Troble

@tekoboi have purposefully resisted this thread until now because I did not want another rabbit hole of gadgets that  I “had to have”. Finally read the entire thread. WOW! Thank you for all the info. I’ve never even ordered a dry aged steak before so I will likely pick one up at my butcher to taste the difference but once again you have taken things to the next level. Well done!

Welcome @C6Bill let us know what kind of questions you have or we can help!

Cheese, pepperoni & veggie 

On 4/9/2021 at 5:47 AM, alimac23 said:

Thanks everyone. It was a delicious meal for sure.

Can anyone offer some advice on how to stack the chicken thighs onto the trompo? I laid all of mine the same way, but I’m wondering next time, whether 90 degrees to each other, alternating might be better?


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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 

22 hours ago, Basher said:

Nice one Mac.
So now 1 becomes 4.
You will need to plant some more veges Troble to feed the growing family!
We have a similar problem with possums. The possum trapper catches possums on the south side of the river and lets them loose on the north side, then gets called in on the north side to catch them, and lets them loose on the south side.
It’s a possum vacation all year round...... and a great business model!


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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 

5 minutes ago, MacKenzie said:

@Troble, does this look like your kitchen these days? 

 

 

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....

16 minutes ago, Basher said:

Thanks again Troble and Tekobo. I was on a completely different path.
I’ll rewind most of this.
Troble the star anise can be considered a replacement to allspice and sugar. A little clove like but with underlying liquorice flavour- I’ll remove this and some other spices.
Pretty sure I can find some dried chipotle nearby.
I know lamb is not the traditional meat with this. It’s just that I have 35kg of this in my fridge and freezer and thought this marinade would be worth a try.
I’ll let you know how it goes.


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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 

5 hours ago, tekobo said:

I am in this camp. Having a thermometer in your BBQ gives us the comfort of precision but I tend to simply use it as a rough guide.  Just so long as the temps are in the neighbour hood of where I need to be, I’m happy.  

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!