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Spare ribs on the big grill over hickory. I haven't grilled ribs in over a decade but it was a nice change from smoking them. So good i ate a whole rack and then felt miserable. Also baked some sweet potatoes down in the coals. PXL_20230929_175423483.TS.mp4

It was the duck’s last request…..

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

I'd rather have soggy skin that blow a duck !!!! COme on, someone had to say it lol

The fire gets hot enough that putting the AL foil pouch directly on it will cause it to oxidize and get very brittle - as you found out. Heavy Duty foil will work better, especially double wrapped. 2 Holes is plenty. That all being said, I'm a smoker pot guy almost all of the time on low & slow cooks. My rare exception is doing jerk chicken - a pouch of pimento wood pieces, leaves and berries (aka - allspice). The cook is too fast for the smoker pot to come up to temp and start producing smoke before the chicken gets done. YMMV

Here for a few days, the produce here is always very good quality.

Those ribs look great !!!!!

A penguin and a mechanic

I have some Mr. Clean, I mean Toney, I bought it on your suggestion and it works great. 2 hours here, 2 hours there...it all adds up you know, maybe I'll just pull the cord on my power washer and zippity do dah it's done or better yet leave it out in the rain.

I usually start the controller as soon as I light the fire but I initially set the temperature 75-100°F lower than my actual target temperature and then step it up as the KK approaches the current set temperature. This helps keep the fan from blowing fill blast and getting too much charcoal burning during the preheat and/or overshooting my planned cook temp.

did you blow it up like a balloon? it separates the skin from the meat for a better skin. this is me almost passing out blowing this goose up..

so i broke my copper cookware cherry today. went to E. Delliherin and bought three mauviel stainless lined pieces. they are not exotic or vintage, but with tax-free for tourists, the overall savings was too hard to pass up.

it’s a 13 hour flight but im still grouchy and jetlagged regardless of which class i fly. the markets in paris are more or less like the urban farmers markets back in the US. they just open few times a week, and in certain areas. but the produce is amazing. something in the soil in france.. the biggest different between a market in the west and markets in hk is we slaughter live fish and poultry to order. pork, beef, and eggs are displayed out in the open, with no refrigeration. all this freaked me out at first, but im no longer bothered by it. but the hk markets exist in every neighborhood, and open everyday, for long hours. the ones in europe are usually concentrated in one main place, and they close early.