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I waited until fresh peas were in season and then...cooked them. They were nothing like frozen peas. More like a robust bean. Ironic because the notes in the recipe for Braised lamb, peas, creme fraîche and mint in The Book of St John refer to Fergus Henderson being told, by a wise old chef, to wait until fresh peas are in season and then use frozen. That dish and many others from all of Fergus' books are well worth making. I love the freedom he gives you by being imprecise by referring to glugs of oil, enough stock, medium oven and, best and most mysterious of all, disciplining your mint. This is a photo of that dish on the KK when I made it in March this year. It was delicious. We made the pilgrimage to St Johns Bar and Restaurant last month and I decided to tag this on to @Syzygies' post here because I know how much he loves that place. We got there early, before anyone else, and left after most. The sign of a good lunch. Don't be put off by Fergus' nose to tail reputation. This is a place to take a chance, it all tastes great. Faced with the menu below, I imagine some of you would find it challenging. St.JOHN Smithfield LUNCH 10.07.21.pdf I was not so sure about the more out there stuff and so my choice was the first of each list below. Everyone enjoyed what they had chosen and I might even be tempted to try to make tandoori cubed ox heart one day soon, the papaya marinade would tenderise it nicely. There is something to be said for using, and enjoying, every part of the animal that died to give us that premium steak. Starters that we chose Deep fried lemon sole and tartare sauce Rabbit offal and radishes Rolled mutton and celeriac Smoked eel, potato and dill Main courses to follow Roast veal rump, carrots and trotter Grilled ox heart, jerusalem artichoke and aioli Grilled mackerel, peas and horseradish Pigs tongues, butter beans and green sauce I am not a dessert person but we thoroughly enjoyed sharing a plate of 12 warm madeleines, dipping them into the lovely sweet wine that our waiter recommended. Heaven. Ly.

Well - We had some delays with the new hardscape work wrapping up, but finally finished and got the BB down the incline! Ended up having four guys from the landscape crew pitch in and we (mostly they) eased it down with four sheets of plywood that we leapfrogged as needed. Going to finish the assembly and do the burn-in this evening. Maybe shop for some more patio furniture lol. I liked those teak tables Dennis offers, but the wife thought it was overkill.

Me neither. But my next machine will be an oil pump. At least one can change the oil. And oil machines reach a better vacuum.

I love a bet, particularly when I win. Mark has no culinary training and is a marine engineer. I asked him about vacuum sealing liquids in our chamber vacuum packer. Golden keys: 1. The liquid sits in the bag at a lower level than the sealing lip. You can make sure that you achieve that by taking out the white block that you see in the picture below. 2. You shut the lid, which lightly grips the edges of the bag together while the vacuum packer evacuates the air from the chamber and also from the bag but without drawing out the liquid. 3. The sealer engages to seal the bag. 4. The vacuum packer lets the air back into the chamber and, under atmospheric pressure, the bag collapses a little further. I asked about hot and cold liquids and he could not understand why that would make a difference. We make (he makes) about 7 litres of stock at a time and usually leaves it to cool before bagging it up in these really cool stand up bags. Which live tidily and conveniently in these stand up trays in our freezer. I sometimes think @Syzygies and we were separated at birth. @MacKenzie, if you want to go shopping, look out for one of these. I found it on eBay and had it refurbished as a birthday present for Mark last year. It is smaller than the huge pot he used to use but that means he is more likely to make stock more regularly and the tap at the bottom is a game changer when it comes to separating the stock from the bones without too much hassle

I’m in New England so I bought the cover. I have it on right now as there is a tropical storm right off the coast and will use it for snow but most days it is uncovered. I was done with Primo when my second brand new fire box cracked on it’s first cook. They both cracked in the exact same spot during a rib cook. I really liked my Primo but I think there is a design flaw with the new fire box.

I own a basic chamber vacuum sealer in each of two homes. The VacMaster VP210 would be the closest current model. When I replace either of these I will move up to an oil pump machine. I came from $400 external clamp machines; even the best can't begin to compete with a chamber vacuum sealer. Get 4 mil bags, rather than 3 mil bags. The extra expense is minimal, and they puncture less often. One still needs to protect sharp bones. Get longer bags than you think. It takes several inches of slack to guarantee a wrinkle-free seal. One can always cut bags that are too long. A major difference with chamber machines is that one cannot seal hot liquids. They will boil as the air pressure drops, fouling the pump. For an oil pump, one then changes the oil. For a "maintenance-free" pump one sends in the machine for service. There's a third category of machine not to be overlooked: A $30 impulse sealer. One can easily learn to burp the air out of a bag of liquid, glomming together the sides of the bag the way one sticks a wet film to a window, then seal the bag with an impulse sealer. This is how I'll put away twenty pints of stock at a time, in pint bags. When I read in cookbooks other ways to freeze stock, I cringe. They really haven't figured it out yet, huh.

