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Posts posted by Troble
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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.
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4 minutes ago, jonj said:
My Trompo King came a few weeks ago. Looking forward to giving it a try!
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!
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@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.
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@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!
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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
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@tekobo excellent work. You’re becoming a professional
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@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
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Looking good @Tyrus
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@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
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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
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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
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@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
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@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
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@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
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Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked over coco char with mesquite wood
served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt
homemade Tadziki with fresh dill grown from seed in my herb garden
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@MacKenzie Tony’s always picture perfect. Nice work @tony b
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Looks like a great start @SilverSuzieQue! Nice work
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Cash is king. Congrats on the purchase
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Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work
flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri
grilled asparagus dusted with olive oil, garlic powder, salt & pepper
slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course.
Served with a Justin cab
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Everyday Misc Cooking Photos w/ details
in KK Cooking
Posted
@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