tony b

Bob looks quite content to me.

Thanks for thinking about me, MacKenzie. You know how sensitive I am - LOL!!

Yaaa, no ketchup in sight!!

I've done salmon (was the 1st thing that I did with it after it arrived last summer). Will be better now, since it's colder outside - true cold smoking!

That stuff is magical. I did some potatoes in duck fat for tonight's dinner. Wonderous!!

You will have fun with it. I did some smoked nuts for holiday parties (cashews and almonds) using the cold smoker - very nice. Been thinking about doing another batch of cheese.

Were you able to save the duck fat in your double drip pan?

Welcome to the Obsession, Paul! Looking forward to some pics of your cooks and grill down the road. Can't wait to see that dark green one as well, once it's in its new home!

The standard PBW mix is 1 TB per gallon of hot water. It does work better in hot water. Don't know about dumping it on the yard/plants, etc. Mine goes down the drain in my brewing room. But my guess is that if you're cleaning grill grates and roti baskets with it, they are greasy, so probably not good for plants. My bucket from this last cleaning had a nice greasy layer floating on the top of the solution. I've got the big tub that Charles recommended on my shopping list, too. It's just that I have a lot of the 5 gal buckets from Home Depot and Lowes in my brewing room, so it's what's available for the time being.

OK, so I did a roti chicken for dinner last night, which means I get to clean the basket, et. al. today. Just wanted to post some before and after pics of soaking the basket/clamps in PBW so folks can judge for themselves. Here's the basket before putting it into the PBW. Not seriously gunked up, but I clean it after every cook, so there's no build up. Mixed up 4 1/2 gals of hot water and 4 TB of PBW. Dropped the basket in for 4 hours. The basket doesn't fit, so it's a good side-by-side to see the PBW end and uncleaned end. Left side is straight out of the soaking bucket - no scrubbing at all. The right end and bracket weren't soaked at all. All I did to the soaked end was a light wipedown with a regular sponge. Here's the end result. While it won't get your basket and brackets looking "brand new," it does a pretty damned good job (IMHO), with minimal work - practically no elbow grease.

Crazy good looking duck! Just curious as to why you used that separate rack for the duck?

Nice. Eager to try some of the bush seasonings.

Good, all round!

Yes, it was!

It's a keeper, for sure! Trying to decide what to put it on next?

Serious chocolate!

I'd have smothered the whole plate in gravy!!

I have that one, too. It's my "everyday" knife for prepping just about anything. Can't beat it, even if it were twice the price - it's a great bargain @ $35. https://smile.amazon.com/gp/product/B008M5U1C2

Sorry about the fuzzy labels - I was using the camera phone. The cherry rub and sauce are Billy Bones Triple X. http://www.billybonesbbq.com/index-1.html Ckreef hit the nail on the head with the Welch's peach rub and I got the sauce on their website, too. I give them a @MacKenzie - 3 Small dice red potatoes (peeled) with 2 TB butter and seasonings in the SV bath @ 193F for about 90 minutes. I turned off the Anova around 75 minutes, but left the bag in the bath to stay warm while I cooked the chops. Hand mashed with some added sour cream, 1/2-n-1/2, and roasted garlic to the butter mix in the bag. Happy!! Next time, even more butter!

And I thought Shun's were expensive - YIKES! When I want to drool, I check out this site: http://japanesechefsknife.com/products.html#Products

To some degree, but Dennis doesn't recommend taking the KKs up to that high a temperature needed to burn off most of the baked on stuff. If you have a "self cleaning oven," it gets upwards of 900F -1000F during the cleaning cycle; hence, the safety feature of locking the oven door during the process. So you can only clean the sear grate using this method, as the lower grate and main grates are too far away from the charcoal basket, without cranking the whole grill up to that high a temp for an extended period to char off the stuff.