Paul

Needed lunch meat for work so pork loin it is. Nothing fancy...just S&P, garlic and thyme. On a side note...I had the pleasure of meeting Tony B. the other day. We had a couple beers together at Russian River Brewing in Santa Rosa CA. I can tell you Tony is as nice in person as on the forum. Good conversation along with good beer.

Hopefully they'll wrap up an emu next!

Good!

Hey @tony b let me know when you're in Napa and I'll try to make it down there. Are you going to the French Laundry?

A little late here. I never take pics and post so I know it didn't happen, but I just did a prime rib the other night. I like to reverse sear them. 200° to 250° to an IT of 120° to 125°, remove from KK, tent/rest. Crank KK up to 400° to 450° and put the roast beck on to sear and crisp the outside. Pink from edge to edge every time.

Here in Nor Cal public schools are opening Monday, March 1st.

Happy birthday Mrs. RD!

Agreed!

What's the first cook going to be?

There's a place in the Napa Valley where I buy meat every now and then. They roll out the whole carcass on an overhead rail and ask you, "What cut ya looking for?" Great place and great product. You are spot on with the provenance!

Couldn't agree more.

Just wait! Some of the folks on this site have this weird superpower where they can make you spend money.

I'll come clean. I use Wusthof knives and have for years. I know next to nothing about metallurgy but, I have no problem keeping an edge on these to the point where friends and family are scared of them...which is completely backwards.

Looks like your son is a great backup and can step in at a moments notice! I used to play water polo...until my horse drowned.

And rightfully so!!

Very nice!

Welcome @sagarwal. You're going to love your KK.

I'm thinking tiles MIGHT have provided a darker and smokier outcome.

Wishing a speedy and full recovery for all!

That's what happens when you ask a non-wimp to yank om something!

Yup! they're that good.

3 months tops. Poor guy is hooked and doesn't realize it yet.

Nice work @Tucker! I've never worked with magnolia. Nice grain.

The wife requested eggs Benedict and what I call camp spuds. Cook the bacon first then cook the onions and potatoes in the bacon fat. This is her plate, I had a proper serving.

You're definitely putting it through it's paces. With just the wife and I, I use the 16 way more than I uses the 23.