Tyrus

Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature..

That would be Choice Paul, seldom do they have Tri's in Prime at the bigger markets although I believe I could order them without difficulty. Quality wise I'm seldom disapointed because they generally have enough fat running through to approach Prime quality. Having a good repore with the meat manager and cuttes help too. $8.99 a lb is their day to day price, I think that's good in comparison to others... at least here it is.

Looks good Troble, right up my alley. Around here the bigger markets always slice up the whole Tri tip into smaller long steak tip pieces, nothing wrong with that but having a whole piece is better and more presentable besides it's easier to grill over a bunch of smaller scattered pieces. So I always purchase them whole, they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. Easy prep and always a guest pleaser. Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself?

That's too bad Mark, I know the feeling. Returning from vacation after a weathr mishap we found the same. Homeowners insurance covers the loss or at least it did for us at the time some years back. Yes, it would have been nice to have the KK prior to your event, water under the bridge now. Buy a portable generator, Yamaha or Honda are both good and come in handy for running the frig or simple nescessities. We learn most times after the fact when seeing others prepared, no one expects the unexpected...,good luck.

A stuffed Pork Loin with spinach, olive, tomatoe, sweet sausage, red pepper, feta, mozerella, thyme, and dusted with a sweet rub. Accompanied by bake potatoe, sweet corn, and baked apple with cinnamon and brown sugar. All ready for halftime. Excuse the order , but for some reason they uploaded in reverse order.

I was purchasing pellets the other day at Tractor Supply getting ready for another 5 ton winter of work, when out of the corner of my eye I spotted Iowa Jerky,,....so I grabbed a bag. I did notice the cost though, it was a bit pricey, but in todays world, a good Jerky demands the extra cost. So off to another store where I purchased a 5lb Spoon roast inspired by a glance and taste hoping to do better. I marinated the sliced meat for three+ days in a Sweet boubon marinate and smoked at 150 -190 on the offset using a thin base of B&B charcoal briquettes and cherry splits for color and flavor. It took about 5 hrs or so, the taste and texture came out spot on. Jerky's great for long road trips, I imagine cowboys chewed a few while on horseback, no horse here but I do own a Silverado and the roadtrip to Georgia via Ohio will be a tasty one. I did add a couple pics out of the ordinary, while cooking up the jerky I looked up and captured a whole lot of condensation trails in my area, haven't seen this before....not clouds.

A nice black tux, all you need is a white bow tie. A very formal looking KK I'd say.

I picked up two pieces of chuck, salt and peppered and then for the sake of laziness two herbs were close by (Thyme and Rosemary) so I dusted them up and wraped in some plastic wrap until the KK came to temp. 5-6 hours later running at 250 I opened the lid and noticed my chucky needed a shave, pictures don't lie. No matter, a brush off here and there and all was well. Should of used fresh, God knows I have plenty of it, but it was out in the yard and I just grabbed the closest thing. AHH

Had some time on my hands so I thought another Ark of the Covenant "planter" was needed. They're both great herb garden boxes, sides are pitched at 11 degrees, double walled and easily repaired down the road as there made to come apart easily. An unusual box to make because they require an angle of 11 degrees on the each end to hold a level plane, tricky it is unless you see the flow. It sits off the ground so those pesky woodchucks don't rob you blind and you don't have to bend your tired back so. Mackenzie you'd be glad to know I trapped the woodchuck I had in the yard just like those French trappers of yesteryear, he's gone you might say relocated. The bird house incorporated a natural piece I noticed while splitting wood, I thought it might work well as a front. And the tool box can be for flowers or herbs, I have made them in the past, made in various sizes for friends. Best tomatoes I've had, strong vines and it never lost a leaf or turned a color with it's leaves during the summer, perfectly sweet flavor with a constant meaty texture side to side, grown in this particular box....still producing into late September here in Massachusetts.

Nice piece Tucker, your friend has a treasure. You too Syzygies, constantly measuring for distance always pays off in the final product,,good job.

