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@Tyrus every time they have those turkey breasts I grab a pair. I never pass up an opportunity to grab a nice pair of breasts !!! 😳

Or Troble, you can get yourself a dry aging meat fridge. These two cuts have been aging for 3 weeks, I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it. No freezing required Sent from my iPhone using Tapatalk

@Troble I think I’m going to need to get a roti spot for my 32, those birds look delicious! @Tyrus the color on that chicken is great! I did my first chicken cook on Sunday for an Oscars party we hosted. Two birds spatchcocked, indirect with a half basket and apple pellets in the cold smoke generator. Initially thought to cook at 250 for a while, but lunch plans ran late and I decided closer to 300 would be a safer bet time-wise. Think they ended up cooking around 290 for a couple hours. I removed the skin and pulled the meat for sandwiches with a vinegar-based sauce. The smoke flavor was perfect! Skin was a little gummy/rubbery which didn’t matter in this case since it was removed, but I think I’ll try a higher heat next time to see if I can get a nicer texture on that. Between cooking and hosting, I didn’t remember to get a single photo of the food, just the KK smoking away

nothing pizza. just some flake salt and olive oil.

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

I considered putting together a time lapse of a hundred pictures or so, but it wouldn't be very entertaining because my KK still looks pretty much like it did when new. So I'll just leave these here. There should be tons of even older pictures in my post history. Tag number: . 2013 (oldest picture I have on my phone): Most recent picture:

You can use roll bags in a chamber but sealing without vacuum is a bit slow, at least in my Avid Armor. It uses vacuum to close the sealer bar so it has to pump a bit before sealing. Should be ok to use to use up existing stock and to pack stuff that doesn't fit in the chamber, but I wouldn't want to use roll bags beyond that. I've not done the math, but my understanding is that pre-formed chamber bags are less expensive than suction machine stock since chamber sealing doesn't require textured bags.

y'all screwed when dennis comes out with the 52...

"That's basically the whole plan" I like a simple plan. Can't fail. I made the same mistake as you, not buying the KK I should have first time around. I am very happy with my current 32, 23, 16 combo but I should have listened to the advice to buy the biggest I could afford instead of going for the 21, 23 combo that I did buy. That said, you have the opportunity to pick a different colour and...move over to the dark side and choose tile over pebble.

Son: "Daddy, I fell in love and want to date this awesome girl." Father: "That's great, son! Who is she?" Son: "It's Sandra, the neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. I have to tell you something, son, but you must promise not to tell your mother. Sandra is actually your sister." The boy is naturally bummed out, but a couple of months later: Son: "Daddy, I fell in love again and she is even hotter!" Father: "That's great, son! Who is she?" Son: "It's Angela, the other neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. Angela is also your sister." This went on a few more times, and finally the son was so mad, he went straight to his mother crying. Son: "Mom, I am so mad at dad! I fell in love with six girls and I can't date any of them because dad is their father!" The mother hugs him affectionately and says, "You can date whoever you want. He isn't your father!"

does anyone here use a flambadou? do you have any tips on what types of fats to use and ones to avoid? i have duck, beef, and pork tallow on hand as well as butter. will it also work if using hard fats from pork or beef trimmings? i recently got one in the mail from the uk but haven't had time to use it.

Dude, you've got more toys than Santa

Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice

Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers, yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs. Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect

my wife told me to put it back on the grill. i agree..😅

Theres an up side and down side to those vacum sealers Troble, once you get started it's hard to stop. Looking in the freezer I came across a leg of lamb (bone in) the other day, the date on it was from 2 years ago, it was buried down under, yah almost in Australia. Lambs good for the doggies, no complaints there. It does save you on trips to the store, all you gotta do is open the freezer door. I think it would advantageous to keep a list posted on the freezer and as you go along pulling things out cross them off, but who thinks of that? Keep on truckin my friend, and it wouldn't be a bad idea to have a generator handy in case of long term outages although some insurance policies cover it's best to take the precaution.

The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this

I do have a cute butt, don't I!! 🤣

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.

morning pizza in the effeuno. 90 second cook. 450C/840F 7835cd333f594852804900d79cffce14.mov