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Boned out beef short ribs. Soooo tasty. Sent from my iPhone using Tapatalk

Flat iron steak marinated in soy sauce & Worcester with Montreal steak seasoning. Cooked in the cast iron pan and basted with butter & thyme roasted fingerling potatoes tossed in butter, olive oil, garlic, truffle salt, black pepper & thyne. Finished with Parmesan cheese roasted French beans with olive oil, salt, garlic, Panko bread crumbs & Parmesan cheese also cooked some chicken breast for the week while I had the KK going

Both of you nailed it. I'd eat all of that!

Kitchen is looking good, @Basher!

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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)

Tried this new pulled pork technique with fantastic results. Smokey, moist without being watery, incredible flavor throughout so much so putting sauce on it wasn’t necessary. The video is below. I used 250 ambient temp at the meat. Once wrapped with Leaf Lard as per the video, increased temp to 300. Just follow the instructions in the video for the best pulled pork you’ve ever tasted.

I've done this method - sort of, on my pork butts. I don't chop mine up like that. Similar to beef brisket, I wrap the butt in pink butcher paper after the stall and slather with the leaf lard. He passed up a good opportunity here by not putting that pot of lard into his smoker to pick up extra smoky flavor. Pan on the left is the lard, the one on the right is beef tallow. I did this with the cold smoker attachment, no fire in the box. As you can see from the leaves, it was summertime, so warm enough to melt the fats without a fire.

Great looking kitchen @Basher. I hope it has been worth the wait. The meat is sure to be worth the wait. Looks soooo good. The recommended settings on my dry ager for aging meat are Temp 1.5C and 82% humidity. When I cure sausages I change that to 12-15C and 70% humidity.

this brand has a big retail presence in japan. today at isetan, shinjuku.

I now have my dry aging fridge set up and will post a photo tonight. Starting with a 5kg beef rib eye. I have preset the temp between 1 deg C and 3 deg C and 75% humidity. Would you change this or does it sound about right? Sent from my iPhone using Tapatalk

Love the setup @Basher I’m jealous. Looks like fun in that new grill of yours

Cute pooch, but he doesn't look all that happy!