Pequod

Hey! Who let you out of the Pit? 🤔🖖

I think the trick here is to find a balance. This shouldn’t be a one and done. But rather, an opportunity for the slow drip that lasts a lifetime. Would you rather have $10,000 today, or a penny a day with compound interest? Start small. “Hey Wingman, remember those two KK’s? Howsabout cooking me...[insert favorite food item here] with a nice bottle of wine?” Wingman eagerly complies. Being Wingman, he thinks you’re singing his tune. Soon it becomes, “Hey Wingman, remember those two KK’s? Howsabout I remodel [pick your favorite room in the house]?” Again, Wingman complies. After all, he gets some benefit from this as well. He’s also only half paying attention because his brisket hit the stall and he’s freaking out about where to buy pink butcher paper. Keep working it another year or so. “Hey Wingman, remember those two KK’s? There’s this really cool $5M cottage in Malibu. Comes with a Lamborghini.” By now, Wingman doesn’t even realize what’s happened. He nods up and down, drool dripping from his chin. That’s from the tri tip sandwich he’s finally mastered. This is called gaslighting. Look around. It works.

Not sure what he’s or square means in this context unless it means the shape of the end of the rod that fits into the hole.

I have packets of vac sealed yeast in my freezer. Works great. That said, I use very little commercial yeast thanks to my sourdough starter.

I like spelt, but not nearly as much as she does it seems.

Crikey! Please tell me you still argon your wine.

Olive and gold 23”/32” combo is tough to beat, but not very original. 😜

Nailed it.

Sweet! I did a butterflied leg o' lamb for Easter. Now that I've seen an Aussie do it, it's legit!

Yesterday was brioche buns for burgers. Today is sourdough cinnamon raisin with 30% fresh milled hard red wheat.

Great burgers require great buns. The rules: #1 - make it brioche, and #2 - make it yourself. The burgers...they be of the smashed variety to maximize the char. Superheat a baking steel, then flatten two 2.5 oz balls o’ boeuf with a heavy flat spatula. The chez is of the American variety. Not really cheese, but a must have, like beet root. Great burger meets great bun.

Peach maple glazed swine tenderloin.

1. No...rock it off of that block. That's just a center support so that your legs aren't taking the impact in transport. 2. Don't remove the lid unless you need to for some reason. I had an incline at my house and so it was advantageous to reduce the weight. Otherwise, NO. 3. Possibly. Take a picture if you can. 4. Just do it. Right of passage. Not a real man until you do it anyway. 5. Back up the truck. Get all you can.

Roadkill over a pan of root veg on the 23.

Do tell. What pan dough recipe is this? Lloyd 10x14?

Fajita night. Tenderloin nose pounded flat and seared like skirt or flank. Cures what ails ya. Meat! Veg! Profile shot! Done!

Best first post ever!

Not only welcome, you appear to have unbelievably good taste! Is "Wingman" because you have a hankerin' for wings, or did you fly something in your past? If latter, which service, jet, etc.? If former, which sauce?

I don't really get crispy skin from the rotisserie either. Too many juices swirling around the bird. Best skin for me is spatched on the upper grate close to the dome.

And, of course, burnt ends with the leftovers.

Started the big guy early in the AM. Then we took a short drive to one of the many vineyards in town. This one is offering 50% off to medical workers (my wife is one at a local hospital), so we decided to stock up. Found heaven. A Franklin style brisket point, wrapped after the stall. Ain't she a beaut, Clark?

...and here I was thinking all I really need is a George Foreman GrillTM 😷

The 32 is a great grill!

That’s a raisin!😷

Speaking as a recovering fluid dynamicist -- and I don't want to get overly technical, but -- holes are really lousy at holding steam in.