tony b

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.

The FoodSaver is a great accessory if you want to Sous Vide. Not essential, but vacuum sealing is actually part of the process. By removing the air from the SV pouch, you improve the heat transfer to the contents (and the bags don't float!) You can use ziptop bags and force the air out by dunking them in water up to the zipper. Works OK, but not as well as the vacuum. The FoodSaver has special hard plastic. reusable containers for marinating, too. I use mine occasionally for a quick marinade. My machine has a "marinate" cycle, but I'm not sure if all models do? http://www.foodsaver.com/food-storage-bags-and-containers/vacuum-food-containers/vacuum-marinator/foodsaver-quick-marinator/FSFSAM0306-DTC.html FoodSaver vacuum pumps don't like a lot of liquid in the bags (they shut off as a protective measure when they sense too much liquid), so you have to do a 2 step process if you want to SV a marinaded protein. High end vacuum sealers don't have this problem, but they cost quite a bit more.

Those tiger prawns look awesome. We generally don't see those around here. Those Morton Bay bugs look so prehistoric, like a trilobite.

If you mean, will it just fall off under running water - not really (unless you're like pressure washing it - LOL!) But, just a simple wipe with a wet sponge is all that's needed. No elbow grease at all. If you want to get into all those nooks and crannies, like the hole in the top of the allen screw, you might want to use an old toothbrush. My philosophy is, if it doesn't come into contact with the food, then I can let it slide. @Bruce Pearson - Yes, they do. Like you said, just loosen the allen screw and slide them to that notched out section of the rod near the end and off they come - easy, peasy!

Had high hopes for you, MacKenzie, when I saw all that yummy gravy on the plate next to those fries and then - in snuck that ketchup! Gonna convert you to poutine, yet!!

Sweet!

Only difference it makes is in the measurement, since you're dissolving it in a sauce (i.e., the texture is moot.) The larger the grains, the less actual salt being added for the same measurement (1/2 TB).