tomahawk66

Final meal with my folks before they fly back to the UK. We were pressed for time but I had a big old duck in the freezer. Rotisserie with a drip pan and used the fat for sautéed potatoes and the jus for a sauce with red wine and black cherry jam (jello to you Americans 😜) No before or cook pics in afraid, just a cooked bird and plated money shot!! Sent from my iPhone using Tapatalk

I am planning a cocktail lesson with Daniel and a few buddies... I would like to be able to make a few show stoppers at home - especially the "Oliver Twist"! Sent from my iPhone using Tapatalk

The wet markets near me (Shanghai China) used to keep the ducks and chickens live until purchase when they would ring their neck and pluck them. This all ended with the Avian Flu outbreak here a couple of years back... Sent from my iPhone using Tapatalk

Thanks for the tips! The good thing about this being a wagyu brisket and also the 8 day brine and the 24 hour sous vide cook is that even a thick slice with the grain was melt in your mouth tender! Sent from my iPhone using Tapatalk

Hi Poochie, all meat will be more tender if you slice it against the grain. Seriouseats.com has a great scientific write up on why. My understanding is that with the grain the muscle fibers are long and your teeth still need to cut through them, whereas against the grain you cut the muscle fibers with the knife and not your teeth. The truth is, with the rub and all I couldn't remember which way the grain went!! Sent from my iPhone using Tapatalk

It was very tasty, a great way to do duck confit. My folks go to France about twice per year and they said it is the best duck leg confit they've ever had. Me? I love the potatoes!! Sent from my iPhone using Tapatalk

So... Out came the brisket: On went the rub: Into the oven for 4 hours at around 125C but we had power outages on and off all night 😡 Consensus was "most amazing smoky and moist brisket ever" but perhaps even less rub next time as its uber salty: Moneyshot: Slaw was home made and vinegar based and creamed spinach went down well! Sent from my iPhone using Tapatalk

I'll finish the cook in 11 hours and take photos 😄 Sent from my iPhone using Tapatalk

I hope so... Can't find half the ingredients for the dry rub though... Will have to make do I guess... Sent from my iPhone using Tapatalk

Ok, now this just became my favorite colour!!! What a beautiful grill!!! Sent from my iPhone using Tapatalk

Took the brisket out of the brine today to glaze and then put in the bath for 24 hours: Glaze of molasses, soy sauce and liquid smoke before bagging and into the water bath at 68C for 24 hours See you in 24 hours!! Sent from my iPhone using Tapatalk

Ask and Ye shall receive! (Lucky SWMBO insists on taking photos of almost everything she eats!) Despite having a bag split 😡 I cooked up half of the duck legs today. Will be interesting to see how the others 'mature' in the fridge. Very simple this time and not enough jus for a pan sauce as the split bag lost a lot. Patted dry and then pan fried to crisp the skin: Spuds cooked in the fat from the legs... Other than goose fat there is nothing I'd rather roast potatoes in! Played and ready to eat: Sent from my iPhone using Tapatalk

130 is a good rate plus I'd say. Or a French medium rare. A sirloin like this is so tender you just need to bring it up to temp through and then it's good to go: no need for a long cook to tenderize it. Sent from my iPhone using Tapatalk

And I won't do it once I have a KK!! Sent from my iPhone using Tapatalk

That was the strange thing MacKenzie, I only had 2 hours in the water bath at 54C and there was only about a tea spoon of juice left in the bag... Any theories as to why? I'm stumped! Sent from my iPhone using Tapatalk

This was an obscene piece of meat: a wagyu imported Australian sirloin. On the marbling scale this was an M9 grade (at least I think that's how marbled it is). We were in a rush so I didn't get a photo but a full 1lbs steak! This was After the water bath: Then after the blow torch : Carved: Moneyshot; blue cheese and red onion salad (red onions poached for 4 minutes then steeped in balsamic, lemon and olive oil) Sent from my iPhone using Tapatalk

Update: after curing for 48 hours in a herb & garlic salt rub I washed down the duck legs and then bagged them in pairs with a couple of bay leaves, handful of thyme, black pepper, a little garlic powder and a good knob (or three!) of duck fat: Then into the water bath at 78C. I'll take them out in around 12-18 hours time before chilling them and letting them mature in the fridge. Sent from my iPhone using Tapatalk

CC: I just worry about that grey ring creep that you can get when searing: this was finished with a blow torch this evening (soon to be a separate topic) And wall to wall red perfection... Sent from my iPhone using Tapatalk

I love drippings, especially from rotisserie birds. I use a fat separator to... er... well... separate the fat! The jus then goes to make a gravy and the fat is saved for frying eggs etc later (with duck and goose all fat is reserved for roasting potatoes) Sent from my iPhone using Tapatalk

I've got bad news, I think I may have changed my mind on buying a 23" ultimate... I think I want the 32" Big Bad...😱 I have actually instructed my realtor to look for houses with gardens rather than condos in Singapore because of this. And do you know why? There is a part of me that is sure one day I'll want to roast a whole suckling pig... A big one! And I can't justify going all out on a KK and then stoping short of the perfect grill, just to turn around in 2 (or 20!) years time and kicking myself because that insane cook I want to try won't fit... (I can always buy a 19" later 😜) The only worry is that 90% of the time I'll only be cooking for 2 and due to my love of sous vide a lot of the time it will be just searing what comes out of the bag. In future as my family grows and visitors come and go I know I'll have the need to do the big cooks, but can the 32" do the small ones too? Sent from my iPhone using Tapatalk

Thanks Robert, I'll check that out. I'm very used to cooking French/Spanish/Italian so a lot of the american dishes are new to me (Gumbo is american right?!?) Sent from my iPhone using Tapatalk

I'm new to the whole ceramic oven scene so I am surprised to hear and don't really understand the resentment of which you speak... Can someone explain?! Sent from my iPhone using Tapatalk

Got a good recipe ? Sent from my iPhone using Tapatalk

Hoot dang! That's conclusive! But how do you prevent over cooking? Sent from my iPhone using Tapatalk

I'm sad to say that I've actually never tried any gumbo, let alone duck and sausage... 😱 Sent from my iPhone using Tapatalk