Tyrus

Haven't done a pork roll since I don't know when. This is a 5lb pork loin stuffed with Pepperidge Farm herb stuffing with cranberry, golden raisin, honey crisp apple, green onion and zucchini. Wrapped with 1lb of bacon and dusted with a sweet pork rub. I had a bottle of pork gravy which went well but the BBQ sauce BRDSLR recently posted was very good with it also. Actually my niece enjoyed it so much she asked to take some home, no problem. Comfort food in New England in the winter.Forgot the asparagus.

I'm a boy too, and after seeing all those fantastic favorites I like..... a very lonely one too. Good job, lucky guests

I can second that emotion. Long as you have two eyes that can see, a developed 6th sense that's acquired over many, many cooks.....all that stuff is junk draw equipment.

Great pics and paired well. When you can prepare a steak as well as any restaurant at home you have to ask yourself if taking a chance at a restaurant is worth the effort. The 23 looks handsome in the snowy setting.

Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?

I'll be, if that don't beat all. Makes sense, you can't even lie or your going to get caught. Not that I was trying to pull a fast one, but they are helpful...even sometime when you don't want them to be. I remember Steve Raichlen doing a shoulder clod {the whole beast} on an offset, it was a long cook, then again it was ginormous. It still must leave you wondering, "what the hell happened."

You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

I wouldn't buy anything in that store, period.

Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK.

Made it, your right, I was lickin the spatula clean. It's tangy and thick, but not too thick & keeps you coming back looking for more. Your right too, there's room for addition, hot sauce, side sweet..not sure. Done and bottled, I prefer a pork pair although I won't discount beef...just thinking how it will deliver after heat in the KK as a crusty pleasure or sticky side.

Zucchini, round and deep, cheezy and cooked on the the 23. Nice attractice addition for any table. Three layers of flavor, another way to present a cook on your table as a side. Make it with just veggies or add a layer of sausage . Prep is a concern, brine the cut 1/4 in Zuc for 1/2 hr in salt brine, remove, should be dry patted and then lightly fryed afterwards. Line your bowl in parchment and layer with Zuc, sauce of your making, and topped with cheese & breadcrumbs. Add any additional spices you like for your flavor expression desired. Oh, once it's done, about an hour or so to reach a 130-40 temp, let it cool to congeal but stay warm to serve. A good cheap side presantation, but it looks like a million. Use a casserole dish, easy prep

Always looking for an original sauce, something authentic, tasty and different. This I'll try Bardsljr, although, "the best if heated before using" does throw me off a little. Can't say I've ever heated any BBQ sauce before, could you elaborate. I'm thinking when serving with food is your meaning. What's the general shelf life in the frig?

When I look back almost 8 years ago I think what drew me into KK's was from watching video's of others preparing food on the KK, that look it first presented, it's limitless expanse and the longevity associated with it. So looking nostagically back decades beyond that I remeber in the 70' s wanting a Japanese HiFi reciever, the price tag at the time scared me off, it was more than I could afford.....simply an impossible venture for me at the time. Some where along the line, today I have 3...go figure, the thought was planted and remained. What it all means is as people look at your video, their saying I'm interested, very interested however, after seeing the price they pull up short. You have people on the hook, you got them on the look the science and longevity, you just got to crack the deal. So you've essentially target margeted these folks, convinced them, and have them waiting in the wings. The psychology in a person buying a used or new car or anything of considerable value is motivation, getting them to forget the obstacles and to see the positives. You've certainly gotten their interest perked, then realizing the shortcomings in folks looking the other way and choosing to buy a KJoe or BGE is because they're selling out to a price point. They're just convincing themselves in the short run it's what they want regardless of quality. All I can say is, it's like 5698 mentioned about specifics, it's as to why they cost what they cost. You do realize sex sells, a pretty girl in a bikini standing next to a KK makes a point or a vintage car with perfectlines aside a KK asking "which would you rather be driving." You could hire Toney to flip burgers while a Komodo dragon sits idly by waiting for scraps. You've done soo well all over the world, meaning people see those videos, the more they see the more they want. Chin up Dennis, you done good, but you can do better. That's my rant, motivator and laced with subliminal messages, time for popcorn.

