tony b

I hear that, brother!

Bon Temp, Ya'll! I think that I have just about all of that in either the pantry or freezer. Just bought some local andouille yesterday to with the Tasso I bought last week. Had been planning Red Beans & Rice, but this Gumbo has gotten me to thinking???

Tonight I decided to do a side-by-side of 2 different peach sauces on a pork chop - Australian Quandong and Georgia Peach. The Quandong is a jam, so I converted it into like a gastrique by heating it up with a splash of white Balsamic vinegar and some water, with a pinch of salt tossed in. The chops were dusted with the Peach Brandy rub. Then at the end they got sauced with the 2 sauces. Here's the setup with the initial rub. Sorry, no KK pics (it's about 15F windchill outside tonight). Onto the KK direct at 325F on peach wood. Then sauced with 5 minutes left. Done. On the left is the Quandong, the right is the Peach-a-licous. To go with, some crazy good roasted smashed red potatoes, salad, crusty bread and a nice Rose wine. Plated. Confession time - I did eat all the pork chops, seconds on both the rest of the chops and more spuds! Need to work on the Quandong sauce a tad more - needs more seasonings. The Peach-a-licous won tonight's battle, but it was a close one. U-S-A, U-S-A, U-S-A!! (Sorry, it just seemed obvious, but hat's off to my Aussie brothers/sisters for some tasty tucker!) Simple recipe for the potatoes, but they are awesome! Red Bliss or Yukon Gold potatoes - make sure they are small and about equal size. Heat oven to 500F. Potatoes into a roasting (or other) pan with just enough water to cover the bottom about 1/4" deep. Cover tightly with Aluminum foil. Into the oven for 25 - 30 minutes. Take out of oven, remove foil and let cool for 10 minutes. Remove any remaining water in the pan and pat potatoes dry. Drizzle good olive oil over the potatoes, then using another pan/plate, SMASH the potatoes down to about 1/2" thickness. (Hint - I used 2, 9" cake pans.) Drizzle with more olive oil and season generously with S&P (and any other seasonings you might like). Back into the oven, uncovered, for another 25-30 minutes until they start to brown. Season again with some good salt (I used Himalayan Pink). In my book, this one's a "keeper."

Did you notice in their video that the 2 baskets magically swapped sides in the grill during the cook?? The veggies started out in the left basket but finished in the right one. Don't they review this stuff before they post it on their website??

I'm a big Tri-tip fan. Can't say that I've cooked many skirt steaks, but eaten them as fajitas many times. Do like a nice Flat Iron, when I can get one - pretty hard to come by around here. @MacKenzie - just seems like a very long time for a steak cut - typically 2 - 4 hours. Based on what you said, I'm assuming it wasn't "mushy" in texture after that long in the bath?

Nice steak, MacKenzie! Amazing what SV will do. Gotta ask - 24 hours? Seems like a longer time that I would have guessed based on other similar cuts, like Tri-tip.

Dennis does not recommend doing this, as it can damage the gaskets. Just spin fully open on the top vent and wide open on the bottom and you should be fine. If you really want to go "turbo" on it, pull out the Guru side plug, too. btw - nice cow!

Nice and juicy. Excellent.

YIPEE! Now, the hard part - waiting, to sorta quote Tom Petty.

Did it "taste like chicken?" Seems like everything in the game world is compared to chicken - frog legs, gator, rattlesnake, etc.

@Syzygies - sick minds think alike. LOL! I was just about to post a pic of my CO2 tank regulator for carbonating my beers.

SUCCESS!! Call Dennis ASAP and reserve that one before someone else snags it out from under you!!!

That's me more times that I care to admit!

Checked them out. The "regular" price for 1 lid holder is $25, but they have a "special" going now - 3 lid holders for $50. That's still over $15 each for some bent wire and a plastic handle. http://lidsitter.com/ And, I'm not sure that it'd work on smaller pots, which is most of what I have. I can see it tipping the whole thing - pot, lid, and holder, over because the center of gravity is shifted outside the pot.

This has been my philosophy on the matter for quite some time now. Exception is that I do generally wrap and rest pork butts and briskets in the cooler for at least an hour.

That's the real deal.

Beauty, Jeff! Don't think I've seen a nicer roast chicken. Hear ya, Paul. I like to inject as well.

Plus, New Belgium and Oscar Blues both have breweries there, too! It's the new Beer Mecca!

That Death Dust really earns it's name! Nice Bar, dude! Pre-dinner shot of two fingers of that Herradura, followed with some of that 21 yo Balvenie after dinner - top shelf!

Cold is better, but you have to get the "good stuff" in the small pretty bottles with the strange names, like Dreamy Clouds and Flower in Winter.

Tool Time Tim (I mean, Paul) to the rescue! btw - nice 'stache

Baaa, baaa, baaa, Baby!!