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Did a rotisserie turkey tonight and it was amazing. Salt brined the turkey overnight, Injected butter in the morning, secured turkey in the rotisserie cradle, set up the charcoal basket splitter half way, had the lump charcoal on the rear side / got fire going in 2 spots for even cooking, spun at 350f and then 400f for final 20 mins to crisp up the skin (action shot below towards then end. Flames started when I opened the lid). Overall very happy - family loved it Sent from my iPhone using Tapatalk

I was inspired by the briskets@Lannoos did a while back where he had to cater for a large crowd. I have two small gatherings this coming weekend with very little time next weekend for cooking. I pulled out this old recipe that I love. My mom gave me a book 22 years ago by Bobby Flay. “Boy meets Grill”. In it is this great tenderloin recipe. https://www.foodnetwork.com/recipes/black-pepper-and-molasses-glazed-filet-mignon-recipe-1960605 . The glaze is a pain but it is so wonderfully good. And instead of flay’s sear first method I did reverse sear. I have these done tenderloins in the fridge now, whole. I plan to slice them into steaks first thing in the morning and vac seal, then warm them up in the sous vide next weekend. I have extra glaze to drizzle on the dish. Will update when I serve them. The smaller pan in the kk42 is some of the trimmings. I decided not to waste anything and just make some smoky beef nuggets I can use for a lunch or a snack later. When you have a 42 why not use up the space? I also threw some of the less usable trimmings into the crock pot and rendered the fat. I had my hands full during the sear phase so I did not get a picture. I took the tenderloin off the upper grate, removed the middle upper. I put the left side of the lower grate on and seared on the lower grate right over the fire. The KK lower grate is perfectly positioned height wise. I think this is going to be really good. Sent from my iPhone using Tapatalk

OK, a new "crack" to add to the ever-growing list! Bullhead Shallot Sauce! Think the Chili Crisp above, but without the chilies. Very savory! https://smile.amazon.com/dp/B00AHPHGLO I was at an old friend's over Thanksgiving holiday and he turned me on to this one. He made an exquisite gravy with it for our Beef Wellington dinner. So, naturally I went straight to Amazon and ordered a can (it's much more economical than the wimpy little jar.) I'm still experimenting with it - I've done the gravy (excellent) and put some in sauteed mushrooms (very nice). Thinking it would make a nice vinaigrette dressing. Planning on adding some to my sauteed green beans for dinner tonight.

If you're like me, you'll still pick up a hunk of meat that goes on sale. Hard to resist.

You should make a big batch of brisket chili instead of freezing it 😁

You jest. Getting hold of the best truffles in season and at the right price involves going into the back of shops or standing at a particular place at a particular time, waiting for your "drop". I write down the price per gram each time and the further you get from the person who dug it up themselves, the higher the price got. Unsurprisingly. The best deal was this bag of free black truffles that a friend passed on to us when he and others had had a full day of truffle related cooks and could not finish the haul that they had somehow wangled from somewhere. Truffles. The real deal.