Troble

Happy New Year!

@Basher amazing looking book! Can’t wait to see what it inspires you to try

@Basher good for you mate. Was wondering why I hadn’t seen any cooks from you. Glass of wine, rainforest & a good book sounds lovely. I’ve never heard of that guy but I trust your recommendations. What’s he all about? btw how did all those Christmas lobsters turn out? I’m no longer making lobsters as they are sending them to China again for $45/lb. I scored those first few weeks of the season fur $16-$20/lb but alas they are gone for now

@Bruce Pearson great story. Impressive feat on a boat that size. Too bad you didn’t get to taste the fish. @AAAsh great looking cook @MacKenzieid just say you’re doing your part to help the world not overfish the population. Thanks for making sacrifices so we can all enjoy the fruits of the sea

@MacKenziewhats your favorite way to prepare swordfish? 😀

I agree swordfish is pretty tasty however you grill it. I usually do a marinade of lemon juice, pepper, garlic, salt, black pepper sweet onions and sav Blanc with mesquite wood so pretty similar.

@wibblyleebefore you go to pizza steel try heat soaking the stone for 60 minutes. You’ll get much better crust with a hotter stone. I usually start my pizzas with parchment paper on the stone then remove the paper the final 2-3 minutes for extra crispy crust. Usually cook for 10 minutes at 500 degrees with pizza stone heat soaked an hour. Give that a try and let us know how it works out have no fear your first pizzas look much better than mine!

@jonj how you prep your swordfish? That’s my Dads favorite meal and I always make it for his birthday or Father’s Day. Good looking plate!

Kiddie pool $9.99 Home Depot. Did the job this summer. Fits all my grills for my 32KK Probably have to replace every summer but oh well. I like the concrete mixing tubs @Tyrus I’m gonna try to find those

Great looking bird. Congratulations! Sent from my iPhone using Tapatalk

@tony b & @jonj MasterClass efforts gentlemen. Excellent wines taboot! A merry Christmas indeed

Good looking ribs @BOC

@tony b I didn’t know we were doing breakfast either but I made a over-easy egg on a Thomas s lush muffin with melted Parmesan cheese, arugula abs applewood bacon reheating yesterday beef bourgignon for dinner tonight as I’ve cooked a lot the last week. @Braai-Q that sounds and looks like a proper Mexican feast. Even better when enjoyed with strong margaritas. Merry Christmas and nice work!

Looking good @jonj!

Merry christmas everybody!

Beef bourguignon with garlic, Parmesan & rosemary mashed potatoes. beef cooked on the KK in a Dutch over at 250 for 4 hours and 275 for 3 hours. Used 1lb of applewood bacon in sauce. Good flavors

@tony b I’ve got a long way to go. I’m in year 1. But I’m 41 and have time on my side. But like you I’m pretty committed to doing things right so I’m investing in the garden, in the soil for long term. I make compost teas 2-3x/week and spray the trees with nutrients to help them grow. But I told my wife that it’s kind of like kids, baby them in the beginning then they are off and running.

I would be remiss if I didn’t mention that I’ve quite taken to gardening during the pandemic. I’ve been spending about 10-15 hours a week gardening. I planted a fall/winter garden that I will pick next week and I’ve been slowly replacing some of the landscaping I wasn’t happy with in our project with more colorful succulents that are more my style Along the way I’ve picked up a squatter (Buddha) and I’ve planted 6 different avocado trees, Meyer lemon, lime, tangerine, orange, peach, pink lady apple, lucuma (Peruvian fruit), yellow passion tree, raspberry and boysenberry we have hard compact clay soil so I’ve also been trying to tend to the soil. If you haven’t seen the movie “Kiss the Ground” on Netflix I highly recommend it. Inspired by that movie I’ve been trying to change my soil with different organic matter. I started by going into the canyons by my house abs collecting 40 thirty gallon trash bags of wood chips that the city stacks when they clear for fire prevention. Then I got 40 trash bags of coffee grounds from my neighborhood coffee shop and spread it around the property. Finally I ordered 6 cubic yards of mushroom compost and shoveled it all by myself one day for about 9 straight hours. So now we wait for nature to do it’s thing. also started a worm farm at the house

@Sir Bill my dad and I both had success treating rotator cuff injuries doing targeted acupuncture over multiple months. My dad didn’t believe in “that stuff” but after getting no relief from traditional medicine for years he tried acupuncture after a few months was almost totally healed. As for the topic at hand I have to admit something to you guys. I’ve been waking up at like 2/3am for the past two months, hence why you see so much activity from me in the 3am-7am PST timeframe. I’m trying to keep to myself and be quiet but I’m filling my time on my phone and this leads to diving deep into the KK forum and weird random Amazon purchases last week I found thread where someone posted about this thing https://smokeware.com/products/trompo-king?_pos=1&_sid=5cadd0589&_ss=r I saw that thing and thought it would be perfect for my Al Pastor/adobada cooks and for my chicken schwarma cooks, it would save me time from cutting meat off the rotisserie so I could actually host people and converse rather than cutting meat every 15 minutes, and save me money from having to buy aluminum trays that I then put over the coals of the KK to catch the meat abs act as an indirect heat shield. This item became my Christmas wish but unfortunately I did not see it until last week so it won’t arrive until 12/30. I will be testing it out as soon as I get it. I’m actually very excited

@Tyrus I’m also crediting you with black truffle salt magic. I used mine on my fries, potatoes, and some eggs this morning abd it’s been rockin. And I also will say McDonakds fries are the best but I have not had them in ages.

@Boom Boom sounds like a lot of fun @tekobowhat do you do for work if you don’t mind me asking? And your garden is looking fantastic. I really want to start some asparagus but it’s in the 2021 plan for me

@tekobo you sure are having some fun! Looks great

@USUAggie those are really amazing. Thanks for sharing. Beautiful work! @Paul you keep the lights on! I’d say it’s essential. 😀

Final Day #5 of the Butcher Box challenge Slow roasted sweet potato rubbed in olive oil, salt, pepper and fennel seed. Served with Labneh & chives roasted rainbow carrots cook in pork juice/residue bone in pork chop with olive oil, salt, pepper, butter and brown sugar crust @jonj paired with a Russian River Siduri Pinot Noir

@Paul that’s nice work! I literally have no skills with my hands so I always respect any woodworking, carpentry or craftsmanship. That looks like a solid project. What’s your “regular job”?