jonj

Kitchen is looking good, @Basher!

I suspect he sells to restaurants and distributors only given his status in the heritage farming and restaurant circles..

In a weird and negative twist on "eating local", the chickens in @David Chang's video are from the farm of Frank Reese (Good Shepard Poultry Ranch, Lindsborg, Kansas), which is about a 3 hour drive from me. However, to obtain one of his chickens for dinner, I would have to order it from New York, NY. Here is a Facebook link to a Kansas Public Broadcasting show about his farm: https://fb.watch/irFFlO-XzD/ and a link to his Good Shepard Conservancy: https://goodshepherdconservancy.org/about/ (the section on Meet The Birds showcases the scope of his project). [Since this is mostly about one farmer in a rural area outside one small town in the middle of Kansas in the middle of the United States, it may be of little interest to others. However, David kind of started it with his chicken video and now that I'm down in this rabbit (chicken?) hole, I thought I should invite the rest of you in with me.]

@jeffshoaf, my assumption is it is something similar to this DIY from the Anova web site: https://anovaculinary.com/blogs/blog/sous-vide-cooler-guide

😉

Looks great, @Poochie!

I've done several about half that size. Rub of choice, then in refrigerator overnight. Next day it let rest on counter for 1 -2 hours to shed some of the chill while the KK heat sinks. Smoke at about 200-215°F grate temperature until roast center is 110°F (for rare) or 112°F (for medium rare). Pull and open the vents to get the KK up to about 500°F, then sear just above the charcoal for 1 - 1 1/2 minutes per side. Foil and towel then place in cooler to rest while center temperature reaches desired serving temperature. An 8 pound roast takes about 4 hours to reach 110-112° internal temperature, so 10 hours for your 14 pounder may be too long. But, like a brisket, it will hold in a cooler for several hours.

Excellent meal, @remi!

Excellent progress and report! No bandsaw perhaps, but all the appropriate tools (including chain mail glove). Very nice work!

Well, you are certainly committed to the concept, if not the actual practice... 😉

Great to see you back in action, @Basher!

Nice!

It seems to me Dennis would want to know what the rotisserie weight limitation is on the 42, since it has three sets of forks. Both single point load and distributed (two and three items on the spit).

Cool video!

To be sure the bricks get hot for pizza, I start the fire in the center and don't move it to the side until it has become mostly embers.

I have an Alfa 4 Pizze, which I have had for a few months, and think the floor temperature is at least as important as the dome for pizza. One can always hold the pizza on the turning peel up toward the dome to finish the top if it lags the bottom. I use this to check the floor temp: https://www.thermoworks.com/ir-gun/

Welcome back, @Basher!

Welcome to the group. What part of Missouri? I grew up in Easyville, in SW between Purdy and McDowell.

Everything looks terrific, @Troble! Wish I was there to try some!

Experimented with fire-based equipment for dinner last night. Regular pork chops (I usually buy mutant monster pork chops but wanted to try normal ones for a change) on the KK16, whilst also cooking brussels sprouts in the Alfa wood oven. In retrospect, I ended up starting the sprouts about 15 minutes too soon in the Alfa and the fire was still too hot, but a good learning experience. I will also go back to monster chops in the future. The thin ones don't have much of a margin between not ready and overdone. Certainly not one of my better cooks but it was fun juggling two fires. Next time I will instead use the KK23 (which is located next to the Alfa) instead of the KK16 (in a screened porch some distance away).

@braindoc, I checked out the Duparquet pans. Very nice!

I use All-Clad Copper Clad (a discontinued line) and Bourgeat almost exclusively or when I don't, I am using cast iron. All the copperware has stainless steel liners, except for one Irish skillet which has a nickel lining. I checked out tin lined but quickly determined its inherent limitations were not for me. Nor were Mauviel copperware, at least those made at the time I was buying. The All-Clad has stainless steel handles, which stay cool. The various Bourgeat have cast iron handles, which do not stay cool. Bourgeat is what I use when temperature control is critical as it has a thicker copper layer; the All-Clad for day-to-day. However, Bourgeat copperware is incredibly heavy so just be prepared if you go that direction. Brass handles are a good way to go to the emergency department for burn care /s. My cookware is "vintage", I bought most of it 30+years ago and still use it daily. Copper does require cleaning, but so do many things. I find a great deal of satisfaction in using high quality tools, whether cookware, KKs, woodworking and hand tools, and glassware. YMMV, as TonyB often says.

Wow @Basher, those are BIG ovens.

Wow!

Hello and welcome. We are looking forward seeing your cooks.