Troble

Rotisserie leg of lamb Mediterranean salad roasted olive oil & garlic pearled cous cous homemade tadziki with lemons from the tree

@jonj you must’ve been happy with the outcome! At the expense of @tekobo

Nicely done @C6Bill I passed out goodie bags as well. But you did a complete meal kit!

Super Bowl Sunday tradition. Going on 20+ years now. Pulled pork served on Hawaiian rolls and homemade coleslaw. Marinated in mustard and rub for 3 days then smoked for 15 hours. Let it rest 90 minutes then spritzed with apple juice, dusted with brown sugar, hit with rub again and slathered in siracha and finished under the broiler to crisp it up With Sweet Baby Rays BBQ Sauce

Flat iron steak marinated in soy sauce & Worcester with Montreal steak seasoning. Cooked in the cast iron pan and basted with butter & thyme roasted fingerling potatoes tossed in butter, olive oil, garlic, truffle salt, black pepper & thyne. Finished with Parmesan cheese roasted French beans with olive oil, salt, garlic, Panko bread crumbs & Parmesan cheese also cooked some chicken breast for the week while I had the KK going

Love the setup @Basher I’m jealous. Looks like fun in that new grill of yours

I never read the instructions/blog on recipes I just go down to the ingredient list and steps. I used real shredded parm from Whole Foods on these. I don’t even own green can parm. Cmon man I thought you knew me better than that by now Would never use the green stuff @tony b you know that the big the takeaway was put some oil down the n a pan and put the mixture on top of oil. Place cut side of potatoes down on oil/cheese mixture. As I mentioned I added more shredded parm on top and kicked it to broiler and they turned out perfect

Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/

After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni

@tekobo that’s a good question and where I got hung up yesterday. That’s what had me question the quantity and what I did yesterday is posted above. I used vegetable oil and olive oil and yes I did indeed baste with leftover marinade which gave it incredible color you could probably get away with using either the vegetable oil or olive oil not both but what I did yesterday is what I followed above. 1/4 cup vegetable oil and few tablespoons olive oil the recipe I made above is a combination of 3-4 different Peruvian recipes I found online that I combined and tinkered with to try to find the taste that I know…. im supposed to be heading to Peru in March (last two trips been cancelled due to COVID) so when I get down there I plan to do some further tinkering to the recipe

Glad to hear @remi I had been experimenting with different recipes the first few times then when I decided I was gonna post it so I made some notes and the posted after drinking. I haven’t made it again in a long time so when I looked at the recipe today I knew that wasn’t right. Glad you were able to correct my error. Cooking two chickens at a time is the right call. Plenty of leftover i did crispy potatoes tonight. . Boiled them for 10 minutes with kosher salt & baking soda then tossed in aji panca, salt, pepper and duck fat and in the over at 450

@tekoboi must apologize….I finally made this again finally and I looked at the recipe I posted and I had some of the measurements off….I had combined a few recipes into one and I made two chickens so what I posted was a recipe for TWO chickens…..it was way too much liquid, oil, beer, etc for 1 chicken.. I edited the recipe so it should be good now….sorry about that I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great

Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood roasted rainbow carrots ”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese

Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA)

Nicely done @remi Merry Christmas

I’ve been rooting for Argentina for going on 20 years now. Wanted to do a big cook for the game tomorrow but since it’s on at 7am that presents a challenge so I decided to do it tonight and eat leftovers tomorrow red & green chimichurri french baguette seedy sourdough baguette brisket rubbed with olive oil, salt, pepper, garlic, oregano, aji Amarillo and aji panca roasted cast iron potatoes with olive oil truffle salt, red onion, rosemary & thyne cast iron dried cheese with olive oil, salt and oregano black beans with red onions, carrots & bacon dark chocolate brownies with French vanilla ice cream and dulce de leche fernet y Coca Cola

Been hoping Dennis would make one of these for a few years now and thankfully Dennis delivered as always. Thank you @DennisLinkletter Also thanks to @tekobobelieve has been pushing this did some time just ordered mine and will be using it for Peruvian chicken ASAP https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie

Pork tenderloin rubbed with honey mustard, lawrys seasoned salt, brown sugar. Cooked indirect with apple wood and reverse seared in the cast iron pan to finish with the marinade juice and Irish butter….really tasty succotash of edamame, corn, red & yellow peppers, sweet onions, salt, pepper smashed potatoes with truffle salt, garlic powder, black pepper, thyme, rosemary and Parmesan cheese

Nice looking chop @CaptMorg82 inspiring me to do a chop this week. Looks lovely @Basher kitchen looks great mate. I know it’s been a long pricess but the result looks fantastic. When are you going to do one of your famous lamb cooks? Cheers to your project being done and getting back in the house, I’m sure it feels great

Great to see you back @Basher! put up the Christmas tree and decorations yesterday and shaved off a chicken schwarma meat stick during the afternoon Mediterranean salad with garbanzo beans, bell peppers, red onion, cherry tomatoes, cucumbers, feta basil & herb pearled cous cous homemade tadziki toasted pita

Pork tenderloin. Marinated for a day. Rubbed some honey mustard on it, dusted with Lawry salt and brown sugar. Cooked indirect with apple wood and reverse seared to finish. Extremely flavorful. I do the lawrys and brown sugar regularly but added the honey mustard base this time. My oldest daughter had a huge second helping she like it so much Microwaved last nights potatoes rainbow carrots with some spices and olive oil

@MacKenzie yes it is going to let them do scrambled eggs & toast this morning. My goal is to have them serving breakfast within the year and taking over some dinner meals when she’s 10. I fully intend to leverage this interest to help take some of the workload off my plate 😀

My 5 & 7 year old girls were home sick all last week. So we started watching Masterchef Junior on Hulu. They got really into it abd are all about helping Daddy cook and they want to start making meals on their own because they are ready😀 so tonight I had them help me light the KK and season the potatoes as well as boil the green bean we did trio tip, marinated in Worcester and Montreal steak seasoning . Cooked in direct then finished/seared on lower grate tri colored potatoes with olive oil, truffle salt, rosemary and thyme. Cooked in the cast iron on the KK for 40 minutes then finished in the broiler in the oven green beans with sea salt and Parmesan cheese my 7 year old told me she wished the meat was less chewy (it’s not fillet mignon or wagyu beef….she notices) and that the potatoes needed to be more crispy but “it’s still good daddy” tough crowd……pork tenderloin coming tonight….hopefully I’ll do better

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them

Made a couple pork butts today for my daughters 5th birthday. Kids don’t eat the pork but the parents do. Used two different rubs that @jonj was kind enough to turn me on to as well as his recommended marinade which I injected into the butts yesterday cooked at 250 for about 15 hours with apple wood. Whipped up some Cole slaw, Mac n cheese and Caesar salad (not pictured) I always serve with Hawaiian sweet tolls and sweet baby eats bbq sauce i finish my butts after they are pulled on the broiler for 10 minutes and I dust with brown sugar, apple juice and soda ha to get a finishing crust on the pulled pork didnt get any finished pics as it was hectic serving and kids running around