Troble

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

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