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Everyday Misc Cooking Photos w/ details

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I just bought a bottle of that Truff, I believe made in Ca.  How did it taste


I pretty much exclusively use Truff as a binder in my BBQ. It tastes great and gives my food a very slight kick and very slight umami pop. I prefers the Hotter in the red bottle but I use the black when I’m cooking for others.


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Looking good, I see the Truff. I might have purchased the Red bottle, they were side by side and I had them both in my hand but erred on the side of caution on this first pass...maybe next time. Expensive hot sauce, well at least at this store. I will give it a try at the first opportunity.

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Trompo King


Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.


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Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.


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I usually leave it on the top grate as it cooks slowly and doesn’t over cook, I do however, cut the meat when it is almost done. I find it gets harder to reach 170 (chicken) all the way in as the meat is stacked.


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