Troble

@tony b wow! Talk about a close call. Glad you and the dog are ok and your KK dodged a bullet. Must be all that good karma you’ve built up. 

21 minutes ago, AJR said:

7am, and it’s already 34 here.

 

47/117 yesterday. At 45/113, the charcoal just about lights itself.

 

Terrific looking Brisket, Troble.

True story when I got my shipment of charcoal from Dennis I had a box of coffee char sitting outside in the sun next to the grill. It was about 90-95 degrees and I kept hearing a popping sound....I looked over and realized the cracking sound was coming from the box of coffee char and it was heating up in the sun....I moved the box 

Sweet corn on the cob, Yukon gold mashed potatoes with Parmesan, garlic, sour cream & chives. Brisket marinated in soy sauce & Worcester with garlic, cumin and Montreal steak seasoning 

served with Chilean  cab that was gifted to me by my boss

16 hours later it’s been pulled 

10 hours In....

Looks good @tony b I’m a big fan of slap yo daddy. I use his recipe as my base for pork butt and lean on his brisket recipe occasionally as well. 

Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that 

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood)

 

we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving 

@MacKenzie WOW! Looks terrific 

Adobada tacos w/pineapple, radishes, red onion & cilantro 

Carne asada tacos w/guacamole & Cotija  cheese

@MacKenzie I love cook corn on the husk on the grill. I find that by leaving it in the husk the husk “steams” the corn with the water contained in the leaves and you get the great Smokey flavor on it. It’s the only way I ever cook corn now. The only downside is dehusking it when it’s hot but that’s what oven mitts are for 😀

Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW)

tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle

 

@Basher this was a direct result of your post the other day 

 

Filet mignon, grilled sweet corn, asparagus w/olive oil/garlic/salt&pepper. Air fryed red potatoes tossed in duck fat, rosemary, garlic. Served with red wine reduction sauce

@tony b I did a month of no alcohol so we celebrated tonight with one of my absolute favorite bottles. Freeman vineyards Pinot Noir

@tony b pliny comes in a green bottle.....just saying 

 

@Basher great looking cook. As for the pizza I hadn’t done one in 2.5 weeks and I made a few small errors 

@tekobo that looks like a fantastic meal. I may have to copy you now. I do mussels, white wine, garlic but never thought of trying it on the KK. That looks great!

Pizza night 

Breakfast sandwich. English muffin, egg over medium, salt, pepper, oregano, tilamook sliced cheddar cheese & apewood smoked bacon

@Basher I guess I’ll take that as a compliment? ☺️
 

in any event I’d eat that!

Last of mesquite grilled chicken was used for summer strawberry salad. Arugula, candied walnuts, strawberries, Parmesan cheese w/raspberry vinaigrette dressing 

2 hours ago, MacKenzie said:

What a humongous project you've had on your hands this year. It's going to be so rewarding. Looking forward to seeing pixs as things take off.  

Thanks @MacKenzie I’m looking forward to posting pictures of meals with fruits from my garden...in a few years 😀

17 hours ago, Basher said:

Mulch those Avos thick. They have feeder roots that grow through the mulch. They also will only fruit where the have direct sunlight touching them so don’t grow them too close to other trees or walls. Mates have o o farms north and south of us.
Good luck.


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@Basher Yeah I’ve got a good place for them where they will get Lots of  sun but for now they need to be in the shade or they’ll burn because they are too young. I’ll transplant them to ground after our heat season is over. We’re about to hit peak heat/fire season here in SoCal August/sept/October. I probably should’ve waited on my citrus trees but we did it. The avocados need to be protected, I was worried about them initially but they’re showing great growth. 
 

San Diego is avocado capital of the US they grow great here once you protect them the first couple of years 

Update...we got the permits for the roof & solar. Roof tear off will be August 10th. That means next week I gotta remove them pool solar and existing solar from the roof 

 

also little plant update. We originally were going to put a orange and lime tree on the back wall and try to espalier them along the wall however we can’t install anything in the wall till we tent the house for termites....and because all the nurses were selling out of plants this spring I have had my semi dwarf lime tree on my. After all court in a container since early May. They delivered me a lemon tree instead of an orange abd I ended up telling them I’d keep it abd use it in the property. Since I had time on my hands I started thinking about how my back wall was mostly north facing and how I would like to get as much fruit as possible from the citrus trees. At this point it’s June and I have a Meyer lemon, lime and Valencia orange tree on my basket all court, I decide that I’m going to clear the front hedge in my front yard that I share with my neighbor (after I’m estimating and seeing that said hedge actually is rooted on my side of the property). 
 

I decide I’m gonna squeeze as much as I can out of my property so in front I go with Meyer lemon, lime, Valencia orange, golden nugget tangerine, lucuma (Peruvian fruit), fruit punch mango tree. I planted all those early this week. Waiting for a pink lady apple tree and Evas Pride peach tree to come in but those won’t come till January. I also decided to plant a boysenberry and raspberry bush on the north/back wall where the lime and orange trees were going to go. Those bushes don’t need as much sun and im going to try to trellises them so they’ll have a similar look to our original idea of espalier the lime and orange tree....I’ve never gardened before so all this sounds good on paper but we’ll see if I can manage it

 

also decided to try and grow two dwarf avocado trees a Holiday and a Wurtz on my side yard in a tiny area. Had to order them off the internet and they came in a sad state but seem to be on the road to recovery with new growth. Also locked up a Haas and Fuentes that I’m going to plant in my backyard and prune to a manageable height so I’ll have avocados 3/4 of the year. 
 

My wife and I weren’t totally happy with the plants in our front yard. They arent very unique and aren’t our style so we are in the process of finding unique succulents to put in the yard to give it different textures and colors. We went to this insane nursery that’s outside San Diego that sits on 25 acres and you have to be driven around in golf carts http://www.ranchosoledad.com

took a few pictures of sobs if the stuff we’ve planted already to show some coming in. It’s been hot this summer and I’m still learning the right watering schedule

Also bought a composting tumbler to start composting 

@Basher looks great. I think I’m gonna have to go to the butcher and get a steak for this weekend now! Great grill marks too! Looki g like a pro 

Grilled some chicken breasts yesterday indirect with mesquite wood at 350 then finished direct on top grate 

used the chicken for a chicken quinoa bowl yesterday with black beans, corn, cherry tomatoes, white quinoa, fresh guacamole, shredded cheese and mesquite chicken 

used the leftover chicken today for a healthy vegetable salad. Spring mix, cucumbers, bell peppers, carrots, avocado, Fuji apples with raspberry vinaigrette & shaved Parmesan cheese 

Nice burnt ends @AJR