Troble

3 hours ago, MacKenzie said:

He does set a

Looks amazing as always Tony

11 hours ago, MacKenzie said:

What a great spin and the plated pixs looks delicious.  

Thanks Mac. That was my wife’s plate she likes Tadziki. I forgot to take a picture of mine 😀

Been prepping for this cook in my head fir months. Bought the meat Wednesday. Marinated it for two days. got the bone in leg of lamb even though my butcher told me I was crazy to do bone in on a rotisserie. 
 

I was very happy with the results. First time cooking a piece of lamb this big and let alone on the rotisserie. I may have slightly overcooked it but it the flavors were in point 

served with Mediterranean chickpea salad and homemade Tadziki 

Quite possibly the most fun/enjoyable cook of my life. Very happy with the first effort  

Not sure if this counts but leftover chicken from Wednesday repurposed with fresh handmade tortillas ($2.99 for pack of 15 from my local market) into quesadillas with fresh avocado (cause we put avocado on everything in San Diego)

2 hours ago, MacKenzie said:

@ Troble, simply gorgeous. 

First time grilling sausages on indirect heat. I really enjoyed the result. Will be doing it again 

Bourbon sausages w/Stone IPA whole grain mustard 

While cleaning out my pantry and spice shelve today I happened upon some Peruvian pink salt. I used said salt along with some oregano, cumin, garlic powder and black pepper to create a rub for some chicken breast 

Since I’m soaking my grill grates overnight I thought this was the perfect opportunity to bust out the half grate and break it in. 

I grilled chicken breasts and made a healthy chicken bowl with homemade guacamole, Mexican shredded cheese, cherry tomatoes, black beans corn and quinoa 

I got a 4 & 2 year old so I try to make dishes that we can all eat. Chicken was awesome 

On 5/19/2020 at 10:36 AM, tony b said:

Nice recipe, despite having to clear out the spice rack to whip it up! 😄

I actually have all of those spices in my pantry right now! 

My "house" lamb seasoning is a bit simpler - 3 parts Penzey's Greek seasoning, 2 parts Penzey's Turkish seasoning, 1 part Penzey's Berbere seasoning. No toasting, no grinding - easy, peasy! 

@tony bYou are totally right but candidly I did use it as an excuse to clean out my spice pantry and throw out the old and buy a bunch of new spices. 
 

I appreciate you sharing your rub Tony and I will certainly try that another time but I’ve been thinking about attempting this recipe and cook for months. It’s Memorial Day Weekend, I’ve got a number of cooks under my belt now on the KK and I’m ready to try something big and bold. Hopefully I don’t muck it up, but the goods have been purchased the pantry has been cleaned and the leg of lamb shall get marinated tonight. I’m looking forward to this 

@Basher I’ve actually cooked lamb cutlets a few times back before I met my wife. I remember doing red wine and balsamic glazed lamb cutlets in a cast iron pot, but alas given that those are best served rare and my wife’s reluctance to eat meat that’s not pink that dish has fallen out of favor, but occasionally I will order it at a restaurant work dinner or something 

i appreciate the tips on the bone in leg of lamb. I’ve had this cook on my mind ever since I read one of your posts on it back in like November or December. Eventually I want to get into spinning lamb and trying middle eastern spices/food but for this week I’ll Fuchs in getting an consistent flame over my spit and securing the meat well enough so that I don’t have to take the rotisserie off and adjust in mid cook

in definitely interested in trying the lamb shoulder experiment as well

appreciate your feedback on the topic 

@Basher thanks I’m interested myself never cooked lamb outside of Shepard’s pie in my life. You get leg of lamb? bonesless or bone in? 
 

a trusted friend gave me this recipe awhile back that I’ve had saved I may give this a go. https://www.handsourced.com.au/recipes/lambtastic-saltbush-lamb-shawarma-ottolenghi/

6 hours ago, Basher said:

And with peri peri chicken.

And here is the result.




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@Basher looks great. I’m fixing to spin some lamb this weekend Got a great recipe for me?

Plated with Yukon gold garlic mashed potatoes & chives. I tried to make it spicy and it had some spice to it and it was absolutely delicious but I did not feel it had too much heat. Winner dish though 

2 hours ago, jayson5252 said:

Troble-

Will you please share your prep? That second picture is awesome.

Thanks!

