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Been quite a while since I last posted a cook on here, so thought I would share this one. I really wanted to do something different other than just smoking another Wagyu Prime Rib for the holiday (yes, I know how weird that sounds to say, lol) and I was fortunate enough to acquire this beastie 2 days before Thanksgiving. Prepped with salt, pepper and garlic (kept it simple) and smoked it on the Ultimate 23 for 8.5 hours at 225 degrees using Coco Char with a combo of hickory and plum wood and end result was amazing, the flavor, juiciness, tenderness (and that A5 richness!) were absolutely insane, it literally dissolved on your tongue! Calling this one a HUGE hit with the family is an understatement, will definitely be doing this one again in the future!👍☺ Thank you, Dennis, for making such an amazing grill!!🙏👍👏😊

I got a really weird looking turkey for Thanksgiving this year. But it tasted great 😊

3 bone prime rib, bones on the bottom protecting the spinalis. The pan is 16” wide, the 38” just swallows it up. Mixed in the butter is thyme, rosemary, garlic, and black pepper. I dry brined it overnight. Merry Christmas everyone! Sent from my iPhone using Tapatalk

Chicken cooked in double bottomed pan went very well last night. The bread heels soaked up the juices and were lovely. Followed by tarte tatin. Enjoyed the meal with @RokDok and his wife who came to ours for an overnight trip to pick up the sausages we made for them.

Only photo from Thursday

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two. He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time. Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets). Happy Holidays everyone! I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting. Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23. Potatoes were roasted in the 23. And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. I finished off the skin on the beef roast with the MAPP torch before resting. The cook was edge to edge perfect, with the very low and slow time it had in the 32. It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors. Deeeelicious!

Back in Italy to enjoy the lead up to Christmas. Cooked ribs on the 16 last night. Came out great. No pix. Used the heat shield/paving stone for the first time. It was a good call, the short distance between the fire box and the grate means I have found it difficult to genuinely cook low and slow without something to shield the bottom of the food from the fire. I am near Venice and in the home of bigoli pasta. Today I am trying three versions using a Chad Robertson recipe that uses up spent leaven. Here we are at the first stage: I am experimenting. Bigoli are made with buckwheat flour as the base. I made three variations. The first with durum wheat, the second with whole wheat flour ground from UK hard wheat grains and the third with Italian 00 flour. I followed the quantities for the recipe without thinking for the first one with durum wheat. It was too wet and I made the necessary adjustments for the second two. Will see how each extrudes, using the bigolaro, later today. KK action? Boiled meats are a speciality here and, as well as capons, they include beef short ribs. I have set the KK going and will do a nice slow cook in place of boiling and will see what the Italians think of it. Warming up now:

Zucchini, round and deep, cheezy and cooked on the the 23. Nice attractice addition for any table. Three layers of flavor, another way to present a cook on your table as a side. Make it with just veggies or add a layer of sausage . Prep is a concern, brine the cut 1/4 in Zuc for 1/2 hr in salt brine, remove, should be dry patted and then lightly fryed afterwards. Line your bowl in parchment and layer with Zuc, sauce of your making, and topped with cheese & breadcrumbs. Add any additional spices you like for your flavor expression desired. Oh, once it's done, about an hour or so to reach a 130-40 temp, let it cool to congeal but stay warm to serve. A good cheap side presantation, but it looks like a million. Use a casserole dish, easy prep

Say hello to Max, yes i named him after the Grinch's dog lol He is just the sweetest boy ever !!!!❤️

I wouldn't buy anything in that store, period.

He is a rescue out of Tennessee. He and his sister were lucky enough to be grabbed by a rescue group down there and shipped up here to the Boston area. He is 7 months old and as of yesterday weighs 72 pounds. Once he is all settled in I will be going back to get him a friend. They get 20 to 30 puppies a week from down south, up here they are taken in as family members. I think he likes it here,

Thanks, he is missed. He came here with his bags packed full of issues and he eventually got over most of them I'm in touch with rescue now as my house is just way too quiet without him

Turkey Day on the KK followed by smoked salmon with honey and the recent post of a recipe of sweet potatoes. That recipe is a keeper, rich, but on occasion oh it's an addition to to the table. I used fresh sage with the fresh garlic, they balanced each other well....from the Out and about post recipe. The Turkey was basted with butter at the end on the skin, it was an easy cook and an enjoyable feast.

