Troble

boneless leg of lamb. Sliced and cooked on the rotisserie like my adobada and chicken schawarma. Really tasty, although I didn’t sliced it prior to marinating if so hence you can see color differential in meat initially. 
 

served with cous cous, Mediterranean salad w/fresh mint from the garden and roasted potatoes with lemon thyme and rosemary from the garden 

its 105 today which has broken a record for San Diego so trying to do the Mediterranean cool thing....works for everyone but the guy slicing meat off a rotisserie that’s over 450 degree coals...WTF was I thinking....thank god for IPA

@Basher I’m somewhat familiar with the Australia market. I know some of the SolarEdge guys down there and one of my friends quit SolarEdge and moved his family from SF to Melbourne to take a job at Enphase so he keeps me abreast when we chat. 
 

if you ever have any questions just reach out

@Basher happy Father’s Day! Great looking steak 

4 hours ago, Basher said:

I’ve run with the new Hyundai sg 350


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Those are quality panels. We don’t see a lot of Hyundai in the US but my buddy in Maui only installs Hyundai. I worked for SunPower for 6 years and SolarEdge after that. Now I work for GAF Energy developing the “other” solar roof to take on Tesla ironically....but we’re still a few years out from launching our next product 

2 hours ago, tekobo said:

I thought the fact that we are (almost all) OCD in some way was a given?

I think the first sign is because of you buy a KK then you know you look into the details and small points on things....then if your on the forum talking about it you’re definitely OCD to some degree. 

10 hours ago, Basher said:

Troble my solar goes in next week. 13.3kw system and pool heat pump.
What panels did you end up with?
No batteries here as the government is not allowing power retailer to charge at the variable commodity rates so we don’t get peak price spikes.


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I got LG 340s. I had SunPower 318s that were 10+ years old but they didn’t work with all the new stuff and my wife and I both have electric vehicles now so I needed more solar. We can’t charge batteries from the grid only from the solar but the state of CA is giving rebates on the batteries so that helps 

13 hours ago, Wingman505 said:

We don’t have a pool, so this is actually over-sized slightly.  Net metering is the standard here.  Our house is on the right.  Our friends/neighbors got the same system.  Emphases micro inverters and 23 275 watt panels.

Your energy storage is crazy nice!  The installation is OCD approved! 😄👍

Thanks I’ve been doing this 12 years so I cashed in a few favors and got the new stuff. The gateway 2 is white and branded so it makes it all clean looking when you hide the conduit. We have 2 EVs so I knock out our power and gas bill and the batteries got installed just in time for the blackouts this weekend 

12 hours ago, MacKenzie said:

WOW. 

You know I like my lights....

@tekobo yes you are right I’m so into gardening. I’ve picked up a yellow passion fruit tree and black mission fig tree since the last update....

we finally got my roof and solar done. This is what I do for a living so I geek out on this stuff. We got a new roof, 15kW of solar, 3 Tesla Powerwalls for battery storage and I got 2 Tesla EV chargers on back order. Got everything installed by my friends company who did it super clean. Here’s the end result 

Stir fry of chicken, bell peppers, onions, mushrooms, zucchini, carrots served with fried rice and Thai basil from the herb garden 

Mmmmm.....bacon....

10 hours ago, Basher said:

Troble is that egg, capsicum, olives, tomato?


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Mushroom, red & yellow bell pepper and black olives.....aka wife special 

Just another 4 pizza night 

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b

Served with Stone Mustard 

17 hours ago, Basher said:

Well cooked Troble. That rub sounds like one I’d use. Did you dry fry the cumin first?

 

 

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@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

Jalapeño chicken wings

Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce.....

setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. 

sweet iowa corn roasted in husk with butter, salt & black pepper appetizer 

roasted over coco char and post oak wood 

Pizza night. 1 cheese & 2 pepperoni coming up!

Great looking cooks folks. I’m always amazed at the quality of food you all put out. 
 

@tony b great work on the gazebo amigo. Very well deserved to enjoy that 94!
 

its 90 degrees plus here again with high humidity which were not used to and I had one of my best friends over for the first time all summer and he has gout so can’t eat red meat so guess what I cooked.......chicken schawarma 

turned out great. Best yet. Made a big batch of Tadziki sauce for leftovers and used fresh dill from my newly planted herb garden and then on my Mediterranean salad I used some fresh mint from my new herb garden which gave it a nice summery pop, although my picture of the salad doesn’t show the red onion which I added after 

5 hours ago, Wingman505 said:

Pretty much exactly what I do too.  Very Aaron Franklin.  😊👏👍

What rub do you use and have you injected?  I’m a huge proponent of injecting.  I have a SpitJack that I just love.

I’ve never injected a brisket but I inject my pork butt. What do you inject your brisket with? I just looked up a spot jack that thing seems heavy duty!

6 hours ago, tony b said:

Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'! 

That’s my favorite. I like to eat it with a thinly sliced apple (Fuji or honey crisp) with some fog jam on it as well....absolutely heavenly 

@HokieBen looks perfect and sounds about right in regards to the friend. Nice work!

No cooking required 

seedy sourdough baguette, sopresta rustica, midnight moon, humboldt fog, fromagge D’affoinois, Parmigiano reggiano, barbers 1833 cheddar

served with Laurent Perrier Rose

wifes birthday

You deserve a treat Tony 

@Wingman505 looking good! Love Korean short ribs!

Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette 
 

also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood