great love that friends bring.  

You hit the nail on the head with that comment. In a few years when you and your friends think back about COVID ending all everyone will remember and talk about will be how delicious your food was and how lovely it was to see you. You did a fantastic event for your friends. You brought people joy through your cooking efforts and that’s what’s important 

I was so jealous that you beat me to the first pig cook that l was incessantly checking my phone for updates from you while I was standing in lines at Legoland. Thank you for taking the plunge first and sharing the challenges and lessons you learned. I’m planning on attempting this Memorial Day weekend so I will share my efforts, but a sincere thank you @tekobofor all your contributions to my cooking education. You help make me a better cook with all the knowledge you share and my friends and family benefit as a result. 
 

how are the leftovers today? Assuming there was some 

What’s a last frost date? Never had one 

@tekobo great job! Sounds like a fun day. Thanks for all the info. 

35 minutes ago, jonj said:

@Tyrus, since @tekobo is obviously busily preparing her 2 by 2 pig roast/garden party (which we can only vicariously attend via photos [or of course it didn’t happen]), I checked little piggy’s ID for his/her biometrics. Seems to be 9.8 Kg, which appears to be the optimal size for the 32 KK Roto basket.

That’s about 21lbs for us non metric folks 

Just enjoyed the slightly above average  BBQ @Legoland, Brisket, rib rack and a stone IPA going on roller coasters with my kids. Couldn’t be happier to not be cooking and paying amusement park prices again 

70 degrees at Legoland here 

@tekoboi posted  the pics cause I thought you still needed ideas. The book has a lot more info than those 6 pages, and the link to buy is included, but I get your point. Can’t wait to see how your cook turns out! Thanks for sharing so much detail 

8 hours ago, tony b said:

To me, a recipe is merely guidance, not sacrosanct. I've read so many of them over the years that I can see from the list of ingredients and some of the preps what it should taste like and then start making my own tweaks to it to suit my tastes. If I'm venturing into unknown territory for the first time, I'll stick pretty close to the recipe, but that's about the only time.

Agree 100%. I use recipe for ingredient lists and guidance but usually season to my taste likings. Specially I always use way more garlic and more cumin than my recipes call for 

Here’s photos from Rodneys book on whole hog this is southern BBQ style. Rodney was featured on Netflix chefs table BBQ and has won James Beard award

@tekobo I’m planning on doing a pig on the my KK and gave decaying in using the rotisserie for Memorial Day. I bought Rodney Scott’s BBQ book Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook https://www.amazon.com/dp/198482693X/ref=cm_sw_r_cp_api_glt_fabc_EVGMC92G09SCN5R06NVT

and I’ve read it once through. I’m planning on doing a test cook this Sunday with his run and “Rodney sauce” on a pork butt to test out his flavor profiles. He recommends mopping the pig while it’s roasting. 
 

what temp do you plan on cooking at abs for how long? How much does that pig weigh?

my plan was to follow Rodneys recipe and slow cook it at 250 for 10-12 hours. Was thinking of even trying that slow cook method on the rotisserie 

Cheese, pepperoni and veggie (w/pepperoni on bottom)

@tony byes perhaps I just never notice any difference in the chicken flavor but like I said I gave it up a long time ago and should probably try it again 

also to answer your earlier question that recipe in the book says 1 cup of cooking liquid. It also says 3 slices of bread and I use an entire loaf so.....

I should also add that the book recipe calls for a mirepoix mix in the boiled chicken water. I did that the first few times then decided it was a waste and I haven’t cooked it with a mirepoix boil in 11 years. I should probably try it again sometime but if just seemed like a complete waste of vegetables with little difference in flavor IMO

Good question @tony b I generally just fill it till it’s full because usually a full load of bread blocks a lot of water absorption, that being said I have made that sauce “too thin” by adding too much water so I generally fill it, blend it, mash it and I’ll add a bit more water if necessary. You want it thick out of the blender because you still have to add 1 cup of chicken broth and a whole can of evaporated milk. So it will thin out when you add to it 

This is a non-KK cook, however I was asked to post this recipe so figured this was the best spot. Aji de Gallina is a very traditional Peruvian dish that I like to say is simply a "Peruvian Chicken Curry". It also happens to be my wife's favorite dish and she is from Peru so i have taken a keen interest in learning how to cook it well over the 12 years that we have been together. Here is some info on it https://en.wikipedia.org/wiki/Ají_de_gallina

I've used a variety of different recipes over the years but when we went to Peru back in 2014 I picked up this book "The Art of Peruvian Cuisine" by Tony Custer and it is really a masterpiece of a book. https://www.amazon.com/Art-Peruvian-Cuisine-Vol/dp/9972920305

Volume I is traditional food, Volume 2 is Peruvian fusion. I've pretty much settled on a recipe that is very similar to the recipe found in the Art of Peruvian Cuisine Vol. 1

I have cooked this dish a lot and I will say that both my mother and law and father in law take to go tupperware's of this dish when they come over and they tell me that I make the best Aji de Gallina in the family (including the family that still lives in Peru) and that they can't find a better version where they live in LA so i'm super confident that if you follow this recipe it will turn out good. it's pretty simple to make.

