Troble

1 hour ago, tony b said:

Just be careful not to wash off the bark that you've worked so hard to create  by spraying too heavily/frequently.

I’ve never had that experience and am very satisfied with my method for brisket cooking. The best bark formation comes in the last 2-3 hours and I stand firmly behind my belief that while some of ya’ll wrap your brisket in butcher paper that time where the brisket is in the butcher paper is when I’m doing my best work spritzing my brisket and getting that bark going nice and thick 

I typically put my brisket on at 11pm, I don’t open the lid until 7am then I spritz from 7am-12pm. My pictures show the results of this method. It works for me

1 hour ago, HokieBen said:

Are you spraying them with apple cider vinegar or something similar?

I use apple juice, just like I do with a pork butt 

3 hours ago, HokieBen said:

Ah, just looked back and it looks great! You got the bark I'm looking for, nice one!

I’ve found that the key to a great bark is to apply a generous rub and then spray it every 30-60 minutes after 5-6 hours with the lid shut initially. I spray the sh*t out of my briskets 

1 hour ago, HokieBen said:

I let it rest 1 hour in a cooler wrapped in a towel. I've watched a bunch of Aaron Franklin videos online so I'm understanding better what the goal of the trimming is BUT, the only way to learn is hands on trial and error and it only takes you about 12 hours or so to figure out you made a misstep LOL. It's part of the fun though. If a brisket was easy anyone would do it so I like the challenge. It still turned out great but it didn't have the bark on top I'm after. That's really neat you took that class, I see ads for it online all the time. Can't wait to see one of your brisket pics on the forum!

My wife got me the MasterClass for Christmas last year. It was good. I ended up getting the yearly login cause it’s not too much more vs. a single class and I watched couple of cooking series and a gardening one so I liked it.

I cooked brisket last week if you scroll back a couple pages you’ll see some pics 😀

@Aussie Ora that meat is cooked just the way I like it looks absolutely perfect to me 

@HokieBen those are good observations. I took the Aaron Franklin MasterClass and my biggest takeaway from that was on trimming. It really sets you up for success. I also found cooking brisket on the KK easier because you can “set it and forget it”. Just curious though how long did you let it rest?

@HokieBen great looking brisket! Nice work. Just curious what adjustments would you make in the future?

2 hours ago, MacKenzie said:

Troble, that DOES look goood. I hope "The Girls" loved it.

Thanks Mac they don’t eat it. It’s too spicy for them. Aji Amarillo is a very spicy Peruvian pepper. I’ve given my oldest a taste when I made a less spicy version and she loved it but my wife and I like the heat so this dish is for parents 

Grilled some chicken breasts rubbed with Chicken Sh*t indirect and finished direct with oak wood. Used that for my strawberry summer salad w/Parmesan & candied walnuts. Also used the chicken to make the kids grilled chicken, black beans, yellow corn and quinoa 

this evening I busted out my side burner to make my favorite Peruvian dish in my cast iron wok.....Lomo Saltado. It consists of sautéed meat (usually sirloin ) in soy sauce, set on fire with pisco and sautéed I a mixture of red wine vinegar, aji amarillo, cumin, salt, pepper, tomatoes, red onions, Garlic, soy sauce, chicken stock, cilantro and French fries. Served with white rice. It’s all about the “jugito” if you don’t end up licking the sauce off the plate you did something wrong. I literally installed this power burner in my island specifically so I could cook this dish and use it as a gateway for my kids Peruvian cuisine/heritage....

Beautiful smoke ring on those ribs. Picture perfect 

@Basher looks fantastic mate. Hope you had leftovers that’s a lot of ribs!

Had my mother and sister in law over. Sister in law is now vegan so made a vegan cheese vegetarian pizza. Mother in law was super impressed with the Hawaiian 

Damn @tony b I didn’t eat breakfast yet....something about being hungover but that just got my stomach growling!

1 hour ago, Steve M said:

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

 

I used to wrap it but I prefer a thick crust. Now I generally cook it unwrapped and then i take it off the grill wrap it, and put it in a cooler for 2-4 hours. i usually cook my brisket at 235-240 but yesterday I did 215-220 so it took quite a bit longer than normal 

1 hour ago, Steve M said:

Great looking brisket, did you leave unwrapped the whole time?

Yes I did. Unwrapped the entire time 

Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

@Mcjudsten great looking pizzas! Nice work

Playing with candles and lighting 

Made pizza tonight. Took pictures of the bottom of the crust just for  @Basher

had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons  I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

@KKash the recipe calls for baking it in the oven so I suppose you could try that but the rotisserie is definitely the preferred method 

My wife’s family came down today from LA. For those of you out of country LA is about 120 miles 2.5 hours drive to San Diego. My wife’s Peruvian they are a Latin family they are very close. Before COVID it was not uncommon for my mother in law to be here every week or at least every other week 

so they haven’t been here since late February. I ask my wife what she wants to host and she says “you know you got that thing (KK) delivered the week everything shutdown...its kind of like you picked up a skill cooking on your KK during quarantine” in fact she is right. I was supposed to go to Oakland that weekend and instead I got a surprise KK delivery courtesy of the shipping company and stayed home and cooked during quarantine...

that being said the wife requested chicken schawarma so on my third attempt I dialed up the spice on the marinade threw some chopped sweet onions in there and then also let’s all the carvings sit in the tray for a much longer time period and served it in two big servings instead of when it was done. Turned out great everyone was happy abd I was reminded why I remodeled my yard and spent  good money on my KK....for times like these...eating good meals with my family. Life is good. Today was a good day 
 

for those keeping score at home it was an afternoon IPA day with a savignon Blanc nightcap

@StevenS thanks I appreciate that I’m a big fan of drunk cooking...keeps things interesting. Congrats on the KK

I have dreams of attempting a pig one day. How did you cook that bad boy?

@tekobo I also thought the longer you marinate the better and that’s why I originally pushed out my first schawarma marinade and then I subsequently found out the chicken would be mushy, so I had to throw it out and when I went to rebuy there was only bone in thighs....this why I used a combination of bone in thighs and breasts on my first attempt 

@tekobo that’s look great! Nice work! All I meant by do not overmarinate was I read a lot about citrus particularly lemon and lime breaking down the chicken meat and it becoming stringy if you marinate it too long. 
 

what temp did you cook it at?

2 hours ago, tony b said:

While I saw the Sauv Blanc (which I've tried btw), missed the wife in the photo?? Unless you were referring to the KK as your "wife." 

She wouldn’t be happy with me posting pictures of her on the internet she already thinks I’m strange posting so much food pics