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antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV

I'm hoping to get one soon. I can imagine doing tandoori skewers on it. At least that is my excuse for having yet another BBQ accessory.

They put them on sale around here for 99 cents to 1.19 a pound. Prime briskets are 3.99 at Costco. Tri tip is $8.99. jYardbirds go on sale for 89 and 99 cents here. Pork belly is around $3 a pound. I guess I got carried away. I buy so much meat that I've memorized the prices.

Not to steal Tony's thunder, but I recently filled up my little freezer with 99¢ /lb bone-in Boston butts... I now have 7 in there, plus one that is my sister's, plus a big rack of St. Louis ribs ($1.59 /lb), a turkey (my sister's), a turkey breast ($1.49 /lb I think), and some other odds and ends. The butts are all around 8 lbs. I'll have to admit that Tony's looks better than mine right now!

So, I finally looked at the instructions. Who does that??? I now know that you can see the UV light (when you have worked out how to turn it on!). I have replaced both the filter and the light now. They are meant to last a year. On my list as a maintenance item now although I will likely run them for more than a year given I don't keep the dry ager on continuously these days.

Crazy weather this year. We had a t-storm last night about bedtime. Lots of lightning, but hardly any thunder. Managed to get this pork butt done and the grill put up before it started. Local market ran a pork sale this weekend - bone-in butts were $1.59/lb. How do you pass that up?? One went on the KK yesterday morning at 7:30am, with smoker pot of hickory and apple chunks, Guru set at 250F. Butt was injected the night before with Butchers Block pork injection. Rubbed just before going on the KK with a mix of Soo's Slap Yo Daddy and Fergolicious BBQ American Pie Luv Rub. FINALLY Done after 11 1/2 hours! This was only a 7 1/2 lb bone-in butt, so I was surprised by how long it took to get to 195F internal. But, I did inject it, so those usually take a longer to cook. It was falling apart when I picked it up off the KK. Double wrapped in foil, then in a bath towel, into the cooler for 3 hours. Still just warm to the touch for pulling. Put up in 9, 8 oz, vacuum sealed bags, with a bit left over for a sammie tonight. Should hold me for a while.

First time smoking a meatloaf on the grill. Recipe from Meat Church...altered a touch as I didn't have the fancy worcestershire sauce they used. Just good ol' Lea & Perrins. Ground up a spare chuck roast for the ground beef, added some pork sausage and I used the Rufus Teague's Touch o' Heat BBQ sauce both in the loaf and for a glaze at the end. Tasted great. Definitely one of the best meatloafs I've had. I like the BBQ sauce touch over the traditional ketchup.

I’m sure you all are tired of my same old boring pork tenderloin cooks but given the price of meat lately I’ve been going to Costco Business a lot more and they sell these two packs (4 loins) for $16 so I grab one everytime I’m there tonight I did a pork tenderloin that was marinated overnight in a dry rub of salt, garlic powder & black pepper. Cooked indirect and reverse seared in my cast iron with some Irish butter. Air fryer potatoes tossed in truffle salt, olive oil (didn’t have any duck fat), garlic powder and rosemary and topped with Parmesan cheese after frying also tossed some green beans in panko crumbs, Parmesan, and salt put in oven at 400 for 15 minutes made a red wine reduction sauce to top the pork tenderloin.

I do have a cute butt, don't I!! 🤣

That's one handsome chicken David, it says fine dining all over it.

Zonk isn't a who, it's something gone awry. At least in the game show Let's Make a Deal, here the contestant is given say a thousand $ and then offered the opportunity by way of choice to either trade it for what's behind the curtain or the box directly beside them. Inside one of those choices lies a Zonk, a worthless prize. Not to be confused with the Gronk or even Larry Csonka, they all sound alike but have totally different meanings. Hope this clears things up, so for you I meant with your intuitive curiousity is that your always coming up with the new approach and idea hence, your piece is a winner.

AS Poochie said, "Ive memorized the prices." They travel back and forth and we always try to find the slope. However, when we really want want to skip the Superdupermarket the alternative might be your favorite butcher. C6Bill featured these guys last year and since then the've opened another store. In these particular stores away from the main market you find the prices slightly higher but the quality and rotation of meats better. So here I traveled today with a few pics taken, one to shock, one to think of and one to say I'd buy this everyday. The first is a question of balance, should you pay the price or wait for your next birthday. The second was something maybe you could help me with since I haven't had this, corned ribs as to corned beef brisket. The last, is a treasure, on the grill, on the roto, forgiving, and always a favorite "the Turkey breast",... and if you look closely it's already wrapped. The step out to the store I've always take as an adventure, never disappointing because I always come back with something,,, like the great outdoor huntsmen does, cept I hunt in sneakers down narrow haunting aisles .

Yum yum! That looks delicious Tony. I can’t believe the price you paid for that!

I had fun re-visiting this thread just now. Some old friends are still around, others have moved on to pastures new. All good. In the hood. As @Tyrus would say. So...a cooking programme here called the Great British Menu has these new style konro grills called kasai being used by the chefs who come on to compete. I was curious because, up until last year, they were using the traditional Japanese konro grills. It turns out they are British made and had some fun new accessories available. They are not sized the same as the traditional konros and I found that my medium konro approximates to their Little Kasai. What a treasure trove of fun accessories! https://www.sousvidetools.com/japanese-bbq-s I could not resist and am now the proud owner of a heat mat, a 50:50 plancha and a skewer rack. I can't wait to use them!

Looks tasty, Tony.

Inspired by The old Spring Tavern tucked out in the mountains outside of San Fran there lies a restaurant that likes to make Tri Tip with horseradish sauce. I managed to take a few pics and although the meat got away a little it still made a great sandwich.

Hey everyone I got a nice lamb shoulder gave it a trim then injected it with some apple and mint sauce asprinkle of rub then wrapped to rest overnight .will update the cook tomorrow. Sent from my SM-T835 using Tapatalk

@Poochie