Troble

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.



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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.


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@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. 

1 hour ago, Basher said:

I have a 20kg bag in the cold room so will have to work through this.
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That is a big ass bag of flour. We’re you hoarding when quarantined started or what?

12 hours ago, AJR said:

I think I need the recipe, Troble.  That looks fantastic.

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

4 hours ago, AJR said:

Come to Phoenix sometime, I'll take you to a few places.  I've had amazing food in Tijuana, thankfully there are some restaurants in Phoenix that can match it.

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 

3 hours ago, tony b said:

Killer steak dinner! You got me on the wine, though. Don't recognize the label and too fuzzy to read. 

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....

2 hours ago, AJR said:

That looks absolutely delicious.  I can't wait to do asparagus on the KK, the char it gets over a grill is fantastic.

How do you like it marinated?  I normally pour some Worcestershire on while the steak is over the flames, and found it makes a delicious "sauce" right on the surface of the steak.  Been doing that method for years for Filet/Ribeye, and have never gotten complaints.  I'm curious if marinating ahead would enhance it even further.

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

Prime center cut baseball steak with baked potatoe, corn on the Cobb and grilled asparagus. Literally the first “gourmet” meal I ever learned to cook. 
 

steak marinated in Worcester& Montreal steak seasoning 

@Basher “you make my cooks look boring” he says as he’s grilling lamb tongues! Who even does that? Nobody in my neck of the woods. I’ll take your word on it for now. I’m 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 don’t 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 F’ing crazy and ultimately that’s 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 don’t a screw it up. 
https://en.m.wikipedia.org/wiki/Al_pastor

@tony b you’re chicken dish looks amazing as always. Can you enlighten me on why you love peach wood so much? I’ve only used it once and found it to be just ok nothing special but would love an education 

I’m 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 

3 hours ago, tony b said:

@Troble - Did I spot a Pliny the Elder in the background of that shawarma picture? 

@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 

1 hour ago, Pequod said:

Looks great! Question: what is an incumbent? Around here that term is most often used to described the current office holder in an election. Although, lately we use different, less polite descriptives for those who hold power. 😏

Cucumbers. Sorry auto correct 

Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad

@Basher the underside does tell the story! Yours is perfect mate. What temp did you cook it?

9 hours ago, Wingman505 said:

You set a high standard when it comes to KK cooking, especially pizza!  Thanks @Troble.  Yours look amazing as always.

I just have OCD. I hate not being good at something so I practice  it till I’m at least decent. I’m now on week 7 for pizza and I’ll 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 it’s a good skill to have and worth the effort 

@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!

@Aussie Ora that’s a great idea! How did you set that basket up on your spit?

Pizza night 

Had to take a few days to eat through all the leftovers from last weekend. 
 

Tonight’s 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 (didn’t 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

@oakland looks like a good effort to me. I’ve found that I prefer prime grain finished. I’ve tried grass fed a few times and honestly the grain finish tasted better and turned out better than both grass fed briskets I did. Try to get a prime gain finished. They sell them at my butcher shop usually (haven’t seen one though in a month) and Costco Business has them as well