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 

14 hours ago, AJR said:

I am definitely going to have to up my table game to share my cooks around here.  Normally it's a paper plate, and maybe some silverware.

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

23 minutes ago, tony b said:

DUDE, I'm soooooo jealous of that setup!   AMAZING!

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 

26 minutes ago, tony b said:

@Basher - that steak looks AMAZING!! 

Aussie, King of the Beefies! 

Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. 

Plated with a nice side salad and hushpuppies in the airfryer.

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!

On 6/9/2020 at 2:04 AM, Basher said:

Rib Eye fillets were on sale.

Couldn’t help myself
Rubbed in 3 peppers- purple, green and black with a little salt.

That was forward seared straight from the fridge at 1c. Delicious salty pepper crust.



Sent from my iPhone using Tapatalk

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?

11 minutes ago, AJR said:

That's awesome, Troble.  Nice setup.  I really like the shutter doors for the TV.

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...

3 hours ago, tony b said:

San Diego ROCKS when it comes to craft beer. Been there twice for the National Homebrewers Conference, and FINGERS CROSSED, it's scheduled to come back there next year! Can't wait, seeing as how this year's conference in Nashville was cancelled because of the virus. 

I would love to host you Tony. Hope it happens 

25 minutes ago, oakland said:

Where are you dialing in from, Troble? Here in Northern California Pliny used to be pretty hard to get -- but, if you wanted it, you could get it, and the scarcity of course made it all the sweeter. 

Now it's easy to get, a bit too easy for my liking...and it's still good/great, but, I do miss when it felt special!

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

On 6/3/2020 at 7:42 PM, HokieBen said:

I have not received shipping confirmation yet. My grill is in stock in the CA warehouse so a week out per Dennis’ guess. 
 

Didn’t order any charcoal, this is what I picked up:

- Charcoal basket splitter (talked to Dennis and got a cool surprise. The splitter for the BB32 is now the same design as the 42 so it’s now even more flexible)

- Side tables with stainless tops

- Wide grill cover

Figured that was enough damage for now. There’s other accessories I’ll definitely be adding down the road. 

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

2 hours ago, tony b said:

Now you're definitely killin' me!!! 

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

8 hours ago, Basher said:

Thank you to all.
The lights are now working, some minor cosmetic work remaining.

Is everyone noticing how clear the skies are with less air traffic?
Excellent winter fire weather here.



Sent from my iPhone using Tapatalk

Love the lighting basher 

On 5/22/2020 at 5:07 AM, Basher said:

That sounds like a good plan Tyrus.
Getting very close to an end to this journey... or just the beginning.
I’ve just finished listening to Michael Pollan’s book. Very interesting. Old science becoming trendy again.
I’m still keeping a lazy eye out for the KK mascot.
Troble, you need to find your mascot too.


Sent from my iPhone using Tapatalk

@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!

28 minutes ago, tony b said:

That al pastor is killing me right now! Seriously hungry! 

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.