Troble Posted October 8, 2020 Report Share Posted October 8, 2020 @tony b I should also mention that I always double or triple the garlic called in almost every recipe I use. That Peruvian sauce bring no exception. I use a lot of garlic 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 9, 2020 Report Share Posted October 9, 2020 (edited) Lobster season started in San Diego yesterday. We get spiny lobsters which don’t have claws but have lots of tail meat. funny thing is I haven’t cooked lobster in 20 years. It was actually one of the first things I ever grilled when I bought my first house in 2001 and I distinctly remembering grilling 4 things. Bourbon sausages, baseball cut sirloin steaks, cheese burgers and lobster always paired (all 4 of my dishes were served with sweet corn and a baked potato) I only cooked on my first propane grill. Lobster might sound weird but I lived around the corner from the fish market and they sold it $10/lb in season....this is circa 2001. They’d clean it and give me a tail and I’d grill it and thought I was fancy....and it was cheap I moved downtown for a bit a didnt have a grill for awhile and whenI finally got back to grilling they were selling our lobsters to China for $35/lb so we never had them. Due to COVID and restaurants being closed etc all the local fisherman have tons of lobster. Today it was $16/lb. I cooked it in the KK at 375 basted with butter, garlic, salt, pepper and chives. Served with Yukon good mashed potatoes with sour cream, Parmesan, chives and garlic and grilled asparagus over mesquite wood with coco char freaking amazing! My wife didn't like lobster, it’s not something we really order out but she loved it tonight. I’ll be cooking it again while this lobster is in season Edited October 9, 2020 by Troble 4 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 9, 2020 Report Share Posted October 9, 2020 Excellent timing once again Troble. I have some crayfish tails in my freezer and was going to use up a voucher my wife gave me for a chef to come over and teach me how to make some good sauces for crayfish and also steaks.( This chef also loves his new Kamado Joe- Dennis, get ready for another shipment to Brisbane) This recipe will also be tried- it looks very simple. https://www.foodservicenews.com.au/recipes/recipe-lennox-hastie-s-frilled-marron-finger-lime-and-native-herbs 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 9, 2020 Report Share Posted October 9, 2020 (edited) @Basher for what it’s worth I watched this video. This guy Tommy is my seafood Yoda. He has taught me so much about seafood and cooking. This is old video he did on cleaning lobsters. I did everything right up to the final pull. He’s my local fishmonger so I go shoot the shit with him and he pretty much taught me everything I know about seafood.....although my seafood grilling has gone down exponentially with my KK purchase I simply did butter, garlic, salt, pepper, chive. I am going to probably do this again once a week till the season runs out. Absolutely loved it Edited October 9, 2020 by Troble 2 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted October 9, 2020 Report Share Posted October 9, 2020 2 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 10, 2020 Report Share Posted October 10, 2020 Bourbon sausages with sweet corn . Indirect with a little mesquite wood 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2020 Report Share Posted October 10, 2020 On 10/8/2020 at 6:23 PM, Troble said: @tony b I should also mention that I always double or triple the garlic called in almost every recipe I use. That Peruvian sauce bring no exception. I use a lot of garlic I hear yah! I'm not shy at all when it comes to using garlic. No vampire worries here! LOL!!! Those spiny lobsters remind me of the Caribbean. Try a Jamaican jerk style. I know it sounds crazy, but it works! btw - I spotted that Pliny in the background. I suspect it was put there for my benefit - ha, ha! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2020 Report Share Posted October 10, 2020 (edited) We're in the middle of Indian Summer here. Taking advantage as much as I can. Did some tile cleaning and touched up the grout in spots on the KK to get it ready for winter. Last night was a Cajun spiced pork chop, direct, main grate, over hickory and apple chunks. Paired with a wild rice medley and Mexican street corn (local stuff is gone, so had to settle for frozen. 😢 ) Edited October 10, 2020 by tony b 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 10, 2020 Report Share Posted October 10, 2020 (edited) @tony b it was placed there for you. I’m looking for a good jerk rub. My boss is from Jamaica and I want to be able to cook him some bad ass chicken if/when he comes over. What’s the best jerk rub you’d recommend? Edited October 10, 2020 by Troble Quote Link to comment Share on other sites More sharing options...
