tony b

Nice pizzas!

Some of the best whole hog that I've ever had came from a cookout at a local brewery for their 1st anniversary. They hired a local "legend" - Carl Blake from Rustik Rooster Farms, who raises only heritage breed hogs, to cook 4 different breeds for the cookout. Amazing. Plus, he did them all in La Caja China knock-offs. The Man!

tekobo just did a whole suckling pig on her 32" KK. Look for the post "This Little Piggie"

@Tyrus - I got the reference right away. I keep a flying pig on my PC. His name is Ziffel!

At the end of the day - it's the taste that you remember, not how it looked. So, what lucky bastard got the cheeks? Did anyone try the brains? If you still have them, mix them in some scrambled eggs for breakfast in the morning on toast!

Took advantage of the nice day. Prime Filet marinated in the Shio Koji with lots of fresh cracked black pepper and minced garlic. Dusted with Gunpowder before going on the KK - lower grate, 350F, post oak & mesquite wood chunks. Roasted potatoes with Peruvian Green Crack Sauce, chimichurri for the steak and sautéed zucchini & mushrooms with a hit of Chili Crisp.

There's a reason that the horticulture folks set the "last frost date" here as mid-May!

😢 Our forecast for early part of next week is decidedly colder (low-to-mid-40s) with a slight chance of some flurries on Tuesday morning.

Last night's dinner was a grilled version of Hungarian Paprikash porkchops. Pork chops were marinated in Shio Koji, garlic and a blend of 5 paprikas/chilies (Hot, Sweet, Pimenton, Piment D'espelette, and Chimayo Red.) On the main grate, direct @ 325F, with apple wood chunks. Then into the traditional sauce of caramelized onions, garlic, white wine, the same paprika/chile blend in the marinade, and the sour cream. Plated with egg noodles and blanched green beans in a caper, tarragon and red onion vinaigrette.

So, ya'll got some of that freak spring snow I just read about? Sorry! 😢 It's sunny and bumping 60F again here today.

WOW! All I can say. I seriously can't wait to see the pictures of this little piggy taking a spin around the KK. Just about nothing better than crispy pig skin!

To me, a recipe is merely guidance, not sacrosanct. I've read so many of them over the years that I can see from the list of ingredients and some of the preps what it should taste like and then start making my own tweaks to it to suit my tastes. If I'm venturing into unknown territory for the first time, I'll stick pretty close to the recipe, but that's about the only time.

You're probably getting away without using it because you're using a better quality stock that already has those flavors built into it.

Got it. Thanks!

Thanks, I'm definitely going to try this soon (need to do my Al Pastor first!) One quick question - how much of the boiled chicken water do you add to the blender with the bread and walnuts? The consistency in the picture of the blender looks pretty thick.

(2) Bacon - The Simpsons - YouTube

Preferably "adult beverages!"

Indeed! But, the silver lining on the POSK dark cloud was that it introduced me to ceramic cookers, which ultimately lead me to Dennis and his KKs. My POSK K7 kept its tiles on pretty well, but the top hat area crumbled around the spider assembly. RIP!

HURRAY! Fingers crossed, I'm scheduled for my 2nd shot on Monday afternoon.

So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. Close up. Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. Next up - the Al Pastor tacos!!

Congrats, ckreef on both the new job and the new killer ride. Don't be a stranger, we've missed your posts.

Indeed!

😊 Making me blush!

Seriously true!! 🤑

That's dedication - 4 hours to make potatoes!!! Seriously? They'd better be awesome to invest that much time.