Troble

@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

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

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