Troble

@David Chang that last photo is awesome

On 3/9/2023 at 9:31 AM, tony b said:

 

On 3/9/2023 at 9:31 AM, tony b said:

You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken. 

@tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure 

Great looking cooks @Tyrus @David Chang @tony b

echoing what @Poochiesaid I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one 

I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook 

I’m sure you all are tired of my same old boring pork tenderloin cooks but given the price of meat lately I’ve been going to Costco Business a lot more and they sell these two packs (4 loins) for $16 so I grab one everytime I’m there 

tonight I did a pork tenderloin that was marinated overnight in a dry rub of salt, garlic powder & black pepper.  Cooked indirect and reverse seared in my cast iron with some Irish butter. Air fryer potatoes tossed in truffle salt, olive oil (didn’t have any duck fat), garlic powder and rosemary and topped with Parmesan cheese after frying  also tossed some green beans in panko crumbs, Parmesan, and salt put in oven at 400 for 15 minutes 

made a red wine reduction sauce to top the pork tenderloin. 

Rotisserie leg of lamb 

Mediterranean salad

roasted olive oil & garlic pearled cous cous 

homemade tadziki with lemons from the tree

@jonj you must’ve been happy with the outcome! At the expense of @tekobo

Nicely done @C6Bill I passed out goodie bags as well. But you did a complete meal kit!

Super Bowl Sunday tradition. Going on 20+ years now. Pulled pork served on Hawaiian rolls and homemade coleslaw. Marinated in mustard and rub for 3 days then smoked for 15 hours. Let it rest 90 minutes then spritzed with apple juice, dusted with brown sugar, hit with rub again and slathered in siracha and finished under the broiler to crisp it up 

With Sweet Baby Rays BBQ Sauce

Flat iron steak marinated in soy sauce & Worcester with Montreal steak seasoning. Cooked in the cast iron pan and basted with butter & thyme 

roasted fingerling potatoes tossed in butter, olive oil, garlic, truffle salt, black pepper & thyne. Finished with Parmesan cheese 

roasted French beans with olive oil, salt, garlic, Panko bread crumbs & Parmesan cheese 

also cooked some chicken breast for the week while I had the KK going 

Love the setup @Basher I’m jealous. Looks like fun in that new grill of yours 

5 hours ago, tony b said:

@Troble - she lost all street cred on those potatoes when she hyped using the pre-grated parm in the "green can."  That stuff is vile - full of "sawdust" (aka, cellulose) to keep it from clumping up. Just buy real parm and finely grate it with a microplaner! 

I never read the instructions/blog  on recipes I just go down to the ingredient list and steps. I used real shredded parm from Whole Foods on these. I don’t even own green can parm. Cmon man I thought you knew me better than that by now

Would never use the green stuff @tony b you know that the big the takeaway was put some oil down the n a pan and put the mixture on top of oil. Place cut side of potatoes down on oil/cheese mixture. As I mentioned I added more shredded parm on top and kicked it to broiler and they turned out perfect 

Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar 

cooked indirect at 350 and reverse seared and finished in cast iron pan 

roasted baby carrots in pork pan while pork rested 

made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again 

https://www.thetravelpalate.com/potato-bites/

After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great 

Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni 

@tekobo that’s a good question and where I got hung up yesterday. That’s what had me question the quantity and what I did yesterday is posted above. I used vegetable oil and olive oil and yes I did indeed baste with leftover marinade which gave it incredible color 

you could probably get away with using either the vegetable oil or olive oil not both but what I did yesterday is what I followed above. 1/4 cup vegetable oil and few tablespoons olive oil 

the recipe I made above is a combination of 3-4 different Peruvian recipes I found online that I combined and tinkered with to try to find the taste that I know….

im supposed to be heading to Peru in March (last two trips been cancelled due to COVID) so when I get down there I plan to do some further tinkering to the recipe 

13 hours ago, remi said:

Ha- figured as much, which is why the 3 times I've made this, I've used 2 chickens!

Glad to hear @remi I had been experimenting with different recipes the first few times then when I decided I was gonna post  it so I made some notes and the posted after drinking. I haven’t made it again in a long time so when I looked at the recipe today I knew that wasn’t right. Glad you were able to correct my error. Cooking two chickens at a time is the right call. Plenty of leftover 

i did crispy potatoes tonight. . Boiled them for 10 minutes with kosher salt & baking soda then tossed in aji panca, salt, pepper and duck fat and in the over at 450

@tekoboi must apologize….I finally made this again finally and I looked at the recipe I posted and I had some of the measurements off….I had combined a few recipes into one and I made two chickens so what I posted was a recipe for TWO chickens…..it was way too much liquid, oil, beer, etc for 1 chicken.. I edited the recipe so it should be good now….sorry about that 

I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great 

Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood 

roasted rainbow carrots

”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese 

Wet brined smoked  turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter 

started at 200 for an hour, then 250 for an hour and then rest of time at 290

honeybaked bone in ham

creamed spinach 

mashed potatoes 

sweet potato mash

stuffing

roasted green beans

gravy

fruit cake & chocolate cake from Porto’s (LA)

Nicely done @remi Merry Christmas

I’ve been rooting for Argentina for going on 20 years now. Wanted to do a big cook for the game tomorrow but since it’s on at 7am that presents a challenge so I decided to do it tonight and eat leftovers tomorrow 

red & green chimichurri 

french baguette 

seedy sourdough baguette 

brisket rubbed with olive oil, salt, pepper, garlic, oregano, aji Amarillo and aji panca 

roasted cast iron potatoes with olive oil truffle salt, red onion, rosemary & thyne 

cast iron dried cheese with olive oil, salt and oregano 

black beans with red onions, carrots & bacon

dark chocolate brownies with French vanilla ice cream and dulce de leche

fernet y Coca Cola 

Been hoping Dennis would make one of these for a few years now and thankfully Dennis delivered as always. Thank you @DennisLinkletter Also thanks to @tekobobelieve has been pushing this did some time

just ordered mine and will be using it for Peruvian chicken ASAP

https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie

Pork tenderloin rubbed with honey mustard, lawrys seasoned salt, brown sugar. Cooked indirect with apple wood and reverse seared in the cast iron pan to finish with the marinade juice and Irish butter….really tasty

succotash of edamame, corn, red & yellow peppers, sweet onions, salt, pepper 

smashed potatoes with truffle salt, garlic powder, black pepper, thyme, rosemary and Parmesan cheese 

Nice looking chop @CaptMorg82 inspiring me to do a chop this week.  Looks lovely 

@Basher kitchen looks great mate. I know it’s been a long pricess but the result looks fantastic. When are you going to do one of your famous lamb cooks? Cheers to your project being done and getting back in the house, I’m sure it feels great 

Great to see you back @Basher! 
 

put up the Christmas tree and decorations yesterday and shaved off a chicken schwarma meat stick during the afternoon 

Mediterranean salad with garbanzo beans, bell peppers, red onion, cherry tomatoes, cucumbers, feta 

basil & herb pearled cous cous 

homemade tadziki 

toasted pita