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Everyday Misc Cooking Photos w/ details

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55 minutes ago, tekobo said:

Different strokes for different folks.  I am not sure that it will make much practical difference to the outcome with the meat compared to foil but I suspect that it takes more fuel to get the KK heat soaked if you are also having to get the deflectors up to temp.  

In 1 hour my normal heat soak time, all components are up to temp (according to my IF gun).  It works the same on in my pizza oven, which will reach 900F.   I understand the story but I don't see the science or proof that we are using more fuel and or creating more air flow as a result, at least the way I have been using the deflectors.   I do agree with you the protein end results will be minimal.   I think the way the KK was originally designed with the stone deflectors in the round/oval rack held directly above the firebox (1" away, compared to my placement of 8"s away), there could be inefficiencies that influence the dynamics of the heat directed back to the firebox, which could effect fuel burn.  Hey its an opinion like everyone else's. 

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i used my rib rack for the first time today. i've had it sitting in my shed since i bought the 19. 

i don't think it was made for beef ribs, but i couldn't get the single bones to stand up without falling over. 

i also used wood chunks right on the coals. still works great this way and less hassle..

used only half a basket of charcoal and for almost 8 hours i only burned through half that. what a charcoal miser..




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9 hours ago, CaptMorg82 said:

Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted!

Those oysters were monstrous and delicious.






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the pictures aren't loading for me but sounds good..

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I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints 


@tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji  Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE

I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year 




Edited by Troble
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13 hours ago, Troble said:

I am going to make it my mission to nail down the authentic version of this sauce this year.

Perfect!  I am just sowing my seeds here in the UK so I will track down some Huacatay and maybe the Aji Amarillo so that I have the ingredients ready for when you reveal your new and improved recipe. I do already have a LOT of chilli plants underway so I am less sure about the Aji but we'll see if we can fit that in.   Looking forward to joining you on this journey! :cheer:

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Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.










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Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours.   The latter came off the KK at close to midnight, too late for me to care about taking any more pics!  And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next.  


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I promise you really, really need smell-o-vision for this one.  I ordered 10kg of cubed goat meat and cooked a Nigerian stew on the stove and these two, low and slow, on my 23 and 32 respectively.  The first is a Guyanese goat curry from Madhur Jaffrey's Ultimate Curry Bible that I have made many times before and the second is a new to me curry goat by Andi Oliver whose family come from Antigua.  It is from her Pepperpot Diaries book and contains lots of whole spices and some dark chocolate.  I look forward to trying the latter for dinner today.  And yes, that large pot is difficult to carry when it is fully loaded and hot!



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2 hours ago, David Chang said:

@tekobo i'm curious to know what this tastes like. i'd imagine it to be a very spicy taste explosion.  i'm so used to asian style curries (like the japanese ones), which is almost always too sweet and sometimes almost tasteless..

Hi @David Chang, the two goat curries taste very different.  The first one is a bit more like an Indian curry, with a predominant flavour of coriander and cumin.  It is well reduced and so can be eaten easily with a flat bread.  The second one, with all the whole spices, was a bit more of a challenge.  It has a deep rich flavour but your tastebuds end up dominated by the whole cloves, bits of star anise or cardamom that you end up chewing on.  The jury is out on this one and I am thinking of dropping Andi a note on instagram to find out if that was really her intent.  That curry contains dark chocolate and molasses but it doesn't taste sweet, just rich.

I have recently experimented with Japanese katsu curry and made the Japanese curry roux from scratch.  I really like it.  Not sweet and not strongly flavoured.  A bit like an old fashioned Vesta curry that has been toned down for Western tastes.  Sometimes it is nice not to be challenged and we enjoyed pouring the gloopy sauce over the crisp fried chicken katsu and plain boiled rice.  What other types of Japanese curry are there?

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