Leaderboard

A dozen Chook thighs These Parilla grills are so much fun to cook on. Light the fire, crack a beer, store the food up high on the rack for some smoke and gentle warming. When the flames die down, drop the grill down low for searing. The theatre is very relaxing. Sent from my iPhone using Tapatalk

A local farmer about an hour's drive from us here in the South of England rears really tasty rose veal. He gets it butchered and sells it at a premium at farmers markets. I wanted to butcher it myself to get the cuts I like but, somehow, got the timing wrong and now have a whole hindquarter of veal in my house to cut up just two days before Christmas! I drove to the farm to pick it up yesterday afternoon and here is all 60kg of animal spread out on my kitchen counter last night. I could barely lift the leg and ended up cutting off the shin before stuffing the rest of the leg in our big commercial fridge downstairs. I got up early today to scrub, salt and wipe down my butcher's block. It's not been used for this purpose for years. The Husband arrived back from Sweden last night and was not impressed at the prospect of having to deal with a huge carcass over Christmas. I think I will do this slowly over two days and enjoy it. When I read about the Americans on the forum talking about the price of meat I am amazed at how cheaply you can buy it. I think that I do well by buying animals whole, or in the case of steers by the quarter, but I suspect you would think this expensive. The 60kg (including all the bones) cost £600 which feels super cheap at £10/kg. Anyway, off to start my adventure...

The IRS suspected a fishing boat owner wasn't paying proper wages to his Deckhand, so they sent an agent to investigate him. IRS AGENT: “I need a list of your employees and how much you pay them." Boat Owner: “Well, there's Clarence, my deckhand, he's been with me for 3 years. I pay him $1,000 a week plus free room and board. Then there's the mentally challenged guy. He works about 18 hours every day and does about 90% of the work around here. He makes about $30 per week, pays his own room and board, and I buy him a bottle of Bacardi rum and a dozen Budweisers every Saturday night so he can cope with life. He also gets to sleep with my wife occasionally." IRS AGENT: “That's the guy I want to talk to - the mentally challenged one." Boat Owner: “That would be me. What would you like to know?"

made some spanish casina (similar to old breed rubia gallega) rib eye yakitori's tonight. after handling and skewering the beef, my hands still smell like raw beef. it's pungent but sweet and has some beautiful streaky marbling.. this is unlike any farmed beef you can buy in the shop. it tastes like a wild cow. almost feral..

I have had an air fryer for while, courtesy of the KK shopping channel. I am very happy with it but it does have the drawback that it has a rotating arm that tends to squish more delicate items. This ninja's extra functions could work well for me as I am looking for something for the apartment that we are buying in Italy. Kit will need to be multi functional and an air fryer/"smokeless" grill/dehydrator looks like an attractive option.

@tekobo thats a great deal on the veal. there's a youtube channel called the bearded butchers. i would have to study them to take on this job. i'd cheat and borrow a bandsaw. but nobody is going to lend me a woodshop bandsaw to cut meat...

Good go David. I hope it tasted good. 3 hours sat in front of a pizza oven does sound too much like hard work though! I think this would work well in a KK with the skin jabbed lightly all over to help release the fat and crisp the skin.

I hate to say it but that is actually a funny joke @Poochie

Hiya. Not aged that long. Probably about 60 days. Twas yummy.

Air fried a handful of frozen steak fries. Tasty but next time I'll add a light coating of oil to see if they crisp up a bit more.

Self indulgent cook for one. My husband is not so keen on heavily aged meat and I like my meat rarer than him so him being away for work was a great opportunity. Dry brining in the fridge Cooked indirect on the 23, with some parsnip poutine and whole beetroot in foil in the foreground. Anticipation Happiness. I finished the poutine under the grill in the house with pecorino and soft gorgonzola. All my favourite things. And the meat cooked just right for me.

