MacKenzie Posted March 22, 2021 Report Share Posted March 22, 2021 @ Troble: It's Xmas in Nova Scotia, just received an awesome package with all sorts of goodies jammed in as tight as possible. The oregano is going on one of tonight's dinner sides, I've tasted it and love it. Tasted the yellow hot sauce while I was at it and now I'm warm on the inside as well as the outside. Troble you are so thoughtful, and I'll enjoy your efforts over and over again. Looking forward to trying everything. Thank you, thank you, thank you. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2021 Report Share Posted March 22, 2021 Pork steaks on the KK @ 230F since about 2PM, they still have a ways to go. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2021 Report Share Posted March 22, 2021 (edited) Here is the rest of the story- Edited March 22, 2021 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 22, 2021 Report Share Posted March 22, 2021 On 3/22/2021 at 10:31 PM, MacKenzie said: Here is the rest of the story- Expand Well done 👏 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 22, 2021 Report Share Posted March 22, 2021 That dinner looks incredible Mack!I whipped up a couple of pizzas last night, was very last minute so the dough is nothing special. But everyone enjoyed them.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 22, 2021 Report Share Posted March 22, 2021 On 3/22/2021 at 11:01 PM, alimac23 said: That dinner looks incredible Mack! I whipped up a couple of pizzas last night, was very last minute so the dough is nothing special. But everyone enjoyed them. Sent from my iPhone using Tapatalk Expand Nice crust! Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 22, 2021 Report Share Posted March 22, 2021 On 3/22/2021 at 11:01 PM, alimac23 said: That dinner looks incredible Mack!I whipped up a couple of pizzas last night, was very last minute so the dough is nothing special. But everyone enjoyed them.Sent from my iPhone using TapatalkIf it’s a nothing special dough, I’m looking eagerly for your outstanding one. Looks yummy.Envoyé de mon iPad en utilisant Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2021 Report Share Posted March 23, 2021 Alimac, thanks and your pizzas look super special to me. Quote Link to comment Share on other sites More sharing options...
Troble Posted March 23, 2021 Report Share Posted March 23, 2021 @MacKenzie I’m glad it finally made it to you. Was actually thinking about it this morning. The Mexican oregano is more sweet and citrus flavored to me. I very much enjoy it on eggs as well. Enjoy yourself the aji Amarillo is the staple of Peruvian cooking 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 23, 2021 Report Share Posted March 23, 2021 Great chicken schawarma a couple of nights ago. Two new innovations for me. I kept the skin on alternate boned out thighs and I put foil in the bottom of the pan to stop the juices burning. Pulled out the foil when I came to slice the meat. Delicious. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 23, 2021 Report Share Posted March 23, 2021 Great job @tekobo! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2021 Report Share Posted March 23, 2021 Looks deeeelicious, Tekobo. Love the colour. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2021 Report Share Posted March 23, 2021 On 3/23/2021 at 1:15 AM, Troble said: The Mexican oregano is more sweet and citrus flavored to me. I very much enjoy it on eggs as well. Expand Guess what was on my egg this morning. 2 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted March 23, 2021 Report Share Posted March 23, 2021 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 23, 2021 Report Share Posted March 23, 2021 (edited) On 3/23/2021 at 12:41 PM, tekobo said: Great chicken schawarma a couple of nights ago Expand Is that a tree configuration for sheltering the meat Tekebo. I see a cast iron bottom a SS bowl and the center post. So I'm guessing it's best to insulate the meat a bit higher or is that for convenience when done. Haven't tried the skewer yet, looking to have a successful go first time around. Let me add a nice job, so sorry the pic misdirected me. Edited March 23, 2021 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 23, 2021 Report Share Posted March 23, 2021 That shawarma looks amazing tekobo!What rub / marinade did you use for the chicken, and how long does it take to cook?I’ve got one headed across in the mail as we speak. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted March 24, 2021 Report Share Posted March 24, 2021 @tekobo Looks great!Not sure who posted the wings too, but well done. Love the food on this forum.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 24, 2021 Report Share Posted March 24, 2021 Salmon grilled indirect with mesquite wood chips. Homemade pesto and multi colored quinoa with sweet onions, carrots & celery 5 Quote Link to comment Share on other sites More sharing options...
Forrest Posted March 24, 2021 Report Share Posted March 24, 2021 I just put some beef ribs on (I believe they are plate ribs) they were on sale at my local grocery store. Using my 475 ml MSR Syzygies styled smoke pot with B&B comp pellets. Will update in the mornin these are going over night.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 24, 2021 Report Share Posted March 24, 2021 On 3/23/2021 at 10:28 PM, alimac23 said: That shawarma looks amazing tekobo! What rub / marinade did you use for the chicken, and how long does it take to cook? I’ve got one headed across in the mail as we speak. Expand Thanks all for your kind comments. First I must give credit where credit is due. To @Troble for introducing the concept and leading the way with shawarma on the rotisserie and then on to this vertical cooking method and to @BOC for encouraging me to make my own Trompo King. Spices used came from this pack from our local Meditteranean store. Tasting the powder on its own is yak but super tasty when spread liberally on the chicken and cooked. I have to admit that I am not sure about the temp or the timing. Temp was approx 180C-200C and timing between half an hour and 45 minutes before I started slicing. @Tyrus this is a home made contraption. The cast iron tray at the bottom helps to keep the vertical spike in place and provides a fire shield during the early part of the cook. I considered @Forrest's suggestion that you sit your Trompo King on a double drip tray to avoid burning the juices. That would work for the cooking phase but not for the crisping up phase. My foil solution was clumsy but effective. Next try will be troble's adobado and I will see if an alternative idea appears. In the meantime here is my completely free re-purposing of a cake tin that I had only ever used once or twice to make cake and now have used for vertical roasting at least ten times. Works a treat and cleans up beautifully after each cook. 5 Quote Link to comment Share on other sites More sharing options...
