Troble

Breakfast tacos/burritos (tortillas were off size this week) Scrambled eggs with 1/2 & 1/2, thyme, salt, pepper and Parmesan cheese hash browns with garlic, salt, butter & black pepper Homemade tortillas (from my local Hispanic market) dusted with Mexican cheese in the skillet to get just a bit of crisp applewood smoked bacon, haas avocado and siracha sauce.

@tekobo congratulations- I just caught up on this thread. Can’t wait to see what your ordered, but also equally curious as to what you plan to cook first to show off your newfound setup. Any ideas?

@tony b it’s $100/person but again for the quality of food and the wine is very good, not exceptional it’s a great experience.

My other favorite spot is a place called Animalon which is on the property of a famous Tijuana Chef named Javier Plascentia. Javier also has a Michelin star and he is the other god father of this type of cuisine He built Animalon as a pop up for his 50th birthday and decided to keep it open during the summers. It’s inside a massive 200 year old oak tree and everything is cooked on an open fire with oak wood https://www.animalonbaja.com http://fincaltozano.com

This is the place I had in mind when I started my backyard project. Originally I was gonna do a Lang offset wood smoker, a wood fired pizza oven and a Santa Maria grill....then I found the KK I used to go to Napa in the fall but haven’t been since 2012, we go south now. Wine is not nearly as good the the food scene and outdoor dining is incredible this guy Drew Deckman earned a Michelin star in Europe but now owns a farm and winery in Mexico we go down there and eat a 10 course meal with wine pairing for $100. World class food, beautiful setting, impeccable service

@Basher good looking crust!

And the Omakase bar

Here’s some food pics

Always wanted to share this place with this group but never sure of the right place. Found this corner of the forum today so figured this would be a good spot I live in San Diego and about 90 minutes south of me and approximately 13 miles north of Ensenada is one of the most magical places I’ve ever experienced in all my travels around the world. It’s called Valle de Guadalupe and it’s an incredible region that has over 150 wineries abs some truly world class dining. The cuisine actually has its own name called “Baja-Mrs”. Mexican food meets Mediterranean. The wine valley is about 8 miles east of the beach so you get incredibly fresh seafood along with incredible local produce. It’s absolutely magical and is the source for all my cooking inspiration. My favorite restaurants cook primarily outdoor over fire using local oak wood, it’s what the region is known for one of the best places is called Deckmans El Mogor. Here are some photos of the restaurant. They recently opened a Japanese Omakase bar on site as well that I will post done pictures of. https://www.deckmans.com https://bajaomakase.com

You’re also up early! you’ve been in the thick of things the past few years. That’s tough. Especially this summer. Unfortunately I think fires are a new reality of CA life. hope you break in that new kitchen with something nice to celebrate your long journey back home

Paul - I’m really sorry for your loss. I have friends and family in Santa Rosa that lost their homes a few years ago. Where are you located in CA? the kitchen looks great. And BTW I thought my wife was the only one who found something to do in the sink when I’m cooking! congrats on making it here. I’m sure it’s been a difficult journey. But you are here now. Congrats

@Basher thanks for the detail. Really fabulous looking cook. I’m finding myself gravitating towards more lamb and really enjoy reading your posts about different ways to prep. I am curious what a noisette is in American English. Got a translation? also not be overlooked but those potatoes look great. You just throw them direct on grill? Any other tips?

@Tyrus I don’t own Truffle salt but you’re making me think I’m missing out on something. Good looking meal. I love me a good Riesling @tony b you’re one day ahead of me. I’m doing one more dinner of thanksgiving tonight then moving over to steak tomorrow. Excellent cook as always

@MacKenzie I’ll take one of those please!

I had it for lunch and dinner.

Roasted turkey at 290 main grate. Smoke pot with apple chunks and rosemary. Wet brined 24 hours in apple juice, black peppercorn, rosemary, thyme & sugar dry rubbed with some olive oil, butter, garlic, Montreal steak seasoning, rosemary & thyme. Kerry gold butter stick tucked under the skin on top of the breast gravy, Yukon gold Parmesan/sour cream/chives mashed potatoes, coconut milk & maple syrup sweet potatoes mashed potatoes, creamed spinach & kale, homemade stuffing with lots of celery and honeycrisp apple chunks served with French vanilla ice cream and homemade bread pudding Happy Thanksgiving to Everyone on the board. I’m truly thankful to be a part of this community. Thank you all for your hospitality and contributions

Happy Thanksgiving @tony b!

Mine was only a 20 lb girl. Yours must’ve been the oldest and biggest happy thanksgiving!

I smoked a 20lb turkey. Made some creamed spinach & kale, sweet potatoe mashed, Yukon gold Parmesan/sour cream/chives mashed potatoes, homemade stufffing. all ready to be reheated in oven To finish I’m making Bread pudding Thanksgiving is my favorite meal. I’ll eat this for at least 4-5 days. It’s just my family and wife’s parents to but I can’t help myself. I love thanksgiving! Turkey just got pulled

That’s why you’ll always be a better cook than me. Easy to cook in perfect conditions!

I dated a South African for 7 years. I’ve been there 4 times. She was from Capetown a d her family lived in Constancia so it was a nice visit outside the flight. I know Roobois tea very well and I have find new prices of being in our early 20s and going on a backpacker trip through the Kruger and eating springbock stew under the stars before going on our night drives. Very beautiful country South Africa

@Braai-Q thank you for sharing! That looks awesome. I absolutely love cooking outside over a fire in the wilderness. Your trip looks phenomenal

@tony b chimichuri & Peruvian green sauce? That’s my favorite combo. Looks amazing

Flat iron steak. Marinated for 24 hours in soy sauce, Worcester, garlic, Montreal steak rub and a little bit of honey. Grilled at 350 over coco char with mesquite wood and then finished on the lower grate (first time doing this after 9 months of KK ownership) served with some grilled sweet corn roasted in the husk and grilled asparagus and baby carrots using this new little tool my mother in law got me. super tasty, healthy, & clean. Love the mesquite wood flavor. Will continue refining my lower grate game