This experiment was a big FAIL initially. The doughs were way too wet to put through an extruder. I remembered @Syzygies once lamenting the fact that some bread recipe writers do not take account of the amount of liquid introduced by the levain. Well, without counting the liquid added by the levain, the hydration of this Chad Robertson recipe was at 45%! Waay too high. My neighbours kindly and friends kindly ate what I produced but it was substandard. I finally ended up with a very stiff dough, somewhere between 28% and 32% hydration depending on how you count the water added by wetting my hands while kneading. It was really hard work turning the lever to push the dough through the bigolaro but the result was worth it. Bigolaro action: Really simple but delicious pasta recipe called bigoli in salsa, made with just onions and chopped up anchovies. The dough was fermented for 18 hours. I think the pasta tasted better than any I had made before but I will do a side by side test without levain to see if that is just my imagination. And the KK action came in the form of roasted short ribs (should have been low and slow but I fell asleep and they cooked hot and fast instead!)

Happy holidays everyone !!!!!! Turkey done earlier and the prime rib is in now, I’ll update later

Made it, your right, I was lickin the spatula clean. It's tangy and thick, but not too thick & keeps you coming back looking for more. Your right too, there's room for addition, hot sauce, side sweet..not sure. Done and bottled, I prefer a pork pair although I won't discount beef...just thinking how it will deliver after heat in the KK as a crusty pleasure or sticky side.

Seems like a fancy way to make toast, but of course a desirable end. Looking good Tekebo, your always shakin the boat.

I wish you many, many happy years together. Condolences on your loss. Your fellow dog lovers know the intensity of this. It has been more than 5 and 3 years since we lost our chocolate and goldendoodle. My wife and I still toast them every night.

The journey of discovery continues. The thinner Asahi board arrived and my husband set about cutting it down into more handy sizes yesterday. I think it is 15mm thick and it was pretty floppy as a large board. Cut down, it makes for good sturdy small boards for quick jobs. Pic of workshop set up below. He has since sanded down and bevelled the edges and we have already started using them for small jobs in the kitchen.

all this cutting board talk reminded me to sharpen my knives....

Hello Tekebo, I always show up to the race late, maybe because I like to give others a head start. Here though I'm inclined to think there probably right, all cutting boards were not created equally, that's evident of the condition of your knife after some use on various boards. Personally I like an end grain board because they wear slowly, they are durable, they have enhanced knife preservation, self healing properties and lastly...they are as handsome as hell. You know I use to make cutting boards, gave em out for Xmas and gifts although they weren't end grain....preparation in sanding was an issue while exposed long grain was easier to fashion. Never did think much on damage to my knives, every few months I'd just sharpen the lot. I would still have to say though, I prefer a board that turns heads just like a pretty girl. A wooden board will always have my heart and be on my table, it's naturally attractive.

Not guilty, I only ban the ones that are a first post and contains links to a hair loss remedy, weight loss treatments or ED medications lol

Much easier.. KISS works here.. These photos are of the mockup.. In the final version, the gap between the two triangles is filled.

HASEGAWA PRO-SOFT RUBBER WOOD CORE CUTTING BOARD FSR 19.7" X 13.8" X 0.8" HT Traveling solo in Japan, I'd often sit at bars where I could watch chefs work. I learn, and I have always taught my math students to learn, by absorbing the mindsets of others I admire. Cooking isn't following lists of ingredients. This is the class of board I always saw at the stations that relied on knife technique. I now have several sizes, duplicated when I had two kitchens. I consider these the canonical answer to your question, with the same certainty as "the JVR Vac-100 is far and away the best entry level chamber vacuum machine" (again I bought one for each kitchen, in each case replacing a far clunkier VacMaster). They do stain. One can ignore this, or soak with a mixture of bleach and water. My "Made in Japan" hall of fame also includes items one would expect to buy from China: the best cleaver and best wok I've ever owned, again duplicated while I had two kitchens. We saw the New York wok last night in constant use yesterday at California friends' Thanksgiving, for various veggie sides. They ship worldwide: Tojiro DP 3-Layer Chinese Cleaver 225mm (thin blade) Yamada Hammered Iron Round Bottom Wok (1.6mm Thickness) Yamada Hammered Iron Flat Bottom Wok (1.6mm Thickness)

