alimac23 Posted April 9, 2021 Report Share Posted April 9, 2021 [mention=2427]alimac23[/mention] well done! Looks perfect. What temp and how long did you cook that for?Thanks troble, this took an hour and 45 minutes at 190c.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2021 Report Share Posted April 9, 2021 Alimac, that looks sooooooooo delicious. Quote Link to comment Share on other sites More sharing options...
BOC Posted April 9, 2021 Report Share Posted April 9, 2021 58 minutes ago, alimac23 said: I finally jumped on the taco bandwagon. Amazing! Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 9, 2021 Report Share Posted April 9, 2021 Thanks everyone. It was a delicious meal for sure.Can anyone offer some advice on how to stack the chicken thighs onto the trompo? I laid all of mine the same way, but I’m wondering next time, whether 90 degrees to each other, alternating might be better?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Troble Posted April 9, 2021 Report Share Posted April 9, 2021 (edited) On 4/9/2021 at 5:47 AM, alimac23 said: Thanks everyone. It was a delicious meal for sure. Can anyone offer some advice on how to stack the chicken thighs onto the trompo? I laid all of mine the same way, but I’m wondering next time, whether 90 degrees to each other, alternating might be better? Sent from my iPhone using Tapatalk Prior to stacking. Consume 2 strong beers. Once you have a good buzz start stacking meat. Do so in an alternating fashion. One east/west then north/south, east/west, north/south etc after finishing stacking consume another beer and one other note. You can try this dish with pork shoulder as it’s traditionally served in Mexico, but the sauce will work with any meat. I’ve posted detailed instructions and this video over in the “Pork” section on the board Here’s the video guide Edited April 10, 2021 by Troble 3 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 9, 2021 Report Share Posted April 9, 2021 I'll be jumping on this bandwagon soon. My cheapo version of the Trompo King arrived today from Amazon. It's was less than half the price. https://smile.amazon.com/gp/product/B0882VPRPS I'll probably set it in the double-bottom drip pan to catch the shavings (I might have just found an actual use for this damn thing!) I liked this one over some of the similar models, as it has the elevated disc. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted April 9, 2021 Report Share Posted April 9, 2021 Brisket finished wayyy early. Expected ~16 hours took 11.5. 16 lbs @ 235-250F. Back up plan to hold in the oven until dinner. Bark lost a bit of crunch in the process but flavor and juiciness held. The point was a bit more roast like than I usually love but all turned out great considering.Very juicy and smoky. I wanted to cut into it terribly this morning when it finished because it had great jello jiggler jiggle, but I abstained. Rosemary and roasted garlic gold potatoes with some Parmesan for crisp.Mac and cheese...no credit deserved, just warmed from the store.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 10, 2021 Report Share Posted April 10, 2021 Cheese, pepperoni & veggie 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 10, 2021 Report Share Posted April 10, 2021 Nicely done BOC.Troble your pizza cooks keep getting better.I’m 2 hours into that lamb shoulder.That annatto marinade is bland to taste, however, once it’s exposed to flame.......... my goodness there’s some sort of caramelising BBQ Nirvana going on with it.The smell is an ultimate BBQ. Can’t wait to taste..... only 4 hours to go.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 10, 2021 Report Share Posted April 10, 2021 18 hours ago, alimac23 said: Thanks everyone. It was a delicious meal for sure. Can anyone offer some advice on how to stack the chicken thighs onto the trompo? I laid all of mine the same way, but I’m wondering next time, whether 90 degrees to each other, alternating might be better? Sent from my iPhone using Tapatalk @Troble's beer, stack, beer, stack method is much more exciting than mine! I rotate mine by 60 degrees in each layer so that I return to original position every third piece. Exposes more of the edges to the flame I think. For my most recent cook I realised that carrying an exposed spike down the stairs to the KK was not the best idea I had ever had. Safety tip for the day: put a cork on it if you have to carry your trompo king around and don't have the meat or pineapple stacked to the very top. 2 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 10, 2021 Report Share Posted April 10, 2021 Needed lunch meat for work so pork loin it is. Nothing fancy...just S&P, garlic and thyme. On a side note...I had the pleasure of meeting Tony B. the other day. We had a couple beers together at Russian River Brewing in Santa Rosa CA. I can tell you Tony is as nice in person as on the forum. Good conversation along with good beer. 6 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2021 Report Share Posted April 10, 2021 The pleasure was all mine, Paul! It was great to meet you, too. Good stories, beers & pizza, too! 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 10, 2021 Report Share Posted April 10, 2021 6 minutes ago, tony b said: The pleasure was all mine, Paul! It was great to meet you, too. Good stories, beers & pizza, too! Hopefully you picked a lot of beers to take home! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2021 Report Share Posted April 10, 2021 Yes! A full case of Russian River brews. And a few bottles of wine tossed in for good measure, too! 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 11, 2021 Report Share Posted April 11, 2021 When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 11, 2021 Report Share Posted April 11, 2021 Way to go, Troble. 1 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted April 11, 2021 Report Share Posted April 11, 2021 That looks great@TrobleSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 11, 2021 Report Share Posted April 11, 2021 Well done @Troble. I can feel an Indian summer getting ready to follow on from a hot Mexican spring. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 11, 2021 Report Share Posted April 11, 2021 (edited) @tekoboi think you are right as I also picked up that Indian BBQ book, however I am gearing up to have my best buddies over on Cinco de Mayo for a vaccination party/taco extravaganza Note for future....when your 5 year old insists on helping you in the kitchen and you’re making “hellfire fury sauce” do not give in no matter what. She didn’t touch anything save for peeling my garlic, but somehow the habanero got in her eye and made the next hour of my life not so fun..... Edited April 11, 2021 by Troble 2 Quote Link to comment Share on other sites More sharing options...
BOC Posted April 11, 2021 Report Share Posted April 11, 2021 There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success.Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
