Troble

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

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

@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

@tony b sounds like you might’ve had a case of the munchies

@MacKenzie I’m sure your schwarma was delicious wish I could d sampled it @tekobo first off 58 years of marriage is something to celebrate. Both your meals looked divine I take a few days off and you all go nuts cooking so many tasty dishes the last few days. I ate In N Out today and had some takeout sushi and chicken quesadillas this week ☺️

Good BBQ is always better the next day. At least when it comes to pork butt and brisket.

@AJR I couldn’t imagine not having the rotisserie I absolutely love using it any excuse I can. Btw I love grilled pineapple and Hawaiian chicken that looks tasty! @MacKenzie that was poolside lunch and then leftover dinner. It was about 90 today so the wife wanted something light and healthy.

Chicken schwarma with Mediterranean salad and Tadziki

@jonj perfect pizza! Nailed it

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap @Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner

Grilled octopus bluefin tuna sashimi w/siracha & soy, wild Alaskan king salmon with quinoa (carrot, celery, sweet onion grilled zucchini

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

That is a beautiful piece of meat. Excellent trim! Good luck with that bad boy

Pizza night

Nice work @Steve M! @MacKenzie - looks like a restaurant meal! How’d it taste? Did you enjoy the beef rib?