Troble

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 

Celebrated Mother’s Day tonight with my mom and dad at a separate table 6ft away. Like my jump shot and golf game I’m committed to nailing this pizza thing. Cheese, veggie, couple Hawaiian couple pepperoni 

16 hours ago, tony b said:

 

The interesting thing about this cut is that small bone was barely visible before cooking. 

Plated, with homemade pasta and sauce. 

This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too!

Nailed it! That looks spectacular 

20 minutes ago, MacKenzie said:

You can always hope. 

Well that’s essentially why I remodeled my backyard so I could enjoy our good weather 9 or 10 months a year instead of 5 or 6

1 hour ago, MacKenzie said:

Troble, that looks a lot better than snow. 

Snows not in the forecast 

31 minutes ago, Basher said:

No, the red flower above with lighter colouring under leaf


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This one? That’s a pineapple guava tree

5 minutes ago, Basher said:

You have a pohutukawa tree? AKA a New Zealand Christmas Tree.
Looking good Troble.


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You mean this guy?

Morning mist photos. I think you’ll all appreciate the hidden storage behind the island, small but important feature 

2 hours ago, tekobo said:

You must be so happy with the results @Troble.  Loving the lighting!  

I also love the glimpses of all those plants.  It would be great to see them in the daylight and to follow their progress as they fill out.  Awesome.  

@tekobo thank you very much. Yes I am happy and I’m not going to lie it’s been a paradise being able to take my kids in the pool at the end of day to reward good behavior and then to be able to go out there at night and completely relax. It sucked for the first month of this quarantine when the girls couldn’t go outside because our yard was under construction but now I’m very fortunate 

I will most certainly show daylight pictures and progress of plants. The pineapple guavasa are alreday starting to flower and look super cool. I still have to plant my vegetable gardens and install the citrus and passion fruit. I also have to install music. I feel like I post too many pictures already as a newbie so I try to update big milestones. There a few more to go still till we’re done 
 

we’re in the process of picking furniture and getting ready to order Edison bulbs and candles for the patio/bbq island. 

I still have to install the passion fruit and orange and lime trees. But I also still have to get a new roof, install roof integrated solar, install 3 Tesla powerwalls, install 2 EV.chargers  tent my house for termites, I then plant my citrus trees and passion fruit, plant my vegetable boxes. Then I will be done. ETA end of June. Major renovation 

Outdoor lights were installed today. Construction is officially done. Still have to install patio lighting and outdoor furniture but close to done and functional 

celebrated with some vino and took my iPhone out for a spin. Got some cool shots 

17 minutes ago, Wingman505 said:

I bought Ken Forkish's "The Elements of Pizza."  I want to cook NY style pizza.  There's many here that are making amazing pies and I want to get to that skill level.

@Wingman505 @MacKenzie gave me this recipe and it’s served me well https://pin.it/4pdzASj

@MacKenzie I just read about 9 pages on this thread to catch up and now I’m starving. Gosh you make it look so easy truly inspiring 

3 hours ago, Basher said:

Who would have thought having dung delivered to your front door could be so exciting?


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I think this be the best mine I’ve ever seen on this site. 😀

@Basher project looks fantastic. That rock wall turned out great and that cabinetry is looking fabulous. You must be excited. Great work 

23 minutes ago, MacKenzie said:

Trouble, you are making me hungry. Fantastic.

Thank you for all your advice. I have definitely decided to ditch this stupid sourdough starter I’ve been keeping and go all in on your NY crust recipe. While it wasn’t perfect this week it was damn good and 200% better than my initial attempt. A few more cooks and I should have it down. Your help has been immense and my girls thank you 

Practice makes perfect. Cheese pizza, Hawaiian, bell pepper & mushroom, pepperoni, basil & prosciutto. Pepperoni and Hawaiian were sourdough crusts others were NY style

@MacKenzie thanks for the tip I’ll definitely try that. I lit in the center but as you can see from the video the right burnt much hotter and faster. I think I’ll try lighting the right and left side next time and see how that with as well as trying your and badgers tips. It’s a fun time to experiment!

@Basher will definitely try that next time going to do some more adventurous Peruvian sliced chicken this week and I’m also itching to try the leg of lamb. I dong coo a lot of lamb ex dog ground land for Shepard’s lie and every since you posted that rotisserie leg of lamb a few months ago it’s been on my brain 

@Basher thanks for the tip I will have to try that next time. I did not read that prior to the cook. 
 

overall it went well however I had the right side of the coals burning much hotter and faster than the left which resulted in me needing to take off one bird earlier than the other. I need to work on a more even and consistent fire in the future, When I did remove one bird and moved the 2nd bird over in the cradle I didn’t secure it as tight as before so it moved around a bit and some of the skin got scraped but all good

i was really amazed at the difference in  taste between the rotisserie cook and traditional roasting method. Also the skin on the rotisserie chicken was nothing short of luxurious. 

3 hours ago, Basher said:

Exactly what happens in our house Troble.
I struggle to overcook a steak. It kills me watching it burn.


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@Basher I’ve actually been thinking about this quite a bit today. My wife woke up talking g about how great the meal was. Usually when we eat beef it’s brisket. Occasionally I cook a flat iron or tri tip and tact allows the wife to eat the ends which are more overcooked then what I like in the middle. So partly it just eating filet. I don’t grill filet anymore like maybe I used to before kids. But the reverse sear and I think the power of the KK was what did it 

tonight I’m taking my rotisserie for it’s first spin. I can’t wait 

@Basher I don’t think it was the piece of meat. I had my eye on two other ones but as the guy was packing my ground meat the dude next to me grabbed the two cuts I was eyeing and I had to “settle” for these 

 think it was just due to the fact I’ve never done a reverse sear and I got lucky on my first cook with timing. I didn’t use a meat probe. Just look and finger test. But the juiciness and tenderness of the meat was just perfect 

Its always tough cooking steak in my house because I like mine medium/pink but the wife likes hers overcooked (no pink). I managed to get mine cooked perfect to my liking but found this mythical spot for the wife where it’s not overcooked, still slightly pink but not “undercooked” in the wife’s eye.

however to be clear my comment about the steak was only in reference to the taste and tenderness of mine.