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Surprisingly Whole Foods did the butchering for me. Great job by them and it’s queued up for tomorrow. Sent from my iPhone using Tapatalk

My wife uses all different kinds of fat to make popcorn.. my favorite is from foie gras and the oil from coffee smoked bacon..

Poached egg and bacon on homemade sourdough bread for breakfast. First time doing the egg this way- Oil some Saran wrap, drop the egg in, tie it off and drop it into simmering water. Serve on top of bread, sprinkle with purple crack, add a slice of KK bacon and...

People rarely recommend Milan as a place to go on holiday. Fashionistas, yes. Industrialists, yes. But plain old hanging around holiday makers, no. If you get the chance you should go. We love Italy and love eating in friendly restaurants where people care. We ate in some stand out neighbourhood places when we visited Milan a year ago. One of the highlights of our trip was eating slices of cured and smoked goose as part of a plate of charcuterie. Awesome. We begged until the restaurant relented and let us pay for and bring home a pack of their cured goose breast. We are normally generous people but when we got home we kept that goose to ourselves, eating thin slices whenever we got the chance until it was all gone. A long preamble but I hope it helps you understand why I am so excited about trying to smoke goose breast in my KK. I buy poultry from a restaurant supplier and their price list says that goose is "seasonal". I checked what that meant a couple of weeks ago and they said they only have them at Christmas but that they did have a few left over in the freezer. That triggered my bulk buying gene and I immediately ordered three. They arrived last week. I have never bought a whole goose before and had no idea how much they weighed. At 6kg each they were a daunting sight! Two went straight into the freezer and I left the third to defrost overnight. To work, breaking down the carcass. I found a recipe for curing and smoking the goose online here https://honest-food.net/smoked-goose-breast-recipe/. I searched no further because it was clear that the author had had the same experience of smoked goose breast as us because he said "It was roll-your-eyes-back-in-your-head good". And better still, he provided a link to a recipe to make these badass goose legs into hams! The legs have been rubbed with cure and are sitting in a vac bag. They will be lovingly rubbed every day for ten days before the next stage of the process. The breasts are sitting in a marinade of peaty whisky. They'll go into their cure today for a few days before being smoked. The carcass was slow roasted in the oven to produce these jars of goose fat. Husband will be making a stock from the roasted carcass. I think this is a bird that is going to keep on giving!

Another reminder - Do NOT eat the baby Jesus; it's really bad karma!

If there is any thing I could help you with just ask .

So many pundits, so little time...

Not to totally digress from your conversation but recently a highly technical experiment was performed to ascertain the winner of the coming contest of Philly vs Pats. Two cans filled with food were placed three feet apart in a vacant room with small flags denoting the representative team. A woodchuck was released into the room and it ate from the container having the Patriots flag. This woodchuck has picked the correct winner the last four years.

Awesome and interesting adventure. Can't wait to see the outcome.

Lol with bbq sauce stripe Belly down back legs going forward towards the head front legs straight up by his head if whole it will be a very tight fit if you go half I would bring front leg back back leg forward tie them together trim under ribs to expose loin pack ground sausage under ribs over loin so loin don’t dry out or bacon instead of sausage if not ribs and loin will roast to fast and dry out before shoulder and ham cook after 3 hours start mopping don’t forget to oil skin and rub to all exposed meat I would inject shoulder and ham

I know what you mean about the knees. I have a steel plate in my neck and have had my left shoulder replaced and my left hip replaced, and the Doc says if my right knee starts to lock up I’ll have to get a new one also, sheeeeeh I’ve got so much steel in me I’m afraid to jump into the deep end of a swimming pool lol.

The Sous vide poached eggs can be done right in they’re shell how cool is that. Crack open the shell and out slides a poached egg.

Racing style??? Paint a stripe down it’s back?lol Sent from my iPhone using Tapatalk

This is slightly ironic. A friend from Australia (@Aussie Ora) sent me a package of American BBQ Slow & Low Smokin Texas. I guess we're going to find out what Australia's version of American BBQ tastes like. I rubbed it down Saturday night, tightly wrapped in saran wrap then put it in the fridge until Sunday morning. Here it is ready to go on the KK. Note: that is a serving platter. Those ribs measured about 12" x 12" and almost 3" thick. I cooked it for about 5 hours at a dome of 210*. At this point I figured if I actually wanted to eat these on Sunday I better bump up the temperature to 240*. Here they are 2 hours later with an IT of 170* I then tightly wrapped in foil and another 2 hours later they were at a IT of 200*. Pulled the package off and wrapped in a cooler to rest for an hour. Ready to serve. These were the best beef ribs I've cooked to date. Of course they were the best beef ribs I've ever bought (TY M & T Meats). The Grill Mates Australia division did a good job with the rub as it tasted fantastic. Besides how else was I going to make American BBQ without some Australian rub - LOL. I will say the KK performed flawlessly. During the 5 hours at 210* me and Mrs skreef went to town for almost 1 1/2 hours. Came home and still sitting at 210*. It was running so good I think I could have easily kept it at 180* (of course the meat would probably still be on the grill at that temperature - LOL)

It is a bit better Bruce, thanks for asking. Still a work in progress. Now if the knees hold up I will be golden for a few minutes

Per Dennis, leaving the lid open for extended periods of high heat grilling is bad for the acrylic Adhesive/Grout/Insulation that holds the tiles on, plus you can forget that the handle will get real hot and can burn yourself badly. Short stints like a 2 min reverse sear isn't too bad for it, but I still slightly close the lid down to keep the handle from getting hot.

Lol they turned out fantastic ribs like these are not cheap but you get a lot of meat. I usually just cook them straight. You definitely are now a a happy little vegemite Sent from my SM-G900K using Tapatalk

...and they are nice and neatly stacked too.:)

Wayne you may be right my shelf is full lol.