That's great David, I used to wax my car 3-5x a year for something to do but when it came to covers I never thought of that, I just got another. I have a Ducks Unlimited cover for my KK, it's 7 years old and the only one I've had for the KK, it still works although it's parked under the deck. You've got me thinking, I remember when it was new it would repel water just like a finished wax on the car, it still repels water but it doesn't bead water like it was new, I believe that memory has passed...at least for covers. Good idea, shake the tree, I'm in for a can.

They look good, takes a while though but the payoff is worth the wait. Not like flippin a steak👍

Hey Troble that looks good, I was in Steamboat for the week and if that came across my table menu there it would have been sure sitting on my plate. Damn straight

To be determined, obviously it's not a toe but very close. Sometime those particular recipes should be approached with caution and never eat them 3x a week, you never know what a combo of spices might create. Rex Ryan of the Jets liked Mediterranean food,,, well you know the history. Moderation even with feta.

Sweet finish. Interesting rub/marinade, but you left out the sprinkle of feta

😋Looks good Mac, who doesn't love a good meatloaf!!

You and Paul think alike, sure beats walking it

These quoahogs were hours from the ocean and readily available around here Toney. I was wondering there in the great metropolis of Cedar Rapids if you have a go to Seafood market. Could be a foolish question but when I look at the map I didn't see any oceans close by lol., but that doesn't mean much if there's a market for them or for lobsters and other related ocean products. I'll be in Steamboat Colorado again next week, I'll keep an eye out when cruising the country side. You get spoiled and take things for granted sometime.

Yesterday anpther batch of Stuffies went on the KK, talk about a tight fit,,,36 in all. Then while the coals were still pumping out the heat a bone in Turkey breast marinated in a herb, Rhine wine, olive oil and mustard sauce slid onto the grate. I hope I can remember the blend, it had an aroma of heaven....fresh herbs are the best, and it popped with the addition of the Dijon, I wqs surpised after only a 5 hr marinate you could taste the herbs, I did poke the breast with a knife for penetration and added an oddity to the mix that worked out well...Apple Cider Vinegar. Next time an overnight soak will hopefully produce a more intense flavor

The last time I had a box of COCO Char I remember the lengths were very long, those looked all about 2 1/2 inch to 3 in size. Did you cut them up on a band saw? Like the chunk

Nice sandwich, where's the mayo ooozing out. Great looking loaf, Piccaso would be proud.

It sure did come out wonderful, more like fantastic...love the bark. Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

Bottom round at 225-40 with perforated deflector tin for 1 3/4 hours. I had a full row of meat carefully aligned for the pic, when I returned from retrieving my camera it was picked apart. The Whirlpool beer is similar to Sam Adams summer ale, both from Boston but I prefer this one. Not much of a sear, the temp was to close to 140 so I did what was possible.

Let's make this even more confusing, I ordered this for my Weber Summit grill, made by Flame Tech grills for a number of purposes on the Weber. It's a drip pan, water pan, and the 4 in high wall is for piling charcoal in front to split for two zone. Useful little gadget well made from 403 SS, has all the numbers backwards, but obviously of a cheaper grade. It's 17.5 inches wide, 4 inches at the high wall, 1 1/2 inches lower wall and 11 inches from the high wall to the lower wall center arc. They may sell these on Amazon now, at the time I spoke with the manufacturer. Excuse the dirt, it's been sitting outside for the last 4 months.

Fine job Tekebo, it made an attractive looking plate. Like I said when I did my Rib roast I found the process to be like cheating, it's going to give you what you ask for. Here's the catch though, your meat will always stay at what you set your water temp at, if you let it go past it's (optimum) point, time wise for too long the meat will begin to break down and you end up with mush. That would be the risk if there's any risk at all. Either road at the fork, be it Sous vide or straight on cook you'd may be hard pressed to distinguish one from the other in a taste or visual test, but personally I prefer the latter. Sous vide is an insurance policy, a food prep worth knowing, it certainly gets you by an anticipated obstacle, but doesn't fill the air with the aroma of what's cooking.