Troble

@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 

@MacKenzie great looking buns! 

10 hours ago, Forrest said:

 

Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.


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I put the drip pan on the lower grate to act as an indirect shield then out tromp king on top grate. Slice meat off stick,  baste meat on stick with marinade, let sliced meat cook in trompo king tray below in its juices. When it’s time to slice the next layer you remove meat from tray, slice, baste, repeat 

Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas 

 

 

Nice job @Buzilo

Excellent cook @SilverSuzieQue! Looks phenomenal. I’ll definitely try this in the future 

Decided to try to emulate the master @tony b and I did a bone in pork chop with dizzy dust. Cooked indirect and finished over fire on main grate at 350 over coco char and  apple wood 

made some really nice roasted carrots glazed with olive oil, honey & momofoku savory seasoning 

served alongside roasted haricot verts with garlic powder, salt, black pepper and bread crumbs

served with J vineyards Pinot Noir. Wife loved  it. Said it was super tasty, but “light”. Happy wife, happy Troy 😀

Great looking bird @alimac23

I don’t have any gadgets for temp control or blower bug you’re KK will hold them temp well enough once right unless you got an air leak somewhere. 
 

chances are you had the vents open too much before you went to bed and that’s why the temp climbed. If you can fiddle with the vents to get it at the right temp and it sits there an hour you should be able to sleep peacefully overnight. 
 

what are you trying to cook and at what temp?

Looks good @tony b 

@jonj not only the food but the wine sounds great too. 2002! 

@tony b nicely done as usual 

@Basher picture perfect ham 

Because it is impossible to predict how much meat you’ll have or how much people will eat, and hopefully you planned for leftovers from this cook which means that undoubtedly you’ll have lots of extra pitas. So what does one do?

in the morning you make scrambled eggs with truffle salt, black pepper, fresh rosemary from the garden & Parmesan cheese. You lightly toasted/warm the pitas and you put some applewood smoked bacon, scrambled eggs & avocado in the pita and you have yourself a delicious  breakfast pita 

23 minutes ago, jonj said:

I saw this cook first on the other thread and was disappointed the recipes were just hinted. Then I found you hadn't let us down at all; just making sure we read all the threads. Very nice cook, Troble.

Yeah I figured it’s better to post the recipes here for long term accessibility.

I will say that this is the recipe I’ll be using going forward. The taste of the meat was on my lips all night and my wife abs father in law both couldn’t stop talking about it. Using the shoulder cut I think was better as well. I asked for a boneless leg of lamb but didn’t realize they gave me the wrong cut till I got to the checkout stand. I use pork shoulder for the adobada so I figured lamb should should work just as well. It was super soft and tasty. Absolutely great dish 

only thing that I would improve on next time is it was a bit heavy on cloves. I didn’t have ground cloves so I used a few whole cloves in the food processor, the sauces evened it out but it was a bit too “clovey” to be considered perfect execution in my eyes 

56 minutes ago, Basher said:

Outstanding Troble.


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Thank you sir. The flavors were really incredible. The balsamic with lemon and spices was superb probably how you normally make it. Slicing it into smaller chunks allowed the marinade to penetrate more into f the meat. Incredible flavor. 

Beef marinade recipe courtesy of Padma Lakshi. I used a 6lb Lamb Shoulder or boneless leg of lamb for the cut. Cooked at 425-400, sliced 3x & basted with leftover marinade after each slicing. 

Beef Shawarma

Lamb cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi

1/2 cup Lemon juice 
1/2 cup Balsamic vinegar 
2  tsp Garlic powder
2 tsp Salt 
1 tsp Cumin
1 tsp Cardamom
1 tsp Oregano 
1 tsp Cinnamon
1 tsp Allspice
1 tsp Nutmeg
1 tsp Ground cloves (go easy on the cloves, I didn't have ground cloves and used whole cloves and it was a bit too much)
1 tsp Black pepper
1 tsp Cayenne 
1 tsp Ginger
1 tsp Z’atar (this was my addition to Padma's recipe)

Served with 

Beet/tahini yogurt sauce 

2 medium sized beets wrapped in tin foil and roasted at 450 for 45 minutes

1/4 tsp salt

1/3 cup full fat yogurt

1.5 tsp Tahini

top with fresh cut dill

1 clove garlic

Homemade Tadziki 

1 cup Greek whole milk yogurt

1 English cucumber

2 cloves garlic

1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice

2 tablespoons fresh chopped dill

Kosher salt & fresh cracked black pepper to taste

 

Mediterranean salad

1 diced red onion

2 cans garbanzo beans

1 1/2 cups of fresh mint

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

2 large cucumbers (peeled and chopped)

1/2 cup crumbled feta

For the Dressing

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

2 cloves of garlic (minced)

1 1/2 teaspoons oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

 

Roasted garlic & olive oil pearled cous cous 

boxed and served with fresh herbs (parsley, thyme etc)

 

8 hours ago, Basher said:

I take it as a compliment and only kid. My cooking style is definitely to try to get the best ingredients, keep it simple and get the hell out of the way so as to not screw it up