Tyrus

What a festive looking meal, that looks delishe'oshish.

1 hour ago, C6Bill said:

I didnt notice those when i was there yesterday,

It's to the right of the glass showcase C6Bill, always check the dates, unfortunately with some cuts people are unfamiliar with they malinger and sit. I'm surprised with all the traffic inside but you have to realize it's kinda a higher end market, it is what it is. It's worth trying Toney, I remember on your post for the Denver steak 2 years ago, cuts are defined so I wish you well finding one, I know you'll be looking out.

Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts.

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.

Looking good now you have to stain it, just the frame, leave the seat as is. It'll pop Tucker. Also, your going to have to hide it when the kids come over because they'll want one.👍

Beautiful wings

On 7/8/2023 at 9:20 PM, C6Bill said:

I’d add some wheels

and I'll give you a push down any steep hill in the neighborhood, like soap box derby

On 7/9/2023 at 3:17 PM, tekobo said:

If you have built it right it should outlast you!

A coat of paint every 2 years Tekebo and it's sitting pretty. The KK always gets covered Toney, this is just yard furniture...my moneys on the KK

If I didn't see the knife there I'd of sworn you did that on a slicer. I like mine with dijon mustard please, and if your not hungry I'll take yours too.

I have too say there's nothing like watching your dinner turn before you in a stone forge fire while sipping on a bottle of Italian red. You have me there, but your husband had that rabbit wrangled quite nicely and I wouldn't trade off either as the better experience. Judging by the size of your bunny it appears he was quite large as bunnies go, did he come from a nearby farm?

Schrimp on the Barbie with taeta tots and grilled smoked veggies finished with a good Kolsch (Fruh) and a Calif pinot noir Line 39.

It's one of those things you could say is an acquired art meaning it requires practice to maintain a level of skill with some effort. I haven't repeated the process since, but I remember at the time it was a challenge as you well learned. I found the most difficult part was cutting out & grabbing the tendons still logged in the drumstick without destroying the piece. It's far from brain surgery, however it demands a steady hand and patience.....after it's done you move on to the next challenge

Like the Pavillion, very comfortable and the Shirley reverse flow pairs well with the KK's. Great job

Spin away C6Bill and then head down to Foxwoods and see if it continues. Looks crispy good

Mixing magic with what you have. Here's a combo I found, the Habarnero Jam was around a while and gathering dust, a gift from some time ago. You get to a point where you have to use them, so I mixed up a sweet and tangy batch for these chops over the Kamado. It's all science, you know...flavor combination science.

So now you have all that chicken at your disposal, praytell what happened to it.  Sharp knives certainly do the trick with ease, good luck Jeef.

Well it might not win any awards for design, but it sure is practical around the cooker for a bit more space, hang a towel or some cooking impliments. Sturdy and strong, what I might emphasize as Paul Bunyan furniture. It's 35 x 32 and substantially wider with the carrying handles/tool holders. Plenty of space for a cutting board to trim up a brisket on your side while someone else works on the other. Has a shelf below for whatever and is conveniently accessible. The top or surface was incorporated into the frame height to make it all one surface.  The handles are for carrying this table also, one person could, but your not getting far without some injury developing. So that's it, life got easier and seeing it's made from PT lumber and treated with a waterproofing chocolate stain it'll be here for a long time. The BBQ Gods are smiling

6 minutes ago, jeffshoaf said:

recently ordered a new device for sharpening kitchen

Was it a Ken Onion Worksharp? 

Actually David some time ago, probably years I deboned a Turkey for the holidays. I started first with a chicken as practice and worked up to the turkey in order to guarantee a workable unit. The purpose was to achieve or keep the bird whole (one piece) so that you would be able to stuff and roll it & then tie it into a roast. It was a lot of work, but well worth the experience because it came out so well.  Done on the KK, it's somewhere in my archives. 

Good luck Cheesehead, it looks well cared for, too bad you have to part ways, with your KK that is...your always welcome here.

I do remember the day as everyone here when moving our KK to their destination point might have been an apprehensive effort. Part of that move was to remove the lid on my 23, I felt it safer because having owned a Jeep I felt it may have been a bit top heavy. Regardless, your going to need help positioning/centering the lid back on. Do that by placing the lid's hinge between the two posts and insert the pin and afix the safety so it doesn't slide out.. Remove the stainless cap over the spring and then bring the spring over to where it attaches on the lid. At the lower end of the spring you'll find a nut that requires tightening for setting the tension for openong and closing. Tighten this to your satisfaction. It may require a few tries but your ultimate goal is to have a free and easy movement. Try to find the middle ground adjustment. If I left anything out I'm sure others will chime in, however it requires just a safe amount of people 2-3 to position the lid...then it's a one man job from there. Good luck, they're usually attached when shipped??? Anyhow it's just an obstacle, once done you'll say,..that wasn't so bad. 

Good friends are hard to come by, especially the ones delivering a piece of deer. Very nice

Wait, it's not the end, I found them, they're here.

2 hours ago, tekobo said:

 I can't be bothered with a diet but if I can make some sustainable changes I will be happy.

Decisions, decisions.  Should I go left or should I go right, whatever you do Tekebo we wish you the best. I do have to admit it was an imaginitive meal, just don't shake the tree so hard.

Nah, ain't gonna happen 

Reading your intro I couldn't help but laugh, probably so because from seeing you roof top home background there wasn't much of a comparision. The sights around your high top give off a good vibe with little attachments as a city would have, you need a good camping trip or a trip to the beach.