tony b

Serious plate there, MacKenzie!

One of my favorite things about summer is when the Hatch chiles arrive at the local market. As I comment earlier this summer, I thought that I'd try and rig up a roaster basket for the rotisserie and spin some chiles to see how I like the results versus just putting them on the grates and flipping them around to roast. I built the basket out of 1/4" wire fabric. I left half-moon openings on each end to facilitate loading and unloading. Placing the roaster inside the rotisserie basket with the openings on the bottom, utilizes the solid sides of the rotisserie to keep the peppers inside. A couple of shots of the roaster in the rotisserie basket. Some lovely Hatch chiles. Toss a couple of pounds of chiles into the basket and onto the KK for a nice spin. Spun on direct heat, no smoking wood, started out around 300F, for the first hour, with a ramp up to 425F over the next hour period, with another 30 minutes at the higher temperature. Total roasting time was 2 1/2 hours. Just experimenting with it. At the low temp, they were sweating nicely, but not roasting, so I upped the temp to char the skins. I will likely do another batch soon, as they are still available at the local market. Happy with the way they came out. Next time, I'll start out at the higher temperature and probably shorten the time down to an hour to 90 minutes.

Seriously well done! Perfect tri-tip.

Looks seriously yummy!

Just so happens that I just bought pork tenderloins at CostCo yesterday. Hmmm? Wonder what I might do with it?

Good luck in the Challenge, Susan!

I vote for #1 - it says "paella" to me.

Going to make my monthly CostCo run tomorrow and I'll be looking for those yummy sausages, MacKenzie!

Looking good. Send more pics when the 4 burly boys move it to its final home.

Yes, it does! Honestly speaking, did you miss the basil at all when eating it? I bet not!

Can get pre-made Za'atar from Penzey's Spice Co. (btw - they are my "go to" spice source for just about everything, except BBQ rubs/marinades.) https://www.penzeys.com/online-catalog/zatar/c-24/p-486/pd-s and the Sumac berries, too. https://www.penzeys.com/online-catalog/sumac-berries/c-24/p-1171/pd-s

Hey Wilbur! Glad to see you posting again. Had been wondering where you were and if everything was OK at home?

Can't wait to see the pics of the finished product!

I'm inspired - it's Iowa State Fair time, where the name of the game is "food on a stick." So, I'm thinking "Tots on a stick."

I've never set my Guru down this low, but it's worth a try to see if it will control temps in the 140 - 150F range?

Bruce, here's a tip that works for me. I took a blue (pick your color) Sharpee and made a line on the plate next to the dial and a companion mark on the dial at the fully closed position. It's easy to see when you have it completely closed without having to get on your hands and knees!

Well, last week was the resurrection of the Pink Flamingo dinner. It's been a few years since the last one. Thought it would go well here since "Flamingo Wings" are usually the staple appetizer (tandoori marinade, with Greek Yogurt, cucumber and red onion dipping sauce.) A few pics. The decorations. First course was togarashi shrimp cooked on the pink hibachi grill. The guests liked that added touch. Plated with Madagascar pink rice. Of course, rose wine is the beverage of choice for this dinner! Main course was nice Alaskan salmon, cooked on planks with alder wood chunks. Plated with some nice beet pasta and a rose cream sauce. Dessert was nice homemade strawberry ice cream with a flamingo sugar cookie. Guests were a happy lot! This was the salad course in the middle of the dinner - "Flamingo nests" with piquillo pepper buttermilk ranch dressing. Didn't get a picture of the intermezzo - watermelon, rosemary & lemon thyme granita. But, it was very tasty! I had forgotten how much fun this was, despite all the work. Will likely auction it off again this year at the fundraiser.

Nice piggy! Yes, Dennis is going to make up some, as folks have requested it here.

Nice, MacK!

Steak frites, nothing better. Well done!

Amazing job folks! I'd eat all of that bread in one sitting if I could!

Need to get here soon, then, as it's probably only going to be around for a few more weeks.

Pictures, Bruce, need to see those pictures!

Excellent. If the corn is super fresh, leave it in the shucks to steam in its own liquids. Nothing better.

Hurray! Looking good, Aussie!