tony b

And much better local adult beverages!

Go for it, Shuley! Can't wait to see the pics. I'll go searching for one of those Chinese picks. Definitely will come in handy on a number of cooks. @tekobo - don't think for a minute that all that prep work on the Peking ducks got in the way of having an adult beverage (or 3!)

Nice tip!

Food with handles is always a nice added benefit! @Bruce Pearson - thanks. Fortunately it only lasted a day.

Damn that Easter Bunny! Instead of a nice basket of chocolates, he brought me a case of diarrhea! So, my anticipated lamb dinner got postponed until I felt OK to eat it. Trader Joe's pre-marinated rack of lamb (Rosemary & Garlic) dusted with some Greek seasonings - kinda heavy on the mint, but nice. On the KK @ 375F direct, with coffee wood chunks. Done. Plated, with some "melting potatoes" and glazed carrots (MacKenzie, some of those Maple Flakes went into the carrots - NICE! Thanks again!) Happy belated Easter, ya'll!

Coincidence perhaps, but tonight's dinner featured a new potato recipe that's apparently a hot trend right now - Melting Potatoes. https://www.delish.com/cooking/recipe-ideas/recipes/a49569/melting-potatoes-recipe/ I made a couple of substitutions - duck fat for the butter; the olive oil was infused with garlic; and my spice blend was thyme, savory and purple crack salt. End result was similar to what you described - very crispy exterior and fluffy (almost mashed potato interior). Will definitely be putting this one in the recipe rotation!

Stunning duck cook, @wilburpan would be envious! Short-cuts or not! That Chinese implement looks medieval! Looks more like a self-defense weapon than a cooking implement! I love clafoutis! Cherries and duck - match made in heaven!

Winner looking spuds! Thanks Syz & MacKenzie! On my radar now.

About to try their latest one - Peruvian on some chicken tonight.

Intriguing.

Did you see @erik6bd 's post? He's got a splitter for sale.

Are the air fryer chips better than traditional frying - no, but almost, and without the guilt. MacKenzie is spot on about the baked spuds in it. I love hushpuppies and the air fryer actually does a better job (IMHO) to the deep fryer on those. Tater tots are a toss up.

Nice!! Am honored that my hot sauce was worthy of one of your sammies, MacKenzie!!

Definitely get the 2nd charcoal basket and basket splitter combo. I use mine all the time!!

Looks like they only sell on the West Coast. So much for the rest of us.

Tough job, but someone has to do it!

Gorgeous bird!

Bath temp = 190F; time = depending upon the thickness of cut - standard cut (20 mins), wedges (30 mins); small/shoestring cut (15 minutes). Then, the air fryer time is basically until golden brown.

Folks, it's not rocket science - it's just cooking. We've all had to learn from someone. I've yet to meet a fully "self-taught" cook. That's the fun part of this Forum - sharing collective wisdom/knowledge about making something tasty to eat. At the end of the day - it doesn't get any more basic than that!

Proper technique for making true "frites." A bit of a PITA to do at home, but I'll splurge and do them for a special occasion or for guests, especially if I do them in duck fat! First fry @ 325F, then the second fry @ 375F. Jon, you're on the right track, except I do the blanch cook in the sous vide with the duck fat. Then, let cool/drain on the rack, season, then into the air fryer. Not quite as good as the double fry technique, but close enough for government work, as they say, and a whole lot easier - especially the clean up!

Tasty looking links, MacKenzie.

Great news on the call up, mk1!! AND, the Hogs of Fame induction. I know your team has been at this for a while and raised a lot of money for the kids!!!

WOW! Nice beefies!

Proper technique there - beer in hand! Oh, and the cooks look pretty tasty, too!