Troble

@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.


Sent from my iPhone using Tapatalk

 

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.


Sent from my iPhone using Tapatalk

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

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. 

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!

@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!