Hi Tekobo! Let me send you a custom handle! With some reworking, your torchio can take on any powered machine. I'm gearing up to make bespoke handles from Jatoba hardwood and laser cut stainless steel. Or if you like to do your own woodworking I can send you the DXF file for fabricating the boss plate. The handle shown above is a prototype using an oak dowel. Here is my response to being asked about my bigolaro on the Rancho Gordo Bean Club Facebook group: This is a "Torchio Model B" bigolaro by Bottene. They also make the powered Lillo Due for home and restaurant use. The Model B accepts the same bronze dies, opening up a vast catalog of shapes. https://bottene.net/en/products/bigolaro/ https://pastabiz.com/torchio-hand-press.html https://it.wikipedia.org/wiki/Torchio_da_pasta This design is one that has been in use for centuries in the Veneto region, primarly to make "bigoli" noodles. These are fat round noodles sauced with an anchovy, sardine, liver, or duck sauce. The noodle recipe is tuned for ease of extrusion through its namesake bigolaro, requiring less pressure than a powered extruder. Bigoli noodles are an obscure corner of the pasta universe. As we prefer homeground flour, we have long dismissed dried noodles, even from whole wheat, in favor of Atlas or similar (Otello is an upgrade) laminated egg noodles, or hand-formed shapes such as busiate. Shapes are nevertheless a major part of the Italian pasta experience. Pairing shapes with sauces for Italians is a profoundly deep enterprise. One cannot fully dry extruded pasta at home with the same care as an artisan factory: Varying climates is why there was an early trade in dried pasta. If someone tells you they're happy drying extruded pasta, they're telling you two things: They're happy, and they're drying extruded pasta. An Italian would not be happy; they'd find someone who can do this right. Pasta dried for part of a day is neverless a wonderful third category, that opens up the entire experience of pairing shapes with sauces. This is what most restaurants with extruders do. Pasta: The Story of a Universal Food https://www.amazon.com/Pasta-Story-Universal-Silvano-Serventi/dp/0231124422 I am thankful beyond words that Bottene chose to modify the design to accept Lillo Due dies, but we are left without guidance for how to best use dies designed for greater pressure. With a maniacal attention to detail, the "a serious bunburyist" blogger has managed to make good use of a variety of bronze dies, but even he has moved on to a powered machine. The basic problem is that a dough wet enough to extrude will come apart (gravity unwinds fusilli) and stick together. https://ibunbury.blogspot.com/2010/06/confirmed-and-secret-bunburyist.html Am I an insane mathematician, for figuring out what to do? (My hands played one, once.) https://www.newyorker.com/magazine/2002/03/11/a-beautiful-hand People go to more trouble than I went through when a drug is involved; pasta is also worth it. People roll their eyes that we grind our own flour, but they grind their own coffee? Same thing. What I'm about to describe is not hard. I don't want to clean, or store, or lug around a heavy powered machine. I love hand tools, such the better-than-vintage woodworking tools that Lie-Nielsen makes. https://www.lie-nielsen.com I've had my bigolaro for fourteen years, but only recently has it become our daily