Troble

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 😀

Here are some daytime shots. We got a nice teaK table And I found this cool contraption to walk mount the hose for easy cleaning and maintenance. Wife is getting candles, table runners, plates etc and as I mentioned before lounges and umbrellas won’t be here till july. I bought a receiver so I could create 3 different “zones” for the speakers. 2 for the TV, 2 for the pool & hot tub and 2 for the BBQ area that way I don’t have to have the whole yard bumping if I’m only in one area. Tested it out last night and was able to crank it without disrupting my family inside or the neighbors gotta hide all these speaker wires today

Just getting my day going Tony and I’m starving now! I’ll eat a big bowl of that jumbalya right now please and thank you. Nice cook!

Basher - that steak is cooked perfect for my tastes. Can you tell me what you did to “forward sear” it? You put in the lower grate first? Then Indirect on top? How long and what temps?

Thanks my wife came up with that. She showed our contractor a picture on Pinterest and he built it exactly. He’s coming over today to build a similar case for the audio receiver so I can protect it from the weather

Edison bulbs and surround sound were installed today. Also purchased outdoor dining table and barstools since last update. Just waiting on chez lounges and umbrellas to finish but those wont be here till end of July. as of today I can now live stream music, shows and anything else on the Apple TV in surround sound from my hot tub while I cook on my KK....very excited

Contact me anytime if you’d like to come check it out

@MacKenzie how did you cook the drumsticks? Your meal looks divine although your beet looks lonely 😀

Took my leftover carne asada and grilled it on my KK. On Friday I cooked the carne asada on my griddle while my adobada was spinning on the KK. The carne asada today was far superior than what I cooked Friday. I cooked it over direct heat got it crispy and threw in a piece of mesquite wood for added flavor took the carne and used the crema sauce from yesterday to make more TACOS! Also re-used the adobada...

I would love to host you Tony. Hope it happens

I’m in San Diego. It’s on tap everywhere here but finding bottles is a bit more of a special treat

Ben - congrats on the purchase you won’t regret it. I will tell you though that after cooking on my KK fir 3 months now I’m in love with my spit rotisserie, as well as the pizza stone. They allow you to do so much with the KK I also use the bed frame stoppers to hold my KK in place but it’s easy to roll it around if needed looking forward to your first few pics

BTW @DJM those are great looking cooks

Well you get me multiple times a week with your multi component execution. But this is a good dish, my contribution to the KK community 😀

Took some time today to prepare the cilantro crema sauce, sliced radishes and sliced pineapple to accompany my adobada tacos. These are crucial ingredients that provide the necessary acid, crunch and sweetness to complete the dish. Home run

Love the lighting basher

@Basher I somehow stopped getting alerts on this thread so I’m just catching up. The yard looks fantastic. Love all the details, the fire pit, moms contributions. Absolutely fantastic. Nice work When you say mascot do you mean a bane of like an animal mascot IE “Tasmanian devil”?

Great looking bird nice work

That look superb!

Thanks Tony, I was happy how it turned out. I’m gonna do the crema, pineapple chunks and sliced radishes with the leftovers today it was missing those components that really add the crunch. I’ll post a pic later.