Troble

@BasherThe ultimate plan was multiple layers of light. The candles really helped finish but I have to tell you I wasn’t adamant on the step lights till I saw yours installed but they really are a nice touch.... still waiting on solar/roof/battery/EV chargers permit from the city. They rejected the first one so we had to resubmit and wait another 6 weeks. Once that’s done we can do that project, tent the house then finish installing all the citrus trees. Right now I got a passion fruit, orange, lime and lemon tree sitting on my side yard in pots that I’ve been watering for the last two months

Lights in the steps got installed and wife decorated with candles.

@qundoy that looks awesome nice job

Welcome! Looks like you’re off to a great start

Thank you. We put zucchini and carrots in there to try to get the kids some veggies. I’m sure you spotted the zucchini 😀

Lasagna

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

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

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

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?

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!

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

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