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another evening of yakitori on this awesome grill... will be going to japan soon to eat the real thing...😁 casina beef ribeye dry aged pork loin hamachi asparagus tips tofu (not shown)

it’s really good..😓 IMG_1033.MOV IMG_1031.MOV

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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

I suspect he sells to restaurants and distributors only given his status in the heritage farming and restaurant circles..

@jonj they sell to wholesale distributors only? seems odd you have to order it from another state the chickens raised in your own state..

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.]

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!

Just a couple of chickens for watching football, unfortunately Philly won so it wasn't as much fun as it should have been lol And KC won too 🤮 But the chicken was really good, this was the first time i ever put a little butter under the skin. The breast sure was moist and tender

@Troble - she lost all street cred on those potatoes when she hyped using the pre-grated parm in the "green can." That stuff is vile - full of "sawdust" (aka, cellulose) to keep it from clumping up. Just buy real parm and finely grate it with a microplaner!

5 butts on. Let’s see how these go.

Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/

well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV

Indonesian pet peeve #68 No perforations on the paper towels! WTF?

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...