Tyrus

A couple of warm days and it was time to pull the cover off the Santa Maria. This was a Tri Tip with a salt concoction called Sex on the Beef and a Pork loin with Mississippi Grind. It was nice to get back into that saddle and watch/play the fire after the winter. I do believe those were Maine potatoes, only grown in Maine.

I do have a # of knives, not as many as some, but probably more than I need. Working a knife can almost be attributed to a therapy, it's constant motion and focus centers one to a goal. The payoff is your reward, especially when noticing the change in trim or simply cutting through a tomato. It reminds me too, I'm over due.

I like the new pieces, but the old ones if available and with a keen eye are certainly a find. She's smooth as a baby's behind and lightly used, double pouring spout and has a wide port to hang it or hook it, yah I like this better. If you look around, know how to refinish old cast iron then the choice gives something historical vs new, that's all.

Nice meal Tekebo, generally referred to as flounder here along the coast of Massachusetts. That certainly was fit to serve Henry the VIII with a pardon to carry on. I remember as a kid tossing a line off the Padanaram Bridge in Darthmouth Mass bringing up a few of those. Funny how it happens, a lot of the area names in Britain as are here in New England pop up as a thought and you have to remember where you are. That fish tile in the corner brought it all together, well maybe not everything but sure eased the passage to the plate.

Always lookin good Toney, wish I could say the same for those grates, ahhh adds to flavor. Think you may have to make a 3/8 high performance wrench to tackle that, you may break the grill floss.

I watched him over the years and always have been impressed that he let's nature and visualization speak for him. He definitely has talent and the capacity to work without any tools except the basics, and yet your still drawn in. Most people would have a hard time understanding if they haven't been exposed to some backwoods cooking and if in the same position wouldn't know where to start. Yah, great video...it always taste better in the wild.

Last time I was in Germany Tekebo a bottle of Riesling accompanied this tasty morsel, sitting alongside with a Koelsch beer and it was served with gravy. I like yours all golden brown and crispy, but you'll have to work harder on convincing me my salad has to go in the oven.

Sorry I had to use a double reference as bait to catch you, it was necessary. No hard feelings

Tucker, like always your scope of trivia remains untarnished, it was actually 1965. That's obvious, it involves more than two steps

To bad we weren't play poker, the three of you couldn't beat a pair. I'll try and dumb down the approach next time seeing we have a limited audience. heh heh

Spoke with a someone that knows something about brisket,.........he agreed, that's one nice looking brisket. Maybe you know him.

Some like it hot, that chicken is singing I want to be loved by you. Warm lips

Something Monty Hall would say on "Let's Make a Deal," but this is a guess so scroll down to the first pic without going beyond and venture a guess as to what BBQ item it might hold. Secondly, you'll notice on the box a centered plaque stating, Nationwide On your side, tell us what year that jingle or slogan came out (originated) to place you in the genius column. No cheating. The last pic is self explanatory and I finally found a home for him, came from a seaside restaurant in Maine that had closed. Does anyone have anything like this, I found them on the huge side of things? The price was right (that's another show) they were free. If it's free, it's for me.

Magnifique! So, what's on the menu.

Great cook David, colors, arrangement and thought. Yum

Like Zelenskyy, Joe Rogan is a comedian by nature and talent, quick thinking and opinionated . They cut to the truth and touch you in mysterious ways, however when the comedy is over they all like,.. like ourselves, a good steak rolled over easy to a soft med/rare. If not, it's always open to discussion.

Troble good job, coincidentally I just made that same meal although it wasn't wagu, but "choice" I believe. In times such as this when costs are pretty high the local market was having a sale at $4.99/lb on petite sirloin steak Angus. If your familiar the Picanha just sits on the top, so I asked for the cap. A few minutes later the butcher comes out with a 8lb roast, huge. Fortunately the manager seeing this knew I ordered a cap and instructed the foreign speaking butcher to adjust the cut. A moment later I had a steak looking identical to yours @ $10.20. With a little Fleur de sel and ground pepper and an ending sear I had a steak that was remarkably tasty. The store butcher did this to me once before and rather than look for an enterpreter I took the whole piece, no room in freezer this time. The Pichana cut is phenomenal and my favorite too, however for this piece and it's associated tenderness I believe just a good fat cap melting over it is all that's necessary IMHO. $4.99/lb?, can you imagine, little things can make your day. So please, go out and have a good one.

Nice job Tucker, you certainly don't want to make a mistake with that stock, measure twice and cut once. Your friend must have been smiling.

Actually I wanted to have that marinade remain and not burn off so I offset them on the indirect side and let them come to temp. Grill marks on shrimp will give you a nice appearance, however that wasn't my goal this time. The shrimp will still pick up any smoke flavor and gather that good grill taste regardless. Those asparagus didn't film well, they were frozen...oh well, can't have it all.

Shrimp marinated in Greek dressing, in the shell or with it off, it's good as change, tasty. This particular one has the olive oil. Crab cake, fish cake, stuffed Quahog with butter, cole slaw, Aldi asparagus and some tartar sauce.

It was off to one of my favorite antique stores today with the intention of finding a cleaver, and so it happened. A 15 1/4 inch overall length, 9 inch blade approx. 4 inches at the head and 3 3/16 at the toe, it's 3/16" wide along the back having a 6.25" tang covered in wood supported by 3 brass rivets, and weighs in at 2lb 5 oz. The wooden handle for some reason was painted red, it does offer a good grip, but I haven't tried it under wet conditions. My intention is to take it to a blade smith and fix it with a modern handle, clean it up or should I remove the paint and see what the condition of the wood is like. It's carbon steel, has no apparent name I can distinguish. The straight edge razor blade was in fantastic shape and is marked Germania on the blade with a black horn handle, this blade at $20 purchased was hard to pass since it dates prior to 1900 and will fetch $75 all day. Think I'll use it to shave some chives. Would you bring this cleaver into the 21st century by dressing it up or leave it in it's old patina? Oh, it was $65, less than the going rate. I thought it was well balanced meaning all the weight was forward as it should be and felt comfortable in hand with a good sense of security. It has a FK just barely visible near the tang, could it Freddy Kreuger's blade, it does have a strange tingle to it. Nah, just kiddin.

The KK was made to fit that spot all nestled up amongst the greenery with a beautiful backdrop of rolling hills. You are bound to attract some attention from your neighbors skoell, tell us what those nearby thought of your BBQ kamado. Who knows, a beauty of that sort might spread........congrats to you and best of luck on your cooking adventure. Now get a cover!

Turkey looks yum, moist and ready to bed between two pieces of bread.

I wish you well with your Olympic Gold grates, but alas like sex, a momentary pleasure...they will soon darken and loose their luster.

I love those silvery bronze grates Pooch, stunning, but only a runner up to your butt........pork butt that is. Beauty of a color all around.