Troble

Cheese, pepperoni & veggie

Prior to stacking. Consume 2 strong beers. Once you have a good buzz start stacking meat. Do so in an alternating fashion. One east/west then north/south, east/west, north/south etc after finishing stacking consume another beer and one other note. You can try this dish with pork shoulder as it’s traditionally served in Mexico, but the sauce will work with any meat. I’ve posted detailed instructions and this video over in the “Pork” section on the board Here’s the video guide

@alimac23 well done! Looks perfect. What temp and how long did you cook that for?

Looking forward to seeing the finished product @BOC I’m sure you’ll nail it! @tony b 👍 @jeffshoaf great looking turkey

@Basherthat makes sense why you are confused then. So no chipotle’s and no guarijillos? I believe I put 3 bags of each in there for you. Those are key ingredients. Sorry mate. See if you can find “adobo” sauce pre-made. They sell it in all the stores here it’s likely available in AU as a canned sauce if you can’t find the dried peppers

It’s illegal to release them outside their immediate habitat in CA so they get put to sleep if they get caught rather than get moved and released....apparently that’s more humane in the eyes of CA Environmentalists

@Buzilo nicely done. Looks delicious

I got someone out here Monday morning and we set traps but the bugger hasn’t showed up. I’m pretty sure when I encountered it it was pretty pregnant so my theory is it gave birth this week and will return shortly....

There should be two packs of dried chiptole in your package as well as Guarillo peppers I put everything you need into that package for this dish. You don’t need to purchase anything but the meat

The queen of world cuisine has spoken. Thank you at @tekobo for clarifying and making it simple

@Basher just follow the recipe in the video. He dies it pretty much exactly how I learned to do it in Mexico. You’re referring to it an Annatto I call it Achioete paste, that’s the more common parry. The achioete paste is the key ingredient to making this dish. Without if you can’t do it. It gives the dish the deep red color and distinct flavor. If you look at @Tyrus first pic that’s what you want. A tray of deep red color. The achioete paste brings that. You have to heat it to break it down which is why you do the adobo sauce first with the guarillo and chipotle peppers then add the paste to reduce. If you don’t add the paste you can’t cook this dish first you make the adobo sauce by sautée the guarillo and chipotle peppers. Then you add the achioete paste to that sauce to create the “adobada or al pastor” marinade. It’s a two step process but literally when I cook this dish. I watch that video and I pause it. not sure about star anise or the other directions you’re going but just watch the video follow what he dies abs you’ll be good. Marinating for more than 24 hours is a good idea get some pineapple to serve with tacos, I like to make the cilantro crema sauce to go with it. Chopped red onions, chopped cilantro for garnish

I also subscribe to this method.

@Tyrus looks like a pro! Glad you enjoyed it

There used to be a restaurant in San Diego called parallel 33 and they had dishes from countries all along that line that San Diego is on. 33 lines above the equator. They made Moroccan, Indian, Chinese, Japanese, middle eastern food and it was all amazing. I always thought it was a cool concept

@tekobo very happy you got to enjoy time with friends. Glad you liked it. Those are Tijuana tacos like you see on Netflix straight from your garden in the UK 😀

@MacKenzie picture perfect!

@tekobo Yay! I am glad you enjoyed it i can tell by the color at the bottom of that first pic that you nailed it. Did you make tacos and serve with pineapple?

@Syzygies I picked this up as well. Thank you

Guess I missed the memo about rotisserie lamb cooks. Well done gentlemen

@Syzygies this is a very timely post as I’ve been looking into doing Indian food more. How do you cook these recipes on your kK? Do you use a Tajine or another device?

@Dono congrats on the purchase! I went through the same decision making process as you and landed on a 32 and I’ve never regretted the decision one thing I sill add is I’d highly recommend you consider the rotisserie and pizza stone. Both those items open up a bunch of cooking options that let you unlock the full potential of the KK IMHO

@BARDSLJR looks good. Nice job. This is my go to recipe for homemade Tadziki that I always pair with lamb. It’s super easy to make and absolutely delicious (note I double the garlic but that’s how my wife andI like it) https://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366

@alimac23 great cook and excellent carving skills!

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

@MacKenzie I appreciate your concern. I called a wildlife relocation service got them coming out Monday morning to set some traps. I spent probably 60-90 minutes last night messing with that thing. It went up on my new roof and I know they like to make homes in chimneys and attics. It also looked huge abs swollen possibly pregnant and its been tearing up my yard and drinking out of pool everyday for two weeks or more now. I’m gonna get it caught and relocated by someone other than me. There no way I’m letting that thing ruin my new HVAC, roof and yard that I put done much time into