Troble

Picture perfect result @C6Bill

Bone in leg of lamb roasted olive oil & garlic cous cous (pearled) Mediterranean salad naan homeade Tadziki

Had my neighbor and his family over today, asked him what he wanted me to cook he said brisket. So I made brisket again. This time I took a page out of @C6Billbook and used Holy Cow. Turned out great Caesar salad, rosemary/garlic/sour cream/Parmesan mashed potatoes & cornbread

Been awhile since I’ve made pizza and my two little sous chefs each wanted to make their own pie. KK ran a little hotter than normal and we were a bit out of sync on our timing of pies so I got the first one a bit crunchy on one side but it all worked out and my 7 year old sliced all the bell peppers herself and did all the toppings so she was pretty proud two pepperoni & a bell pepper w/black olives

I usually open my vents depending on how much time I have then once it gets to 200 I put in the drip pan and close the vent to the appropriate setting I want it to cook at generally it takes about an hour before the meat goes on your KK isn’t producing white smoke on its own. Even when you do a burn in that’s at higher temps and it doesn’t produce white smoke. White smoke is fat. Get a drip pan or get a foil food/turkey tray at the grocery store and put it under your meat. Agree with bill that fat drippings are burning on foil you should never use kingsford blue in your KK

Ditch the kings ford blue briquettes. Get a drip pan or put foil down to prevent fat dripping as mentioned

I will say @tekobo that you are right about the quantity of the marinade it’s a lot. I bought a small 7lb pork butt not really paying attention to the size at the store. After I froze it (per recipe) and trimmed the fat cap and sliced it for cuts that could be used on the stand it felt a little bit small for my gathering. There was probably 1/2-3/4 lb of meat still on the home that I couldn’t chop and I probably chopped 1/2 lb of fat from fat cap so I maybe had 4-5 lbs of meat and all that marinade. I went to the store the next day and picked up another pork but that was around 8 lbs, repeated the process and threw all of it in a larger bag with the original marinade. It was still plenty of marinade and I reckon I had about 9-10 lbs of meat in there I was able to pack the trompo king down and really stuff it full of meat and still had probably 1-2 lbs of meat in the bag. so takeaway is that you could likely halve the marinade recipe or you could store extra marinade like @tekobosaid or double the meat quantity like I did

First time had ground brisket & short ribs. They were extremely juicy

I think this is my favorite dish to cook. Haven’t made it since January 2022. I did t have any issues mixing up the Achioete paste but i broke it up into smaller pieces first then I let it sit in the olive oil and apple cider vinegar a big while I made the adobo sauce. Then I threw it all in the food processor to finish. Easy peasy, no mess easy cleanup

Ground brisket & short rib burgers. Tilamook cheese. Toasted brioche buns. Sweet corn on the cob. No plated pics

@Tyrus - thunder thighs

Great work @Tyrus

Rotisserie chicken - olive oil, lemon juice, salt, black pepper, garlic, rosemary & thyme. Irish butter tucked under skin on top of breast meat roasted potatoes- olive oil, truffle salt? Garlic, black pepper, rosemary & thyme roasted baby carrots - Irish butter, chicken juices, salt, pepper

Bourbon sausages, toasted brioche bun, whole grain mustard & Pliny the Elder…..a summer classic

I’ve had trouble getting higher temps if there is a lot of ash at the bottom. When I want to do high temp cooks I always clean out the ash one other trick is quality fuel. I’ve had trouble getting high temps when using cheap lump charcoal. between those two things above it should sort you out

Wife asked for brisket, Caesar salad & mashed potatoes for Mother’s Day. That what she got still working on my Peruvian brisket. This was a big step forward. Made a run with a packet of aji armarillo, aji panca, salt, cumin & black pepper made a marinade of soy sauce, pisco, aji armarillo paste and rubbed that on the meat before using the dry rub. Let sit 36 hours also used the soy sauce mixture to “mop” the brisket instead of spraying it with apple juice like I normally do. Turned out good. Little soy sauce heavy but had a nice spicy kick on the bark. Wife & mother in law liked it and my girls inhaled it. Happy Mothers Day!

@tekobo I am a big fan of using the half grate for indirect cooking of the meat then reverse searing on the cast iron pan with some Irish butter. While the meat is resting I cook the veg usually carrots or asparagus in the leftover pan juices.

Looks pretty perfect to me @tekobo nicely done

Pork tenderloin, air fryer potatoes & asparagus

@Poochie you can cut it up into smaller pieces but just letting it it in the liquid and dissolve a bit before you whisk it will also help a lot

@tekobo waiting to see finished pics! I have decided to do this as my big Memorial Day cook this year so I’ll take notes of tips you might have from this cook.

@tekobo you are so ingenious! Nicely done

@tekobo I haven’t made this since January 2022 and I’ve been itching for it. I believe I’ll make it this weekend as a point of reference I was able to go down to my spot in Tijuana last month for the first time since 2019 and I may or may not have eaten 7 adobada tacos

@PVPAUL - as @tekobo said I wouldn’t mess with the recipe too much, the quantity is a lot but you can save it as she suggested. It also depends how much you’re cooking. I’m usually doing 8-9lb cut of meat so you need a lot of marinade. I’ve played around with other recipes over the years and md er thought they had that “authentic” flavor that I get from tacos in Tijuana. This is as close as I get for cross reference though you can always check recipes from Rick Bayless he’s the best American chef I know who cooks Mexican food and my palate aligns with his. He’s got a few but here’s one of his note the paste to meat ratio https://www.rickbayless.com/recipe/tacos-al-pastor-at-home/

I’m getting there. I got a total of 6 avocados from two trees this year out of a total of 6 trees that planted bud only 3 flowered last year. This year they all flowered and are much larger so I’m hoping for a bumper crop next year. All my plants exploded this past 4-6 weeks due to all the rain we got all winter. this is year 3 for all my trees and avocado trees really take 5-7 years down here to start really producing Next year I should be in great shape with my avocados but my citrus & peach tree are so overrun with fruit that I’ve had to thin some branches so they didn’t break