driver, the routine way we make pasta. That was a long road. A few years ago I destroyed the boss socket in the stock handle through misguided experiments with too-stiff dough. After some hilarious failed improvisations, I learned to respect the forces involved. I fabricated replacement boss plates from 1/2" thick stainless steel using the custom parts service SendCutSend, and mounted these plates to longer wood handles with better leverage. https://sendcutsend.com What broke next? Further misguided experiments lead to howling noises that I labored through; I wanted dinner. It turns out that all grease is not the same; who knew?! If a grease doesn't publish a Tinken Load and Four-Ball Wear Test, it will simply skip town under duress, leading to a howling metal-on-metal contact that grease is supposed to prevent. I replaced my worn threaded shaft assembly, and applied a grease a factory might choose, for a radical upgrade in performance. If one makes a single modification to a stock torchio, this is it: Disassemble the threaded shaft assembly, take it outdoors to strip any incompatible grease, and lubricate it with the best grease one can source. Apply a bit more for every use. If operation isn't dead silent under extreme loads, you're doing this wrong. https://www.grainger.com/product/CRC-Extreme-Duty-Food-Grade-Grease-12G591 I also upgraded how I mount the bigolaro to the same overhang I use for clamping other kitchen tools. I slightly enlarged the holes to accept 5/16" bolts and oversized nuts, washers. Now the bigolaro is effectively fixed to the foundation of my house. Believe it or not, there was some play using a 1/4" bolt, nut, washer combination. Now, one has a device that accepts Lillo Due dies, and with 20 pounds of force at the ends of a 26" handle can extrude with more power than a Lillo Due. One cannot now simply use a Lillo Due dough recipe, because the mechanics of extrusion are different. A powered extruder uses a twist screw, while a bigolaro is a piston that compresses the dough waiting in line. Nevertheless, one is now free to work out a more flexible range of dough recipes, less likely to fall apart or stick together after extrusion. In our case we use freshly ground flour (primarily durum and Kamut) and a sourdough process that improves flavor and glycemic index. I've settled on adding 4% psyllium (the same hack factories use to make gluten-free pasta) and extruding my dough cold after an overnight fridge rest. These steps both enable and require a higher hydration; for my specific dough I like 43%. My pasta doesn't fall apart or stick together. Now that I've figured this all out, I need to write up a web site with handle plans that even an apartment dweller can assemble (e.g. order 1 1/4" square staircase balusters online). I should also offer to make handles for people. Ideally, I can convince someone who already sells pasta woodworking to make handles. Probably this constellation of ideas is overkill; after one appreciates the issues in play, one only needs to address a subset. Start with the grease, then the handle, then tweak your own dough recipe. A torchio should be in as widespread use as an Atlas crank machine, rather than in a cupboard like a twice-used rowing machine. These challenges are easily surmounted, and the results are worth the trouble. What can we do to make this practical for other people?

