Troble

Dennis has been great in every interaction I’ve had with him 

@Basher beautiful pics. Sounds like you should smoke a brisket with all that time on your hands 

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b

grilles asparagus, slow cooked seeet potato baked potato & Cesar salad 

J Pinot Noir to round it out 

cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood

checked in at 82 today down from 85 yesterday 

Cheese, pepperoni, veggie pizza.
 

Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

@tekobo I never said I hope it’s Kanye’s. I think Kanye is an absolute fool of a human being, that entire family makes me sick, they are famous and rich for doing nothing. I could care less if it’s a man or woman who does the BBQ’ing I just find it highly unlikely that Kim or Khloe are doing any grilling themselves based on the little I know about that family 

if there’s anything this site has taught me is how bad ass some of you ladies are on the grill and I can’t wait for my daughters to grow up learning how to cook on my  KK they are gonna run circles around their male  friends on the grill. My little 3 & 5 year olds already love helping any way that can, in 15 years or so I expect to be getting pushed aside on the grill master duties 

@tony b I’m in full agreement with your ranking system 

I’d happily eat anything you serve @MacKenzie

Hey you never know it could be Kanye’s. 

@jonj glad I’m not alone there

9 minutes ago, Buzilo said:

I think the rotisserie should be more fun.


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It is but trying to slice that thing at 425 while the lid is open over an open flame and you’re slicing directly into a foil tray that’s sitting on top of hot coals gets hot and a bit dicey to be honest. Be careful 

@Buzilo that looks great. What’s in the top rack?

@tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom  tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook 

@BOC that’s a great tip thanks. I’m not the sharpest tool in the shed and I’m often partly drunk when BBQing so I stumble my way to the finish line quite often and don’t always find the easiest path, but the plane usually lands successfully. I will likely try your suggestion sometime in the future 

2 hours ago, BOC said:

 

My question. Was the vertical method that much better than your previous rotisserie method? Was the juice worth the squeeze?


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I needed to abandon the rotisserie method because I could not use the rotisserie and lower grate at the same time on my 32 KK. Therefore I didn’t not have a natural place to set up a tray to slice the meat onto. So my original attempt was I dropped a foil tray directly on the coals but that became hard to manage/slice 

I pivoted to the vertical trompo king because of the need to have a solid collection device for the meat slicing. While it doesn’t rotate to help self baste I do believe that basting with marinade after slicing does the trick 

here’s some of my initial attempts with the rotisserie on my 32

@5698k that’s my favorite image to see on my KK as well. Can’t wait to see the finished product 

Back to back salmon nights. With grill shots this time 

@tekobo fantastic work. Try the shawarma recipe that I got from Padma that I posted in the beef section it’s my favorite to date. Gonna try it on chicken soon

im very excited to see your adobada tacos!

Salmon grilled indirect with mesquite wood chips. Homemade pesto and multi colored quinoa with sweet onions, carrots & celery 

Great job @tekobo!

@MacKenzie I’m glad it finally made it to you. Was actually thinking about it this morning. The Mexican oregano is more sweet and citrus flavored to me. I very much enjoy it on eggs as well. Enjoy yourself the aji Amarillo is the staple of Peruvian cooking 

Congratulations @CABGx4 beautiful KK and excellent first cook. Looking forward to seeing many more cooks from you 

@Basher looks great mate. Did you catch anything is what I want to know. 
 

the snow and cold are overrated. Great to visit for a weekend but only great if you can escape it. I used to love going to Chicago first New Years. My friends shears played a show, it would always snow. One year it was -15 with wind chill. I’d think it was great. My friends that moved there thought I was mad. But that was because they would say I get to hop on a plane and leave it. They were right 

2 hours ago, Tyrus said:

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

No pics = no evidence =  no leg to stand a story on 

 Nice job @Buzilo

great looking burgers @MacKenzie I’d happily trade ya anytime for one of those 

They sell pork tenderloins in a two pack at my local butcher shop, Iowa Meat Farms. Yesterday was more asian inspired today is more traditional French 

I made a pork tenderloin with a garlic, salt, rosemary & thyme paste/crust. Cooked indirect at 350 with pecan woods then seared abs finished in the cast iron pan with a little kerry gold Irish butter 

served with roasted fingerling potatoes with garlic powder, truffle salt, black pepper, olive oil, rosemary and Parmesan cheese 

and roasted Brussels sprouts with red onion, garlic, applewood smoked bacon abs balsamic vinegar glaze 

Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha 

cooked indirect at 325 then seared in the cast iron pan to finish 

accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning 

cilantro & fresh squeezed lime juice white rice