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I owe you a care package @tekobo and I have not forgotten. Bird flu has been really bad in East Anglia this year and the birds have been kept 'free range' in large barns so I'm not sure if this has had a detrimental effect on taste. And by local, yes, within 300 yards of my house. Think I'm going to have to investigate this technique. I'll report back!

Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.

In a weird and negative twist on "eating local", the chickens in @David Chang's video are from the farm of Frank Reese (Good Shepard Poultry Ranch, Lindsborg, Kansas), which is about a 3 hour drive from me. However, to obtain one of his chickens for dinner, I would have to order it from New York, NY. Here is a Facebook link to a Kansas Public Broadcasting show about his farm: https://fb.watch/irFFlO-XzD/ and a link to his Good Shepard Conservancy: https://goodshepherdconservancy.org/about/ (the section on Meet The Birds showcases the scope of his project). [Since this is mostly about one farmer in a rural area outside one small town in the middle of Kansas in the middle of the United States, it may be of little interest to others. However, David kind of started it with his chicken video and now that I'm down in this rabbit (chicken?) hole, I thought I should invite the rest of you in with me.]

Yes. Takes more stock than a vacuum pouch, but the stock gets better... It recently dawned on me that the Vermicular Musui Kamado ("indoor K") is ideal for making Japanese dashi stock. One wants to bring kombu seaweed to a near simmer without boiling it, remove, then give the bonito flakes a controlled simmer in the same liquid. The Musui makes this easy.

@jeffshoaf, my assumption is it is something similar to this DIY from the Anova web site: https://anovaculinary.com/blogs/blog/sous-vide-cooler-guide

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Excellent cooks here- that’s a lot of cheese. It’s so hot here…. Must be 30c and 95% humidity at 8pm. That’s the new lagotto. Here is a 5 lb rib on the bone. I love cooking on this. Sent from my iPhone using Tapatalk

when you buy beef bone marrow an all you get is bone and no marrow…