Troble

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

Pizza night

Not sure depends on size of hog. I have to talk to my butcher bud I’m thinking something 50lbs or less.

I’m thinking of attempting this on my 32 KK I saw an old thread from 2019 on the topic but wondering if anyone had tried it in the last year or has any tips. I want to give this a go before the year is out but not super confident on prep/cuts etc any advice is appreciated

@Basher that pic of the brisket on the grill....props to you for sticking with it and posting it no matter what. They don’t always look pretty do they?

@Basher what’s a smartfire

@tony b it’s much worse in the Bay Area than San Diego. It looked apoplectic in SF

After I just posted things “refocused”/got smaller...weird test pic

Yes update seems to have thrown things off

@MacKenzie - making corn tortillas from scratch to start....impressive! Great looking nachos

@AJR those look perfect. Nice work

That is amazing Basher. I just relayed this story to my wife and how it was you who originally sparked the idea of the flat top griddle, and both were remodeling and getting solar. That’s too coincidental. it was a really inspiring episode at one point I leaned over to my wife and told her in another world I would go try to work under that guy to learn because his cooking is exactly what I’m into The Rodney Scott episode also inspired me to tell my wife that I will be attempting a whole hog cook on my KK at some point in 2020., but I need to do some research first....

If any of you have Netflix you should check out this show. I just finished episode 2 which is about this Aussie guy named Lennox Hastie. Awesome show. I’ve watched the previous seasons of this show but this season is all BBQ and hits close to home check it out

Be careful @tony b that’s fire country. What wineries you visiting Ike you’re up there?