Beautiful looking cook! I have to agree that two cookers is a big advantage. It took me a while to get a cooker larger than the 23”, now it’s like where has this been all my life. Sent from my iPhone using Tapatalk

Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK.

Hi, y'all, it's been a long time, but I have been busy cooking and growing stuff. I just want to post about Johnny Harris's barbecue sauce, which I discovered many years when we visited Savannah and Johnny Harris's restaurant was still open. Went there on a local recommendation for barbecue, and while the barbecue itself was, I guess, okay, but the sauce was, I thought, really remarkable. When we got home back to Shreveport (our home at the time) I started trying to replicate it, and never could get close. The internet was just starting to blossom with online discussion groups, and I joined a barbecue forum, and got around to a discussion of barbecue sauce and I. mentioned Johnny Harris's and failed attempts to replicate it. A nice woman on the forum gave a "cheater recipe" for it that came pretty close, and it became the base for my experimenting to make something closer to my own making. Over the years, I would experiment and tweak the recipe, gradually evolving it. It still didn't taste exactly like Johnny Harris's, which I was buying through mail order (the restaurant has closed in 2016, I think, but the name and recipe for the sauce was sold to a 3rd party, and the sauce is still produced and marketed over the internet, along with several other sauces (they do a great job on the shipping end, BTW.) Then, a couple of months ago the Johnny Harris Cookbook came out, and much to my surprise, they published the barbecue sauce recipe: sauce recipes are usually closely guarded secrets. It is not much like anything I would have expected. So here's my recipe, below, and I attached a photo of the recipe from the Johnny Harris's cookbook. Johnny Harris- Style Barbecue Sauce 2 tbsp chili powder 2 tbsp fine ground black pepper 2 tsp white sugar ½ tsp salt 4 cups catsup 1 cup yellow mustard 1/4th cup Worcestershire sauce 1/2 cup real cider vinegar (may experiment with other vinegars, like champagne vinegar or sherry vinegar) ¼ to ½ cup packed brown sugar (prefer dark) (May substitute honey, and add dark molasses. Should be to your taste. 2 tbsp butter 3 Tbsps fresh lemon juice Directions: Combine catsup in mustard in large pot. Warm on low heat. Stir in all ingredients except butter and lemon juice and mix thoroughly. Cook on low and stir frequently until well blended- 15 minutes. Remove from heat. Cool for 15 minutes. Add butter, stir until thoroughly blended. Add lemon juice to taste. Best if heated before using. Do not boil. This is the base recipe, and it is good for all meats- beef, chicken, pork, etc. I also usually use both honey and dark molasses (as above) for the sweetener. Taste at the end and add more honey or sugar or salt if needed. You could add cayenne pepper or hot sauce if you wanted it hotter- most of the heat in the recipe comes from the black pepper. I have also added several shots of espresso sometimes; tried dark chocolate once to good result; tried adding (separately orange marmalade or raspberry jam to give it a more fruit base.) You can also experiment using different vinegars (like champagne or Spanish sherry), but this is usually a lot more expensive for very subtle difference. You could also try adding a little cinnamon, Chinese five-spice, or both (not more than a teaspoon.) CDC1B288-7AE2-42F5-AA63-4AA328FF67EB.heic

My son-in-law, Cory, is having his office party at their place (four houses down the street from us) and has requested my assistance in making pork shoulder for what is planned to be a big taco table tomorrow. So yesterday evening I set up up with the Kamado, got the Fireboard all ready, and liberally coated the two Costco pork shoulders with Dizzy Pig's classic Dizzy dust. This morning I started preheating the smoker and put the pork on the grill a little before 10. By my calculations, they will be ready about 8PM. BTW, I don't know what anyone else's experience with Fireboard is, but mine is mine is somewhere between good and great. It does a really fabulous job keeping the temperature plus or minus 5* of where I set it. 90 minutes in: temperature is a perfect 170*, one shoulder is 102*, the other is 8o,1: I will have to switch them on the grill in another hour or so. Stay tuned. Photos of the completed project later tonight. 26AC4152-2310-4CCC-8F76-7A0CDFBC2E0A.heic EB3896C9-9E44-4614-AC14-5EB319BB13C7.heic

Olivewood End Grain Carving Board (Arte Legno, Italy) I do love a good end grain cutting board. Shown is my favorite; I used a UK source. The end grain testimonials here happened to coincide with my pulling out this board to bone some chicken thighs that I had cooked sous vide in a Chettinad pepper masala, best chicken curry of my life. My smaller "utility" Hasegawa board is shown for comparison. For any detailed knife work such as mincing, I always reach for one of my Hasegawa boards. I have a great capacity for creative delusion, balanced by high entropy, so I find what I do after I stop thinking to be informative. On the other hand, food is part romance. For anyone who hasn't admired the attentive composure of Japanese chefs working in front of you on a Hasegawa class board, the end grain wood is more romantic. And it rarely makes sense to have one type of tool, though my cast iron, carbon steel, enameled cast iron, and various clay pots are all talking behind my back as I go all in on Hestan NanoBond pans for utility use. Many reviews haven't made the effort to learn best use of this molecular titanium surface, yielding a metal pan that thinks it's ceramic nonstick. If with careful technique I can glide a fried egg across its surface like an air hockey table, and I don't want teflon nonstick pans for health reasons, then any other pan becomes a speciality player. I've had other kinds of laminated boards chip on me; my knives are sharper than they imagined. I don't see a health hazard with my Hasegawa boards. And I bought their sanding block, tried it once, and haven't thought about it since. I will simply buy these boards again when the time comes; they are that important to me.

