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Today’s loaf.

Well, what can I say, came out fantastic! Took 3:45 to bring it to 125 internal, wrapped in foil and a towel, and put in ice chest to rest for 2 hours.. Strained and tossed the veggies from the pan, made some gravy, and added some mushrooms, because they needed to get used up. and they taste great ! Here is how it looked... And yes, there were sous vide mashed potatoes to help sop up the gravy!

Sous Vide Mashed Potatoes with Garlic and Rosemary 2 lbs. Russet potatoes 5 cloves garlic 3 sprigs rosemary 8 ounces unsalted butter 1 cup whole milk 2 teaspoons kosher salt Smooth, buttery, and subtly laced with garlic and rosemary, these dreamy mashed potatoes bring the humble potato to new levels. Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender, about 1.5 hours. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now’s a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, DO NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture. Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture. Second try…. 2 lbs russets (after peeling) 1/2 cup coconut milk, 2 TBL ghee, 8 cloves garlic minced, 1 tsp table salt, a few grinds of black pepper Servings: -- Yield: 2 quarts NOTE the original recipe called for a LOT of butter.. Was overwhelming to me, so as noted, next time I switched it up a bit and was much happier

My Nissan Titan SV 4x4 crew cab has tow mode but they could have beefed up the suspension a bit so I took maters in my own hands with the Roadmaster Active Suspension HD kit. It's a coil spring helper for rear leaf springs. Super easy to install. Floor jack, jack stands, a few hand tools and about an hours worth of time. Should help when towing heavy loads.

I agree. Learning to make bread takes time and, just when you think you have a good formula, it kicks back at you. Made some buckwheat bread at the weekend and I wanted to cry when it came out, mostly, flat. The good news is that my guests didn't care and wanted to know where I'd bought it! @Pequod, thank you for sharing your rich seam of references. I am already enjoying the read and I'll hopefully learn a lot.

Well, been a day or two since I posted a cook, so what the heck! I got myself a 9lb whole top sirloin roast... Rubbed it with seasoning salt, ground pepper, onion powder, and garlic powder then a light coat of Kitchen Bouquet. Got a deep pan underneath with water, 2 heads garlic, 2 onions chopped, a dozen baby carrots, few stalks chopped celery, 1T black peppercorns, 5 bay leaves etc. Short preheat to 250, then put the meat on, and popped it up to 280... Royal oak lump with hickory chunks ! Meant to take a pic before I popped it in, but forgot,, so here is a pic of it just starting to bathe in the holy fire! We shall see how it goes roast.HEIC

PERFECT!

Ckreef is looking to buy a bbq trailer! Something like this https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcS57nFISf_Nun4oy_4BtYU_XWj38zqxRFpjFaairc189kPODman Sent from my iPhone using Tapatalk

Here is a good SV mashed tater recipe, uses too much butter, but the rosemary is great... I dont always cook it all together, sometimes just the taters and then mash as usual with milk and butter... But this a good one... I posted it in Sous vide..

And........ What is it that you are preparing to tow, carry? hmmmmm...?

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Yeah...first, figure out which end to light! 😂 Sometimes I quack myself up... I did a tea-smoked duck once and it was incredible. https://barbecuebible.com/recipe/tea-smoked-duck-with-hoisin-barbecue-sauce/

Funny you should mention mashed potatoes Tyrus. I wondered who @Saucier was and so I went and looked up his profile. One of his previous posts was about cooking potatoes for mashing sous vide. That had never occurred to me but the logic of cooking veg sous vide and keeping the nutrients "in" makes perfect sense. Welcome back @Saucier. I look forward to reading more of your posts.

We had a nice break in the weather this weekend - highs in the 50s! Just a teaser for Spring though, more cold and snow on the way this week. Took advantage and grill up a nice steak dinner. A nice piece of pichana, rubbed with a mix of coffee/chile based rubs, direct on the lower grate with chunks of mesquite and post oak. Simple baked potato, sautéed mushrooms & shallots, with a nice side salad.

I have disappeared down a dry aging hole and I am loving it. I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat. Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest. Temperature and humidity set at 15C and 70% respectively. A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q and his wife in London and alarmed the waitress in the restaurant as we swapped meat between our cool bags under the table. This huge chicken is one of the presents that he gave us. The Husband wasn't pleased with my decision to age the chook for a week before we ate it. Thought I was risking a perfectly good chicken and quoted the old adage that everything looks like a nail to someone with a hammer. Well, this time it worked. A friend declared it the best chicken he had ever eaten. Temp down to 2C and humidity up to 80% for aging meat. I wanted to do a comparison with brill. The one on the left got eaten fresh. The one on the right ended up in the bin. A week's aging was too much in this case. I have since aged red mullet and hake for a few days each and both were very good. Flesh firms up and skin is nice and crisp when fried. This is today's adventure. The very kind folk at a restaurant that we went to showed us their cold room and described some of their techniques, one of which was coating meat in fat and aging it for months. Here are two Dexter cote de boeuf at the start of the job this morning. They use liquid nitrogen at the restaurant. I just painted the fat on every ten minutes or so and put the chops in the ager in between times. Fully coated. Not to be opened before 1 April 2020. Sitting in the dry ager. Hanging on the top right is a strip loin that has been in for two weeks. I cut a bit off and wipe off the mould when we want a piece. It has aged beautifully and is so much more fun and tasty than defrosting a steak from the freezer. The pichanha below has dried out quite quickly and will be difficult to cut and grill Brazilian style. No worries, will grill it flat and eat it up, very soon.

What he said!

* Alabama mud

No salt, no rust. Anything you see down there is GA red mud. Did you ever see the movie My Cousin Vinny? That movie tells the truth about GA red mud. Stuck inside your rim it will throw your balance off and give you a rough ride until you clean it out.

I did the duck last month and marinated it in a over the counter ginger soy sauce for a day. Roto'd it and the meat was good however, not alot of it. The skin was so so, so I would suggest to crank the heat at the end to crisp up the skin. You may even prick the skin ahead of time or slice it with a sharp knife to penetrate the fat hidden below for that crisper skin. 150 -165 tops is a good serving temp. I believe it's best to bring it along slowly and then raise the temp for the finish, the KK is forgiving and if you overshoot a bit your cook will remain tasty. A duck and chicken aren't the same, nor do they cook the same under the same conditions. The meat is dark and the skin fattier, that leads me to believe it will hold the test of time. The world is at your command, make your recipe your own and use some good jelly.

Dark and mysterious and I like the dark best. Brought along slow in a holy fire makes me want to say a prayer. Amen brother and pass the mashed potatoes

Now THAT is a roast.

Indeed. Only probe of its kind out there. That's the single reason that I backed their Kickstarter campaign.

Don't mean to sound insulting but Righty tighty, Lefty Loosey and then when your done step back and admire your work and open another. It's only right or was that left

Has anyone ever asked @DennisLinkletterabout this? In the process of designing my outdoor kitchen. A KK Pizza oven would look pretty awesome.

Awesome post and very very interesting. I am enjoying every bit of it

First cook after venting. Used homemade dough recipe from “Glen & Friends” YouTube. The dough had been seasoning in the fridge for 4 days. See picture of setup recommended on the KK Forum. 525 degrees for 8 minutes was perfect. Thanks to forum advice first pizza was awesome!