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New Years Day dinner of chicken saltimbocca with a browned butter, fried sage and pine nuts sauce, roasted fingerling potatoes and broccolini. Top grate, direct, peach chunk, dome at 350F.

@Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone!

Spun chickens al la Troble, green sauce, smashed potatoes, green papaya salad… forgot the plated pic. Happy guests!

New Year's Eve was smoking pork belly for friends who want to learn how to do bacon. I didn't take much for pixs but when the slicing part was done this morning I did receive some nice treats for my lunch. Naturally I had to taste the bacon, just checking you know, Shirkand with pistachios, and beef, veggie, cheese Boa they made before arriving. I just took an end piece of bacon for the taste test.

Happy New Year from the south of England. The weather here was awful so no KK action for our New Year's party but we did have a good spread of Venetian cicchetti.

This is my second dry-aged prime grade Prime Rib I’ve cooked on a 23 Ultimate with outstanding results. I am here to teach you how I achieved a roast with excellent crust, pink throughout - no dark overdone perimeter ring, and excellent flavor, and the tools I used. SOURCES: Adam Perry Lang book: Charred and Scruffed Thermoworks Video: Prime Rib Tutorial TOOLS KK 23 Ultimate or Similar KK Rotisserie Basket KK lower grill grate Weber Stainless Steel Grill Pan (Rectangular & Perforated) Jealous Devil Lump Charcoal Fat scraps from the trimmings Butcher String OPTIONAL TOOLS Meater Probe PROCEDURE THE ROAST: Find a Prime Rib of your liking. We used a Prime Dry-aged 5 bone roast. This is expensive but worth every penny. Have the butcher take the roast from the thicker side of the cut, cut the bones off, then tie the roast together. TRIM: Remove the butcher string. Trim away the majority of the fat and silver skin so the rub has plenty of meat to stick to. This will lay the ground work for a beautiful flavorful crust. I trimmed using French Style by trimming off the thick fat cap on top of the bones then trimming in between. SCRUFF: Charred and Scuffed - absolute game changer in the way I grill and roast. Adam’s techniques will elevate your steaks, poultry, roast, etc. to whole new level. Scruff and rough up that meat surface. You can achieve this in several ways. I chose to make shallow surface cuts. RUB: Charred and Scuffed seasoning rub: 1 cup kosher salt, 2 TBS fresh ground black pepper, 1 tsp garlic salt, 1/2 tsp cayenne pepper. Grind in a spice grinder/coffee grinder/food processor until a sand consistency. Use a few splashes of low sodium soy sauce as a binder. Coat the roast heavily with the rub, moisten hands, and really work it into the scruffed surface. I added more pepper directly and worked it in. Season between the bones and roast. Use butcher string to tie the roast back together. Refrigerate overnight uncovered. ROOM TEMPERATURE/FREEZE: Pull the roast from the fridge and bring to room temp - about two hours. Then, put the roast into the freezer for about an hour until the outer 1/4 or so is almost frozen. This will keep the outer portion of the roast from turning brown and produce a rare color edge to edge. LIGHTOFF: Light your KK and set up for a 225-250 meat level cook - about 250-300 at the dome. Make sure it’s preheated in cold environments. Connect your rotisserie motor and ensure your basket fits. Install the lower grill grate. 15 minutes before go time, fire up your gas grill or similar and preheat your pan for the initial sear. WEBER DRIP PAN - GENIUS: I started using this by my own accord and have had phenomenal results. Place the Weber Stainless Steel Grill Pan centered on the grate. This works as an excellent heat deflector. Better yet, the pan's perforations allows the fat renderings to drip through and reach the fire creating a beautiful smoke that adds incredible flavor to the meat. SEAR: Sear the roast on all sides for roughly 15 seconds on each portion. I use a gas grill, cast iron griddle with beef tallow on high heat. LOCK & LOAD: Load the roast into the basket and lock it in secure. I use three MEATER probes, two in the ends and one in the center. I use the two end probes to measure the ambient temperature at the roast. The middle probe is placed in the thickest part of the roast and set to 125 rare. Meater is purely optional. TURN ON THE ROTISSERIE: Make sure everything works properly. ADD THE FAT: Take some of the white fat scraps from the trimmings and toss them onto the heat deflector a few times during the cook. The fat will slowly render and drip into the fire below creating a smoke that adds another dimension of flavor to the cook. BASTE: Baste the roast very 20-30 minutes. I use one cup olive oil, one stick of unsalted butter, some thyme sprigs, one mashed garlic clove, chopped rosemary, and a few shakes of low sodium say sauce. Simmer for about 5 minutes and set aside. I use an herb mop made by bunching sage, rosemary, thyme, etc all bunched together and tightly tied with butcher string. COOK: My 10 pound roast cooked in 2.5 hours - much faster than the 4 to 5 hour oven estimate - when my center meter probe reached 125 degrees. The other portions read 134 with the thinnest part reading 140. I backed the temps up with a Thermopen. Bottom line, everyone was happy - something for everyone! REMOVE: Remove the roast and let sit for 40 minutes. SAUCE: Prepare a finishing sauce of olive oil, chopped large leaf parsley, garlic, salt and pepper. Chop the roasted ends of the herb mop and add to the mixture. Drizzle over the meat once carved. CARVE: Carve and serve. I like to put the sauce on the cutting board, slice my slab into pieces and tossing with the board oil mixing the meat juices and sauce all together. Plate and finish with an additional drizzle of board oil, a thyme sprig - incredible flavor. ENJOY!! Final note, this was the most flavorful prime rib I’ve ever had. The "Scruffed" process give the roast an incredible flavor that penetrates the surface much better than just adding seasoning to the surface alone. That combined with the smoke produced from the fat renderings, the finishing sauce, makes for a delicious combination. A special thank you to Adam Perry Lang who revolutionized the Scruffed process - it’s a game changer for chops and steaks as well. Also, a huge call out to Dennis for is input and excellent customer service. Happy New Years to all.

Hey y’all, Happy New Year! Smoked a dry aged Wagyu prime rib on the 32” rotisserie. Dry brined it for 24 hours, smoked over apple. Served with potatoes dauphinois, mustard slaw, and jus made from the drippings.

Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA)

happy holidays steak frites for xmas breakfast

At our house, we celebrate Christmas Eve as the main event. And being in Australia, that makes us a fair way before most of your timetables! To make it spectacular, I decided on my first prime rib roast. 3 points. Salt and pepper only. Just under 3hrs at 250F, pulled at rare. Rested 40min. Reverse sear 2min x 5 sides of the roast. Served with horseradish sauce, roast potatoes, salad with candied walnuts and cranberries for the festive spirit. The other main dish was baked salmon with tahini and pomegranate. Aussie oysters and prawns to start. Heaven. Merry Christmas !! Remi

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.

I cooked a brisket over the weekend for a friend of mine home from Guam. He is serving with the USAF there. When he comes home I always try to make something special. It was 0F for the entire cook. Turned out fantastic!