tony b

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??

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!

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

Nailed it!

I'd eat that!

I've made this several times, but slight variation on this one. My version is more Israeli/Lebanese, which has sliced potatoes in it.

Update: Got the 9/32" wrench and it worked like a charm. The whole process took less than 15 minutes. Followed Robert's advice - took the old rods off one at a time -replaced with the new one before doing the second one. A dab of blue LocTite on the threads and spin on the wing nuts. Easy, peasy! This puppy ain't going nowhere anytime soon!

That's what I thought at first, but I know Ken's taste in food is much better than Schwans! Click on the link in his post, it's a local meat company in OKC. Ken, I'd probably be all over their stuff, but a good friend of mine here opened his own sausage shop a couple of years ago. His stuff is top notch, too. If you like spicy, he makes a Moroccan lamb sausage called Merguez made with a spice blend called Berbere. It will "get your attention."

Much simpler version is to put the butter & steak in a ziptop bag and do it regular SV water bath. Uses a lot less butter to achieve the same results. I've done that many times. I don't use clarified, but just regular unsalted butter - 1/2 stick (4 Tbl) per steak with a big pinch of the rub that I'm going to put on it before I sear it off.

It will protect the meat from the direct infrared cooking, but it doesn't have the heat insulating properties of the ceramic HD. I just use the drip pan that came with the KK as my deflector or aluminum foil on the lower grate for some low & slows that don't drip much fat.

Thanks, all! Yeah, MacKenzie, that's what I thought, too, when I saw it in the meat section at CostCo. Unfortunately, when i got home and broke it down for putting it in the freezer, I found out that instead of 6 nice thick hunks of belly, it was 12! I only did one pack this time and have another pack of 6 pieces still in the fridge for later. Those I might not slice, but just cube up into lardon.

That duck looks amazing! I remember that episode on Project Smoke and thought at the time that it would be something to try! Now I'm sold for sure.