@tekobo i don't know if asahi offers a sponge sanding block, but hasegawa has one to smooth out the board after heavy use. but i've never been able to smooth out the surface other than raising up even more plastic "fur" on top. but again, microplastics don't bother me. i'm asian and immune to it from years of eating hot foods out of plastic bags. and because i'm unable to smooth the board out, i am leaning towards wood (endgrain) for my next board. and if it dulls my knives a little faster, so be it. i rather enjoy sharpening anyway.. if i have to buy another synthetic, it would be the the black asahi for plebs, not the pro kind..

We spent the weekend at @RokDok's cutting up a rare breed pig. We got half and I spent an hour this morning cutting some up for mincing to make pies. Just look at that marbling! And just look at that space. It was a joy, cutting this up on my new Asahi board. I think this light coloured one will become my raw meat board. I'll be able to see any marks and stains and can keep it extra clean by sanding it down once in a while. Introducing these boards simply replaces the plastic and Epicurean boards that we used to use for food prep. I still have a wooden board for chopping and a range of wooden boards for serving. I hear you, @David Chang, regarding micro plastics but I don't plan to use a serrated knife on this and will be intentional about using a different board if I need to do any heavy chopping. It actually makes me wonder about how much chopping one actually needs to do when you are not butchering an animal and needing to chop through bone. I do the rocking action for cutting things small and chopping, on any surface, must incorporate little bits of the material that you are chopping on. I am enjoying this journey so far. The black boards are due to arrive from Japan next week. All of the boards that I bought are 20mm thick. My husband usually does the procuring of stuff around here and I think he felt a bit left out. He has bought a thinner Asahi board to cut up to make small boards for quick jobs. Lots to look forward to in the lead up to Christmas.

There’s no doubt that end grain boards can be extremely beautiful, and definitely have a place in the kitchen and beyond, i have just found that for the vast majority of my kitchen prep, the Hi-Soft, Asahi, Hasegawa boards are my go to. They’re light enough to maneuver, but heavy enough to stay in place. Their surface can be repaired from every day use, keeping them sanitary. They have a soft feel under the blade, reducing fatigue when doing a lot of chopping, and as i said before, are the best I’ve found at preserving your edges. Sent from my iPad using Tapatalk

I love my end-grain cutting board!

Let the fun begin!

Hasegawa FSR (wood core) + Very soft cushy cutting surface Keeps blade sharp much longer - Expensive. Discolours easily especially chopping parsley. Not for hacking or bone chopping. Microplastics galore! Gouges and cut marks cannot be removed with their branded sandpaper block. Asahi Black Rubber Board (home use line with hole punched on the corner) + Thin, lightweight. Comes in handy small sizes. Soft, cushy surface. Not as soft as Hasegawa FSR. Cheaper than FSR but you get less board. Keeps blade sharp longer No discolouration (it's black) - Expensive. Appears to shed less plastic. Gouges and cut marks cannot be sanded. At the end, you still need a heavy wood block board for chopping bones and such. If you don't mind microplastics, either one is fine. Asahi thin board is my favourite for quick small jobs. Serrated knives will destroy these plastic boards but i use bread knives on them anyway...