Seems like a fancy way to make toast, but of course a desirable end. Looking good Tekebo, your always shakin the boat.

Prisons are full of not guilty people and the first one's to say so. Just sayin.

Hello Tekebo, I always show up to the race late, maybe because I like to give others a head start. Here though I'm inclined to think there probably right, all cutting boards were not created equally, that's evident of the condition of your knife after some use on various boards. Personally I like an end grain board because they wear slowly, they are durable, they have enhanced knife preservation, self healing properties and lastly...they are as handsome as hell. You know I use to make cutting boards, gave em out for Xmas and gifts although they weren't end grain....preparation in sanding was an issue while exposed long grain was easier to fashion. Never did think much on damage to my knives, every few months I'd just sharpen the lot. I would still have to say though, I prefer a board that turns heads just like a pretty girl. A wooden board will always have my heart and be on my table, it's naturally attractive.

Geez Seaport, you got sucked up into the vacum. The culprit often tagged the logo and there you go...you may have been an inadvertent target. So sorry, I'll have Toney and C6Bill say 5 Our Fathers, and 10 Hail Mary's. Next time the ruler. Happy posting

A distant cousin I presume, it only had one leg....I'm sure your didn't mind.

Turkey Day on the KK followed by smoked salmon with honey and the recent post of a recipe of sweet potatoes. That recipe is a keeper, rich, but on occasion oh it's an addition to to the table. I used fresh sage with the fresh garlic, they balanced each other well....from the Out and about post recipe. The Turkey was basted with butter at the end on the skin, it was an easy cook and an enjoyable feast.

The DeWalt requres 3 blades I belive and like mine were in the Rigid having two were dual sided. The helical heads have 4 rows of 10 blades of either tungsten or cardide in each. You simply loosen the square blade and turn 90 degrees. The matierial lends itself to a long wear and if you experience a small chip you simply replace that singular blade. Due to the configuration of how the blades are laid out on a curved placement line of 4 rows it eliminates some stress straight blades would have and also the finish is noticeably better. Find Buy Tools makes a replacement head for the DeWalt, many people have done so as I've seen on line and the video instruction is available on line also. In addition to Dennis's and Syzygies wine racks I remember making one too approx 35 years ago holding 120 bottles, the plans were from a craftbook with simpler models. However that's not the point, the point is I could never fill it....it seemed to disappear in volume every time I walked by. I gave it away and went back to standing a few behind the bar. Great job there boys, it always a good feeling of accomplishment, nobody can take it away.

Very nice Tucker and a good size [Goldilocks] too. Excuse the critique but just under the glasses you have some empty space, will you stand or lay down bottles there? Recently my Dewalt miter perished as well as my Rigid planer and they don't service them any more because they don't make parts. So I replaced them with the 10 Bosch with the articulating arm and the Find buy tools helical cutterhead planer. The planer with that head leaves a finish 220 sandpaper would leave. Hope your enjoying the shop you made, well obviously you are. Cheers

While taking a mini vacation this week I stopped into a shop and picked up a cook book, as soon as I did it felt comfortable in my hand like a warm glove. It might have been the cover that was lightly stuffed or all the fine illustrations inside while thumbing through, anyway I found the recipes simpler and easy to follow, not requiring added steps with multiple utensils needed to complete. In there I found many suitable and easy to try for this coming holiday, here are two if interested. I believe the two autor/chefs are from England and have a restaurant, a place called Notting Hill or Nottingham if you live thereabouts. So for me anything that can simplify the process, keep the dishes looking top shelf and doesn't take half the day is right up my alley. Not to mention they appear all KK friendly. Happy Thanksgiving wherever you may be