tony b

That's a question for Dennis. Call him.

Yeah, that's the one thing about using the pan drippings for gravy, it has a LOT of smoky flavor.

To quote Bullwinkle, "Nothing up my sleeve. Presto!"

Thanks, Rak! Grilled oysters on the half shell, with this insane garlic butter sauce. Drago's is the seafood restaurant in Metarie, Louisiana that is famous for them. I normally can't get oysters in the shell here, but the local COOP had them for NYE. As soon as I saw their weekly email ad, I knew what I had to do! I had the foresight to only get 4 oysters/person, because they are so addictive, you fill up on them and would blow off the rest of the dinner!

Crazy stuffed pepper idea, Charles! I wouldn't be much of a fan either, and not just from the lack of meat; while I love hot peppers, green bell peppers and I don't see eye-to-eye. They give me crazy heartburn!

Doc, did you have the dipping sauce with it? It's a "hand in glove" kinda thing. In addition to the overnight marinade in the zipbag, I also injected the bird with it. Try that next time to amp up the flavor.

$$ - Wow, but worth every penny!!

Thanks all! It was one of my better efforts to say the least. But, I couldn't have done it without you guys pioneering the way with your Christmas roasts!!! Hats Off to my KK family! PRip, it took all my inner restraint to not go all caveman on that hunk of meat!!

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!!