Troble

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.

That is a big ass bag of flour. We’re you hoarding when quarantined started or what?

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 doesn’t 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 you’re 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 it’s 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

Tijuana style pork adobada tacos with homemade carne asada & homemade guacamole

Thanks for the invite I’ve been to Phoenix many times. My old roomate in college was from there, it’s 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 Mecca’s of Adobada tacos are located about 3 blocks from each other on the same street in Tijuana. I’ve tried all the slots in TJ and I can taste the difference between even Tijuana tacos and San Diego tacos. I’m hopeful I can try to do the Tijuana tacos, but we’ll find out shortly I’m about to start the fire up shortly

It’s Justin cab. My wife’s favorite. You’ll often see it when I cook steaks. She finished her last day of school yesterday so she gets her favorite wine....

Marinating probably isn’t 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