Tyrus Posted March 16, 2021 Report Posted March 16, 2021 (edited) On 3/14/2021 at 7:45 AM, alimac23 said: Peri peri chicken tonight. Don't want to lose the Karma. I picked up these two bottles just before you made your posts. That's destiny Edited March 16, 2021 by Tyrus 4
alimac23 Posted March 16, 2021 Report Posted March 16, 2021 Don't want to lose the Karma. I picked up these two bottles just before you made your posts. That's destiny Awesome! I’d love to try both of those.Sent from my iPhone using Tapatalk 3
Forrest Posted March 17, 2021 Report Posted March 17, 2021 I just bought a bottle of that Truff, I believe made in Ca. How did it tasteI 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.Sent from my iPhone using Tapatalk 1
Forrest Posted March 17, 2021 Report Posted March 17, 2021 Some pork tenderloins. Seared over the coals then finished indirect. Used my MSR smoke pot with some B&B competition blend wood chips.Sent from my iPhone using Tapatalk 5
Tyrus Posted March 17, 2021 Report Posted March 17, 2021 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. 2
Forrest Posted March 17, 2021 Report Posted March 17, 2021 Beer bratwursts for lunch.Sent from my iPhone using Tapatalk 7
Buzilo Posted March 17, 2021 Report Posted March 17, 2021 (edited) Shawarma & desert .... smoky Edited March 17, 2021 by Buzilo 6
MacKenzie Posted March 17, 2021 Report Posted March 17, 2021 Troble, your dinner looks wonderful and no doubt very very tasty. 1
Forrest Posted March 17, 2021 Report Posted March 17, 2021 I can’t figure out wether I should be focusing on that spit or on the beautiful pebbled 42...Well done.Sent from my iPhone using Tapatalk 1
Buzilo Posted March 17, 2021 Report Posted March 17, 2021 I can’t figure out wether I should be focusing on that spit or on the beautiful pebbled 42...Well done.Sent from my iPhone using TapatalkThank you Forrest! Sent from my iPhone using Tapatalk 1
Buzilo Posted March 17, 2021 Report Posted March 17, 2021 Nice job [mention=3445]Buzilo[/mention]Thank you! Sent from my iPhone using Tapatalk 2
alimac23 Posted March 17, 2021 Report Posted March 17, 2021 Amazing cook Buzilo!What are the vertical skewer / spits on a plate called?Sent from my iPhone using Tapatalk
Buzilo Posted March 18, 2021 Report Posted March 18, 2021 Amazing cook Buzilo!What are the vertical skewer / spits on a plate called?Sent from my iPhone using TapatalkTrompo kinghttps://dicksonbbq.com/collections/trompo-king/products/trompo-king-3-0Sent from my iPhone using Tapatalk 1
alimac23 Posted March 18, 2021 Report Posted March 18, 2021 Trompo kinghttps://dicksonbbq.com/collections/trompo-king/products/trompo-king-3-0Sent from my iPhone using TapatalkThanks Buzilo! I’ll order one of those.Sent from my iPhone using Tapatalk 1
Troble Posted March 18, 2021 Report Posted March 18, 2021 Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas 7
Forrest Posted March 18, 2021 Report Posted March 18, 2021 Trompo KingBuz, 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.Sent from my iPhone using Tapatalk 1
Buzilo Posted March 18, 2021 Report Posted March 18, 2021 Thanks Buzilo! I’ll order one of those.Sent from my iPhone using TapatalkNp!Sent from my iPhone using Tapatalk
Buzilo Posted March 18, 2021 Report Posted March 18, 2021 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.Sent from my iPhone using TapatalkI 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. Sent from my iPhone using Tapatalk
Buzilo Posted March 18, 2021 Report Posted March 18, 2021 Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas Well done! Sent from my iPhone using Tapatalk 2 1
