GrillingMontana

The next installment on my nothing but the money bistro cook- Baked brie in puff pastry on a gril plank. Below, Locally made pistachio and port wine brats from the farmers market.

I just stumbled on this thread, and I love it! I will add some cooks from time to time, and I apologize if I double up something that I posted elsewhere. This is a fun one for me to start with- Slow and low for hours until pulled pork temperatures were hit, then jacked the KK up to 550 to bubble the skin on the roast. I ordered this from a butcher an hour away and he told me he would call the next time he "did" some hogs. Without going into too many details, they typically do not leave the skin on yet they totally hooked me up. I got to hang out while he finished cutting to my spec's. Crisp skin was insane!

I did not want to hijack @Bosco s thread on knives so I started a new one. With the holidays around the corner, I am wondering if there is a consensus on knife sharpening and what works best? I do have an electric chefs choice sharpener which works well but I am not shaving with it. I also have a oval shaped diamond hone stick from the restaurant supply store which I never have thought does much. Finally, I have a 4 sided harbor freight tool wet stone but also no real luck. So what do you knife aficionados use to keep an edge on your blade? And @Bosco, I hope that cut heals quickly.

Wilbur- I have had really great luck using a focaccia recipe from King Arthur Flours website. The cornmeal (which I love) has been way too toothy the 4 or 5 times I have made it. I always make it in the CI skillet and go a little heavy on the coating with olive oil. Generally I cook at 400 for close to an hour which seems really long, but has worked for me time and again. Another thing i have found is I prefer to cook the sausage first and run it thru the food processor instead of putting it in the pie raw like some places do in Chicago. Usually I get the deep dish bug after eating at Old Chicago and love how they stick green olives in the crust. Here is a shot pre KK days- Now I have to make a deep dish soon!

looks like an absolute 10! Great job! Just out of curiosity, how did it stack up to Pequod's?

Still- it looks so amazing! Great looking cook for many meals!

Top notch! Another amazing looking cook- Thanks for sharing! #inspirational

the chef steps website is a fantastic recourse as well @bosco

absolutely brilliant!

Thanks @bryan will check it out!

I have some pork shanks with no cure on them that I need to cook at some point soon. I was on a kick because our football bar sold "pork wings" and I tried to re-create it with a different batch a while back. Fast forward, I would like to do a combo SV-KK cook with these and am looking for advice. I have done 70+ hour short ribs before but for some reason this one is stumping me. Some thoughts are do do a 48-60 hour slow cook, then a hard sear on the KK followed by a broth-veggie braise in the KK in cast iron. I am open to any suggestions-

@Tony b I did marinade in Franks- I think it is the best for chicken of this style hands down- @Ceramic Chef- I saw Anne Burell use it to coat one side of a halibut filet. Was on the stove, but she killed it. It had a crispy toupee. I did the same on some cast iron on the KK and then flipped only once to the skin side. Also was a 10-

Chicken on the bone, and chicken marinated overnight in buttermilk... these are a few of my favorite things! I apologize that I only have a "during" photo because the after photo was more of a platter where the wings were- If anyone is interested in a zippy new spin in wings try this: Put wings in a ziploc bag add equal parts buttermilk ranch dressing and red hot sauce (3/4 cup each) Marinade 6-24 hours KK soaked at 300-325 raised direct Here is where it can get fun- Take the marinated wings out and set on a cooling rack allowing the clumped on marinade to drip off. Toss the wings in 1/2-2/3 of a cup of potato flakes (from fake mashed potatoes) and then go to your raised direct surface. I cook for 50 min to an hour turning sparingly but mostly re-arranging to compensate for hot spots. The skin gets crispy and the potato flakes add an amazing crispy crunch. Now just sit back and watch then disappear.

Congrats! Looks amazing- what is on the menu for this weekend?

I just cannot get enough of your first image with those glowing burgers! I have to take a shot like that