Troble

@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!

On 1/21/2022 at 6:37 AM, RokDok said:

You are a great salesman @Troble.

We have just booked our flights.

 

@RokDok no selling needed the pictures speak for themselves. I just spent a week in Austin this week on my company’s dime eating at nice restaurants with my customers getting “chefs tastings”….they didn’t hold a candle to what I eat in Valle de Guadalupe and they cost 2-3x more 

when you say you booked your flights where are you Gigi g into San Diego? When?

@Dabble 225 is a 1/4 turn up top and having the big vent of the bottom be set to about 10 o’clock if you’re looking at it as if it were a clock. I usually have the big vent hole on the right all the way open then when I hit them I adjust to smaller size. That may or may not be right but this method works for me 

don’t use lighter cubes with nasty chemicals on it. You can use these Rutland fire squares Rutland Products Safe Lite Fire... https://www.amazon.com/dp/B007R6772O?ref=ppx_pop_mob_ap_share

or between yet get a MAAP torch I light my basket in the middle of the basket and put 6 mesquite wood chunks in the basket not too far from where I light it. Double drip pan (or foil tray) goes on lower grate and brisket goes on main grate. Spray liberally every 30 minutes with apple juice after the first 5-6 hours of the KK being completely shut and you’ll get great  bark. 

@johnnymnemonic I’m using the pellets that @tony b & @MacKenzie recommended Lumberjack grilling pellets. I got 10 hours of smoking yesterday used maybe 1/3 of the chamber….still a lot of fuel left 

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub

Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor 

sour cream, garlic, Parmesan & chives mashed potatoes 

homemade cornbread

Nice review. Although I’m getting longer than 5 hours of smoking on mine. I’m currently at 7 hours with more fuel left to burn 

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

@alimac23 great looking crust! Care to share the recipe?

Bourbon marinated bone in pork chops

crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary 

grilled asparagus with olive oil, garlic powder and momofoku savory seasoning 

J Russian River Pinot Noir 

@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously 

great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

Tasty looking bird there @Tyrus

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter 

crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty 

grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan. 

@tekobo that would be great to have something like that. I did my prime rib last night on the rotisserie and I had major flare ups towards the end and I had that exact thought of “I wish I could do my rotisserie on the 32 and keep the fire away from the spit”

@tekobo I’d be happy to help you. I’ve been doing this solar stuff for 15 years now. I’ll give you some free advice that will apply to where you live. I know some about the UK and I can probably tap my business network to get you some local info but at a high level I can educate you on solar and what to look out for. But you want to find the best local company to come out and do the work. Get good equipment, but get a good local company to install it 

10 minutes ago, C6Bill said:

That’s a beautiful meal 👍

Dads 70th birthday & retirement celebration in one night. This is what he requested. I obliged. His birthday is 12/31 but we had to reschedule due to COVID exposures (thankfully nobody got it, but waiting to get tested) 

Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub 

cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor 

potatoes Au Gratin with Gruyère cheese, fennel & sweet onions 

Side Caesar salad 

not pictured chocolate crusted oreo cookie ice cream pie and chocolate  crusted strawberry ice cream pie 

24 minutes ago, tony b said:

That's your company? Way Cool! I've been reading about these solar shingles lately.

Yep. I run the western US for GAF Energy. 

I’ve mentioned before that I work in Solar  and for the last two years I’ve been working for the largest roofing manufacturer. We launched our solar product this week at CES and got good feedback. We’ve been working on this for two years. Pretty cool 

https://www.canarymedia.com/articles/solar/will-gaf-energy-beat-tesla-on-integrated-solar-roofs
 

https://www.gaf.energy/press-kit-ts/