Tyrus

A very good article indeed. I'd be interested to know if Tyler Shepherd is an owner, if not is he soon to be.

I remembered that a Prime rib was lurking in the freezer and it's presence was brought to my attention inadvertently by Syzygies suggestion of sous viding large pieces for long time. Seriously I had forgotten I owned a sous vide, it's been a while...so I dug it out of hiding. The roast was aprox. 5lbs, 4 1/2 after trim, double bagged, injected, salted and rubbed then placed inside the water for 15 hours at 132 degrees. Always double bag, if one has a weak defective seam you'll be glad you did. Now I would have done my searing on the KK, but 6 months ago the Weber Summit grill I own seared my eyebrows during this process in a backdraft incident...this was payback/revenge, getting even and clearing the slate. The process went well without incident and the rest is picture history. If you notice in pics there's a green labeled container of Japanese BBQ sauce, if you can find it in your area or on Amazon I would recommend it with red meat as a marinate or as a side...it's pretty good. All I can add to Sous Vide cooking is that it's such a cheat.

Hope the cook went well, but those banana leaves...they don't appear to have grown in the backyard. And that piece of meat looks to be the size of a brisket, certainly you had a crowd? You have me hanging on a ledge.

A Mediterranean Sunday dinner here in New England. Salmon with herbs, capers and some veggies with a good olive oil. The rice took on 3 countries, Italy, Spain and Portugal having Linguica, sweet sausage, Sazon, marinara, mozzarella and a host of herbs. Some Cerignola olives for color. Cooked in the KK with a chunk of cherry.

Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.

Catholics are less offended than most, they are tolerant David...a piece of bread will be something they would generously break with you. A glass of wine to compliment it's direction would certainly be a comfort.

Two KK's alike but very unlike. One dressed in formal black evening wear and the other as sharp as a pin. Great colors, however it can't be unnoticed that you've gone from tile to pebble....you'll have to let us know the outcome in comparision. Nice choice.

I got two of those...daughters that is.👍

AWESOME==extremely impressive or daunting, inspiring great admiration, apprehension or fear.

I awoke this morning feeling a bit strange, couldn't place a finger on it but now I understand. So, is the swearing in ceremony poolside or are we going to do this remotely.

Tasted good too!

I like it, I really do, it's gotta good beat and I can dance too it.... Sparks a bit under the Mapp but it lights well and flows good keeping a constant temp. Two endorsements, credible, hard to say no.

Here's a new charcoal to me, now I haven't used it yet but, upon opening the bag I noticed a quality in my hand that felt very light and appeared unusally dry. The coal itself was of good size and it had a odd clanking sound or better yet a hollow sound when dropping it into the basket or moving it about in my hands. The only other charcoal I remember having these characteristics was CoCo Char and that burned extremely well. I purchased this bag, the last one standing alone on the shelf because my general standby (B+B) has been letting me down with an abundance of smalls in the bottom of the bags. The packaging of this product was excellent, a good quality brown thick paper, it was squarely shaped, layed flat without any bulges..I thought that odd, it was too perfect. I expect to use it tomorrow on a couple of racks of pork ribs, then I will comment further. On line a 20# bag would cost $37.00 dollars however I purchased this bag for $28.00 at True Value Hardware. So the same bag of B+B is $19.00 and an adequate charcoal as it is, but I'm hoping for South American hardwood quality in an American hardwood blend from Missouri. We'll see tomorrow.

and a very handsome one at that. Hey, that looks like my garden behind you...yesterday I had to wrap it in chicken wire because of a woodchuck robbing me blind. He had a peculair uncanny resemblance to that gopher in Caddyshack. If this doesn't work I got some barb wire in the shed, set some traps too....if I catch the critter I plan on releasing him northeast of here.

Superpowers? Hmmmm, does that mean when I look to the north and see what might be considered as the northern lights I can rest assured it's only C6Bill using these newly aquired powers? Long time coming and a very good idea!

Goldilocks knows a good thing when she sees it. The symmetry is better, not to offend 42 owners...just my opinion

The hardest part maybe putting in the coals and then striking the match. When you close the door on a good quality car you notice a few things, it's quiet smooth transitition and then the click...that's what's inherent in the KK. It keeps you coming back for more and those ribs will certainly do the same.

Was there any doubt? Really!!! All those beautiful tiles and curves...they didn't stand a chance.

The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.

Let the games begin, very nice and you know10 years from now it's going to be looking just as sharp.

Tis the season Generally butter but some like it hot, hot sauce that is. I agree with the thought that pictures are tasteless, however if there's anyone to make it happen my money 's on you.

Sad, but true....as a side thought and on the other side of the coin I'd be interested to know what you might have there that I can't find here

Two different beasts David. Two of these and a beer are close to a meal, clams casino generally are thought of as a smaller appetizer. Right church, wrong pew.

I do believe this fits the topic as to a regional cook/dish, it's somewhat different from a traditional prep because it's having a bit of smoke added in the KK other than prepared in the home oven. Quahogs are a shellfish growing wild along the coast in New England, they are prohibited from harvest unless you purchase a licence from the township/city. The governing towns also replenish the beds for residents as they are continually used. Luckily for me though a friend brought these to my attention from a recent trip he harvested in Falmouth Mass. and they were quickly put into play as stuffers. The quahogs are first cleaned to remove sand or contaminents prior to steaming to ensure nothing enters the shell during this process of opening. Once cooked they are then removed from the shell and rinsed under water as an additional measure. All the quahogs are then processed through a meat grinder for the first step, followed by a French bread loaf stick broken into pieces and gently dipped into the saved quahog broth through the same grinder. A few generous pieces of Linquicia (Portugese sausage) are then run through. A compliment of fresh herb as chive, thyme, parsley along with an assortment of peppers and onion are added then to the mix along with some Old Bay, a spice. They are then stuffed into half shells that were carefully separated as to prevent contaminents and rinsed....your dental work is always present of mind when working around shellfish. Into the KK at 250 (I used a diffuser) until around 160 with a slight crust. Serve with butter, the remainder I froze in freezer vacum bags for microwave use at a later time.

Seems like the perfect dipping bread...it must be