Troble

Looks terrific @C6Bill ive been away from home for 3 weeks and drank a lot of beer on my trip so wanted some light and “healthy” today chicken schwarma with pearled cous cous , Mediterranean salad and fresh tadziki

No KK cooking for me last week, this week or next week as I’m on a 3 week Hawaiian trip with my family. One week in Kauai, one in Oahu and one in Maui and I did get to eat some delicious pig that was cooked underground last week (two pics for reference) but tonight I wanted to sneak in a non KK pic because of the setting of my “grill”. Teriyaki chicken cooked over charcoal with fried rice in my backyard here on Oahu. Was fun to cook with charcoal again as it always reminds me of camping, tailgating and my Weber Smokey mountain.

Bourbon sausages with Dijon mustard on brioche bun served with frozen store bought Yukon gold fries dusted with garlic powder and truffle salt

@jonjwhenever I see your name I get wine cellar envy and feel inadequate with my 15 year old 150 bottle plug is fridge so touché my friend

Well done @remi

So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal

I’m going to make it with aji amarillos next time instead of jalapeños. It’ll probably make it yellow but I bet the taste will be better

My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days.

@Tyrusthats exactly how I like mine cooked perfect!

@Tyrus looks delicious. Having fresh herbs is a true joy in cooking. The box looks great!

@C6Bill tasty looking steak

Snake River Farms Wagyu Brisket. Rubbed with soy sauce, Worcester, salt & pepper homemade cornbread man n cheese sweet corn on the cobb ribs two ways. Honey mustard, salt & pepper, aji Amarillo, aji panca & bbq sauce honey mustard, dizzy dust, bbq sauce

Wild CA King Salmon Tricolor quinoa with sweet onion, celery and homegrown rainbow carrots griled asparagus

@MacKenzie I wanted to do beef ribs yesterday but got too late a start to the day. Instead I ended up with Octopus! Those ribs look tasty. What will you do with the leftovers? Did you just do salt & pepper on them? How long and what temp was the cook?

Rotisserie octopus. Marinated in lemon juice, olive oil, garlic, salt, pepper & orgeano Roasted sweet potatoes with rosemary & brown sugar Sweet corn

Bourbon sausages. 88 degrees. Pool, beer & brats kind of day

@alimac23 can’t imagine how happy you must be to see your family. Great looking meal as well. Cheers! @C6Bill I do the same thing. Big cooks on weekends for weekday use

Looks like a fine meal. But also looks like a ton of food!

@C6Bill every time I buy them I wonder why I don’t get them more often. They are an incredible value. Especially given the price of meat these days I picked up both those pork loins for like $26 including the 4 ears of fresh sweet corn. Grew the carrots myself and potatoes were bought. But two great meals for less than $35 for two people is pretty legit (helps balance out the Wagyu dinner from last weekend at least)

They sell pork loins in two packs at my butcher shop. Truth be told yesterdays was pretty plain by my standards. I picked the pork loins up at 2:30 pm out some honey mustard on one cooked that one yesterday at 5:30 and it didn’t really have the flavor I was Loki g gif and the carrots were a bit undercooked today I cooked the other pork loin that marinated yesterday in lawrys seasoning and brown sugar and I finished the carrots today in the cast iron pan while the pork rested much better result

Very kind of you sir. I’ve gotten a lot out of this group. Thankful to find you guys right before COVID too. You all put up with a lot of drunken typos during lockdown

Honey mustard marinated pork loin. Homegrown carrots, sweet corn and roasted potatoes with truffle salt, rosemary, oregano & Parmesan cheese

I light the coals in the middle and put the double drip pan on the lower grate. You gotta slice the chicken when it gets brown and then let it sit in the pan to finish. I have pretty detailed instructions on this on the chicken thread if you head over there. the tray goes in the back where the lid closes. But try the drip pan or something between the tray and the fire. Never been a problem for me with that method

@tekobo truth be told that post was edited to be less transparent about the amount of alcohol consumed….I thought I might scare you guys and I shouldn’t post public information like that. You never know when @tony bmight post it on TikTok or Twitter

Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita