Troble

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 

I’ve been feeling bad about not posting any cooking pics for awhile and posting bora bora pics in here so I thought I’d throw up some “simple” chicken breast pics. This is a pretty standard cook for me on Sunday when I want to prepare food for the week. Especially coming off a big trip when I’m trying to save money. I did this last week and am doing it again this week.

im always amazed at how well the KK cooks chicken breast and how juicy they are. My standard rub is this “Chicken Shit”. Bought the value pack of chicken breast at the market and cook them Indirect at 325 with mesquite wood

so tonight I did my summer strawberry salad with arugula, candied pecans (usually do candied walnuts but Trader Joe’s has been out for months), strawberries, Parmesan cheese & raspberry vinaigrette dressing 

tomorrow I’ll use a couple breasts for a salad with spring mix, cucumbers, bell peppers, carrots, avocados, apples & avocado 

Tuesday I’ll pick up some freshly made tortillas and will make chicken quesadillas (secret to success is adding garlic powder and oregano inside)

Wednesday I’ll use the same tortillas with a pre made Caesar salad mix and do chicken Caesar salad wraps 

side note….you know inflation is real when my normal package of handmade tortillas has been $2.99 for the last decade and now it’s $3.69

when you don’t see me posting I’m usually running this playbook for the week. One cook, 4 meals, budget friendly 

Nice job @tekobo now I’m craving lamb 

@David Chang great looking feast

@5698k I can taste it from here. Looks terrific 

@jonj thanks for sharing. I appreciate when we post about our “learnings” just as much as when we post about perfect cooks. We don’t perfect cooks without making mistakes along the way 

On 10/6/2022 at 8:46 AM, MacKenzie said:

So I just moved you a little north, it would make you a little closer to me. 

It’s actually south closer to Australia 

@MacKenzieto be fair I was in Bora Bora. Hawaii was June 😜

@tony b I’ve never heard of rubbing baking soda on the chicken. Does it normally work well? Then you just rub it off with a paper towel before cooking?

glad to hear you’re back in business soon 

Sorry for the non cooking posts but it’s been slow around here…..finished our trip with a dinner on a private island/sandbar. Pretty cool experience

Hello from bora bora 

@MacKenzie glad to hear you are ok 

@David Chang post a thread in this section for your pizzas 

https://komodokamadoforum.com/forum/56-bread-pizza-pastries-or-desserts/

everytime I’ve had unique takes on recipes I’ve posted them in the appropriate section (beef, pork etc) that way it’s easy to find and reference for others and when I need it. You should post all your pizza knowledge in that link above and we can test it out 

@David Chang thanks for taking the time to write such a detailed response I will certainly take some of your pointers in mind for the next time. As it stands with this attempt I am not too concerned about the dough not being perfect. It's my first attempt and letting my 7 year old and 5 year old drive does not really produce chef quality results at this point but my 7 year old in particular has been talking alot the past few weeks about how she wants to be a chef and she was and her sister were very invested in these dough balls.

If you go back on this thread 3 years or so you will see that I documented my attempts at NY pizza dough and my first attempt there was pretty rough but after getting some sage advise from @MacKenziei made NY style pizza every week for about 4 months and i got to a point where I feel I pretty much perfected that style of pizza. I know how to form dough balls and let them rest.

This attempt never got off on the right foot.....my wife and I are headed to Bora Bora tomorrow for our 10 year anniversary so I spent the end of last week (Friday) cooking up a storm so that my mother in law had food in the freezer for my kids for 8 days. I grilled chicken breast, made blogonese pasta, made chicken/quinoia/black beans/corn, mac & cheese with peas and chicken breast and chicken soup. All in the same day, while drinking beers all day. In the evening that night I decided to make this Neopolitan pizza dough and try the recipe from that other thread from Stadlermade. I made the dough balls and put them in the fridge overnight with the intent to make the pizza on Sunday. Saturday morning I checked the dough and it didn't seem right, i looked at the recipe again and it called for .4g of yeast, which I knew couldn't be right so threw those dough balls out looked up a new recipe https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe  and started over. At this point my kids were up as it's Saturday morning and they really wanted to help so i let them help mix the dough and form the dough balls. One of my daughters was putting way too much flour on one dough ball but i figured i'd let her be and we'd sort it out. We put all 3 of our dough balls in the fridge and labeled them with our initials so we could watch them grow. We let the dough sit in the fridge for 3 days and watched it rise every day. I then put the  dough out yesterday at 12pm to let it rise and come to room temperature which they did fine and they doubled in size to nice perfect little circle balls.

However, I am not a fan of weekday pizza cooks while the kids are in school because I have to have the timing right. I also had a haircut appt at 3pm yesterday and needed to be cooking pizza at 5pm. so what did I do? i put the KK on at 2:30pm, put the stone in, went and got my haircut then tried bringing it up to temp when I got home. I had it around 550 for the first pizza and when my kids got home they were excited to help form the dough and put the toppings on. THey also asked to use the roller which I allowed them to do.

On my dough ball I was going to make that one "perfect" however my youngest daughter decided to smash my poofy dough ball with her hand when I was outside and then my oldest daughter decided to start rolling it again like we did saturday into a ball when I was outside so that one got all messed up and deformed. I had run out of fuel and the last 2 pizzas were cooked closer to 500 which i know is too low for Neopolitan but I had no more fuel to add

Takeaway for me is to make pizza on the weekend, not use the roller, make sure that i got good fuel and keep temp over 600. But i will try your recipe and pointers and I am sure I will get better at it. it was nice to have a different sytle of pizza crust, we like thin and crunchy so everyone enjoyed it

Bought some Caputo Blue 00 flour and tried my hand at making neopolitan style pizzas with my gores. Crust came out thin and crunchy. Had a hard time keeping them temp above 550 for 3 pies, think I need to use better fuel ne f tine bud happy with the results gif the first attempt. Nice change of pace to my NY style pizzas I’ve been making the last 3 years 

@MacKenzie throw enough Irish butter in the pan and it’s gotta taste good right?

Pork tenderloin marinated in Peruvian salt, rosemary & aji panca. Reverse seared in cast iron pan with butter and rosemary

asparagus finished in cast iron pan with pork juices, butter and rosemary 

yellow potatoes tossed in duck fat with garlic, rosemary, lemon thyme and truffle salt 

hard to believe this is my first pulled pork of the year 

Leftover center cut piece of medium rare Tri-tip, sliced thin. Sourdough bread with butter & garlic powder on the outside. Fred’s horseradish sauce spread on the inside with Muenster cheese 

pressed down on one of the greatest kitchen inventions known to man, the George Forman grill 

Tri tip - rubbed with  Worcester sauce, dusted with Santa Maria rub & garlic powder. Marinated overnight and reverses seared at 350. Mesquite wood to add smoke flavor 

roasted potatoes tossed in olive oil, onion powder, garlic powder, truffle salt and fresh lemon thyme from the garden 

sweet corn on the cob 

@Poochie I usually let the stone sit at temp for about an hour before I put the pizzas on. 
 

i cook the pizzas at 500-515

Pizza night. Picked my San marzo tomatoes today made a fresh sauce and used home homegrown basil.