Tyrus

Yes, of course. A little S&P is all you need and it maybe a TD

Nope.

I do like the simple life, so keep it simple with one of these.

While traveling the wilds of the Berkshires this past weekend I stumbled upon a odd trinket in an antique store. At first I thought this to be a Texas brass knuckle, but quickly discounted that thought seeing it's made from Aluminum. It does have a charm of it's own and will retire to the cooking shed for posterity very soon along with this little piggy. Give it a guess, no cheating now, no google searches, a clear and inventive mind is all that's allowed.

Avid Armor has a Chamber sealer for $599 and I believe there are a few more manufacturers within that price range + or - $100. They do require a bit more room, but for liquids they are superior however they do lack the ability to do large items depending on size. If you wanted to do smaller moisture laden portions you could partially freeze the contents prior to sealing and that would work with a channel sealer and possibly yours, but that does require time to freeze. A chamber sealer has the advantage also of using the cheaper clear sided bags that don't require a channel bag because they evacuate the air from the chamber not through the seal. I recently purchased the channel Avid Armor A100 and chose this for two reasons, 1 was the chamber sealer is a bit bulky and requires a bit more counter space and secondly this unit has a pulse unit for drawing air out manually by pulse in a slower fashion and then sealing the bag before too much moisture enters the seal area. It also has wider 1/4 in seal which can be set by length of time depending on moisture. I believe the Chamber seal was a thinner double seal. My Food saver was failing upon sealing, it would draw the liquid up and fail in one area upon sealing. Worked well with dry, however I haven't fully tested this new unit to recommend it with certainty.

Looks tasty Mac, that swiss chard seems to knock on the memory library. As a kid we we had that on the table quite a bit, your right, it is tender and good. Good with bacon bits too

If your lucky enough to find a used KK in your area it would definitely be worth the trip to travel down and take a look. On location your could easily assess the condition and possibly strike a better deal vs over the phone or on line, but then you'd be taxed with bringing it home safely. On the other hand, if you bought new and ever had an issue you'll find the owner Dennis Linkletter standing beside it's well known reputation. Think of the the purchase as a one time expense meant to last a lifetime giving you many years of reliable performance. Like the tools you purchase don't settle for second best, your in the right place...no regrets here

Never cared much for the beer, but they sure made a handsome bottle. The recipe is easily cut in half, so if you do stir up a batch let me know, spread the love.

Here's a sauce from many, many years ago that I remember as a very tasty condiment too pork and chicken or use it as to how you see fit once you've tasted it. The recipe yields approx 1 1/2 gallons and could easily be adjusted, but why would you when you could gift a few bottles to friends. This is a vinegary, sweet and salty, peppery sauce that's definitely a winner. Add this to your pulled pork or marinate some chicken overnight, it's flavor is tasty, bold, and pleasing just out of the bottle. Back in the early 90's I made a large batch and bottled the contents up giving a number of bottles away to friends and wasn't surprised to find in a short amount of time those asking for more. Unfortunately, the recipe got misplaced, I looked high a low without success, I even sought out the book written by Jeff Smith aka The Frugal Gourmet for the it's whereabouts...unfortunately it wasn't to be, until a few days ago our paths happily crossed again. Jeff had a food prep show during the 80's on PBS featuring an abundance of cooks, dishes, recipes both ethnically and regionally for his show. I remember him as an easy watch and the rumor has it that the sauce was procured for an old woman in the Chicago area. Well, anyhow if your willing to give it a try, do it on outside burner..the vinegar will permeate the house. Using a large non reactive pot add all the following ingredients collectively in and bring to a boil. Once your at a rolling boil, slow the boil until it rolls a bit more gently for 1/2 hour as to simmer it. Stir on occasion, and as the original directions imply to keep the lid on..I didn't. I felt a little reduction wouldn't hurt and it certainly didn't tame the beast because all turned out well. 1.1 1/2 cup brown sugar 2. 1 1/2 cup Worcestershire sauce 3. 1 1/2 cup prepared yellow mustard ( French's is good ) 4. 1 Qt. Ketchup 5. 1/2 cup FRESH ground pepper (no can stuff) 6. 1/2 cup Red Pepper flakes 7. 3 Qt's. Red Wine Vinegar 8. 2 Qt. Water 9. 1/2 cup salt Morton's Kosher is good 10. 1 Qt. White wine I used Vinho Verde, a light dry Portuguese table 1/2 cup of salt is original with the recipe if you need or want more I believe the amount of liquid will support it. Place the liquid in Glass bottles after it cools and refrigerate. Use an empty beer growler to hold the majority if you have one on hand. Use a ladle and funnel to bottle contents with a mindset of continually stirring the peppery contents around for a consistent distribution/blend of the peppery mixture. Enjoy it in a Bloody Mary and don't forget to gift a few One last thing, the Progresso Red wine vinegar came came in 25 fl oz bottles so I used 3 and just filled 2 for the water portion. I believe that was why I cut back a little on the sugar and salt because these weren't full quarts. If you Google pride of deer camp BBQ sauce a bit more info will be available.

