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Everyone's cooks look delicious. Pizza's, Lamb racks, octopus, I need to get busy. Today was cheese smoking day. I had so many requests from my kids, grandkids, in-laws, outlaws, and neighbors. The mailman even hit me up last week for some. 10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go . 1.5 hours. Komodo Kold smoke generator worked like a champ.

some pork was pulled from the dry ager today...30 days.

PVPAUL, guess who didn't jump into this pool? I think she needs a nudge, end of January is just around the corner.

I’m very excited to receive my Indoor “K” as Syz calls it. I think the sale pushed me to make my purchasing decision…..along with the post by Syz on making Court Bouillon. It’s funny as I have been making Emeril’s version of Court Bouillon for years which after some research (prompted by Syz) i figured out Emeril’s is a Cajun / creole version of this classic French dish. I’m pumped to do a salmon in the classic version. It’s funny that I started this thread and it’s taken me 3 years to make the purchase. I’m glad that some of you have jumped in and are sharing pictures and information on your cooks. In any event I look forward to the experimentation with this Slow Cooker on Steroids! Cheers,

Sunday rack of lamb, marinated and hit with a SPG. Cooked on the very bottom over the fire to sear then smoked up to temp away indirectly while small potatoes were cooking over the fire. Plated with Zucchini sprinkled with Parmesan.

That must be a record! Full marks for pulling so many people into the pool and for finally jumping in.

Ooooh. Yummy looking cooks all round. Making me salivate! Your daughters look so proud @Troble. It is great to have this time with them and even better that they are learning to handle dough so early in their lives. I keep thinking that I should get into the habit of just making and playing with dough every week, just to start to get the feel and confidence that real bakers have. Football cook this weekend owed a lot to the forum. Small stack of chicken shawarma and a couple of octopus legs, both marinaded in @Troble's al pastor marinade. Chicken drumsticks using rack from the KK shopping channel with Yardbird Rub as recommended by, I think, @C6Bill or @tony b. Smoked with pecan wood chips in @Syzygies smoke pot. Delicious and kept me going through the whole weekend of games. Fly Eagles Fly!

After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni

@tekobo - if you can find some German Black Swabian pork - it's seriously one of the best piggies out there - and I live in the place where the pigs outnumber the people by 700%! Red Wattle and Mulefoot are some other rare heritage breeds found around here. I think your "Middle White" is what we call Yorkshire here. If so, it's the #1 breed of pig here, followed by Duroc and Berkshire (aka, Kurobuta.)

Really interesting @David Chang. I have never dry aged pork for very long, just a couple of days at the most to dry the skin out. That said, I do buy pork that has been hung by the farmer for 55 days before it gets to me. What breed of pork was that? Do you have access to Middle White pork? I understand that the Japanese value it too so you might be able to get hold of some where you are. It is simply the best pork I have ever eaten. That said, I haven't tried many other breeds since I found Middle White. I will try aging in the dry ager next time I have a suitable piece.

it tastes brined, but without the added salt or water. the taste was mildly more porky, but im still getting my senses back after getting covid so what i am describing may not be accurat. it was dry to the touch when butchering, but very juicy when cooked. there was definitely a breakdown in proteins, because you can literally bite into it without the aid of a knife and fork..it’s definitely different dimension to pork non-aged..

Excellent jobs, Everyone! Mouthwatering stuff, all 'round!

Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook.

That looks good @David Chang. I love to put fish in for a couple of days, just to dry out the skin and make for a nice crunch when you fry it. Aged belly tuna is also great.

first time dry ageing fish. tried a piece just to see if it was edible and it was so delicious. will definitely be doing more, but i feel like i should have gotten the larger dx1000 ager. 😆