Troble

Been awhile since I did a proper cook so tonight I picked up a couple of filet mignons, rubbed with sea salt & black pepper. Reversed seared in a cast iron pan with Irish butter, rosemary & thyme sprigs

grilled some asparagus in the pan while the meat rested 

roasted baby potatoes with olive oil, truffle salt, rosemary & thyme finished with shredded Parmesan cheese

just like riding a bike. Love this meal as it’s so easy in the KK and so much better than going to a steakhouse 

grilled a bunch of chicken breast after that I’ll use for Ceasar salad/chicken pitas and then chicken bowls with guacamole, corn, black beans & quinoa 

@David Chang you don’t need a water pan with a KK

10 hours ago, johnnymnemonic said:

Interesting. Blacks != Terry Black's that I like so much.  I'll have to give this one a go too.  Thanks for the 411.

It was superb brisket 

7 hours ago, Poochie said:

Another great looking meal. Is your fork rising on the cap from a container of sauce for the brisket or was that the cover for the macaroni?

It was sweet corn. Fork was on the lid

Sorry to hear that Dennis. Glad you got everything moved. If you ever need anything you know where I’m located 

Ordered BBQ from “Blacks” down in south Austin for a sales meeting lunch. Not the best looking picture but the brisket was outstanding 

https://www.blacksbbq.com/austin
 

also ordered Hurtado BBQ for lunch after a sales meeting in Dallas. No pictures taken, has kind of a Spanish twist to bbq but was also great 

https://hurtadobbq.com

On 3/2/2022 at 8:19 AM, tekobo said:

Gosh, some really lovely looking cooks.  I remember @Basher had a view about why your chickens were coming out with a colour gradient @Troble.  No sign of that on your most recent cook.  Did you work out a reason?

@David Chang, I love your Indian meal.  Laughed at the thought of you getting a 32 up those stairs of yours, hernia by hernia as you said when you hauled the 19 KK up with your mates.  It may be that having two 19 KKs will work for you.  For my part I like the flexibility of being able to run two grills at different temps for different parts of a meal.  

@tekobo I believe that color was only on the rotisserie. My last few cooks with chicken I have not done rotisserie but that is likely coming soon. I got an itch for Peruvian chicken and I’m finally home for 3 weeks after traveling 8 straight weeks 

18 hours ago, tony b said:

While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois?

I used a pot, boiling water, and mixer my grandma gave me when I was 18 when she taught me how make mashed potatoes. Normally I use sour cream but didn’t have any this time so it was just 1/2 a stick of butter plus 2% milk, garlic, salt, pepper and rosemary 

had to leave the family with some food before I took off to Hawaii for the week for work 

Roast  chicken 

After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan

Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil.

grilled the asparagus in the cast iron pan with wagyu juices while meat was resting

On 2/25/2022 at 11:09 AM, tony b said:

Mexican street corn - that's Cotilla cheese on top, with mayo, chile powder and lime juice.

I was more curious about the last 2 "fritters"? 

One was a fritter the other was fried chicken thighs. 

On 2/25/2022 at 2:36 AM, Poochie said:

It all looks delicious except I'm now sure what that first dish is. Cheese on top of corn? Shredded cauliflower on corn?

Mexican cheese on sweet corn it was great

So this week I was in Denver>Austin>Dallas>Denver>Denver

there was a polar vortex Wednesday Thursday and I go to drive through black ice in Dallas then through a blizzard in Denver which was supper fun for this San Diego boy

however I got to try this restaurant in Dallas called Loro https://www.loroeats.com that’s is a BBQ/Asian fusion place by Aaron Franklin. Unfortunately by the time I got there they were sold out of brisket, but I managed to order a brisket sandwich. The food was really incredible I loved it. Here’s some photos 

Well @tekobowhen you take your trip to Mexico and stop by my house I’ll likely make you my brisket 😀

I’ve been so busy at work I didn’t have time to get into details. Just sat on the tarmac for 4 hours and they cancelled my flight so getting to stay another night in Austin by the airport 

La barbecue brisket was good. Real tasty I’ve never been there before but my friends claimed the brisket was better than Franklins. I thought it was great but I was on a conference call while eating so I didn’t order well just ordered a 1/2 lb of brisket but it was tasty and the black beans were spicy and delicious. Gotta go back and order more to try other meat

