Troble

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

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?

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

@tekobo Here is the recipe I’ve been using for the marinade (I found it on Pinterest) https://www.unicornsinthekitchen.com/homemade-chicken-shawarma-recipe/ Definitely don’t over marinate the chicken After cooking it twice I definitely would do the following 1. Definitely try to thread the chicken over the main spit and pull it over the forks to try to create an even meat stack 2. get a foil tray or something you can place as an indirect heat shield but also something that can catch the meat. 3. Slice it as it gets done and let it crisp up a bit 4. Mediterranean salad is really nice with it https://www.wellplated.com/mediterranean-chickpea-salad/ 5. toast some pita bread 6. I like more garlic in my Tadziki than this recipe but it works https://www.google.com/amp/s/www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366.amp its really fairly easy (&cheap) to make and it’s going to be a staple I my home especially during summer. good luck!

Cooked a bunch of chicken breasts for food for the next few days. Every time I make chicken breast on my KK my wife comments about how juicy it is. Indirect with mesquite wood then finished last few minutes over direct heat used the chicken for the summer Salad tonight with arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette dressing. And just for @tony b I took a photo of my wife and my favorite white wine from Trader Joe’s which pairs perfect with this dish took a couple KK cooked breasts and used them in a Mac n cheese with green peas that will be my kids dinner the next few days as well

Pizza night

@AJR you cooking on that bad boy today? Cmon fire something up! Your KK looks great. Tons to start enjoying that bad boy. If you need any help getting set up hit me up I’ll be around all day

Beautiful job Basher. I really like your moms tiles and how your incorporating them into your space your backyard is spectacular. The fire pit, the limestone, the tiles, the lighting, the countertop.... it’s just beautiful man. It’s been a pleasure watching you do this and thank you for sharing your brainpower with me on mine BTW your KK really pops with the color contrast of the stones and the placement. It looks really great. Cheers to you sir!

83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward

Gotta up your game to go with the KK! 😀 we do paper plates exclusively when we entertain...nothing wrong with paper plates IMO

Used more of my KK cooked mesquite smoked chicken breast to make a garden salad tonight. Bell peppers, cucumbers, carrots, avocados, honeycrisp apples and Parmesan cheese. With raspberry vinaigrette dressing paid my penance for last weekends taco gluttony with 3 chicken salads this week

Played around with the lighting tonight while watching Radiohead and the sunset

@Basher thank you for the detailed description I’ll be trying that next week so last night I cooked a couple of packets of chicken breast with this rub my butcher sells called “Chicken Shit” it’s pretty tasty. we made one my favorite summer salads last night but I forgot to take pictures of the cook or h but we remade the salad tonight KK cooked w/mesquite wood chicken breast served over arugula, strawberries, candied walnuts, Parmesan cheese with raspberry vinagerette dressing. I make this often so will post more photos next time

Thanks Tony. I was pretty happy last night watching my Phish concert in surround sound from my pool and hot tub. It’s literally exactly what I dreamed of doing 5 years ago. Being able to cook pizzas and now do al pastor/adobada is just what I always wanted. The last piece is installing all our citrus trees and planting the vegetable garden but I’m waiting till we tent the house for termites before planting. And we’re waiting to tent the house till we replace the roof. Supposed to get permits from the City hopefully today so that solar/roof/battery/EV chargers project will kick off soon it’ll all be ready for when you come through for the brewers convention don’t you worry 😀