tony b

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!

Excellent. But, unfortunately, it's the wrong time of year here to be doing yakitori cooking. 🥶

FYI - it's called a Jaccard. AmazonSmile: Jaccard 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White: Meat Tenderizer: Home & Kitchen