Tyrus

Sunday rack of lamb, marinated and hit with a SPG. Cooked on the very bottom over the fire to sear then smoked up to temp away indirectly while small potatoes were cooking over the fire. Plated with Zucchini sprinkled with Parmesan.

Sounds like you gotta get out town, maybe to the beach on the west side of Australia there might be a secluded spot. Otherwise don't worry about a thing, but if I had a peeve it would be the bottom shelf on the frig, man that's low. And on a serious note, who drank my last beer? There are questions that will never be answered, ZA might be one.... keep the faith Jeef, the tide changes every six hours.

Using a four prong on a substantial piece of meat is better replaced with 6 or 8 if they make them as one consideration. A raw piece of meat doesn't hold well while spinning because the flesh gives until it cooks and firms. That's quite a while, anyhow my stepson raised two turkeys this past year and tonite asked me if I would cook them for him. Their weights are 41 & 38lbs, big birds uh, a little large for my 23, I can't cook them unless I see them, but I'll try. To tell the truth it's pretty hard to screw up a poultry cook in a KK, it's the best. However, having a number of cookers versatile in their own avenue makes the challenge that more interesting. Like you, we never cook to fail....only success.

It must have been one happy party. I like the matching floor your KK sits on surrounded by all the greenery

Your not, it was just a joke, Merry Christmas

Poochie, do you own a boat?

Ahh, seems like you have your work cut out for you Tekebo, please excuse the pun. I'm surprised, veal in the states is generally more expensive....do you prefer the calf cuts over the mature beef? Be careful now, sharp knives and all, intricate pathways, pulling and awkward angles make for slow and careful trusting hands. By the way, I'm sure you know Jalen Hurts buys his beef already prepared..if the coach ever heard he was cutting up a back 1/4 there'd be hell to pay. How bout those Eagles, ain't they sumpthin!

It must have been bothering you Dennis and you had to know. Were the extra forks an addition to stiffen the ends, it appears their placement adds strength to the rod to eliminate the bounce

Stuffed Pork loin, 3 sausage 2 sweet and 1 hot, 1/2 large vadillia onion browned, 1 honey crisp apple grated, cooked rice, sweet and spicy seasoning and sweet chile sauce over mash with gravy. I did add a good bit of sage, with salt and pepper. 2+ hours at 320, it was pretty thick.

If there's any grit or tough tissue I just cut it out. I find if I slice against the grain like you would with the point of a brisket the pieces chew much better. The cuber does tenderize and helps with the marinating process for other cuts, but I haven't used it for Jerky, it is a thought though. That reminds me I still have a few bags in the freezer

Actually Jeff I pick through different cuts like bottom round or eye of round for something I'm comfortable with. These cuts really don't need any prep and they make the best Jerky if you slice against the grain IMO. I do have this cube fixed with about 100 little knives that plunges and retracts as you use it for tenderizing. I still use the Lang for Jerky, it has the room and smoke isn't a concern.

A typical winter Yankee meal. Tonight it was sirloin strip steak with steamed brussel sprouts dabbed with lemon dill Aioli. I actually bought the Aioli for salmon but it did go with the sprouts. Than aside all that were some beans. The steak was placed into the sous vide for a couple of hours at 121 degrees sprinkled with Maldon sea salt and lightly peppered. Dry leak and parsley on top and fresh garden rosemary and tabs of butter were all added before vac sealing. I set the KK up with a pile of coals to the rear of the basket, this set up is fine for a vareity of cooks unfortunately it was cold outside and getting dark so I skipped the basket splitter. Well, I should have realized this set up isn't for searing, with the basket splitter in the top plate directs the air through the fire and with having an open basket I really couldn't get the heat to rise to the occasion because the air flow was incorrect. Any way, the meat was tasty and tender, it just lacked the char. We did have as starter a potato leek and Italian sausage Vichyssoise but it soon disappeared before captured on film.

I like that, simple yet satisfying. They all go together quite well, bon travail.

Rocky mountain oysters anyone? Hey C6Bill, don't forget the sunblock.

"I prefer naked splendor in motion." As for age/life, I see it as one long day, I believe it was this morning.

Nice Tony, but we spray the yard now and I gave up streaking in college. Ouch!

