Troble

@Adam Ag 98 way to come back with a bang! Great looking cooks @tekobolooks delicious! Even homemade tortillas! Wow! Excellent work. Question though - which KK did you do that on? I can’t fit anything below my rotisserie on my 32

@MacKenzie looks great. When should I expect my package to arrive at my house? 😛

Definitely down so you can build a good bark.

Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce

Salmon & quinoa

@Basheri love Noosa! Looks fantastic. Hope you’re relaxing @MacKenzieyoull have to cover your eyes but for every action there is a equal and opposite reaction. I’ve been eating a lot of meat over the holidays so it’s gonna be a couple of days of seafood for me. tonight it’s mussels cooked white wine, garlic, shallots, tomatoes, butter, parsley & thyme served with my favorite seedy sourdough baguette

Looks pretty

Great looking hunk of meat

I tried posting a picture of Admiral Akbar from Return of the Jedi but to no avail.....every time I hear that line my brain instantly goes to that

@Tyrusthat is a fantastic quote I haven’t heard. I’m definitely stealing that, it may even have to be placed strategically in the outdoor kitchen. I love it. I would totally get one of those keg cookers. That’s the only difference with the stand is it doesn’t spin, I was a bit surprised at the lack of quantity of juices that came from the pork butt, but I also really cut trimmed off the fat cap. i will say though @Tyrus that I do believe I will be searching for that perfect Adobada recipe. While this recipe is damn good start I still need to do some tweaking but I suspect I won’t have any dramatic insights until I can cross the border and go back to Tijuana again. I intend to do a trip and go to a couple of my favorite spots, buy the guy a beer and have him show me how they make their marinades. Then I’ll learn a few tricks that I can bring back and share true story but that was how I learned to make Lomo Saltado in Peru. We went to Macau Pichu and the night before we stayed in Aguas Calienyes which is the town just below Machu Pichu. We stayed at the nicest hotel there and ate at their restaurant where I took a ceviche class in the afternoon (still have my handwritten notes from that). At dinner that night I ordered Lomo Saltado and the sauce was so flavorful and intense that I kept asking the server how the chef made it. It wasn’t very busy and finally the server asked me if I wanted to go to the kitchen.I said yes of course and the chef had me and my wife put the hairnet on and he let me record a video of him making it. I then referred to that video numerous times over the years until I nailed it accordingly and now my wife’s Peruvian family tells me I make the best Lomo Saltado they have found in SoCal

@tony bno thanks buddy. I got the fireplace on and it’s 52

@MacKenzie you & seafood is about the equivalent to me and snow. I had to put a jacket on after looking at that picture @Boom Boom nice cook. Smoked carrot cake sounds delicious

I’m also going to include this cook here as I feel like it’s almost an obligatory follow up cook to this dish. You should have extra tortillas because one never wants to run out of tortillas when making tacos so the following day you make breakfast tacos, using preferably applewood smoked bacon take the tortillas lightly toast it and upon the flip sprinkle a little cheese on there, before it’s fully melted take it off to rest and continue melting. Take some of your leftover Mexican oregano and make scrambled eggs. Serve with sliced avocado and my preference is siracha sauce on top. My favorite breakfast plate

And for the record I tried really hard to post the pictures in order. I did it on my computer and phone, tried doing them individually but no matter what I did it posted them in random order but y’all are smart I’m sure you can figure it out

@tekobo the taco chronicles are great. That’s a fabulous show. I would think you could find most of the ingredients in the UK. The real thing with Mexican food is the chilies and peppers. However if you are serious about your tacos invest in a tortilla press and learn how to make them, or find a local place you can grab them If any of you have any trouble sourcing peppers or ingredients let me know I’ll send you a package. They sell big bags of dried peppers at the markets by my house. I could easily send you a box that would last you a year if you wanted. Ingredients should not be the issue here

@Braai-Q it’s exactly the same as shawarma but they use pork shoulder and Mexican chilies for the marinade