Ive been to salt lick round rock before maybe 5-6 years ago and thought it was ok. Last night I went to the original location in Driftwood. The setup was awesome live music, BYOB cool atmosphere but I definitely make better brisket at home in my KK than what I ate there. Sausage was good, bison rib was good but overall food was “ok” again maybe I’m conceited but I feel like I could do better

also ate at liberty bbq today in round rock had brisket and pork ribs. Pork ribs were tender, heavy rub, really tasty, brisket was good, above salt lick but below la barbecue. I didn’t take any pictures today because I met an old friend for a late lunch and had to turn my phone off to “unplug” from work. Have every 30 minutes of my day scheduled from 6am-6pm, getting 100 emails and 50 phone calls a day, so just wanted to catch up with my buddy who I hadn’t seen in 5 years and have a beer . My friend who’s from here who took me to Liberty told me I need to go to “the black” in Longmont for the best brisket. Will do that for future visits. 
 

franklins is on the docket for next trip in two weeks I told my customer I’d buy lunch for his team and we agreed to get Franklins to go next trip so will judge later. 
 

I gotta come to Austin every other week for the next 8 weeks or so so I’ll post more. It’s been a good 5-6 years since I’ve come to Austin so there’s a lot more BBQ places now

my San Antonio customer tells me the best brisket is in San Antonio so I’ll try his recommendation next trip and add to this thread. One good perk about work travel is eating good local food so I’ll try them all over the next two months but honestly im feeling  good about my KK briskets that come from my backyard in San Diego 

Traveling a lot in Texas as we launch our solar shingle product spent a lot of time in Austin this week 

went to La Barbecue yesterday but was eating while on a co fete me call so only ordered brisket & beans wasn’t really paying attention or thinking when I ordered 

also went to the original Salt Lick in Driftwood tonight for dinner with a client and ordered a proper sample plate. Will be back here a ton over the next few months but will also check out and post some San Antonio BBQ in the coming weeks 

Took the leftover chicken breast from yesterday, made some white quinoa, canned black beans warmed on the stove with some garlic powder, canned corn, homemade guacamole, shredded cheese. Chicken bowls 

@tony b that’s been my biggest fear too. Not being able to enjoy food or wine would be devastating. My friends that all had it over the past few months all said they told their taste for 4-5 days. 

@tekobo the worst part was losing my sense of taste, thankfully it seems to be coming back as I can finally taste my coffee this morning 

@C6Billi did a couple of hours of garden work yesterday. Fertilizing, worm castings, compost, weed pulling. Picked some oranges. Also enjoyed a cold beer after being in the sun. Wouldn’t trade it. 

Been pretty slow around here which is understandable given the weather in the US. My family got COVID, 4 year old brought it home from school but we’re back on the mend and I did one of my regular cooks. Grilled chicken breast cooked indirect 350 with mesquite wood. Rubbed with Chicken Shit rub. 
 

im always amazed at how great chicken breast comes out on the KK. I always “overcook” it an extra 10-15 minutes vs what I used to do on a gas grill and the KK chicken breast always comes out super juicy and moist. Mix that chicken with some Caesar salad mix from trade joes. Toast some pita and combine east l, healthy meal 

save extra chicken breast for use tomorrow 

I know you all have been cold, we hit 39 this morning but then leveled out at 78 for most of the day. High 70s/low 80s on tap for rest of the week 

@C6Bill a fine reward indeed! Looks perfect. 

A fine effort @BOC well done!

Roasted chicken. Butter, kosher salt, black pepper, olive oil, fresh marjoram and fresh thyme marinade. Alice of Irish butter under the skin over the breasts. Fresh squeezed lemon juice and lemon rinds on cavity right before placing on grill 

roasted crispy Yukon good potatoes. Booked in kosher salt and baking soda for 10 minutes then tossed in duck fat, fresh thyme, garlic powder and truffle salt. Roasted in over at 450 for 75 minutes stirring every 20 minutes 

sweet onion, carrots and celery underneath the chicken 

Sounds like a great idea to me. I can get you a hot list for breweries in San Diego and can certainly meet you for a beverage. That is a great deal nonstop from Heathrow to San Diego. We’ll done!