Troble

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

Cheese, pepperoni & veggie pizza

Tonight I grilled the A5 Wagyu Pichana in pretty much the exact same way as last night. Indirect for 2 minutes a side, seared in the cast iron pan for 2 minutes a side. Meat ended up more medium than last nights medium rare. While the Pichana was very tasty I didn’t feel like it was so far and above a normal high quality prime grade Pichana cut that I’d normally get. The filet was worth the money but I wouldn’t say this cut was anything life changing. It was damn good though I did a slow baked sweet potato with Labneh, rainbow carrots in the cast iron pan while the meat was resting with butter, brown sugar. Truffle salt and thyme. Cesar side salad & Grigich Zinfandel round out the plate. Fun experiment. Didn’t mess up the meat. Ate some tasty steaks that I normally wouldn’t order at a restaurant. Gave me a shot of confidence that I could cook the finest cuts of meat.

This will be perfect for that then @jonj you’ll be set up for success. Find yourself some decent tortillas or make them and you’ll be dialed in!

@MacKenzie, @Basher, @tekobo your boxes are in transit @Tyrus & @jonj yours will go out next week. I had to order more achiote paste from Amazon For all of you my recommendation is to make the Adobada sauce. In each package should be enough materials for two large batches of sauce. You can then use that sauce on chicken, pork or beef and it should make any of that food taste great. I make one batch of sauce for a 9lb pork butt when I made the tacos, and it's more than enough sauce, so that should give you some scale. Any type of recipe that calls for adobo, adobada or al pastor sauce/marinated will work. What I gave you was the ingredients to make those flavors at home.

@Basher thanks and appreciate your suggestion on using some lemon to cut the flavors. It was a fantastic piece of meat. Truly exceptional. Looks like I found my birthday meal for the next decade. Only for special occasions for sure but completely worth the extra cash. Even better that I didn’t screw up the cook!

Without a doubt the best meal I’ve ever BBQ’d in my life. Japanese A5 Wagyu Filet Mignon, seasoned with pink Peruvian salt & fresh cracked black peppercorn. Seared on the cast iron pan at 550 degrees over mesquite wood Served with lemon juice, garlic, butter salt & pepper basted asparagus with roasted Yukon gold potatoes with truffle salt, rosemary, thyme, garlic and finished with Parmesan cheese. Side salad was Cesar The meat was more like seared ahi tuna and melted in your mouth. Amazing

@tekobo excellent work. You’re becoming a professional

@Tyrus ive been eyeing this meat shop for months and now after a year of KK ownership I felt confident enough too cook a nice piece of meat like this, and with the arrival of my new KK I felt the occasion special enough, plus I closed the largest sale in my company’s history last week and since restaurants are closed for COVID I thought “why the F not?” It’s a perfect storm for me. About to fire up my KK and get to cooking

Looking good @Tyrus

Congratulations on the purchase @remi I also have a 32 and as @tekobo mentioned I do what she suggested. Hang grate on left indirect, reverse seared steaks and finish on lower grate right hand side over coals. One of my favorite features of my KK

@tekobo I have your box ready to try again this week. Stay tuned. It’s actually fairly easy to make. I used a oatmeal stout beer instead of the Peruvian beer called for @RokDokuoh can use some paprika on the potatoes instead of the aji panca, but the aji Amarillo flavor of Peruvian cooking so having some in the house opens up the entire works of Peruvian flavors

Yes the paste is to make the adobada sauce. That box contains everything you need to make the dish in this thread plus some extra stuff, but the primary driver of the box was this thread and recipe...hence why it’s all In here Find some tortillas, get a pork butt, go to page 1 of this thread watch the video. Make the adobada tacos. @tony b you can use the paste along with dried chilies to make an adobada sauce to be used on anything, chicken, beef, whatever floats your boat. The sauce is super versatile the hard part is sourcing the ingredients. Any recipe that calls for an adobo sauce will utilize what’s in that box

And here are my cuts. Just dusted them with pink Peruvian salt & fresh cracked black peppercorn. 2 filet mignon & a Pichana cut

This is a fairly simple and easy dish to make. I make this in batches of two chickens since I'm getting the rotisserie up and I save the extra chicken for a weekday meal. I also basted the chicken every 15 minutes after about the first 30 minutes Peruvian Pollo a la Brasa - Marinate overnight. Cook at 350 on rotisserie for 90 minutes, let rest 30 minutes before serving Ingredients 1 whole chicken giblets removed 1/4 cup plain vinegar 2 tablespoons ground ají panca chilli pepper 1/4 cup dark soy sauce 1/4 cup black beer such as Cusqueña Negra (optional) 2 tablespoons extra virgin olive oil 1/4 cup lime juice, from 2 limes 4 large garlic cloves, roughly chopped 1 tablespoon Peruvian pink salt 2 teaspoons paprika 1 teaspoon black pepper 1 tablespoon cumin 1 teaspoon dried oregano 1 tablespoon aji amarillo paste 1 diced aji amarillo (deseeded from jar) 2 teaspoons sugar Roasted Red Potatoes - bake 350 in covered pan for 45 minutes broil at 400 last 15 minutes Diced red potatoes Whole garlic head (diced) Peruvian pink salt Aji panca Diced sweet onion Peruvian Green Sauce - combine in food processor, refrigerate before serving Ingredients 3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!) 1 cup fresh cilantro leaves 3 medium cloves garlic 1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons fresh juice from 1 lime 1 teaspoon distilled white vinegar Peruivan pink salt and freshly ground black pepper 2 tablespoons extra virgin olive oil

@tony b that is the plan sir. One night will be rainbow carrots with Cesar salad with roasted potatoes and truffle salt other night will be prosciutto wrapped asparagus, slow cooked sweet potato & Cesar salad looking at a Girgich cab & Girgich Zinfandel for the wind pairing

Peruvian Pollo a la Brasa with roasted red potatoes and Peruvian green sauce

@Tyrus good thing there’s just a small group of us here. The Picanha was cut into a thin steak. Will be interesting to cook. Hopefully I don’t screw them up

@Basher just planning on seasoning them with some salt and the cooking g it lower grate on my cast iron pan with butter the challenge has been the sides & wine. Looking forward to it. Will post pics of the meat and meal tomorrow

I finally went to the shop and pulled the trigger on 2 Japanese A5 filets as well as a Japanese A5 Picanha cut those will be cooked Sunday night & Monday night