Adobada Tacos/Tacos Al Pastor You probably know this dish as Tacos Al Pastor. I call it Adobada Tacos. Who is right? The answer is both of us are. In Mexico, the terms get used differently depending on the region and you will find further discussions about if it’s Al Pastor or Adobada depending on if it’s on the griddle after it’s been cut. The sensible answer to this is that Adobada is the type of sauce or marinade that is commonly found in many Mexican dishes. You will often see dishes served “in adobada sauce”. They call the pork on the spit Tacos Al Pastor. But in Baja California which is close to where I live in San Diego, we call it Tacos Adobada, and that is also fine. For a detailed discussion on this read this article https://frugalcooking.com/is-al-pastor-the-same-as-adobada/ Now for the dish. What exactly is Al Pastor or Adobada tacos? It’s the ultimate fusion food. It’s basically a Mexican version of Middle Easter Shawarma. But the Mexican people adapted it to their region and used their spices and pork instead of chicken. That’s it in a nutshell. For more info about this check out this article https://en.wikipedia.org/wiki/Al_pastor I live in San Diego, precisely 8 miles North of Tijuana, Mexico where their taquerias are legendary and Adobada/Al Pastor reign. I actually had a business in Tijuana for 2 years and ate at all the best tacos stands in the City and I consider this one of my areas of expertise so it’s always been something I wanted to cook at home, especially now in the Pandemic, when I can’t cross the border to get my taco fix. In previous attempts I have used the rotisserie on my KK to attempt this dish. (seen here https://komodokamadoforum.com/topic/2453-everyday-misc-cooking-photos-w-details/page/296/?tab=comments#comment-127969 I stacked the meat on the spit and then used a foil tray to act as a deflector over the coals. This worked, but it was hard to manage. Hard to cut the meat and eventually the aluminum tray would get super-hot and sometimes end up melting by the end of the cook which isn’t good either. So, enter the Trompo King. I saw this thing on the KK forum and thought that could be a great solution for what I am looking for. The Trompo king allows for vertical stacking of the meat, but more importantly it has a nice collector tray below it where the meat can be shaved and then cooked further which is key to executing this dish. The Trompo King can be found here https://smokeware.com/products/trompo-king Here is the recipe I used as a template for this cook. I think this recipe is pretty damn authentic, although I do think it’s a little heavy on the adobo sauce side and I may try increasing the sugar on subsequent cooks, but it is damn good to start to start with this and season as you see fit. There are a couple of key ingredients you will need to purchase to make this cook happen. I will list them below. 1. Dried Guarillo Peppers – available in any Mexican market but also on Amazon https://www.amazon.com/Guajillo-Chiles-Peppers-Dried-Whole/dp/B087XBKNB7/ref=sr_1_16?dchild=1&keywords=guajillo+peppers+dried+el+guapo&qid=1609555947&refinements=p_72%3A1248897011&rnid=1248895011&s=grocery&sr=1-16 2. Dried Chipotle Pepper available at any Mexican market but also on Amazon https://www.amazon.com/Dried-Chipotle-Morita-Chile-Peppers/dp/B0821P2R3G/ref=sr_1_5?dchild=1&keywords=dried+chipotle+peppers&qid=1609556057&refinements=p_72%3A1248897011&rnid=1248895011&s=grocery&sr=1-5 3. Achioete Paste - https://www.amazon.com/El-Yucateco-Achiote-Red-Paste/dp/B0000GHNVI/ref=sxts_sxwds-bia-wc-nc-drs2_0?crid=3HZWBZNRY04XJ&cv_ct_cx=achiote+paste&dchild=1&keywords=achiote+paste&pd_rd_i=B0000GHNVI&pd_rd_r=a9ce6812-13a3-475f-9a3d-5cda389c772e&pd_rd_w=Dd06o&pd_rd_wg=3VpEl&pf_rd_p=a64002b9-9c26-4361-b8a1-b0f5a4835670&pf_rd_r=5AJEBBH4CTYWAQ63MXRR&psc=1&qid=1609556116&s=grocery&sprefix=achio%2Cgrocery%2C231&sr=1-2-38d0a374-3318-4625-ad92-b6761a63ecf6 The rest of the ingredients calls for Mexican oregano, Mexican cumin, Mexican Thyme, and Mexican brown sugar. You can use what you have in your pantry but if you plan to make this dish often there are subtle flavor differences using the Mexican herbs and sugar you can also find those on Amazon. When prepping the adobo sauce, I like to use my KK and cast-iron pan so it has more of that “smokey flavor” I generally cook something else the day before on my KK then make the adobo sauce while my KK is still going and prepare the marinade and meat for the next day. When prepping the pork butt, it helps to freeze it for 4-5 hours so you can make nice cuts prior to marinating. When you are prepping to cut the pork butt, trim off the fat cap, also make cuts that would look like they would fit well on the skewer. You want about ½ thick cuts. Take each cut and lather it in marinade and then refrigerate overnight. I like to use pineapple juice and orange juice in my marinade, but that’s up to you. The other recommendation I have for executing this dish is to make sure that as you slice off the outside layer of meat, spray the spit and meat on the tray with pineapple juice. it helps to caramelize it all. I cooked the meat at 375 and it took me about 3 hours to do a 7 lb. pork butt. In previous attempts on the spit, I’ve done it at 450 and it cooked faster, but in this last attempt I liked the cadence of slicing every 20 minutes as I could let the meat cook on the tray below and prep some condiments. The condiments to this dish make it all come together. It’s essential that you use you the following 1. Raw onion 2. Sliced radishes 3. Fresh cilantro 4. Pineapple chunks I like to make a creamy salsa verde but that’s also up to you. If you are so inclined one could use this recipe https://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/ (although I do add a 1/2 cup of Mexican Crema to this recipe because I like it creamy) Lastly, the final key is to serve this dish on a lightly toasted flour taco sized tortilla. This isn’t a burrito, find and source some small taco sized tortilla. The tortilla is really a key ingredient here and it’s easy to gloss over it. I don’t make my own because I live in San Diego and can go to a stand and pick up a fresh pack super easily, but if you live in another country or a place where getting fresh tortillas isn’t an option have you no fear. It’s upper easy to make and it’s a great skill to teach your kids to do for you while you cook. Here is a recipe to make fresh tortillas https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/ if you are so inclined you can get a tortilla press to make it even easier If you’ve never had a fresh tortilla, I encourage you to try to once and see what you think. It makes a world of a difference in the end product. https://www.amazon.com/Estrella-Tortilla-Pataconera-Original-MEXICO/dp/B01LRDID2A/ref=sr_1_7?dchild=1&keywords=tortilla+press&qid=1609557105&refinements=p_72%3A1248915011&rnid=1248913011&s=home-garden&sr=1-7 Here are some photos of the latest cook using the Trompo King. If you have any questions on this cook please reach out, I’d be happy to help but it’s an amazing dish to cook for your friends.

