tony b

Dizzy Pig is great stuff. Big fan here.

Congrats!! Looks awesome.

Interesting for sure.

Proof of the pudding, as they say - how did it cook?

Nice pie - love artichokes on pizza.

Yes, congrats on the fine new grill (excellent choice of color, btw!) PICTURES, please. Sounds like you hit the jackpot on the charcoal/smoking wood add-on. Great list of accessories, too.

Pink butcher paper only on briskets, never ribs or butts.

Made this today. Sub'ed out Tasso for the ham hock. No okra (lazy, didn't want to go to the store just for that - like the crouton idea, though!) Since my duck leg was already confit, added more duck fat to the roux and also to saute the veggies. Used my own house cajun spice blend, with some extra thyme and the bay leaf. Hatch chiles in the trinity. Local tasso and andouille. Gulf jumbo shrimp and crawfish tails from the seafood truck from Galveston that visits most months. DAMN - this one's a keeper!!!

Last time i bought bread yeast (as opposed to brewer's yeast which I buy routinely as I need it - different strains for different beers), I got a brick from King Arthur. Broke it down into 2 oz bags and vacuum sealed them with the Food Saver. Toss them into the freezer and open one as I need.

AWESOME! Maybe she can "mule" other stuff back and forth for us - LOL!! btw - had a nice chat with your son's GF at Lion Bridge last weekend.

Excellent idea on the duck fat. I generally do the baking powder/salt rub in the fridge overnight to tighten up the skin. Got duck fat in the freezer - so next time for sure. Just hit me - why didn't I use the duck fat on those smashed red potatoes the other night? DUH!

When I was buying it, it was a toss up as to whether to buy the jam or the sauce. Went jam, as I thought that it would be more versatile. Next time, I'll make the gastrique and add some Native Pepper Seasoning or Bush Tomato to it.

What leftovers?

Yes, it is. Good eye!

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.