tony b

Seafood is still on my "to cook" list. But, my homebrewing club's annual holiday party was this past Saturday and not only do we bring insane amounts of great beers to drink, but the pot luck buffet is usually killer, too. This year I made up a batch of Suya pepper skewers of beef - about 3 dozen. They were a hit and gone well before the night was over. I'm sure that they aided in the consumption of beers, too, as I didn't hold back on the spice level. @tekobo - I hear yah about the fingers. While I was wearing heatproof gloves most of the time doing about 5 batches of skewers, occasionally I had to go barehanded to corral a rogue skewer - ouch!

What a project, indeed. Can't wait to see it with all the bows nicely tied up.

Nicely spun chook there.

Down Home Cookin' right there!

Excellent job! And good lessons learned, too. Now relax with a nice adult beverage - you've earned it!

I like my steaks on the med-rare side, so I do mine @ 127F for at least 2 hours, if it's a good cut of meat, I'll go 3 hours if it's regular supermarket quality. If you like rare - go down 5F (122F), medium - go up 5F (132F). Then a quick reverse sear (2 rounds of 30 secs on each side) and rest 5 - 10 mins.

Nice road kill!

Looking tasty there, MacKenzie!

Counting on you to follow through there, Bruce!

I agree with Steve, good gloves/mitt is the better solution over longer tongs. Please share your marinade recipe for the Tandoori.

I have a friend in Milpitas and he says the air quality was awful from the smoke of the fires.

Eventually, there's a special place reserved in Hell for RJ!

Don't panic, just calmly step away from the POSK and no one will get hurt (other than the original owner!)

We just won't mention the wildfires and earthquakes!

Looking at all the yummy beef fat gave me an insane idea - sous vide that steak in the beef fat! Sort of like a confit.

What a cutie! Great way to introduce her to BBQ, too.

Dude, I won't see the upside of 50F here before April!

Jon knows me all too well - LOL!! I usually only include the bottle in the shot if I want to show it off. If it's my usual swill, I tend to hide those - ha, ha! Need to catch up on posting. Was inspired to use some of the Dragon sauce that Jon was so kind to send me, on a pork chop Friday evening. The weather cooperated, so on the grill it went. Plated with some mixed rices and steamed broccoli. (Note: I didn't hide the bottle in this one - LOL!)

Great job, mate! You are a master of beef ribs! And this time, you actually used a beef rub on them - LOL!!!

WOW! What a nice set of steaks. I'm sure that they are to die for! I betting your friend will go bonkers if you do one sous vide for her then reverse sear it on the KK. I'm ALL IN for that rump dinner, too, MacKenzie!

Preaching to the choir here, boys. My allergies have kicked into high gear the past 3 days. My nose has been flowing like a waterfall. Nothing in my usual arsenal of medications has done much to stem the flow. Thankfully, I don't have any food allergies - just the usual suspects - dust mites, mold/mildew, tree pollen, ragweed.

Yeah, we've all been amazed at "Knickers."

Looks like you're off to a great start on this one. Keep us posted.