@alimac23 I will post a detailed instructions in the pork thread tomorrow when I can it from my computer. It’s not hard. Anyone can do it. The key ingredients are available from Amazon. I measured the skewer just now and it was 11 3/4 inches. I had to push it to the back of the KK for it to fit under the done but that was no problem. I’ll do the instructions tomorrow

My Christmas gift to myself was this Trompo stand that is overpriced but it beats buying foil trays and setting those over the coals and then cutting the meat off the spinning rotisserie like I did in previous attempts so I thought I would give this a try. It’s nice because I could carve the meat and then allow it to cook further and simmer in the juices below while it sat in the tray the technique I used that I think is important is that I would cut off the crispy outside about every 20 minutes, let them fall to the tray below and then I would spray the meat up and down with pineapple juice. This allowed the fresh meat on the outside some juice that it could carmelize and it also provided nice a nice little pineapple rain shower on the meat below on the tray. I used the dual drip pan on the lower grate as an indirect heat shield I made a creamy & spicy salsa verde. Sliced radishes, cilantro, raw red onions and sliced pineapple. It’s a delicious bite. I can detail everything in more detail in that pork thread of others have interest in attempting this meal but this is my favorite meal to cook, it’s incredibly authentic Mexican food and it looks cool ladies and gentlemen I present to you Tacos Adobada (aka Tacos al Pastor) accompanied with a fresh lime/Correlejo margarita

@Braai-Q truly awesome looking cook. I still need to get me a grill basket like you have another “gadget” that will need storage. I love the fact that the guy asked if you’re having a party, but when you’re cooking good food night as well make a lot and store it. Lovely meal you and the Mrs put together. Happy New Year

And finally for the wife and I our annual NYE tradition Midnight moon, OG Krystal, Humboldt Fog, Frommage D’Affinois (served with honey crisp apple and fig jam). Sopresada rustica on the side with seedy sourdough baguette from Bread & Cie. Laurent-Perrier Rose & Joseph Phelps Cab Savignon

@BOC awesome cook! Happy new year

My dad, mother and brother all got COVID last week. Mom ended up having to go to the ER on 12/23 cause she had asthma and they were concerned about her breathing. After keeping her for 12 hours with no updates they diagnosed with her COVID pneumonia/fluid in her lungs. They gave her this Regeneron drug cocktail that Trump got and they sent her home. Whatever was in that cocktail worked because now a week later she’s almost completely healed. Scary stuff. I say this because today 12/31 is my Dads birthday and after they had to spend Christmas on quarantine they also have to do NYE and his birthday in quarantine, which sucks and they live two blocks away from us. My dad loves Prime Rib and had been telling me for 2-3 years he’d like me to do a standing rib roast for him, but I never had cause my wife likes her meat well done and we’ve never had the right occasion. I was thinking of doing it this year and having extended family over for Christmas so I could do multiple mains, but COVID stopped that so tonight after going through all this BS the last week I thought I’d cook my Dad a standing rib roast that he could share with my mom and brother. I did a baked potato rubbed in butter and garlic as well as ceasar salad kit, Fred horseradish sauce and Trader Joe’s lava cakes with vanilla ice cream. prime rib was rubbed with Worcester sauce, dusted with salt & pepper and roasted on the rotisserie at 350 with coffee char and mesquite wood

First of a couple posts from me today on NYE. Checking in at a crisp 61 degrees we start out with bourbon sausages over coffee char, with mesquite chips, toasted brioche bun and whole grain Dijon mustard. Served with a crisp Pliny the Elder

Nailed it