Troble

Wow @tekobo this is great information thank you. I have literally just planted my potatoes this week and look forward to my first tomatoes this spring. Thank you for laying this out so clearly one question I do have is what kind of freezer do you have that you can fit trays in it? I have an extra fridge/freezer in my garage but I don’t have space for trays.

@RokDok - let us know how that conversation goes. Or maybe more accurately when you’re going to have that conversation so that if we don’t we don’t see you for awhile we’ll know why 😀 also - the asparagus was wrapped in prosciutto, bacon could be too much but thinly sliced prosciutto was perfect especially when it crisps up. Super easy, looks fancy, it’s a keeper

Day 4 of the butcher box challenge....A5 Waygu flat iron steak. Marinated in olive oil, salt & pepper served with roasted baby potatoes with olive oil, garlic, thyme, rosemary, black pepper and black truffle salt. Finished with Parmesan cheese accompanied by olive oil, garlic, pepper, prosciutto wrapped asparagus Side salad of grilled romaine Caesar salad grilled over mesquite wood served with a bottle of Justin cab

I appreciate all the feedback. My conclusion it it seems like a lot of work for fries. I originally tried this when I started cooking Lomo Saltado years ago but quickly pivoted to frozen fries from Whole Foods and now circling back in just not sure the upside. If I’m attempting gourmet hamburgers like yesterday attempt I’ll try but otherwise for everyday fry needs I’ll likely stick with frozen @Braai-Q I called them gadgets she just says “your cooking stuff”, I always make a point of pointing out the gadget that produces the component when we eat and she’s always appreciative, but I am truly running out of space

@Braai-Q thanks for the advice. Not sure I’m ready to commit to a deep fryer at this moment. The wife has been on me about all my cooking gadgets and I’ve pretty much run out of space at the moment, that French fry press sat in my garage in a box for 4 months partly due to the space/storage issue and I somehow managed to find a suitable storage spot that didn’t upset the Mrs. Im going to attempt the air fryer in batches next time see how that goes and then if that doesn’t work I’ll get a deep fryer and start frying me some chicken!

@Steve MI’ve never actually deep fried anything in my life. Do you cook your fries that way? I’m searching for the proper way to execute this.

@Steve H truth be told the fries looked better than they tasted i tried to bake them in the oven per the recipe and they were a bit soggy. not sure if it was because I was too excited to finally use my new fresh fry press and i cut them early and let them sit for two hours outside in the air or if it's just because it's cooking them in the oven. when i took them out there were stil a big soggy so i threw them back in under the broiler and rotated the baking sheet a few times to get them crispy. ended up saving them, but next time I will use the air fryer, problem with the air dryer is the basket it too small to do a single air fry and get enough fries for the amily. so my theory is i will do 2-3 air fry batches get the fries crispy, put them on a baking sheet then hit them with herbs and truffl oil and cheese and warm/finish the batch in the oven to get them all warm. not sure, maybe the venerable @tony b has already worked this out. he's the Air Fryer master, my attempt at the fries left a lot to be improved on. I will say though that I've had that french fry press in a box since August and that was fun to use and super easy so that was a W. And the kids absolutely loved the Kale chips so that was another W.

@tekobo best thing to do is to keep diving in headfirst till you figure it all out. But looks like you’re on the right path. I agree with Tony that the brisket cut is a bit different than my eye is used to. What’s the menu for tomorrow?

Peruvian pollo a la brasa roasted on the spit at 350 degrees. marinated in garlic, cumin, aji amarillo paste, aji amarilo chunks & aji panca powder with Peruvian salt, and a dash of soy and pisco roasted purple Peruvian potatoes with cilantro, garlic, Peruvian salt, black pepper, thyme and a dash of aji pamca. Finished with a bit of pane Sean cheese once pulled and rested served with spicy Peruvian green sauce over chicken & potatoes servrd with crispy kale chips tossed with olive oil & sea salt

@Braai-Qfabulous looking cook. I did a double take on that beef. Thanks for sharing the potato recipe

@Aussie Ora what did you think of the rub compared to your usual?

Garlic, Parmesan, chive & truffle oil fries, homemade ketchup, crispy kale chips and prime beef cheeseburger with tillamook sliced cheddar marinated in soy, Worcester, garlic, cumin and Peruvian salt, served with grilled butter lettuce & homemade ketchup

Thanks @tony b for the tips and compliment. I ended up doing a forward sear, worked well but I left the cast iron pan on the lower grate too long after I took the steaks off (was doing other things) and had a massive grease fire that almost got real bad. Spilled grease all over my new concrete then frantically spraying the grease with a hose in the dark and scrubbing with a wire brush so it didn’t set in, while steaks are cooking. Cleaned it again this morning and looks like things will work out, but I digress. the Joseph Phelps is my wife’s favorite and since yesterday was the last day of school for her after a long semester I surprised he’d with the meal and wine....she was happy 😀

Congratulations! At least you’ve got some time to plan your first couple of cooks!

@Basher - beautiful work my friend

@tekobo I am sorry I missed such an event. I must admit that I do have KK envy now. What are you planning on cooking today? congratulations on your journey to this point. You must be so excited. Happy day!

Day 1 of the butcher box challenge. Bone in NY strip rubbed with olive oil, pink Peruvian salt and black pepper. Seared in the cast iron pan on the searing grate (first attempt using searing grate), seared with beef tallow thyme abs rosemary sprigs fired up the side burner to make a succotash with edamame beans, sweet onion, orange & red bell peppers, garlic and sweet corn that I roasted in the husk on the KK Tossed some chanterelle mushrooms in olive oil, sea salt and thyme put on KK utilized my griddle to make cornmeal griddle cakes First time using the KK, side burner and griddle at same time. It’s December 55 degrees. Wife said it was best steak of her life. Served with Joseph Phelps cab

Picked up my butcher box and I have to say I’m more excited opening this than any Christmas present....I think that’s a sign of a problem

Nice @Basher! @tony b happy to hear you scored a good cut!

I vote reverse sear! Looks good @Basher

@Basher what are you gonna serve with those bugs? @tony b can’t you make sandwiches with leftovers? I do not know what I’m making for Christmas. We’re in heavy lockdowns in CA and my kids preschool says if we visit with a family member outside out our household we have to keep our kids out of school for 7 days so the wife and I are still talking about Christmas plans....meanwhile I’ve been focused on meal planning my butcher box I’m picking up today. But I was thinking of doing a roast of some kind for chistmas Nothing fancy like a prime rib like @tony b because the Mrs. likes her meat well and definitely not bloody.....will finalize our plans this weekend and likely shop Monday

Welcome @AAAsh great looking grill. Don’t stress about learning how to cook on the KK it’s actually fairly straight forward once you get the hang of it because it’s so consistent. Tony gave you sound advice but best to just jump in, ask for help here if you need it and start cooking!

That’s ok @Braai-Q it gives me fine to practice until you come for the Mexican gastronomy tour. I’m not ready yet. I need to train

@tekobo have you ever looked in Eric Adjepong? He was on top chef and top chef all stars. He does west African food and he’s amazing! http://www.chefadjepong.com/#about-marquee

@tekoboi believe you could trademark that and start an import business with @Basher to bring in Argentinian grills to Australia