Troble

@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

@tony b this recipe is easy to make and source ingredients and it’s damn close to the Peruvian green sauces we like. Although mine is never quite as green but give it a whirl. Super easy to make, stores up to a week or two potentially and it’s abasing over potatoes. https://thisishowicook.com/voodoo-in-air-and-peruvian-green-sauce/

Roasted chicken two ways. Lemon, olive oil, garlic, salt, pepper, rosemary & oregano from the garden with Kerry butter slices tucked under the skin over the breasts and Peruvian spiced chicken with aji amarillo, aji panca, salt, pepper and fresh cilantro from the garden served with spicy Peruvian green sauce over roasted red and yellow baby potatoes roasted in the cast iron pan under the chickens with olive oil, salt, pepper, garlic and fresh rosemary & lemon thyme from the herb garden....not potatoes finished in broiler with shredded Mexican cheese on top for added crunch

@AJR i can already tell you my honest opinion on them. i love them. I've been wanting batteries and EV Chargers for two years but have been waiting for the right time and product mix. I was originally going to do a pilot test for SolarEge for their battery and EV chargers but now that the Gateway 2 and EV chargers are all integrated I decided on the full Tesla solution for the look. I like Tesla because it gives you full control and since this is my line of work and I am a total geek on this stuff I love playing with my controls and testing the battery import/export. Here in CA we have Time of Use rates so during the day we pay $0.26/kWh but from 4-9pm we pay $0.46. So that means when i export solar power to the grid I'm getting that same credit, however solar doesn't shine much from 4-9pm but I can export my battery and get lots of credits since I have 3 batteries. Or I can basically 100% sell supply meaning I fill the battery up during the day and draw it down during the night and I'm able to charge my cars and run my AC and spa etc all of my solar power. It can basically function without the grid if needed. Why are you considering 4 batteries? That seems like a lot. I would be happy to help you look at different options. Tesla Powerwalls are most popular, but they are sold out till Q2 2021 at this point. If you are considering that amount of storage there is also Sonnen, Generac and Storz Power that can all do good job of whole home backup You're in Phoenix right? i know a ton of the solar guys out there so when the time is right let me know and I'll make sure you get a good deal.

@DiegoQnBrewyep born and raised 41 years strong

@DiegoQnBrew I’m a little late but nice to meet you. I’m in San Diego too. Looks like you’re doing well with your KK.

EV chargers got installed today. This basically completes the project. Painting the house in a few weeks then just have to let all the fruit trees and vegetation grow in

@tony balas there were no Plinys at the market so we settled on Ale smith .394 pale ale. Beautifully sunny day on the cliffs of La Jolla can’t beat it I think what you said about doing a purée is the right call but when you a couple IPAs deep and it’s 11pm at night sometime you make snap decisions without thinking them through The brisket turned out good. The heat was there it needed more salt on the rib but everyone said it had a spice kick but it wasn’t too spicy. It ended up being in the cooler 8 hours which was a bit long. I think leaving small chunks of peppers on top was good cause every now and then I’d get a bit of one of those and it was spicy but since I removed all the big pieces it wasn’t too much. I’ll do it again for sure conclusion is it’s a step in the right direction but I’ve still got work to do to “nail it”

@tony b you grow aji peppers? That awesome. I’m going to grow a ton next spring but my vegetable boxes and roof work got done too late to grow peppers or siding vegetables this year. I inject my pork butt but have never tried a brisket. I just pulled it off the KK internal temp was 204. Put in the cooler now it’s off to the golf course to drink a few plinys! one thing I’m curious about tony, have you ever left chunks on top of your brisket? I took off the big chunks of aji but I left the smaller ones on there thinking it could deliver a impactful punch in the crust

Pulled and wrapped in foil at 8am pst. Will take it off at 10am to put in cooler

Tomorrow is my birthday. My plan is to go golfing on Torrey Pines South and eat a brisket. I’ve pulled it off before. The trick is to cook it before you go, wrap it, go play your round and come back and serve. So maybe 5-6 hours after wrapping you eat it. I made my mashed potatoes tonight and put them in a foil tray....but I’m going for the gold with the brisket as some of you may or may not remember when I got my KK I said my dream was to be a to do adobada/al pastor on a spit (which I am happy to say I have accomplished) and I want to cook a Lomo Saltado brisket. My wife is Peruvian and I’ve fallen in love with Peruvian cuisine. Lomo saltado is my favorite dish. I posted pics a few months back of me making it but essentially you light pisco and soy sauce on fire and cook meat in a wok with a bunch of cumin, garlic, red onions and aji peppers (from Peru). If it’s done well the juice or “jugito” is so delicious that you will likely lick every last drop off the plate. It’s amazing I’ve tried on a few occasions to make a Lomo saltado or aji amariillo brisket using cumin, aji powder, soy sauce, garlic powder etc as a rub in the past and while it was good the flavor never penetrated the skin and it didn’t pack a huge flavor punch like I hoped for I think it was @Wingman505who was posting about injecting brisket that got me thinking....I’ve never injected a brisket before. So I took a pan and made my Lomo saltado sauce, lit the stuff on fire and let it simmer 5 hours. I also took a boatload of aji amarillo paste (which is spicy as hell) and rubbed it on my brisket. I rubbed soy sauce on there and sprinkled cumin, salt and pepper. I then took my 5 hour simmering Lomo saltado sauce and injected it into my brisket side note - the wife and I are doing a two day staycation for my birthday so my mother in law is coming to watch the kids. I made her favorite Peruvian dish (my wife’s as well) Aji de Gallina, so she has good food and does not have to cook all weekend. That leaves me completely open to go all Mad Max with my brisket. If it sucks there is a back up plan already waiting.... I say this because for some reason I got a hair up my butt about not having enough flavor so I decide to cut up to Peruvian aji peppers and put them on top of my brisket. These peppers are super hot. So I did that and then let it marinate for 48 hours just fired up my KK tonight and took out the Brisket. Removed most of the large chunks of aji pepper that were on top of the meat and then threw it on the KK at 235 with some mesquite wood. I sampled the juice in my pan and it was spot on so I’m hopeful that this may be a crazy ass experiment that works....or it might end up so spicy it’s unedible....we shall see. I’ll pull it in the AM around 10am PST and will eat it at 6pm PST. I plan to wrap it in foil in the morning. Normally I tend to leave my briskets unwrapped for the full duration of the cook, especially with the KK as it keeps things so moist. However since I love this sauce so much and I sautéed it 5 hours then injected it and since it’s gonna rest for 6 hours I want as much juice as I can in the final wrap. So contrary to my usual style I’ll pull it wrap it in foil and put it back on for 90-120 minutes to finish in the AM. We’ll have to see the temp when I wake up. Here’s progress to date

In a non Covid time you are welcome to come to San Diego vacation with your family and come by for a KK cook. Just make sure you show up with decent alcohol

I got the cradle first. Spit later. I’ve not used the cradle since I got the spit

We ordered our lounge chairs first week of May. They finally arrived today after many emails about delays and back order/COVID etc wife is happy. They turned out good