Boil 4-5 chicken breasts in water (sometimes i do 4 sometimes I do 5 however many come in the bulk package I buy)

Place whole loaf of white bread in blender along with 1-2 cups of walnuts (today I used a whole package which is closer to 2 cups, no noticeable difference)

Use water from boiling chicken to blend with white bread and walnuts

Cook one whole red onion in pan for 5 minutes, season generously with oregano & cumin, add garlic (i used one entire head of garlic but I like a lot of garlic, maybe start with 1/2 a head and see how you like it, but i double the garlic amounts on every recipe I encounter)

This is the only tricky part......add 2 tablespoons of Aji Amarillo paste. I've done 3 tablespoons and it's a bit too spicy, i like it hot and 2 is the right amount, if you don't like it super hot go with 1 tablespoon, the Aji Amarillo paste is super spicy be careful with that ingredient.

Sautee in pan until ready

Add mixture from blender stir

Add one cup of chicken stock (don't cheap out, get some good stock you will taste the difference)

Add one can of Evaportated milk

Pound out chicken breasts until they are stringy, add each breast in one at a time and stir continuously

this is where the secret trick comes in. I like to take a Aji Amarillo (canned is all i have) and slice it up and add it to the sauce. I really think this gives it a nice depth of flavor without it being too spicy. i only use 1, I've used 2 before and they are too spicy so be careful but if you can source canned Aji Amarillo get them they are fantastic ingredients. I am trying to grow them at my house this year as I think that's the only different between my food and Peru right now if that I don't have access to fresh Aji Amarillo. Make sure you deseed the Aji Amarillo as the seeds are super super spicy

Once thoroughly mixed add parmesean cheese. Mix.  I also like to add a bit of salt here at the end when I am done and then I let it simmer for 15-30 minutes.

Serve with White Rice. Traditionally it's served with a hard boiled egg, but I never do that. We just at it with rice and I make it look pretty for the picture then we mix it all up.

The dish will be even better the next day as the flavors settle overnight so I typically make this size of a batch and we eat it for 2-3 days.

@jonj @tony b @MacKenzie @tekobo @Tyrus @Basher - you should have a bottle of Aji Amarillo paste in the package I sent you so this is in your wheeelhouse should you desire. It's a simple, easy but super tasty dish. I hope you enjoy it.

@tony b looking good! Super easy cooking. Can’t wait to see your al pastor!

@tekoboi had to slightly bend the handles on my lower grate to make my double drip pan fit. Dennis sent me this video. It was super easy to adjust 

@BOCanother great idea. Thanks for that tip 

@tony b I’ve long ago publicly professed to be a disciple of the @tony b lessons 

@tekobo it occurred to ma last night that you were probably putting the pan on that lid thingy. I never knew the Piro pose of that big I guess it’s for the heat deflectors which we don’t use bud if would be perfect for this application. My only gripe about my 32 is I can’t have the double drip pan on the lower grate abs using the rotisserie like I see @Basherdoing on his 23. This would solve that. Please keep me posted on the cleanup as I’m very keen to try 

@tony bi soaked my stuff overnight last night in PBW abnd they are nice and shiny this morning 

@tekobo you put the drip pan straight on top of the coals?

@tekobo that is your 42? 

@tekoboi think you are right as I also picked up that Indian BBQ book, however I am gearing up to have my best buddies over on Cinco de Mayo for a vaccination party/taco extravaganza 

Note for future....when your 5 year old insists on helping you in the kitchen and you’re making “hellfire fury sauce” do not give in no matter what. She didn’t touch anything save for peeling my garlic, but  somehow the habanero got in her eye and made the next hour of my life not so fun.....

When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video 

fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank 

so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice 

6 minutes ago, tony b said:

The pleasure was all mine, Paul! It was great to meet you, too. Good stories, beers & pizza, too!

Hopefully you picked a lot of beers to take home!