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OpieSF

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  • Location:
    Seattle, WA
  • Grill
    Other Kamado

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  1. Well done, sir. That looks freaking amazing. I'd also like to know about the flavor change up.
  2. Wow, that looks incredible. Definitely going to try this out...I looove jerk chicken. One thing to try on your next cook is to add a kiss of smoke to the chicken with a mixture of Turkish Bay Leaves and allspice berries. Maybe a handful of leaves and a half cup of berries in a foil pack near the fire so they smolder a bit. Together they allegedly approximate the Pimiento wood (source of allspice berries) they cook the chicken on on the island. Really adds a little somehtin-somethin to the cx even though I cheap out and use bottled jerk marinade from Walkerswood (on Amazon). I also lay down some bay leaves on the grill and place the chicken directly on top of them - everything is better with bay leaves.
  3. This looks like it'll be amazing, but is the tri-tip still wrapped in plastic in that last pic? Honest question: if it's still in plastic what's the advantage over water and a circulator? Poaching in ghee, rosemary, and garlic has to be incredible.
  4. Thanks everyone. @keeperovdeflame You know it's weird, I'm finding some great butchers up here. What shops there were in SF were stupid expensive and I generally just went with Costco. The Seattle Costco seems to be of lower quality from a meat standpoint, even though it's a stone's throw from their HQ. @St1brew Thanks! Never in a million years did I think I would I have a view like this. Makes cooking even better. @BobE Yeah, I went through a LOT of foil. Plumber's torch as well, to get rid of mold.
  5. My driveway is similar and the FedEx guy did exactly that: liftgate off of the truck and pallet jacked the grill down and helped me wedge it into the garage.
  6. You did the recipe proud, DerHusker. Interestingly, cochinita pibil has become something of a 4th of July tradition for my family - I'm going to try some the techniques you've incorporated into my next cook, especially the tight packaging and the scoring. I first had this dish in Playa del Carmen and became obsessed a) finding the best CP in the area and b) recreating it once I returned home. One addition I might offer up as an addition is a bright and spicy salsa we found served at several of the establishments in the Yucatan that served CP. It pairs really well with the richness of the pork: Xnipec Salsa 1 lime, juiced, more if the lime is not juicy, or small half a medium red onion, diced 1 habanero, diced fine, seeds removed it less heat is desired 2 pinches salt, more to taste Combine ingredients in a bowl and let sit for an hour. The lime "ceviches" the onion and hab, making what would be an insanely hot sauce somewhat subdued and 10x tastier. It also serves as a great base for guacamole; just add some garlic salt and you're done.
  7. Well, that's not exactly true as I just set up a new Summit Charcoal over the weekend. I found this forum partly through Amazing Ribs and following Justin/Baby Back Maniac......this seems like an awesome place to hang out and learn. I've been cooking outdoors on a Genesis E330 and WSM for the last 6 years. Due to my significant other's career opportunity, I left my beloved San Francisco and now find myself in Seattle. The Genesis made the trip but the WSM stayed and I've been without a charcoal cooker since. One of the few upsides of the move has and increased amount of available space and after obsessing over the Summit for the past 3 years (damn you BBM) I finally pulled the trigger. Made the best tri-tip I've ever had on the second cook; I can tell this is going to be an awesome ride.
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