tony b

Crazy, dude!!! Plus, I'm super jealous of your weather. While it's "warm" here (mid 30s), it's not shorts and t-shirt weather. Won't be breaking out the yakitori grill for months!!!

Something for all of us to learn!

Deal was expired when I just checked. BTW - one of my favorite webstores for kitchen stuff - Chef's Catalog, just announce they are going out of business, so just about everything is marked down a LOT. Only challenge is the site is getting swamped, so your browser will time out occasionally. It's frustrating. It took me hours, between last night and this morning and afternoon, to get all my stuff ordered (I needed a new toaster). But, I persevered. http://www.chefscatalog.com/

Coming from you, MacKenzie, high praise indeed! Can't wait to hear how you both like the chicken? I used to be terrible at frying chicken. Outside too brown, still pink/red down by the bone. Now, it's a snap!!

Wonderful pictures! Your son looks like he's having the time of his life! Never done any "caveman" style cooking myself. Would have never thought about tossing a zucchini onto the coals??

Brutal! Just Brutal. But, the D-bag did deserve every bit of it!!

Thanks, Wilbur. High praise from the Master himself! Feel like I just snatched the pebble from your hand - LOL! Yes, it was an indirect cook. Drip pan on the lower grate and the duck was on the main. Last time, I had the ducks on the upper grate and the legs burned. So, this time I dropped down a level. btw - did you see my post about the air pump? Worked great! You have to get one.

What a great way to use up the "leftovers." Looks seriously tasty!!

WONDERFUL!!

Tastes like chicken!

I'll jump in and second everything that's been posted. Ask away, it's what we do here. And as mentioned multiple times - talk to Dennis!! The only regret anyone ever has about buying a KK, is that they waited so long to do it!! Welcome and hang on, you are in for one amazing ride!!!

Did a double whammy SV cook for dinner tonight - tried the SV fried chicken and a re-do of MacKenzie's creamless, creamy potatoes. First, the home run - the fried chicken was spectacular!!! I will NEVER fry chicken any other way from now on. Perfectly cooked chicken - juicy, tender. Only fried the chicken for a couple of minutes on each side in 375F oil until golden brown (OK, maybe a tad darker, as I was caught a bit off guard as to how fast it browned up!) Details - one leg quarter in a bag with faux buttermilk (I didn't have any, so I improvised with 1/2 n 1/2 and sour cream), a healthy dose of kosher salt, and Frank's Hot Sauce; a humongous breast (we're talking Dolly Parton here) in the second bag, with the same marinade. Waited a bit late to get started, so the chicken only marinated for an hour. Leg Quarter in the SV bath @ 150F for 3 hours, the breast went in the bath for 90 minutes. Took them out, then classic treatment - dusted with seasoned flour (Dizzy Pig Bayou-ish), dunked in egg wash w/Frank's, then coated in bread crumbs and panko. Then into the fry pan until brown. OK, now the foul ball. The creamless potatoes. Tried the new technique. Boiled them until done. Air dried on a rack until cooled and dry. Then into the potato ricer. Riced potatoes into the food processor. I have to say that they processed so much easier this time. I did not add any liquid. Interesting to watch the transition. First, the potatoes balled up like a dough and rolled around the processor bowl. Then, I added the diastatic malt flour, and processed some more. They began to break down some and looked more like plaster of Paris. Into the SV bag and bath @ 126F for 30 minutes. Then, set the controller for 167F and when the bath reached that temp, I left them in for 2 &1/2 minutes. Piped them out of the bag onto the plate. I have to say that the texture was much improved over the first try. Thicker. However, the taste was the same - very malty sweet. Didn't taste like mashed potatoes at all. Added some butter, salted chives, black pepper and roasted garlic powder. Improved the flavor somewhat, but the texture became something reminiscent of baby food. So, after 2 valiant tries, I'm bailing on this one. Not my thing at all. YMMV

Was always my choice for my Birthday cake after like the age of 7!

I'm going to try the Fried Chicken for dinner tonight. May give MacKenzie's creamless spuds another go, too?? Fun never stops, ya'll!!

Naw, Dennis, it would be a "Seriously Incorrigible 42" KK!!!" The SI42. LOL

Serious cook, dude! You all are killing me with these posts! I'm not going to be able to hold out on my plan to cook mine on NYE at this rate!! Glad you frenched that roast BEFORE hitting the Bacardi and coffee!! Might of had another sliced finger tale on the Forum!

Thanks, all. Dancing Ducks - flashbacks to the old Peter Gabriel video of the 2 dancing chickens!! It was a fun cook. While it takes some time, it's not a lot of work each day, just a few minutes. Just chillin' in the fridge most of the time! Next time, I'll ramp up the KK sooner to get the skin a bit more crispy. I waited until the thigh IT was 150F before raising the KK temp up to 375F. Might shoot for 400F next time, too. PRip, nothing better than roasted cauliflower and Brussels sprouts bathed in dripping duck fat!! The pan was under the duck most of the cook. Finished with a drizzle of nice 3 year old balsamic vinegar.

Another killer prime rib. Don't know if I'm going to be able to hold out on cooking mine for NYE!!

Nice job, since your guests all raved!! Plus, love the Anchor Steam pic!! Was my first "craft" beer back in the day! Anchor Steam and Henry Weinhard's Private Reserve were my beers of choice after college, i.e., when I had money!!

Good job, Jon!!

Was on my Christmas Wish List, but Santa let me down! Guess I'll just have to cough up de cash myself!

So, here's the Christmas dinner - Peking duck (3 days in the making), with brown & wild rice, roasted cauliflower and Brussels sprouts. Duck was prepped for 3 days: Day 1 - defrosted and skin rubbed with kosher salt and baking powder, some Chinese 5 spice powder in the cavity, and into the fridge on a rack to dry. Day 2 - Inflated (i.e., Blowed Up) and painted with honey, soy sauce and a bit of hot water, back into the fridge. Day 3 - bathed in boiling water and set outside to dry while the KK heat soaked. Here's the pics. Out of the fridge after 2 days. On to the KK, heat soaked to 325F, with a big chunk of cherry wood. After 45 minutes, ramped up to 375F for another 15 minutes. Done on the KK. Off the KK and a bit of a rest. Plated with brown & wild rice, roasted cauliflower & Brussels sprouts (they were in a pan below the duck, so they got a bath in duck fat!) While the sprouts/cauliflower look dark, it's the Balsamic vinegar finish. They were exceptional. Didn't do the Mandarin pancakes, but did have slivered scallions, duck sauce and plum sauce for garnishes. Flavor was excellent, meat was nice and moist with a hint of the Chinese 5 spice powder, the skin was good, but not "perfect." Needed a bit more time on the KK and/or a bit higher temp at the end. But, overall, the best duck I've done yet!!

Benton, you got eggs in the fridge? Do the poached eggs for breakfast in the morning. AWESOME!!

MONEY, baby! Serious cooking, dude! Love the vids! Poetry in motion.

Can't wait to see the pics, PRip. You go, gurl!!