Thanks @5698k. I remembered your obsession with knives and was hoping to get a response from you. I am particularly taken with you saying that you are able to hold an edge on your knives for up to a year as a result of using better boards. Thanks for this input re the Hasegawa board @Syzygies. It looks like it is lighter than the others as well. Before I started this post about boards I searched the site to see what else had been said on the topic and found a post from you that I would summarise as "go big or go home" i.e. get the biggest cutting surface that you can to help you work efficiently. As for you @C6Bill? Your input helped me remember that there are perfectly acceptable, cheaper ways to tackle this problem. That said, I was already half way down the rabbit hole when I posted and your message didn't succeed in hauling me out. I have ended up ordering one plain Asahi board at 600cm x 33cm x 2cm, two black Asahi boards at 600cm x 30cm x 2cm and one composite Hasegawa board at 600cm x 30cm x 2cm. We will try them out and see what we think. I see us reserving the Hasegawa board for sushi and fish filleting. I particularly liked the advertised heat resistance of the Asahi boards. The Apex boards I was previously looking at should only be washed at relatively low temperatures and have to be stored flat to avoid warping - not a great idea when enthusiastic friends or house guests might get hold of them and "help" without realising the damage they might do. There is a chance that we might cut at least one of the black Asahi boards down to get more manageable sizes for quick use. That might be unnecessary and we might end up buying a few small, cheap boards for things like cutting lemons for drinks or other quick tasks. Plan is to ditch our very old and scratched Epicurean boards and to select which of our wooden boards to keep. The only remaining wrinkle is making sure we have enough boards with a channel that allow juice from resting meat to gather. That'll be likely in the wooden board category. Thanks for all your help. I will report back when we have had a chance to try them all out. P.S. I just looked at my avatar and realised it is of Sinbad, our beloved cat, who died just a couple of weeks ago. He had the best death of any of our cats to date. Having just celebrated his 14th birthday he was still running around like a kitten until one day, he just went out to do his usual patrol of the garden and my husband later found him dead on the ground. The vet thinks he had some kind of a heart attack. Rest in peace S. He will stay here as my avatar.

Wow, what great cooks those were, Tekobo, mouth watering dinner. 👍👍A special mention to the potatoes, the colour- perfection.😍

That’s where Dennis really thinks things through. I bought a 32 last year, and loved it. I did notice, that as i get older, lifting the grates on a 32, particularly when hot, is noticeable. Then i bought a 38. It has three piece grates, as does the 42. Between the split grates and the fire splitter, it’s super easy to manipulate everything. Sent from my iPad using Tapatalk

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

Happy Holidays, everyone! 👍👍

Looks like a dish I make. I cook zucchini in stewed tomatoes. Add some mushrooms and it's out of this world.

I think on the Johnny Harris's bottle it says "best if heated before using, and I think that is true. I put some in a sauce pan and heat it on low for a few minutes. Boiling would not help it any.Shelf life in the refrigerator, like a lot of barbecue sauces, is pretty long because of the proportion of vinegar in the mix. Different stroke for different folks- to each his own- but I think this is so good I could eat it on white bread. They also make a mustard-based sauce which I would only use on chicken, and I find it cooks off quickly, so I would apply that right at the end of a cook, or right after i take the meat off the grill. There's another mustard-based sauce from Lillie's of Charleston, though, "Hab Mussy", that has quite a kick and a little heat, so that one is work exploring, too.

I have some potential FAQs and forum folk could help with answers: 1. I'm sold, I love your product but I don't know how to convince my spouse/inheriting child/my bank manager that this is a good idea. What is a killer strategy that works every time? 2. What do new owners say surprises them the most when they first start to use their KK? 3. What do KK owners most like about the KK?

Hi all, I don’t post often. However enjoy following other members posts. A couple of weeks ago I was Banned for no apparent reason that I was aware of. I reached out to Dennis explaining the situation, everything was restored immediately. Again a thank you to Dennis for his quick response. Regards Seasport

We've been getting a lot of SPAM messages lately. You might have just been caught up in scrubbing those bogus accounts. Sorry.

I have a couple but nothing extravagant, typically I just grab my OXO when chopping veggies or my Boos block for meat. I go to a restaurant if i want fish, i just don't cook it at home. So long story short, i can't help you lol

I use Hi Soft, very similar to asahi, and i love them. I’m a bit of a knife snob, all my knives are carbon steel, with very fine, sharp edges. I sharpen at roughly 12* per side. My point is that even with these edges, these boards are great because they dont affect my edges at all. I can easily go a year between sharpenings, and even then, the edges are never damaged because of cutting surface. They’re also very sanitary, they dont gouge like other synthetics, which is where bacteria grow. They’re also very can be bleached or sanded, should the need ever arise. Sent from my iPad using Tapatalk

Oh my !!!!! That looks amazing !!!! Love that crust, i might have to try that method

A distant cousin I presume, it only had one leg....I'm sure your didn't mind.