Troble

@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

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!

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

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

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)

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

Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi Lemon juice Balsamic vinegar Garlic powder Salt Cumin Cardamom Oregano Cinnamon Allspice Nutmeg Ground cloves Black pepper Cayenne Ginger Z’atar Served with Beet/tahini yogurt sauce Tadziki Roasted garlic & olive oil pearled cous cous Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint

@Basher love how you credit my "style" then flippantly say how easy it is to cook that way. I may be a simpleton but it's effective!

@tony b @MacKenzie @Basher @Tyrus @jonj it should be noted that your box will also allow you to make the dish I made tonight which is my wife’s favorite dish from Peru. It’s called Aji de Gallina. It’s basically a spicy Peruvian chicken curry like dish. I can provide recipe if interested but it’s a non KK cook

I love stuffed pork loins. That looks incredible. Nicely done

@tony b thank you! I thought it was my best crust ever. I brushed it with a lot of olive oil and also got the stone up to 550 for an hour before I put them on. Thought that was the difference