Troble

Honey mustard spiced rubbed pork chop, sweet corn, garlic, Parmesan & sour cream mashed potatoes served with a side of grilled asparagus 

6 minutes ago, Basher said:

Bury them deep Troble.

We have a very short Spring here that quickly becomes Summer and the thirsty flies are starting to come in before the storms.

They are at least 2-3ft  deep

3 minutes ago, MacKenzie said:

Troble, you are going to end up growing gills. 

I’m using all the scraps for garden compost to grow healthy trees and vegetables. My daughters and I planted our fall garden today and I planted my avocado trees and used the fish heads as nutrients for future growth for my avos 

CA King Salmon. Cooked indirect with mesquite wood. Served with tricolor quinoa with sweet onions, carrots and celery accompanied with a side salad of arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette . Salmon topped with homemade basil pesto 

the woman who sold me the salmon yesterday and caught the fish told me I would taste the difference because it was oceanic salt water salmon, that it would be tougher meat and more firm and less slimy than the freshwater river salmon. I 100% tasted exactly what she said and that was without a doubt the best piece of fish I’ve ever cooked or eaten. WOW

@Steve M yes the selection is crazy, which was why I posted the menu. They do it every Saturday and it’s literally whatever the fishing leet caught that week. Before my KK I grilled salmon 2-3x week and I’ve fallen off that some. But I’ll be doing salmon tonight 😀

Wife wanted to run it back on the lobster dish. So I went to the dockside harbor market today what a treasure. Picked up 4 live lobsters plus a fresh CA King Salmon which is my favorite fish ever. Best part is you get to talk to the fisherman that actually caught the fish and it’s literally “fresh off the boat” 

the woman who caught my salmon was telling me how  it’s so much better because it’s salt water salmon not freshwater and she had about 15 of these  fish to sell. I grabbed one now have to figure out how to break it down properly....but tonights was lobster tails basted with butter, garlic, salt, pepper, chives and parsley from the garden. Served with grilled asparagus brushed with the same base as the lobster and served with mashed potatoes (garlic, Parmesan, sour cream, chives, butter, heavy cream). Finished with a savignon blanc from Marlborough New Zealand....incredible 

my cook/prep took to long for the kids to eat lobster so I was forced to eat 2 & 1/2 lobster or 5 tails which I did so under protest 😀

I know @MacKenzie hates seafood but it would be a crime against food if I did not cook CA lobster and CA king salmon. Those are arguably two of the top seafood products in the world and certainly are the top two in my region. When they are in season and available you go....no questions asked sorry Mac

Great looking plate @jonj

10 minutes ago, Steve M said:

Just followed your recipe. Must be luck.😀

Well you must be better at execution than me. Mine always looks whiteish...I’ve never tried it on steak but I bet it was great looking at the photos 

@Steve M that looks absolutely perfect. How did you get that sauce so green? Nice work on the cook. I’m hungry 

Is it wrong that I’m most excited by that salad and the fresh raspberries? Looks Delicious as always @tony b

@tony b thanks I will definitely look into it. That’s pretty ironic timing on the inquiry though.

my buddy sent me a picture this morning of his plate from last night. He’s been trying to not meat for many months but he eventually gave in and had a 1/2 rack of ribs.....and took a 1/2 rack home 

Baby back ribs, lobster tail, mashed potatoes and grilled asparagus 

@Basher look what just arrived in the mail

@tony b it was placed there for you. I’m looking for a  good jerk rub. My boss is from Jamaica and I want to be able to cook him some bad ass chicken if/when he comes over. What’s the best jerk rub you’d recommend?

Bourbon sausages with sweet corn . Indirect with a little mesquite wood 

@Basher for what it’s worth I watched this video. This guy Tommy is my seafood Yoda. He has taught me so much about seafood and cooking. This is old video he did on cleaning lobsters. I did everything right up to the final pull. He’s my local fishmonger so I go shoot the shit with him and he pretty much taught me everything I know about seafood.....although my seafood grilling has gone down exponentially with my KK purchase 
 

I simply did butter, garlic, salt, pepper, chive. I am going to probably do this again once a week till the season runs out. Absolutely loved it 

Lobster season started in San Diego yesterday. We get spiny lobsters which don’t have claws but have lots of tail meat. 
 

funny thing is I haven’t cooked lobster in 20 years. It was actually one of the first things I ever grilled when I bought my first house in 2001 and I distinctly remembering grilling 4 things. Bourbon sausages, baseball cut sirloin steaks, cheese burgers and lobster always paired (all 4 of my dishes were served with sweet corn and a baked potato)
 

I only cooked on my first propane grill. Lobster might sound weird but I lived around the corner from the fish market and they sold it $10/lb in season....this is circa 2001. They’d clean it and give me a tail and I’d grill it and thought I was fancy....and it was cheap 

I moved downtown for a bit a didnt  have a grill  for awhile and whenI finally got back to grilling they were selling our lobsters to China for $35/lb so we never had them. Due to COVID and restaurants being closed etc all the local fisherman have tons of lobster. Today it was $16/lb. 

I cooked it in the KK at 375 basted with butter, garlic, salt, pepper and chives. Served with Yukon good mashed potatoes with sour cream, Parmesan, chives and garlic  and grilled asparagus over mesquite wood with coco char 

freaking amazing! My wife didn't like lobster, it’s not something we really order out but she loved it tonight. I’ll be cooking it again while this lobster is in season 

@tony b I should also mention that I always double or triple the garlic called in almost every recipe I use. That Peruvian sauce bring no exception. I use a lot of garlic 

@tony b”the new crack” in your house. I take that as the ultimate compliment

great looking meals as always 

Congrats on the purchase! I was scared to uncrate it too. Just make sure you take the day off or give yourself a 1/2 day to in rate it. Do a burn in etc. take your time if you have questions post here there’s always someone to help 

I got the spit and cradle. I got the cradle first, spit later. I haven’t used the cradle since I got the spit (yet). I think getting the spit first is the right move 

@Stewart welcome! I loved reading your history and criteria. I took a similar decision making process and ended up with a 32 KK that I love. I use mine probably 3x/week at least and I usually cook enough for leftovers the next day

i was looking at a grill, a wood fired pizza oven and a stick burner and it’s too much space and costs more than a 32 KK.  I love my rotisserie and pizza stone so I would definitely pick those up when you do order. I also installed an Ipe deck so I can already see why you appreciate good materials that last well maintained 

Pizza stone is a must IMO.

Great choice! on the new name! Welcome 

@AJR so this happened yesterday....I got a boneless leg of lamb marinating in my fridge outside for two days that I’m planning on cooking on the spit in my KK on Sunday when my wife’s good friend from LA is driving down with her aunt and husband 

I wake up at 3:30am and see the power is out...COOL! Let’s see how the battery performs. I took a few screenshots through the night, but the power was out 11 hours. I was able to be completely unaffected the whole time. AC ran, cars got charged, cooked breakfast on my electric stove, kids watched cartoons and all the food I bought and prepped in my fridge was unaffected. 

@tony b I’m glad you liked it! Try it with some of your air fryed potatoes sometime.

i made pizza Saturday but thought it was too boring to post my usual pepperoni, cheese and veggie pizza 

did boneless leg of lamb on the spit. Mediterranean salad, cous cous and Tadziki sauce. Unlike the UK it’s been hotter than sh*t here. Was too busy hosting, cooking. Drinking and swimming to take pics but managed one finished plate pic 

@MacKenzieyoull have to teach me how to do that next year after I grow all my aji peppers im going to need to pickle and can them