I look at tools in my tool box like most as something useful that I can pull out when ever I need it, better to have it than wishing you did. That said, it is a bit to clean, slightly dangerous and awkward. Once in position it's a remarkable tool, your not going to do this with a knife in a consistent way, as fast or simply with ease and precision. I'm retired, so what the hell do I need a slicer for? I bring this out when I'm doing a large cook, and it's always my intention to vac/freeze for myself and the wife or gift to others. That roast beef was pretty good, and it has helped on countless Jerky preps I've done. Cleaning is about 20 minutes, no need to rush and then I store it up high in the garage on a shelf. If I can handle it, I'm sure you could too/30lbs. Your capacity to do great things is only limited by your skill and imagination, you seem set in a way on moving forward, kinda like an itch your trying to cure. It's a good decision, just be careful and caution the kids around it. Using any powertool is like riding a motorcycle, you always have to be aware. Enough of that, find your way, fill the void and if you decide,.....I wish you the best. If you do make a purchase, buy the gloves. Any regrets, I've had a few , but then again, too few to mention.

Looks good johnnymnemonic, that's a lot of meat! Are you sending it by mail frozen like Porter Road? Can I put my order in?

Mac, you cut me to the quick with every color there, the nice thing was they all blended together so well, nice cook.!

2 pieces of Salmon done two different ways, one a little spicy, the other with a sweeter side. 1/2 lb of scallops baked/sauted over the coals with some garden dried herbs, garlic and butter. Curiously the scallops were $28/lb not far from port, is this comparable to your area? Just thought it was high for market price, a good treat though.

With these ribs I prepped them first by laying them in a sheet of Aluminum foil and dousing them with enough Japanese BBQ sauce for absorbtion. Wrapped up and placed in frig for 2-3 hours. They come out a nice soft brown in color, then a rub called Saucehound sweet/salty and well balanced. It's a rub you can use on beef, pork, chicken or fish....find it on Amazon however they only have it in the small shaker, I generally order the 5lb bag and divy out shares. At the 3hr point I wrapped in a combined sauce of Go-Chu-Jang, Sweet Mirin and a sweet Ginger Sauce for a little heat. I removed the ribs after 30 to 40 mins and placed back on the grill for some more sauce to set. Beautiful colored ribs and the taste was there too. Layers of flavor

A modern look Basher, unique inset counter and cabinets and cut out look/function to the counter...top show. Were these your ideas? Nice

Welcome, a unique Australian flavor sounds good. Tasmanian pepper was the last secret, another would be nice. 5 months will soon pass

I did one few years back John when the price of fruit didn't exceed the price of the turkey, however it is a 24 hr brine with the recommended salt and brown sugar or a bit less sugar since it requires some orange juice. Your std brine generally requires 1 cup salt/gal of water with a half cup brown sugar. The additional amounts are a half gal of orange juice, 6 squeezed oranges all bodies added, 6 limes repeated and 6 lemons all in a 5 gallon bucket covered in ice and placed in the garage. Any additional ingredients like cloves or dry herbs are by choice and a personal decision. You could use a cooler if in a warmer climate, the idea is to keep the bird 40 degrees or as long as the ice doesn't fully melt. As some of the salt migrates into the meat it also draws in citrus flavor, what your left with is a hint of citrus noticable in the meat. Nothing overpowering, but as I remember I had stuffed the carcass with either new citrus or the brined ones. When it comes to brines John your only limited to your imagination, as long as the parameters work with regards to how your ingredients work well together. I would still use a solid deflector if spatchcocked, maybe start lower on temp and draw up to finish, it's all a bit of science and nobody to copilot. Enjoy the ride I wish you luck and umm KK787.........nice bird, great idea.

This burner checks alot of the boxes, it's all cast iron except for the brass fire element and it has an adjustable gas pilot and it's capable of up to 95,000 BTU's. I have it sitting on a thick brass sheet that has been fire proofed underneath. It serves two purposes, the surface is good for cast iron cooking and it holds the wok station burner. I'm sure the unit could be built in to hold the tank and burner quite nicely if so desired and at a reasonable cost. Not much to look at, but boy it sure gets the job done.