Troble Posted October 10, 2020 Report Share Posted October 10, 2020 @Basher look what just arrived in the mail 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 11, 2020 Report Share Posted October 11, 2020 Baby back ribs, lobster tail, mashed potatoes and grilled asparagus 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 11, 2020 Report Share Posted October 11, 2020 Wagu steak .yumSent from my SM-T835 using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 11, 2020 Report Share Posted October 11, 2020 Nice cook Aussie- Troble has stolen your rib cook.Troble I imagine you have read through that book by now. It’s gold. Very simple to understand, but also some challenging recipes.Smoked water on hand and tomato water?????I’ll work my way through some of his recipes...... after working through this gravlax cured tassie salmon.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 11, 2020 Report Share Posted October 11, 2020 19 hours ago, Troble said: @tony b it was placed there for you. I’m looking for a good jerk rub. My boss is from Jamaica and I want to be able to cook him some bad ass chicken if/when he comes over. What’s the best jerk rub you’d recommend? Best stuff is actually a paste. I have a couple of "go to's" - Walkerswood (https://smile.amazon.com/Walkerswood-Traditional-Jamaican-Seasoning-Ounce/dp/B07D9YDQNT) JCS Boston Bay (https://www.amazon.com/Jamaican-Boston-Seasoning-Bundle-Bottles/dp/B0181C74DE) Dizzy Pig makes a dry rub that's not too bad either. https://www.amazon.com/Dizzy-Pig-Jamaican-Firewalk-Spice/dp/B005PIPGBU Just so happens, Mon, that I did some jerk chicken for dinner last night! Marinated for 3 days. I like to mix the paste with dark rum to thin it out for an extra kick. BUT, the real key is to smoke it with pimento wood - traditional style, straight up Rasta, Mon! I used the smoker pot with pimento wood chips, leaves and allspice berries. I started them out at 325F, indirect - seeing as they were boneless breasts, but finished them off direct to get a bit more color. Plated with herbed rice (parsley, cilantro, scallions, basil and thyme) and drunken black beans (no pigeon peas around here). I put a splash of rum in the beans, along with epazote and scallions. Hush puppies just seem to go "wid it." Unfortunately, no Red Stripes! 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 11, 2020 Report Share Posted October 11, 2020 @tony b thanks I will definitely look into it. That’s pretty ironic timing on the inquiry though. my buddy sent me a picture this morning of his plate from last night. He’s been trying to not meat for many months but he eventually gave in and had a 1/2 rack of ribs.....and took a 1/2 rack home 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 11, 2020 Report Share Posted October 11, 2020 Great minds, eh? Another dry rub in my pantry that I forgot about since I haven't actually used it yet. Oakridge BBQ's Jah Love. I've just sampled it. It's got a serious habanero kick. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 12, 2020 Report Share Posted October 12, 2020 Thinking that today might be the last day of Indian Summer, decided to celebrate with a nice steak dinner. Prime grade rib-eye cap, with garlic pepper rub internally, and Gunpowder on the outside. Direct, on the lower grate, with a chunk of bourbon barrel stave. (Note: I deconstructed it by taking off the original butcher's twine, seasoning it, and then putting it back together with a combo of skewers and twine.) Plated with a HUGE 2x baked potato and sautéed mushrooms. Was gifted some lovely raspberries from friends who have bushes in their backyard, so onto a nice arugula salad with Roquefort cheese. I had taken some of the raspberries and made a nice vinegar with them, which went onto the salad, too. Plated! 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 12, 2020 Report Share Posted October 12, 2020 Is it wrong that I’m most excited by that salad and the fresh raspberries? Looks Delicious as always @tony b 1 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 12, 2020 Report Share Posted October 12, 2020 Got this Wagyu Tritip from Crowd Cow earlier this week. Started in the KK until it hit 120 and let it rest while I brought the Evo grill up to high. Served with the Peruvian Sauce, sautéed Mushrooms, and french fries. It didn't disappoint. Searing on the Evo 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 12, 2020 Report Share Posted October 12, 2020 @Steve M that looks absolutely perfect. How did you get that sauce so green? Nice work on the cook. I’m hungry 1 Quote Link to comment Share on other sites More sharing options...
