tony b

Like riding a bicycle!

Haven't done duck in far too long. Not sure that I'm up for the whole Peking Duck routine (days of prep), but they are tasty. Maybe just follow your lead with simple breast cook.

Never heard of a "moist rest" before. Interesting. I just wrap in tallow coated pink butcher paper after the stall, then in foil once it's done, wrap everything in a beach towel and into a dry cooler for several hours before serving. Lots of juices when unwrapped, so I'm not sure what this "moist rest" buys you for the extra effort?

Explains a lot! 🤣

I suspect that we'll be seeing a lot of veal cooks from you in the near future @tekobo ! 😄

$1500! For a glorified hot plate, GTFO!

And, without special tools!

New Years Day dinner of chicken saltimbocca with a browned butter, fried sage and pine nuts sauce, roasted fingerling potatoes and broccolini. Top grate, direct, peach chunk, dome at 350F.

@tekobo Looks AMAZING! What a lovely spread - Abbondanza!

No direct experience with Fireboard (I have a BBQ Guru - it's been a champ!), but that does seem awfully short lifespan on temperature probes. Mine usually last years.

@Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone!

AND, you get to play with a blow torch!! 😄

Silver lining in a dark cloud??

I would agree with @C6Bill. Dennis just announced the new front-to-back splitter for the 32" KKs. If you are going to buy the rotisserie setup for your KK, I'd highly recommend a front-to-back splitter.

I've had mine for a while now. It does a decent job with fries, not as good as deep frying, but that's to be expected. I do like doing chicken wings in it though. Might be worth owning one just for that.

@Poochie👍

Yes, a light spray of oil; duck fat is even better.

Cats love boxes for some odd reason. Dogs couldn't care less - well, my dog Buddy would like to chew on the flaps! 😄 @tekobo - hear yah! No grilling here this week. Blizzard starting tomorrow evening. Temps dropping below Zero (F) and crazy winds to go with the 6 - 10 inches of snow that's predicted. Bah, Humbug!

Woo, hoo!

Nice of you to do that! Looks excellent. Stay warm - it's about to get crazy cold around here!

👍

That's our @DennisLinkletter!! Giving the customers what they want!!

Might be time to try a Searzall. https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

@jeffshoaf that link sent me to a professional machine that cost $150. Not sure that's the model you were talking about as being less expensive than the Jaccard at $28.

Lows next week will be below zero (F) here!