Nice to see another KK in the neighborhood Bill. They left out several key ingredients, I will give them a pass and will keep their identity anonymous and refer to it as an isolated incident, I thank you for the Italian referral it's just up the street so to speak, I didn't know. Basher, In my area a large presence of Portuguese settled here and many restaurants sprung up serving their ethnic version of this dish/appetizer with phenomenal success. I believe if another restaurant wishing to bring their version forward should always be aware of it's reputation. On this occasion I certainly bettered theirs. No doubt, no argument there

Have you ever gone to a restaurant and wait in anticipation of a great tasting meal to have it fall flat and miss the finish line. Well, that happened yesterday for the first time in a life time, as I was about to protest my dismay at our server my wife interjected ordering me another brewski. We spoke, I let it pass and handled the matter the following day with a bit more diplomacy. I couldn't let that taste linger long though, tonite I made the meal, a Shrimp Mozambique and did give it at least tastefully, but maybe not photographically the attention and justice it deserved with onion, garlic, olive oil, Vino Verde, lemon, Sazon, parsley and a splash of Piri Piri. The shrimp was previously cooked and frozen not a first choice, but it was a pleasure to enjoy reconstituted as it was. SO the conversation with the manager was actually pleasant, I expressed my dissatisfaction and she apologized insisting on sending me gift certificates to make it up. I guess having been lucky up until then, and I'm sure everyone has a story, what do you do...send it back, let it go or like me put it off for the following day.

BigO, the color change is a gradual so as not to shock you. The BBq world is now your Oyster, so many ways to go, it will keep you busy and you will become a magnet for delicious cooks for your friends and family. Best wishes to you as you explore

One last thing, I know you have many a snake wandering the country and probably more than you care to see. I'm guessing that's a textile print of a python, it looks sharp. Don't tell me it's the real thing

Basher , your definitely going to need a load of wood with that cooker something that will share the flavor of the smoke with your food. If wood is plentiful there as it is for me here you'll find it helps with keeping down the amount of coal you are using. Although you can burn briquettes and lump the addition of wood with the flame licking the bottom side is a must because of it's aromatic nature and as a tool for a more diverse cook. Don't forget to buy yourself a chimney to start up your coals preferably a large one for laying out and spreading coals in a isolated area if your not using the whole grill or just starting up the pit, it's very convienent. I like the bottom grate allowing air to enter beneath the fire and having SS with refractory eliminates the worry of rust. A nice unit, one you will find entertaining for you and your guests...best wishes

Looking good, Congrats also. If that's a tile sitting low on the leg just use some gorilla glue to stick it on and some grout to seal around it after it sets. See if you can use a clamp to hold it on. I think that glue will do, no heat to worry about, just a dab spread thin, that stuff expands.

