tony b

Ken, I'm not nearly that high tech. But, I have a nice arrangement in the basement with a dedicated burner & vent hood, a nice deep commercial sink for cleaning and lots of nice stainless table tops. 

I'm in the middle of brewing the Oktoberfest right now. The boil is just about done. So, back to the brew room to finish up. 

Hey Charles, you got the peach covered?

Those look seriously tasty! 

What size shrimp? I suspect that they're at least 21 count (Large). 

@Shuley - I only do this with fairly thick steaks (> 1 1/2") to start with. If you use the lower grate*, as in my pictures, I was flipping it about every 5 minutes to start with, and as it began to soften in the middle (i.e., thaw), I dropped down to about every minute. Once the outside begins to look like I want it, then I check the internal temp. I likely med rare, so I shoot for 125F, with a 10 minute rest for a final IT of 130F. If the outside begins to get too dark before you hit your target IT, then you can move the steak off to the side and roast it indirectly until target (a great benefit to having the split basket). If you don't have the split basket, move the steak off the lower grate to the main grate to slow down the cooking. 

* I wouldn't try this with the sear grate. You'll burn the outside way before you thaw the middle; unless of course you like "black & blue." If you use the main grate, I'd start out at 10 mins per side, then drop down to 2 minutes.

10 hours ago, Aussie Ora said:

Nice experiment I have no problem with frozen meat it's just remembering it's there lol and have come home to not thawed completely meat

I've done the experiment where you take the steak out of the freezer, lightly oil it, season it, then toss onto the KK. Works great and no need to remember to thaw it out first!

Glad to see that Dennis' bot was kept at bay! LOL

Nice looking ribs, too! 

I have a crazy brew schedule coming up. After the Oktoberfest is in primary, going to try my hand at a kettle sour for the first time - a Flemish Red, ala Duchesse de Bourgogne, for a beer festival in mid-May. Then I need to get my Imperial Stout done for our club competition in July. And, then a Green Tea Belgian Golden Strong for NHC (HomeBrewCon) in June. Finally, at the beginning of May, we're doing a wort rally with a local brewery again. We're hoping the winner can qualify for the GABF Pro-Am in the Fall. Going to be totally brew'ed out by May! 

MEAT CANDY!

Guess I'll just have to surprise you with some stuff then. 

Just kegged my Witbier this afternoon. Hit the homebrew supply store for the stuff to make my Oktoberfest. A little late this year, but hope to brew it Sunday. 

I get post oak from Fruita woods for my brisket. Usually mix of post oak, hickory, and mesquite in the smoker pot. 

Damn, now I'm hungry! Can't wait to see the plated pic!

Wasn't worried, Aussie! Knew you wouldn't leave me standing at the alter. You'll have to PM me with your "wish list" for the return box. 

Great idea. Will give that some thought now that I have the deli slicer. 

Ironic, I had fried okra for dinner last night, too. I was out with friends trying a new BBQ place in town and it was one of my 2 sides. What's the sauce on yours, Charles - looks like Sriracha mayo? BTW - BBQ joint was just OK. Had ribs and chopped beef. Light on both the seasoning and smoke. Of course, mine is better. That's why I rarely go out for BBQ anymore. 

I don't have the spit rods, but I've not had the similar problem with the rotisserie basket?? Is your spring plate in the left side connection port gunked up and not flexing??

5 hours ago, Steve M said:

Please don't post any pics of the sausage counter  

Nice, indeed! Might have to think about that Maple syrup & cherry rub combo. Sounds yummy. 

Made another CostCo run yesterday and scored more pork belly. This time I made sure that I was buying a whole piece and not the thinner ones that I got before. I will make lardon out of the second pack of those and bacon out of the new whole piece. Been happy with Batch #1, despite the odd slices. 

Don't fret it, Aussie, he does that to everybody! 

Nice! But, better get to that first cook, less Dennis' bot kicks in and your beautiful KK morphs back into a Webber kettle! 

18 hours ago, CeramicChef said:

Yeah, tony, you would eat it and I'd be the one gaining 10 pounds!  

Yes, but you could do it with melted ghee/clarified butter, but use the water immersion method to seal the ziptop bag.

Nailed it!