tekobo

My normal guy at the meat place isn't working much at the moment. He usually protects me from myself and curbs my worst excesses. His colleague doesn't know to do that. Next time I will know to ask him "how much?" so I know what weight of meat is being offered and what it is going to cost. Instead I have just looked at the invoice and am saying "how much????" We will have some tonight and I am sure it will be so fabulous that I will forget the bill...

So, I have been waiting for some months now for some more funky old cow. I finally got a message last week, offering me some strip loins and a rump on the bone. I replied, yes, yes please! Feeling a little overwhelmed now that it has all arrived. 27kg of sirloin steak and a whole rump. What can I say? Wow.

Wow that looks really good @Lannoos. Will you do a test of the slice, vac and reheat with sous vide plan? I would be very interested to know how well the brisket comes through that process. It would be really cool if it is possible to preserve and serve brisket that way. Whatever happens - have fun!!

woohoo. I am so happy. So cool that you are colonising America for us, one suya stick at a time!!!

Yippee! My Konro arrived pretty fast once that email came through. Your wife is going to get such a lovely surprise. Will you let her unwrap it and try it out before Christmas?

@tony b I love the fact that your place settings always have a nicely poured glass of wine in the shot. Very restrained. I always seem to have a bottle right next to my glass. Maybe that is where I am going wrong!!!

Fantastic Mac. Pre-loading rolls with butter. I love it.

Oats. Trying to kill you. Who'd have thunk it?? Good that you are homing in on the causes. Good luck and here's hoping you'll be back into pork soon.

@MacKenzie you get so much more winter than most. Not sure that I could handle that much dreaming time!

Hey man, sounds serious if pork avoidance genuinely has to be part of your long term future. Good luck with trying to rule it out or limit the types of cooking/treatment that most aggravate your allergy. I know from previous posts that you are not a fan of cats and couldn't resist teasing when I found that they are associated with pork allergies (according to mr google and uncorroborated by any other method).

Ooooh. I did a quick google search @Pequod and t'interweb says that pork allergies are caused by an allergy to cats. Stay away from cool cats and you'll be fine.

Hmmm. Those sauces look good @tony b! Looking forward to seeing how they turn out. Here I am finding that the sauces that I have made are not as hot as I would (sometimes) like. Going to do a bit more experimenting. Also need to decide which chillis to grow next year. Out and out heat is not the deal. I am liking the Seven Pot chilli, it is hot enough for seven pots of food and has a nice rounded flavour. Winter was invented for such dreaming.

Funny, the birds match your KK! They all look very beautiful.

I've been wondering about the service end of your story @Lannoos. Will you be anywhere near your KKs when it comes to serving and how much capacity do you have for sous vide on site on the day? I was thinking that brisket is great when sliced fresh and wondered whether you could time it so you had the briskets from your final cook resting in a cooler warm and ready to cut up at the party venue. Meanwhile, the briskets you cooked earlier could potentially be heated up at low temp in your KK and transported over to the venue for a second and third round of service? Just a thought...

That chicken looks like it was worth braving the cold for Mac!

That turkey looks really good @BBQ Iguana. Like, really good. I haven't cooked or eaten turkey for years but looking at how well you have managed to cook it on a KK, I am tempted!

`I hadn't thought of tacos but now that you mention it, I had some really good fish tacos last time I was in NY and suya pepper would do well with some silky fish. Looks like we are going to have to run a shrimp v fish taco test very soon...

Super pretty. Congratulations!

That looks gloriously yummy @MacKenzie. Liking the look of the pork in those nice soft buns @alimac23

Nice job! Your next challenge, if you are up to it, is to try some on seafood.

I know you think you are the winner but I think your family is really smart. They indulge your "excesses" because they know they will get to eat the results. I am looking forward to seeing your/their Christmas present!

Promises, promises. The chicken came out well. We had it with chips and the first of the fermented hot sauce that I made to @tony b's recipe. All good.

They've had names from the start @tony b. Before they arrived I told a friend I was getting two new BBQs. His first response was, "Why two?". Before I could answer he said, "Ah, one for meat and one for milk". And that was it. They were named.

Fab to hear that @Pequod. The suya looks very good and I am liking the board sauce innovation. Have you received your Christmas konro yet and was the suya cooked on KK or konro? I have not tried suya on the konro yet, much to @tony b's consternation.

So glad, I love aged meat. The Husband agrees that the wine will have been top too. Guessing a good time was had by all.