tony b

For NYE dinner, it was a nice 2 bone prime rib from Trader Joe's. Frenched the bones, as I was inspired by ckreef! Actually, it's really easy to do. Made up a wet rub of toasted coriander seed, celery seed, black peppercorns, and mild paprika. Spices got pulverized in the mortar and pestle, with fresh garlic, salt, bay leaf and some olive oil. Mixed with Dijon mustard, fresh ground dark roast coffee, and slathered on the roast. Wrapped in plastic wrap and rested overnight in the fridge. While waiting for the grill to heat up (250F, indirect, with post oak, pecan and apple wood in the smoker pot, using the Guru), I chopped some fresh rosemary and thyme and sprinkled on the roast. Bones wrapped in foil and onto the KK. Ready for searing, at 120F IT. Reverse seared on the sear grate @ 450F dome. About 30 seconds on each side. Finished well before I was ready, so wrapped and into the cooler for 2 1/2 hours. Sliced. Almost no gray ring in sight! If you didn't know better, you'd swear this was pre-cooked Sous Vide to get this even color. Seriously proud of myself for this one!!! Plated. Sides were Roasted Yukon Gold Potatoes, Creamed Spinach, Side Salad, some horseradish on the side, and Piper Sonoma Champagne. (This side bit is for Robert and Poochie - appetizer was Drago style roasted oysters on the KK, with sour dough bread. Sorry, no pics, but Day-yam, they were good!!) Money shot!! Happy New Year, Everyone!! Best Wishes for 2016!!

Did a nice 2 bone rib roast tonight for NYE dinner. Was done 250F, indirect, with post oak, pecan and apple wood. Cooked to an IT of 120F, then reverse seared on the sear grate at 475F dome. Wrapped in foil, toweled, and into the cooler for a couple of hours (cooked faster than I had planned - was done in 2 1/2 hours). See Cooking Pics thread for photos and details.

Thanks, MacKenzie! I was just following in the footsteps of the real pioneers! Never done corn flakes, but have tried instant potato flakes and crushed pork rinds. All crazy good! On my "to try" list is crushed Ritz crackers.

Serious street tacos, Charles!! Eat that any day!!

Crazy, Bosco!! Sometimes yah just gotta roll with it!!!

Good one, Robert!! Doc, killing me with the Malcolm Forbes bit again - 2nd Growth Bordeaux with Chalet chicken - GTFO!!! How the 1% lives!!

Happy New Year, KK'ers!! Hope you all have many successful cooking adventures in 2016!!

Congratulations, Jon!!! What a wonderful wedding with beautiful women everywhere!

Suppertime!! Nice technique on the butterfly, Charles!

That would be my family, only the movie is "Christmas Story." It even makes its way into the Christmas cooks. "He's smiling at me!"

Great news, MacKenzie. And, shhh, we weren't supposed to say the "q" word!

The wine cellar makes for a pretty good storm shelter - completely enclosed, in the basement, in the center of the house, plenty to drink there, too!

Just to be on the safe side, do a quick check and test it in a pot of boiling water.

I could definitely get the 2 dogs inside the 23", but my fat ass wouldn't fit in a BB 32"!!!

Shhh, MacKenzie, we won't tell anyone that it's a quiche!!! btw - you might want to remove your thermometer and bring it inside when you aren't using it. I learned that when it's that cold outside, it will under-range and throw off the calibration, just like leaving it in on a super hot sear and over-ranging it.

I've got a fridge building up with leftovers from the weekend cooks to start polishing off.

Yeah, he got that part right, along with figuring out which way the grain went and cutting against it. It was just the butchering of that beautiful crust that was a capital offense!!

That big storm from TX hit us this morning - snow and freezing rain mix. Supposed to last well into the night. My butt is hunkering down. Headed your way Charles, but as nasty looking T-storms!! You'd better hunker down, too!!

Outstanding, Cookie. Simple, good ingredients, simply prepared! Nice bottle of red, too!!

Nothing wrong with that at all!!

Newtonian physics, ya'll - a body at rest tends to stay at rest, while a body in motion tends to stay in motion - it's called inertia. And guess what, it's proportional to the weight. (Sorry, the engineer in me had to be let out!) When I had my deck rebuilt several years ago, I picked out the spot where the grill was going to go (the POSK at that time) and had two things done - shortened the joist spam for extra support and that corner of the decking is ironwood, which doesn't burn. It will scorch, but not combust. While the KK 23" does weigh a bit more than the old grill, I haven't noticed any support problems. These are industrial grade casters, so they will never get flat spots.

Did the point off the Costco prime brisket today. Indirect, 300F on the KK, with Tx post oak, pecan, and peach wood. Franklin treatment (wrapped in butcher paper @ 170F), pulled off at 206F IT, foiled, wrapped in towel and into the cooler until supper. Probably the moistest piece of brisket I've done yet. May have found my "money" rub - 2 parts Plowbow's Bovine Bold and 1 part Dizzy Pig Red Eye Express. Of course there's pics! Unwrapped out of the cooler. Puddles of juices! Sliced. Plated. Side was a pan of roasted potatoes, Brussels sprouts, cauliflower and onion. Glazed with Balsamic vinegar. Money!

I'd toss the BS towel, too! Any way to write them up??

And homemade frozen yogurt, too!