While I haven't cooked on a 32", I was one of those people who changed from a 32" to a 42" and I am very happy I did. I've done VERY small cooks on my 42" (just hot dogs for my son's birthday.. he is 5 so that is what he wanted) and it cooked perfectly. The fact that the 42" comes with the divider automatically is great, plus the 42" divider is a double divider so you get your charcoal 'split' in the middle as opposed to left or right. Also and this is just me.. I love how the grates go front to back on the 42" and they come in multiple pieces so really nice to store and set up in different ways. I honestly think you'll be happy with either but the 42" can absolutely be used small and then you have LOTS AND LOTS of room for bigger stuff.

I upgraded to a Chamber Vac machine as well and would never go back to a Food Saver style again. I ended up going with the JVR Vac100 and couldn't be happier with it. I got a solid machine but without going TOO crazy on price/size as chamber machines can get VERY heavy duty/expensive for commercial models.

I haven’t used one, but from what I understand chamber sealers are the deal. I think they’re starting in the $1200 range. Sent from my iPhone using Tapatalk

Here is some information about the Al Forno pizza. It is quite good, especially the spicy oil pie that is available off the menu. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjzqK_YwNTxAhWsmeAKHVB3AtgQFjAPegQIKBAD&url=https%3A%2F%2Fwww.saveur.com%2Fbest-grilled-pizza-rhode-island%2F&usg=AOvVaw27KE0bUyXvq5MadavGKOGo

One tiny detail, Dennis sells covers made specifically for kks, so don’t let the uncovered area stop you!! Sent from my iPhone using Tapatalk

Unless you're a catering business, or the Old Lady in the shoe with a lot of family to feed, the 42" is way overkill. You're going to be able to do everything that you want on the 32".

@Snake Plissken - rocking that bahn mi sandwich! Looks sensational. @Basher - ruining that beautiful steak sandwich with beets - eww! 😝

I was one of those very lucky folks who found a gently used KK, as soon as it was posted, I jumped and was the lucky new owner. The great thing for me was it had everything I wanted, was the size, had pebbles (yes they cook better than tiles :)) and the color I wanted. It only took ~8 years for the one I wanted to "pop up". So I got incredibly lucky, saved a little money, but if you want a specific size/color/pebble/tile combo, the chances of that exact KK coming along is pretty slim, you would be better off just ordering what you wanted. If you do find one close at hand, here is how I moved mine: Moving a KK Regards. Bruce.

I think I'll stick with 32 b/c I do a lot of low and slow and I don't need that huge of a space. It's plenty big enough for my family of 5 and any parties I cook for - and it's got plenty of grill space. I'm good. But I started to get FOMO. haha. I cannot wait. It's going to be a long time before it gets here. Got to start thinking about a name, etc.

Well done Mac, Troble, snake. Gotta love the home grown Mac. The same way you gotta love beetroot on a steak sandwich. And hot english mustard with pear! The steak was pretty good too. Sliced thin. Sent from my iPhone using Tapatalk

Smoked pork belly burnt ends used for bahn mi sandwiches! First time doing the bahn mi at home, really excited about how they came out. Did some quick pickling of daikon radishes/carrots/red onion, mixed up some spicy Mayo, added a tad bit of shredded cabbage, cilantro, and jalapeño. Pork bellies rubbed with onion powder/garlic powder/paprika/brown sugar/salt/pepper/cayenne/chili powder and smoked at 225-250ish for 2.5 hours, then glazed with honey, butter, fish sauce, soy sauce and wrapped in foil for another 90 mins. Took foil off for another 15 mins then made the sandwiches

Wagyu Ribeye w/Peruvian pink salt & black pepper Roasted baby potatoes with lemon thyme & rosemary from the garden, garlic powder, black pepper & truffle salt asparagus wrapped in prosciutto drizzled with balsamic glaze to finished cooked with mesquite wood & served with Grgich cab

Some may have a fist full of dollars but I have something even better and it's right out of my garden. Swiss chard and so tender. I think I've hit all the big food groups with this dinner.

I'm very excited about receiving my KK later this year. It took me an extra 2 years to pull the trigger - but - it's pulled now. 32" BB in matte black pebble coming my way. Hopefully in late October / early November.

It sure is.

Pesto in a Parmesan cream sauce topped with grilled Ribeye, Gorgonzola, and Balsamic reduction. Sent from my iPhone using Tapatalk

To average folk explaining evaporation, condensation, convection, conduction, insulation, and air flow isn’t going to stick. What will stick: Just show them the grill and state: “it is the Rolls Royce of Big Green Egg’s”. They’ll remember the shape, the shiny pebbles, and the way the food tastes. If you chose tiles, well you’re on a losing track. Sent from my iPhone using Tapatalk