Hey there Mr Destination Unknown, that's a beautiful ride and the coach must have been like 600 mice with magic. Sorry Bruce, I'd give it a go, it's actually borderline, every plug I've put in always stayed till the tire died...just sayin it would be a shame to let go of a tire like that, but it's not my choice though. So what can you say except, let the good times roll. Have fun

Imaginative minds, they all look good. Scotty, beam me to Bashers house for pizza, then to Toney's before he pulls that steak, and then back to Enterprise, once home beam Trobles plate to my quarters and then have Seven of Nine join me for Dinner in my quarters. Oh, Geezz

Let me be the first if I am to say congrats to you Forrest, a beautiful child. Blessings and best wishes to you and your family.

It was a handsome pig Tekebo, way to go on breaking "in" the 32. Well, I guess nobody got my reference to Arnold Ziffel the pig from Hooterville on Green Acres. Maybe I went to far back, in the future, I'll try to keep it in this century. Tekebo on the skin bursting, you could have tried butchers twine, it's a bit thicker...the fine thread with the turning may have contributed to it cutting the skin and opening, just sayin. Good job, you got your friends out for the day if only for a short time and danced around the Covid restrictions. I hope they could take their drink to go.

Nice little piggy. Sits well in the cage basket, looks very secure and keeps him a good distance from the fire. Well thought out Tekebo, but that's what you have to do for a problem free cook of a size taking up the whole grill...you have to anticipate disaster and plan around it. Let's see some more, you must have been excited, good show. By any chance was his name Arnold, some name their pigs just for luck. I was wondering if you salted the skin to aid in the drying out and form a better crackling...and how much did he weigh? Best, sorry to hear about the guest damper hopefully it will turn

Great Troble, nice description. I do appreciate a bit of heat nowadays in my food although it took many years of adjustment and tolerance to break the pepper barrier. Coming from northern european ancestry the diet was simpler and tamer, luckily we've turned the corner. That pepper looks like a familiar foe of mine, the Habanero....I'll wear gloves, eye protection and a mask..........unfortunately it's all genetics with this hot stuff. I can eat horseradish by the tablespoon and woudn't blink an eye, we'll exercise the caution and follow your warning

You musta read my mind Mac, when I did this you always come to mind as making some great bacon. I believe you have a slicer because your cuts always look perfect. Definitely try out a sweet mix on these for guests, it's a winner.

Happy Birthday. Funny, most are in the position of asking the wife if it's affordable or too big from the 23. Glad to see you bought a cover, that you'll never regret. The extra cookers are always a wonder, if you have kids on their own, gift it to them otherwise it's craiglist ,or local area listing on the internet. For me though, I like my toys, whomever has the most when they die is the winner (BBQ wise), just a bit confused if I win, where to send the trophy.

I went to my butcher looking for a Pork belly and he came out with the meatiest porka I ever saw, a 12 and 1/2 lb'er. Gorgeous and skinned perfectly wrapped in airtight vacuum seal. I'll skip the naked pics and show you the finished. Dry brined with maple syrup and some Makers Mark with the pink curing salt, brown or turinado sugar, salt, cayenne, pepper and some dry thyme. Sliced in two because the piece was quite big to cure as a whole then after a week set on the Lang Smoker over apple, cherry, at 180-210 for 3hrs to 150 degrees. These pieces were sliced up approx 1/4 in. or a shave less to serve as appetizers. The imagination with larger slice gives way to a Konro or even in the KK, but easily done in a skillet. At restaurants nearby they serve these cooked on a bamboo skewer or clipped on the ends of a serving tree dressed in butterscotch sweet sauce and drizzled with Turbinado sugar. Served with your favorite drink, it pairs well with all, it's bacon of course. That old Case xx I found at 2nd hand store worked out as a nice slicer, fingers intact.

Mr Bill, Congrats to you my friend, you know it's gonna be, "Wicked Pissa." Well, if your a Pat's fan and have a KK to cook up bbq for game day, all I can say is, nothing could be better. Fair warning, watch out for Tekebo, she likes to bet....don't worry though she's an Eagles fan and they don't win much. So tiles it is I presume, if your from Boston it's gotta be tiles.