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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DennisLinkletter

Everyday Misc Cooking Photos w/ details

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1 hour ago, tony b said:

I was wondering if someone would make that comment? :smt043

You can always count on me to bring the level of conversation down a notch around here 

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@tekobo here is the ceviche recipe that I use. This is real Peruvian de iced however I use aji amarillo as my pepper of choice. I can only get them in jars, but I’m trying to grow fresh aji Marino in the garden. You could use some of that aji amarillo paste I sent you and it would work just fine. Note you can use any fresh fish, they had local trout there I use local halibut at home
 

wgen my wife and I went to Manchu Pichu we stayed at this really nice hotel in the town below Machu Pichu, Agua Calientes. The hotel had a restaurant called Sumac and they offered a complimentary 30 minutes arrival gift/class to show you how to make a proper Pisco Sour and Peruvian ceviche. This little pamphlet/flyer was the leave behind that I still keep to this day 7 years later 

note later that night we are at their restaurant and I had the best Lomo Saltado (my favorite Peruvian dish) that I’ve ever had in my life. I was asking the waiter so many questions about how the chef made the sauce that the chef invited me and my wife back into the kitchen (had us put hairnets and everything) and he showed me how he made it and I took two videos of his entire process (board isn’t letting me upload)
 

needless to say that stay at that hotel really shaped my culinary life 

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6 hours ago, Troble said:

needless to say that stay at that hotel really shaped my culinary life 

 

 

 

Sounds like a great experience!  Definitely a recipe for me to try soon. Looking forward to it!

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@tekoboi use quite a bit more lime juice than the recipe also for serving/hosting purposes I cut up the onions and add all the ingredients except fish an hour or two before guests arrive. Refrigerate it and let everything soak and take on flavor 

15-30 minutes before you want to serve freeze fish so it gets harder but not frozen, then cut fish into cube pieces, mix together and serve. I also cooked my corn on the KK during the time I had the mixture in the fridge so I could get some smokiness going and then kept the KK going to cook the octopus one day and the salmon the other. It was a nice treat having smoky corn in the ceviche and I cooked it in the husk 

Edited by Troble
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Beef plate ribs cooked hot and fast at 300. Smoked with Almond wood pellets using the KK external smoke unit. The smoker was a boss and ran through the entire cook without tending to it!

Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. I wish I would of taken a pic of the smoke ring it was perfect. Oh and can’t forget the cold Kolsch on a hot Southern Utah day. Cheers KK fans!
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1 hour ago, Forrest said:


Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. 

Agree Forrest that beef ribs out do brisket, also imho.  So rich and full of beef flavor. Great cook!  

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Peaches and pork chops - great combo! Direct cook on the main grate, peach wood chunks (what else?), 325F. 

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Peaches get cut up for the spinach & arugula salad with shallot vinaigrette made with peach balsamic vinegar (again, what else??) Topped off with a nice Viognier. Perfect light summer dinner!

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Bone in pork chop with dizzy dust. Roasted baby potatoes with truffle salt, olive oil, garlics powder, paprika & lemon thyme and rosemary from the garden, roasted green beans tossed with salt, garlic powder, pinko crumbs & Parmesan

 

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Edited by Troble
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Ok Tony, Troble, let’s go with pork tonight.
Troble with your ingredients I made a Mexican al BBQ sauce with a heavy hand of vinegar.
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Marinated a boned out pork leg and let the pig have a roll in the fire.
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Mostly direct at 200c- that’s about 400f
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Trying to work up some crackle.
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Got it about 70% there. That’s cumin seeds on the skin.


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Thank you Mac, Troble the sauce bbqs beautifully. That piece looking like a burnt end is not burnt, the sauce blackens, but remains tasty.
Tony the crackle was crackly over 70% of the skin. It was devoured with no time for a photo. I had to pull it as the internal temp was getting away towards med well when the target was medium.
Next time I’ll hold the first 20 mins with the skin down before rolling the roti.


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