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Everything posted by Troble
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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 š
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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
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Love the lighting basher
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@Basher I somehow stopped getting alerts on this thread so Iām 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 āTasmanian devilā?
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Great looking bird nice work
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That look superb!
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Thanks Tony, I was happy how it turned out. Iām gonna do the crema, pineapple chunks and sliced radishes with the leftovers today it was missing those components that really add the crunch. Iāll post a pic later.
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That is a big ass bag of flour. Weāre you hoarding when quarantined started or what?
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I used this as my template recipe I was supposed to make a cilantro Mexican crema but I got too busy to do it and I forgot to cut up some pineapple chunks but overall the flavors were on point. If anybody is from an area that doesnāt have a plethora of Mexican food (this means you @Basher) this is the playbook to make amazing Mexican food. You can buy the peppers and achiote paste from amazon. You can get pork butt from your butcher. All you really need to do is find good small taco tortillas and youāre in business. This dish looks great but also is great for parties cause you only cut the outside. It took about 120 minutes to cook through an entire 8lb pork butt at 500 degrees. But man itās good and I got tons of leftovers plus gave a plate to my parents and neighbors. side note I was also spraying it with pineapple juice prior to carving and closing the lid. I think that was a good move to assist the fresh outer layer in added carmelization side note I originally started out with the lower grate on thinking I could slide my cast iron past on top of it and use it to catch meat carvings....wrong....not enough room so I had to remove the lower grate and then used a foil tray directly over the coals to catch the meat carvings. This worked great and allowed the meat to crisp up and although there was a bit too many black pieces In the foil tray by the end if the night and I had to separate the meat from burnt residue it all worked out and the meat was crispy so I would definitely recommend using a foil tray to catch the meat and help provide indirect heat
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Thanks for the invite Iāve been to Phoenix many times. My old roomate in college was from there, itās a great town. I do consider myself very well Informed on Mexican cuisine growing up 8 miles from the border and having an office in Tijuana for two years. We have excellent Mexican food in San Diego but the Meccaās of Adobada tacos are located about 3 blocks from each other on the same street in Tijuana. Iāve tried all the slots in TJ and I can taste the difference between even Tijuana tacos and San Diego tacos. Iām hopeful I can try to do the Tijuana tacos, but weāll find out shortly Iām about to start the fire up shortly
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Itās Justin cab. My wifeās favorite. Youāll often see it when I cook steaks. She finished her last day of school yesterday so she gets her favorite wine....
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Marinating probably isnāt the best use of the word. I rubbed some Worcestershire on it and put the seasoning in it after I took it out of the fridge while it was coming up to room temperature, so maybe 25-30 minutes tops
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Prime center cut baseball steak with baked potatoe, corn on the Cobb and grilled asparagus. Literally the first āgourmetā meal I ever learned to cook. steak marinated in Worcester& Montreal steak seasoning
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@Basher āyou make my cooks look boringā he says as heās grilling lamb tongues! Who even does that? Nobody in my neck of the woods. Iāll take your word on it for now. Iām sure it was delicious you seem to always nail your cooks as for my adobada. It is quite literally my favorite piece of Mexican cuisine to eat. Mind you I donāt even eat them in San Diego, there are maybe a handful of spots that do it right but I literally drive down to the border (8 miles) park my car, walk across the border, go get some adobada tacos (at least 5 can be up to 7) eat those, then walk back over the border, get my car and drive home. Round trip usually 90-120 minutes. The Tijuana style adobada tacos is legendary. When I first began dreaming of my outdoor kitchen I thought the essential cooking devices were a offset wood smoker, my power burner side burner, gas grill, wood fired pizza oven and a Trompo. A trompo is how one cooks authentic al pastor. My wife correctly told me I was Fāing crazy and ultimately thatās how I got her to agree to let me get my Big Bad KK. It was cheaper than getting all those separate things. So being able to finally cook al pastor at home, authentically will be something I love and have dreamed about. Hopefully I donāt a screw it up. https://en.m.wikipedia.org/wiki/Al_pastor
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@tony b youāre chicken dish looks amazing as always. Can you enlighten me on why you love peach wood so much? Iāve only used it once and found it to be just ok nothing special but would love an education Iām gearing up to fulfill a grilling dream of mine and am going to do pork adobada tacos on the spit this Friday using this recipe as a template
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@tony b you certainly did sir. I placed that Easter egg there for you. They happened to have it at my Whole Foods so I scored 3 bottles and man was it delicious
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Cucumbers. Sorry auto correct
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Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad
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@Basher the underside does tell the story! Yours is perfect mate. What temp did you cook it?
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I just have OCD. I hate not being good at something so I practice it till Iām at least decent. Iām now on week 7 for pizza and Iāll tell you what I learned was I was very cavalier with my dough the first few weeks. Once I started focusing on getting my dough balls consistent from the time I formed them to when I started rolling them out it made a huge difference in my crust. Paying careful attention during my prep was what turned the corner for me and it was only last week that I was truly happy with my sauce and final product. Keep practicing itās a good skill to have and worth the effort
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@Wingman505 solid effort. I rotate my pies at least once per cook and depending on how many pies I cook I rotate it multiple times. (Typically by the 4th or 5th pizza the heat starts dying off a bit and I rotate more) keep up the good work!
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@Aussie Ora thatās a great idea! How did you set that basket up on your spit?
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Had to take a few days to eat through all the leftovers from last weekend. Tonightās meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didnāt have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab