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While meat is on sale this holiday season I decided to take advantage of it. Choice whole primal bone in ribeye roast. Put it in the meat locker for the time being. On Christmas I'll cut off a 3 or 4 bone in roast to cook then put the remainder in for dry ageing. NY strip loin is starting to form a nice crust. I went back for another pork loin. It's really hard to find all natural pork loins where I live so I decided to take advantage of the great deal. Another $22. 6" pork loin roast 2 sets of 1/2" pork loin chops. 2 sets of pork loin Yakatori strips. Stir fry scraps Should go nicely with my other butchered pork loin. Yea we'll be eating pork for awhile. I'll need to get creative. Charles - Prometheus 16.5", Cassiopeia 19" TT

LOL - it really is almost daily for me. I don't post everything I cook, maybe only half of what I cook on the KK. Sometimes it's nothing special worth posting. Charles - Prometheus 16.5", Cassiopeia 19" TT

Me too sort of. Unfortunately I have one more day. The Monday after Christmas. Only because the other supervisor has a doctors appointment and one of us has to work. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking cook. Love the wing picture. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds good but at only 250* there isn't going to be much (if any) residual cooking during the rest. You could probably go only 15 minute rest with the same results. Charles - Prometheus 16.5", Cassiopeia 19" TT

On Prometheus - Stired the carrots - almost done. Dinner is served. Not the best pictures but this was a quick picture on a week night. I also took down the picture station for the holiday season. Either way, dinner tasted good. A few small tweaks and it would be even better. I'm slowly learning ......... Charles - Prometheus 16.5", Cassiopeia 19" TT

I found this beauty at the local crappy grocery store. And it's 100% natural with no water solution added. I couldn't believe I found this. Note: that's a 2 foot cutting board. Here is how I butchered it up. 3 monster chops for stuffing (tonight's dinner) A moderate sized pork loin roast. 8 x 1" pork loin chops (2 nights worth of dinner). Scrap pork loin for stir fry or what not. Not bad for $22 Apple Sage Stuffed Pork Chops and honey Rosemary carrots. Ready to go on Prometheus. More pictures to follow after dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice, can't wait to see the outcome on a KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

Is there little people on this forum? I think the youngest so far is about 30. Some of the appeal for me is this is a forum of adults. Even if we are talking teenagers that was hardly a joke that would offended most teenagers. And it was a video link. Are you sure you didn't get directed to a different video than what the rest of us watched? You tagged it with a XXXXX rating and I might have given it a PG-13. Charles - Prometheus 16.5", Cassiopeia 19" TT

This is a post on the Guru forum but I thought those of you who do SV would really appreciate the nature of this post. The OP is a long time member of the Guru and a really great kamado chef. Check it out - you'll like it. Note: would have cut and pasted the original text direct but that doesn't work right when I'm on my smartphone. http://www.kamadoguru.com/index.php?/topic/25389-Sous-Vide-Fried-Chicken-WOW Charles - Prometheus 16.5", Cassiopeia 19" TT

I'll try and figure out the model number of that fridge and post a list after work later today. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is the problem with doing NY strip loins, there are no bones to protect the other side. Which is also why I'll probably only go 21 days to minimize the waste. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice, will give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's exactly why most larger refrigerators don't work for this. You want to maintain a high humidity level but the frost free refrigerators are constantly pulling out moisture. I searched for the largest mini fridge with wire grates I could find. This is a Kenmore (Sears). A primitive setup but it works. This is probably the 6th or 7th primal I've done in this setup.

I've had this small meat locker setup for a while now. I only use it for the occasional dry ageing. Got this choice NY strip loin primal on sale a few days ago. I cut off 7 one inch thick steaks to cook lunch for some out of town guests today. What remained was put in to dry age. This cut had a decent fat cap which I put down on the grate. Note: wire grate shelf for proper air circulation. Small fan for that circulation. Bowl of water in front of the fan to maintain proper humidity. A remote temp/humidity monitor so I can keep a look on things without opening the door. Temperature and humidity within acceptable range. Will go at least 21 days. Will post a picture of the crust forming within the next week or so. Charles - Prometheus 16.5", Cassiopeia 19" TT

Cook some again today for guests that came for lunch. A great method with perfect timing and consistent results. Will be my standard baked potato method from here on. TY for posting it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice cook. Do you have a recipe for the scallop potatoes? Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking pizzas. The second picture is awesome. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. The reflection on the wall is totally kewl. Charles - Prometheus 16.5", Cassiopeia 19" TT

Funny, funny, funny ......... Charles - Prometheus 16.5", Cassiopeia 19" TT

A fine looking meal. I like the fingers but the fresh looking money shot makes me drool. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great little brisket cook. Looks delicious. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds like a great vacation and nice looking ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

Really glad you got out and about to go check out the KK's. It's going to be eating away at you until you get one. Can't wait to hear about your order. You really need to bring your daughters along next time. A pink 16.5" would sure make her year. Charles - Prometheus 16.5", Cassiopeia 19" TT

If you use Coco char do not stir the leftover with your hands. It becomes very brittle after an initial cook. There will be plenty left and it's still a viable fuel source but if you stir with your hands you'll loose a lot down into the bottom of your KK. Charles - Prometheus 16.5", Cassiopeia 19" TT