So far so good. Got my tools laid out. I started with the prime cut - the sirloin on the bone. Simple job there to saw it in half so it would fit comfortably in the dry ager. The little trim at the bottom of the pic was for me to fry and taste the meat. It was delicious. Next came the rump. It was still on the bone and I was tempted to keep it to roast on the bone. It would have made an impressive centrepiece for our New Year's Eve party but I decided it would be a show offy waste when we could eat it over a few meals as steaks. So I embarked on the job of getting the bone out. It's one thing to watch folk online but it is quite another to get your knife in there and try to figure out where the bone ends. At times I felt like I was literally butchering the cut, and not in a good way! Whole rump on the right ready to go in the dry ager. I was disappointed that it did not look as impressive as the ones I normally buy but remembered that this is from a veal calf and not a full grown cow. The Husband will use the bone to make stock and that eye piece at the front will make a nice, tender roast. And now for my favourite bit. The flank/skirt. We don't tend to get these pieces in the UK - they get minced into things like Cornish pasties. I love them and approached this one like an old friend. It did help that I had re-watched this video before I started: Mine looked like this to start with I had fun seaming out the muscles and managed to get out, from left to right, the matambre, two bits of bavette/vacio and the flank. Up top were the miscellaneous bits of skirt left over that I will use for something like fajitas. Working my way round the muscles and silverskin was useful practice for the job of seaming out the leg tomorrow. My last job for today was the hardest. I had to cut through the shin for osso bucco. It was hard work and I eventually called for reinforcements in the shape of a new blade and a husband who is better at sawing than me. I was grumpy and would have loved that bandsaw that you talked about @David Chang! I will age the sirloin and rump for a week or so and will enlist The Husband's help to break them down to steaks and Italian cotoletta.

I've had mine for a while now. It does a decent job with fries, not as good as deep frying, but that's to be expected. I do like doing chicken wings in it though. Might be worth owning one just for that.

Smooth sailing, hope it all goes super well. Watch those fingers. 👍 👍

Hi @Basher. I tried to use my Argentinian grill the other night. Really struggled to get the wood fire going properly and there was a lot of smoke. Gave up and cooked the steak in the KK. I do love the Argentinian grill for the way it drains fat away from the fire but I need to get back into the rhythm of building a good wood fire. @jeffshoaf thanks for doing the research. Keen to see your next try at the fries. It's not a cheap piece of kit so will want to be sure it does fries well too before investing.

ive never burned wood in this , but heres what it looks like with different size pieces

How many days aged tekobo? Looks pretty funky to me! Sent from my iPhone using Tapatalk

Yes, a light spray of oil; duck fat is even better.

starting the preparations... i cut off the feets (can't eat them and will burn anyway) washed it in beer, rinse and dry. split the bottom of the mouth and split the spine so it opens up flat. sprinkled a bit of salt in the cavity and back in the fridge to dry. roasting it thursday night. further video research, i think i will just do a gentle prick of the skin on the second half of the cook skin side up.

I've always been one of those "I grill outside regardless of the weather" but as i've suffered from timing issues and neck issues and other issues lately, i find myself wanting a grilled steak but not surmounting those issues. I resisted when i stumbled across the top-of-the line mostly smokeless Ninja Foodi grill at 40% off on Amazon but when I saw i could get a $150 Amazon credit for signing up for an Amazon Prime credit card... I succumbed. It was delivered today and i had a 50 day dry aged ribeye dry brined and ready. The verdict: not as good as a charcoal- or wood-fired steak but still very tasty! $80 well spent! It also came with a griddle and an air frying basket, plus the guys got a box to play in.

bored saturday afternoon bake

morning pizza in the effeuno. 90 second cook. 450C/840F 7835cd333f594852804900d79cffce14.mov

my wife has a ladies night out and i'm left alone with my bincho grill. made some skewers of: iberian secreto (a very, very fatty part of the pork armpit) yellow croaker (fish) japanese eggplant cuttlefish balls corn i think if anyone here is on the fence about getting one of these, or any konro grill, just go for it. i stood on my balcony over an hour grilling and eating and it felt like i ate $200 worth of skewers for a few bucks. you don't need expensive cuts of meat. you do need to prep them properly. you really want to make your own tare and reuse it as long as possible IMG_0456.mov . and this is not the kind of cooking to walk away from. but man this is so good...