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Just a weeknight meal [emoji1787][emoji1787][emoji1787] Sent from my iPhone using Tapatalk

This is the way I make zero carb nachos Sent from my iPhone using Tapatalk

Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F. Taste test. Yum. The drippings, there is also liquid fat in the pan but it's not visible in the photo. I have another butt in the freezer and I am going to cook it exactly the same way.

You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often.

Awesome looking cook. My kind of meal and I wouldn't even need any sides

Cast iron sauce pan it’s small but perfect to heat up butter and seasoning .... Sent from my iPhone using Tapatalk

Wait...think I found it buried in their FAQ: it's essentially grass fed/grain finished. Still wouldn't mind hearing what y'all have tried and a discount code if you have one to share. I notice they seem to have a pretty decent selection of lamb.

That makes sense. Thanks for that I will put them somewhere else. Sent from my iPhone using Tapatalk

Thanks Mac. I have had challenges with moving shallow drip pans with liquid before so I can see how this pan, deep and with handles, is an improvement.

Teleporter??? Didn't they have those on Star Trek or was that the transporter. Whatever, have a good bottle of port ready when it lands

Yup See @Basher‘s definition of CAFO. Crowd Cow sells Wagyu, 100% grass fed & finished, and grass fed/grain finished beef. I prefer the latter. In particular, they sell from specific farms that are “local” (meaning within a few states usually) to you. I prefer my farmers’ market, but have used CC on occasion. I really like that their cuts are somewhat standard and uniform — seems to be what they require of the farms they work with. Whereas the farmers’ market cuts can be a bit random at times, like a rack of “spare ribs” that weighs only 1 lb, or the tenderloin the pork guy sold me which was clearly a loin.

Concentrated Animal Feeding Operation Ckreef. Yes, pretty much grain fed and sometimes other replacement substances.

Good luck to you all in the uncrating. Can't wait to see the pics!!

Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk

Pork chops raised direct tonight. Nothing fancy but the taste. Using Lane’s BBQ Signature seasoning. Fantastic on chops and chicken. Sent from my iPhone using Tapatalk

One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.