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QFC, one of our grocery stores around here (Kroger), carries some Berkshire Kurobuta pork chops. I think most people don’t realize how good they are. Often I’ll find them on close out because they are reaching their sell by date and the store is trying to get rid of them. Sometimes the cut isn’t all that great and they aren’t worth it. But these were excellent cuts. Got them for $12 a piece. They turned out to be the best piece of pork I’ve ever had. I marinated them for about 5-6 hrs in Kinder’s Teriyaki with sesame and ginger. Glazed them a bit at the end of the cook which was done on indirect at about 275F, then once they reached about 130F internal I turned up the heat and placed them on the hot side direct to get a little char. Then placed them back on the indirect side abd brushed more sauce on and let glaze. Pulled them off at 142F internal and let rest. Talk about meat candy. Found an excellent seasonal beer also. Great flavor with the spices and orange peel it was brewed with. Sent from my iPhone using Tapatalk

A while back I posted a question about cold smoking and dehydrating milk to use later in a regional food called "chicken stew"; this is traditionally a chicken and milk stew cooked over a wood fire in a cast iron pot and I was looking to replicate the wood-fired taste when cooked in doors, I haven't gotten around to trying the cold smoking trick yet but we did have a small family gathering in mid-November and made chicken stew the traditional way. I forgot to take any pics but my sister got one. I cooked 4 whole chickens in instant pots, deboned and them, and then used the bones and skin to make additional broth. I also had several quarts of broth I made and froze a few months ago from the carcass of a turkey breast I had smoked. Dumped it all in my #8 dutch oven over a charcoal and wood fire, added whole milk, half-and-half, sour cream, butter, salt and pepper, and thickened with corn starch. I think this was the best chicken stew I've ever had! It had a rich, smokey, and buttery flavor. We had plenty left over so I have some in the freezer for later consumption. I think the smoked turkey broth really contributed to the flavor, giving me hope that the cold smoked milk is a good idea, but since I now have a chamber vac sealer, I'll probably defer on the dehydrating and just freeze the result.

Thank you troble, I see you haven’t backed off on your cooks…. And we’ll photographed. Here’s a sneak peak at the new kitchen. Poured concrete Benchtops. Still plenty to finish around the edges Sent from my iPhone using Tapatalk

Today is a special day so my lady friend gets her favorite meal, duck breast served on a board Forgot to take pics while cooking and even when serving but I grabbed leftovers and put them on the board for a quick shot after lol I always cover the duck breast in Yardbird after scoring the fat side. Then i vac seal and let it sit in the fridge for 24 to 48 hours. We were put happy with the results Kalamata olives, caramelized walnuts, grapes, Beechers Flagship Cheddar and Prosciutto Di Parma. The grapes do a great job of cleansing the pallet. And of course the duck au jus makes a great dip for all of it. It was a great day !!!!

As I am someone who spends a good amount of time in the woods I am in full agreement 👏

I like that, simple yet satisfying. They all go together quite well, bon travail.

Rocky mountain oysters anyone? Hey C6Bill, don't forget the sunblock.

@C6BillGreat looking spread! I've never cooked duck. I should try to search for some around here. And Beecher's....representing my neck of the woods in the Seattle area!

@CaptMorg82 For the rest of us!

Nice looking chop @CaptMorg82 inspiring me to do a chop this week. Looks lovely @Basher kitchen looks great mate. I know it’s been a long pricess but the result looks fantastic. When are you going to do one of your famous lamb cooks? Cheers to your project being done and getting back in the house, I’m sure it feels great

Lovely cook Capt. 👍👍

Beautiful thick pork chops @CaptMorg82. I agree, chops can be super delicious. @Basher it looks like all the angst and hard work has been worth it. Great that you will be back home and able to enjoy it for Christmas. Congratulations. Snagging lists take a while to clear but what you have shown us so far looks gorgeous.

"I prefer naked splendor in motion." As for age/life, I see it as one long day, I believe it was this morning.

Showing your age if you remember "streaking!"

Thank you That’s great to be able to get an idea of the hidden costs Cheers

I look at tools in my tool box like most as something useful that I can pull out when ever I need it, better to have it than wishing you did. That said, it is a bit to clean, slightly dangerous and awkward. Once in position it's a remarkable tool, your not going to do this with a knife in a consistent way, as fast or simply with ease and precision. I'm retired, so what the hell do I need a slicer for? I bring this out when I'm doing a large cook, and it's always my intention to vac/freeze for myself and the wife or gift to others. That roast beef was pretty good, and it has helped on countless Jerky preps I've done. Cleaning is about 20 minutes, no need to rush and then I store it up high in the garage on a shelf. If I can handle it, I'm sure you could too/30lbs. Your capacity to do great things is only limited by your skill and imagination, you seem set in a way on moving forward, kinda like an itch your trying to cure. It's a good decision, just be careful and caution the kids around it. Using any powertool is like riding a motorcycle, you always have to be aware. Enough of that, find your way, fill the void and if you decide,.....I wish you the best. If you do make a purchase, buy the gloves. Any regrets, I've had a few , but then again, too few to mention.

Hi @dj-dj There are a number of variables to consider including the passage of time (My last purchase was in 2020 and costs may have gone up since then), the number of KKs being delivered (I bought 3 at the time) and the port you choose for delivery and how far away you live from the port. This is the bill for the clearance and delivery: In addition to this there was 20% VAT to pay but no customs charge as the BBQs were considered to be zero rated for customs purposes. You will be working with an agent that Dennis recommends. The agent at the time was Incentive Forwarding but that may have changed by now so you will need to get the most up to date info from Dennis and his team. Good luck. All relatively easy but you do need to be prepared for these extra charges and a bit of a wait for customs clearance.

Thank you, Tyrus.