Troble

Bourbon sausages, toasted brioche bun, whole grain mustard & Pliny the Elder…..a summer classic

I’ve had trouble getting higher temps if there is a lot of ash at the bottom. When I want to do high temp cooks I always clean out the ash one other trick is quality fuel. I’ve had trouble getting high temps when using cheap lump charcoal. between those two things above it should sort you out

Wife asked for brisket, Caesar salad & mashed potatoes for Mother’s Day. That what she got still working on my Peruvian brisket. This was a big step forward. Made a run with a packet of aji armarillo, aji panca, salt, cumin & black pepper made a marinade of soy sauce, pisco, aji armarillo paste and rubbed that on the meat before using the dry rub. Let sit 36 hours also used the soy sauce mixture to “mop” the brisket instead of spraying it with apple juice like I normally do. Turned out good. Little soy sauce heavy but had a nice spicy kick on the bark. Wife & mother in law liked it and my girls inhaled it. Happy Mothers Day!

@tekobo I am a big fan of using the half grate for indirect cooking of the meat then reverse searing on the cast iron pan with some Irish butter. While the meat is resting I cook the veg usually carrots or asparagus in the leftover pan juices.

Looks pretty perfect to me @tekobo nicely done

Pork tenderloin, air fryer potatoes & asparagus

@Poochie you can cut it up into smaller pieces but just letting it it in the liquid and dissolve a bit before you whisk it will also help a lot

@tekobo waiting to see finished pics! I have decided to do this as my big Memorial Day cook this year so I’ll take notes of tips you might have from this cook.

@tekobo you are so ingenious! Nicely done

@tekobo I haven’t made this since January 2022 and I’ve been itching for it. I believe I’ll make it this weekend as a point of reference I was able to go down to my spot in Tijuana last month for the first time since 2019 and I may or may not have eaten 7 adobada tacos

@PVPAUL - as @tekobo said I wouldn’t mess with the recipe too much, the quantity is a lot but you can save it as she suggested. It also depends how much you’re cooking. I’m usually doing 8-9lb cut of meat so you need a lot of marinade. I’ve played around with other recipes over the years and md er thought they had that “authentic” flavor that I get from tacos in Tijuana. This is as close as I get for cross reference though you can always check recipes from Rick Bayless he’s the best American chef I know who cooks Mexican food and my palate aligns with his. He’s got a few but here’s one of his note the paste to meat ratio https://www.rickbayless.com/recipe/tacos-al-pastor-at-home/

I’m getting there. I got a total of 6 avocados from two trees this year out of a total of 6 trees that planted bud only 3 flowered last year. This year they all flowered and are much larger so I’m hoping for a bumper crop next year. All my plants exploded this past 4-6 weeks due to all the rain we got all winter. this is year 3 for all my trees and avocado trees really take 5-7 years down here to start really producing Next year I should be in great shape with my avocados but my citrus & peach tree are so overrun with fruit that I’ve had to thin some branches so they didn’t break

Cinco de Mayo has been the official kick off date for pool season here in San Diego the last few years since I remodeled my yard. I was golfing all day yesterday so today we did a Taco bar marinated carne asada, homemade guacamole (with my first 3 avocados from the trees I planted 3 years ago) red onions, cilantro, roasted bell peppers, radishes, Mexican salsa, cotija cheese, toasted flour tortillas. Mexican rice, refried beans San Diego staple dish

@alimac23 that’s a great day of cooking. Nicely done @tekobo I would love to try those dishes out. I can smell the scents in my mind from those pics.

Strong words there @tony b I’m gonna have try it now!

That’s impressive @johnnymnemonic well done

I enjoyed the meal. The sides were really great. Pork was nice but I’m not a Carolina sauce type guy so I preferred the Kathy’s sweet sauce for my liking. Also the fact that they had a drive through was pretty bad ass

My work travels took me to Charleston, SC this week and I made a stop at Rodney Scott BBQ i got the whole hog plate with baked beans, Mac n cheese & cornbread. I tried all 3 sauces as well. Pork was very moist and well seasoned and I even got to go in the back for a pit tour

@jonj what rub did you use?

One of the first dishes I ever learned to cook and still one of my favorites…Chicken Marsala

Homemade lasagne

Maracuya pisco sour. Passion fruit pisco sour. It’s the only pisco sour I drink down there. They have big yellow passion fruits down there that are sweet and that is an absolute stunner of a drink

Thank you everyone it was definitely a great trip most of all because after cancelling our trip in 2020 and 2022 because of COVID lockdowns we finally got to take my kids there to meet their 95 year old great grandma and a handful of aunts and uncles that they’ve never met this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer

Funny you should say that. Last night at Mayta I had to ask about that a few times and by the 2nd to last course/dessert I tried to eat the corn chips before asking and the waiter started laughing at me telling me “you can’t eat that” keep in mind I was 10 wine pairings in by that point

And to throw in a little culture this was some cool street art in Barranco