tony b

So, what do you do with leftover rotisserie chicken (see cook above)?? One solution is to make a white pizza! Was trying out the new Cooks Illustrated 1 hour pizza dough recipe (see March/April 2018 issue). Despite screwing up one of the steps, it came out OK. Homemade Alfredo sauce, leftover roti chicken, marinated artichokes, Kalamata olives, and fresh cherry tomatoes, dusted with a hint of Purple Crack. Hit it with lots of "pizza cheese" - a blend of mozzarella, parmesan and Romano. Cooked 12 minutes on a heat soaked pizza stone on the upper grate at 450F (was shooting for 500F, but lost patience!) Started out on the parchment paper, but after 4 minutes on the stone, I slipped it off. Up close and personal. Ready to eat! Bottom of the crust came out nice! I do have to say that it was pretty tasty for "leftovers!"

Nicely done!

That's what I was afraid of back when they were pricey. Reef scored his for $20, which would be OK in my book.

Yeah, Shuley, in the South, we refer to the evening meal as "supper." Mom would always tell me when I went out to play after school, "Be home in time for supper!" I have heard the mid-day meal called "dinner" before, but not very often; we called it lunch, like most places. In school, the cafeteria was often referred to as the "lunch room." It's funny - we all speak the same basic language - English, but it's not universal and quite regional!

Title of the thread says it all!

Yes, you should Aussie - they are an amazing piece of cooking technology.

Yummy!

I know what it feels like, as I've had a car/deer interaction - the deer actually ran into my car, which was not moving at the time. I was in line at the security gate at work and this male deer came running up the bank and the next thing I hear/see is a WUMP and nothing but brown on my windshield. He rolled off the hood onto the road, jumped up and ran off into the adjacent corn fields, but not without doing over $1200 worth of damage to my car! However, when I got into the parking lot under the lights, I could see bits of fur stuck around the bashed headlight! My "trophy"!!! LOL

Thanks! The skin came out OK. I was a bit concerned because the cooking temperature was a bit lower than I normally do for "crispy skin." I tweaked the upper vent for the last 20 minutes of the cook, but the dome temperature only rose about 25F (350F) and not near the 400F that I was hoping for. But, I was busy inside get the sides ready, so I wasn't babysitting the grill that closely.

That sliced open shot looks fine to me - a nice medium. But, if you like it a bit more on the rare side, yeah, a tad over. Here's a trick for next time doing your reverse sear. Flip the steaks every 30 seconds - twice per side, rotating 90 degrees each flip to get nice crosshatched grill marks. By flipping often, you build up the crust without much penetration of heat into the steak. A lot of this depends on the thickness, of course. A thicker steak can probably go up to a minute per side; but, the steaks in your pics should be in the 30 second range. This is also for using the lower grate, as in your pics. If using the sear grate, it's more like 15 seconds per side; and if using the main grate, bump it up to a minute per flip. Your starting temp of 115F should be OK using this technique if you were looking for med-rare. If you wanted rare, then drop down to 110F. YMMV - depending on how roaring that fire was.

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner. And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F. Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course!

And the BBQ Gallery chants - "Purple Crack, Purple Crack, Purple Crack!!!" Mix it one part coarsely ground Purple Crack to two parts Kosher Salt and season the meat to your liking. If you've not tried it yet, it can get a bit strong if overdone.

Indeed!

Envious of you all! Would love a nice ODK like any of these.

Posting this again here, as it's pertinent to the topic. Snake River Farms has black grade wagyu ribeye cap on sale right now. http://www.snakeriverfarms.com/american-kobe-wagyu-cap-of-ribeye-parent.html

Missy just squirms constantly making it exceedingly difficult to brush her, but fortunately she doesn't mat nearly as badly as Kipper. His hair is finer texture and mats easily. He likes being brushed as long as I don't snag a mat and pull. Then, he'll whip around and bite at me/the brush. He doesn't bite, just lets you know he's not happy! Eventually, he says, "Enough," and he hops off my lap regardless. But, still expects a treat for putting up with the "torture." LOL

Then you (and others interested) should pounce - SRF has them on sale for $69 for a 14 oz one. http://www.snakeriverfarms.com/american-kobe-wagyu-cap-of-ribeye-parent.html

Did you see DJM's recent post. Nice setup. Could give your some ideas.

Poor doggie. That's a rough injury for a dog. A good friend of mine's dog just did the same thing. For an active dog, it's brutal, as they are very restricted in what they can do during rehab.

Live and learn to cook another day!

Iowans are very frugal folks and that price point is probably too steep for most of them! But they don't realize what a great deal that really is. I'll ping my BBQ/brewing bro's again.

Thanks, all. And the good news is - there's another one in the freezer!

Indeed. If we could set the rules, my vote would be for something close to what they already do with the 1st OT - cut the teams down to 4-on-4 (not counting the goalies), if still tied after 5 minutes, another 5 min OT, but 3-on-3, etc., until somebody scores (sudden death).

Put him in a yellow slicker and he'd be the Gorton's Fish Guy!