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Smoked and roasted a pasture raised, heirloom chicken that actually tasted like chicken. Spatchcocked, Dry brined, butter under the skin, and coated with oil. Lightly smoked with applewood and pecan.

Don't wait! I am a big proponent of deep fat frying. Having the oil at the right temperature means you get the good crunch with (a little) less fat and maximum pleasure. I too love my French fry press. Here are some photos I took last year. The easiest, and tastiest, way to process my excess of home grown potatoes was to chip them with the manual press (my Kenwood attachment didn't do anything like as good a job as doing it the old fashioned way). I then did double frying the easy way. Did the first low temp fry, laid the chips out on a tray to freeze them and then vac packed them loosely in bags so they were available for the second fry whenever I was ready. I was so ready that they are all gone now! Nothing beats home made double fried chips. And yes, I am mixing terminology - you say fries and I say chips. Table mounted fry press. This year's planned over supply of chips, sorry potato seeds, going in last weekend.

Folks, it's not rocket science - it's just cooking. We've all had to learn from someone. I've yet to meet a fully "self-taught" cook. That's the fun part of this Forum - sharing collective wisdom/knowledge about making something tasty to eat. At the end of the day - it doesn't get any more basic than that!

A contender for our favorite use of sous vide is to cook plain peeled, quartered potatoes sous vide > 85 C for 75 to 90 minutes starting cold. Then dry on a rack, perhaps involving a fan. Then pan fry with attitude in ghee. My intuition runs against using fat in the sous vide step. They certainly won't dry the same. Have you tried this both ways? I see how this could be your best opportunity to introduce fat, using an air cooker later. For anyone not using an air cooker, one should at least ask the question. Tonight I made Niçoise Stockfish, and the recipe called for cooked potatoes. I did this, making a second packet at the same time to chill in the fridge for a different meal. (Ok, I misread the recipe.)

That looks like an amazing meal. I recently made smoked meatballs for the first time..... Game changer

I did Tony's method today and the results were pretty good but I would like more crunch. I might have to try the SV without the oil and see what I think. It's tough doing all these fries tests.

Bath temp = 190F; time = depending upon the thickness of cut - standard cut (20 mins), wedges (30 mins); small/shoestring cut (15 minutes). Then, the air fryer time is basically until golden brown.

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!

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.

Made some wagyu shorties today. Smoked with pecan and hickory at 225. Came out great. Sent from my iPhone using Tapatalk

I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.