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At a local tavern/restaurant , the Greek family that owned it, had a french fry press mounted on a wall in the kitchen. When your ordered fries, they would put a whole potato in the press and make fresh potato fries to throw into the hot oil. Sadly, the father George (Georgio) and his chef buddy Spiro, both from the old country, are no longer with us. I always told myself that some day I should get on of those presses! Red Head Sue still gets a discount at William & Sonoma and I happened to see one in a catalog. The time was right! Last night we tried it for the first time. Pressed out some fries. Microwaved them for a while, coated with garlic olive oil & fry seasoning and then threw then into the air fryer to finish. Need to experiment a little with the timing but they were really tasty. One of these days, I'm going to fire up the oil deep fryer and make some french fries the old fashion way, in memory of George & Spiro!!!

Another good year. Another 1.3 million raised for the kids. 3rd place ribs, 6th place shoulder, 8th place fundraising and induction into the Hogs of fame. 9th place overall out of 90ish teams! Go Ubons #BBQFamily

Proper technique for making true "frites." A bit of a PITA to do at home, but I'll splurge and do them for a special occasion or for guests, especially if I do them in duck fat! First fry @ 325F, then the second fry @ 375F. Jon, you're on the right track, except I do the blanch cook in the sous vide with the duck fat. Then, let cool/drain on the rack, season, then into the air fryer. Not quite as good as the double fry technique, but close enough for government work, as they say, and a whole lot easier - especially the clean up!

Very happy with our first weekend's meals! Saturday was a ten pound Butterball turkey. No drip pan, no water!!! As you can see, I had my Thermoworks Smoke up and running thanks to y'all, along with proper hydration... Thanks to everybody! Sunday was Wiens Waygu full-blooded black waygu short ribs. My best short rib cook ever!

Watching Triple D, a place showed how they make theirs using a press like that; they fried them twice. Once to sort of blanch them, then when an order was due, they'd drop them back into the oil for second fry. super crispy and not soggy all the way thru.

After hitting a roo in my car it was deemed a write off by my insurance company. They paid me out but after their divvy I was a bit short .rather than just go tick .I decided the mad max was a fun factor grill that I did not use as much as my KK or jnr so sold it .here it is going away. But I scored another car a 2004 BA Fairmont with only 118,000 KS on the clock . Outback kamado Bar and Grill

Yum that looks reallly goood

Very nice cooks they look delicious

Tasty looking links, MacKenzie.

I had 4 honey garlic sausages to cook and today was beautiful so fired up the KK. Grilled.