Jayson


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Hey Jayson 

I don’t think I do anything special. Typically I rub my brisket with soy sauce and Worcester sauce and then I apply my rub. With this brisket I decided I was going to try again to make the Peruvian spiced rub that I’ve done a few times before so I only rubbed it with soy sauce 

then I just make the rub. I go heavy on my rubs. Usually it’s 6 tbs of salt, 4 or 5 tbs black pepper, 2 tbs garlic powder

this time around I did 4 tbs salt, 2 tbs lawrys seasoning, 4 tbs black pepper, 2 tbs garlic and about 3 or 4 tbs aji amarilo and 2 tbs aji panca 

cover it out it in the fridge overnight. Took it out last night and threw it on at 240 degrees and shut the lid for 7 hours. Around 7am I started spraying it with apple juice. Once every hour or so. I don’t typically wrap my brisket and I think that’s what gives me the great crust. I wrap my brisket in foil and then a towel and put it in the cooler after it’s done. I typically leave it for 2-4 hours minimum in the cooler to let the juices settle. So I basically just take my time and never rush it since I have such a big window before I serve the food. I did notice that once I abounded the butcher paper and just started smoking it all the way through unwrapped that my bark got thicker. Here’s a few photos the the initial rub, then a day later right before I threw it on last night 

one other note was I used the coffee char for the first time combined with a mesquite wood chunk and I sat outside in my tub all alone at 1am smelling the delicious aromas coming from the KK. I am really amazed at how little fuel was consumed during the 13 hour smoke. I can’t wait to eat this thing tonight 

9 hours ago, Aussie Ora said:

Go for it mate

 

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This won’t be cut open for another 4 hours but it’s looking good 

15 minutes ago, Aussie Ora said:

Cheers mate

 

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@Aussie OraYou’re giving me inspiration for my cook tonight. It’s 1:30am and I’m smoking some brisket tonight gonna do some mashed potatoes. The bar has been set 

@Aussie Ora that looks amazing mate. Nice work

Pizza night. Still progressing. Weird outcome though using Whole Foods bought pepperoni. Turned my pizza into a soggy pie. Won’t be buying those again from WF. Otherwise I’m happy with my pizza pie progress

1 hour ago, MacKenzie said:

That bear was out in the yard for almost an hour checking things out. 

 

He probably smells all your delicious cooking and that’s why he’s hanging around....

3 hours ago, Basher said:

Troble that looks superb.
That ahi looks like yellow fin tuna.
Never heard of ahi, however if you ever get a chance to chase yellowfin, it’s a fun fish to catch.
If you can get your hands on that quality fresh fish, try this gravlax recipe.
The cold smoking is optional, no cooking required. Trust me, it’s a summer winner.

https://komodokamadoforum.com/topic/10069-cold-smoked-gravlax-salmon/?tab=comments#comment-121741


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We call it Ahi. But it is yellowfin tuna. It’s abundant here especially in the summer. The salmon was wild CA King salmon also only available in summer but my local shop gets Mt. Cook New Zealand salmon regularly. I never ate fish till maybe 6 years ago but this plate and combo was a staple in my life especially as my wife and I try consciously to introduce good Omega 3s into in little daughters meals. Believe it or not but my girls love salmon from age 1. They crushed their plates last night 

23 hours ago, Basher said:

All this stone work gets sealed today


This means that tomorrow,
I can roll the KK out to her final resting place.
Centred under the roof.


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That’s looking real good basher. I cooked bacon on my griddle before it was sealed and  got a few “color enhancements” on my concrete. Hopefully yours stays pristine. That stone looks real purty....

Mesquite smoked grilled king salmon with homemade pesto drizzle, quinoa w/onions, carrots and celery accompanied by sashimi of ahi over soy sauce with a drop of siracha. Last photo is girls plate believe it or not it’s been a favorite of both of them since they were 1. Prior to all the construction I cooked the salmon & quinoa at least 2x/wk

got 1 lb of the tuna today straight from the boat $9.99/lb. I’ll be eating this sane plate over a few days as an appetizer 

2 hours ago, MacKenzie said:

Troble, I never should have looked at your pizza pixs, it is breakfast time and I love a tasty breakfast and I'm thinking your pizza would be just perfect for that. Hint hint, FedEx, Percolator, UPS or DHL will work.   

Have you ever done a breakfast pizza? That could be fun. 
 

I do breakfast burritos quite often and I make frittatas that I’m hoping to get on my KK soon, but at some point I may venture into breakfast pizzas....eggs, bacon, cheese.....possibly left over brisket with eggs.....you got me thinking now!

@Wingman505 nice smoke ring. Looks tasty 

@tony b so many components all executed flawlessly. Well played sir