MacKenzie

I wish I could find a video of one in action. Found this one, these basket rods are not KK rods. https://youtu.be/qVmhFEYN7X0 https://youtu.be/xOPUm9rXxcU Getting the correct drive rods might be a problem.

Did you see the new OneGrill universal that does tumbling and flat cooks? http://www.onegrill.com/Universal_Performer_Basket_1_2_3_8_p/5pb816.htm

@ Tony, no, not mushy at all, still had some chew to it. It was a perfect as I can imagine it could be. We'll see what I think when I do a second one the same way. If I was doing tenderloin or t-bone, etc. it would be about a 4 hour cook for me too but this cut has some internal connective tissue that can make the steak chewy and I wanted avoid that as it is hard on my jar. With the sous vide I did achieve this.

I have a teres major in my freezer to cook one of these days, never had this cut before but looking forward to trying it.

Great. [emoji3]

That sure looks extra tasty.[emoji4]

I will try to remember that but it could be months before I get back to that special butcher shop.

Thanks, Garvin.[emoji38] I am not sure I have ever had skirt steak but I would put flat iron in front of flank. [emoji38] Let's see what others think.[emoji1]

Thanks, Tony, I read a recipe on the web so that's what I did and it was perfect. I would not change that for the next one. Squash bag soup for lunch today, some good.

Aussie, I have this one http://balance.balances.com/scales/1432. I originally bought it for another purpose and I wanted one that was very accurate but now I use it for all my baking. It really is over kill. If you decide to buy another scale make sure it will do the range of weights that you will be using and the "tare" feature will make your life a lot easier. That feature is a much in my opinion. Your baking range will go from less than 1 gram and up to maybe 3 000 grams, somewhere in that range is very useful. Maybe someone else can chime in with their recommendations. Weighing ingredients take a lot of guess work out and makes the recipe more reliable, so much more repeatable. It also quicker to measure the ingredients.

Thanks, everyone, it really was delicious and the next trip to the city I will be buying more of this cut.

Well, Garvin, for a few minutes there you had a nice new 22 inch TT, I wish you could have had it for longer but I'd better give it back to 4wood. Congratulations, 4wood, proud owner of a nice new 22 inch TT.

Jon, you are going to have sooooooo many tasty meals with this new tool.

I've seen posts by others on this cut of beef and saw some in the display window at the butcher shop and knew I had to try it. Sous vide the meat for 24 hours at 132F then put it on the KK for a sear. Plated. It was delicious and I will be doing this again.

Shuley, i never thought of doing my donair meat in the rotisserie, that is what we call gyros. Next time you just bet I'll do mine in the rotisserie, too.

Beautiful, Garvin. You are really going to love that tall top. Just wait until you do chicken, you are going to be surprised by how moist it will be. Thanks for posting the pixs. and that is a great yard you have.:)

As awesome cook. I bet the broth will be excellent also.

Garvin, once you start with the scale I think you will really like it.

Thanks, Garvin, I forgot to mention that I used 100% bread flour.

A win win.

Thanks, Tony. I thought about this all the way home.

Garvin, I have some of these container so I know when the dough has doubled. I can't see why it would take 2 hours or even 1.5 hours in a warm over which is what he used in the video. It's not the time to be concerned about but how much the dough rises, you only want it to double. I made mine using the recipe you kindly posted.:) Then changed the units of measure to suit my preferred method, weight not volume. One thing I see differently is that I used all my started to make the bread. Keep in mind I have only made this recipe once and I am not positive that the flour is not a little on the short side. I may need to increase the weight of the flour just a tad but we will see when I make it the next time. Cuban Bread http://foodwishes.blogspot.ca/ For the starter: 125g warm water 65g flour 1.8g dry active yeast - mix well and refrigerate overnight For the dough: 10g active dry yeast 8.1g sugar 175g warm water - mix and let stand 15 minutes - add starter from yesterday, it should be at room temperature. 35g lard 13.6g salt 400g bread flour Knead until it passes the window pane test for gluten development. Place in oiled bowl until it doubles. Spread into a large rectangle and cut in half. Roll gently to form 2 loaves and flatten the tops somewhat. (TIP: Handle the dough gently, don't beat all the air out of it.) The logs will each be about 12 inches long. Let rise until double. Score the top of the loaves right down the middle of the whole length of the loaves. Bake at 400F for 20-25 mins. Mine were done at 18 mins. Internal Temperature of the bread was 206F. I will repeat the pix of my first loaves.

You are lucky to have such a great "regulator".

This excitement should tied you thru the next month or so of bad weather.

If I am not mistaken it did say allow a 2 hour rise but I divided mine and shaped them at about the hour marker. My house is warm. If you allow the dough to go well passes the first rise there may not be enough umf to get a nice second rise.