tony b

Key to sustained learning is to learn from the mistakes and not just the successes! I am not shy about admitting my Oops cooks, for that very reason. I hope somebody can learn from me and not have the frustration of learning it firsthand!

Well done! One down, one to go. So how you breaking in the BB 32. Bosco??

A pack of TG is kinda pricey, even here in the States. But, you only use a small amount - a few grams at a time to make a paste. So, it does stretch. For some cooks, toothpicks just don't cut it, as it would take too many. Twine works for bigger cooks, but even then, not always well, especially something with a softer stuffing. If you want a nice solid pate, terrine, or meatloaf that doesn't crumble when you slice it, mix the TG directly into the meat mixture. But, folks, YMMV.

Yep, Bosco, you're going to have to re-learn some things with the KK - air flow control is the biggest and most important. I've owned mine for several years now and don't consider myself as having mastered it. Ambient temps, windy conditions, rain, all impact it. It's almost an organic thing. You have to feel your way through it. I'm an Engineer, so while I'm used to empirical solutions, I'd rather have hard rules/conditions to guide me. Probably why I decided to swap out my original draft vent door (single dial), with the new dual dial system. Still don't have the hang of this dang thing yet - frustrating at times! So, what I'm saying buddy, is hang in there. Practice makes .... is so true of learning to cook on the KK.

Lack of pics was probably more about being pissed off than about the rain. I just wanted to be done with it!

Another Home Run, MacKenzie! We are all constantly amazed at the stuff you come up with!!

Killer app! Great idea on letting the rolls rise first to form the ring before putting the dip inside!

And, let me guess, the French Toast was made with that brioche that you posted the other day!

Ckreef, consider trying Transglutaminase (meat glue) to seal up the slit in the chicken breast after you've stuff it. TG is amazing stuff!

I hear yah! But, since it was raining, I wimped out on pics. It was enough of a struggle as it was, without the extra burden of trying to take pics. But, I should have taken at least one of the droopy cheese! In hindsight, it was kinda comical looking!

Ken, when will you ever learn! You, sir, are incorrigible!!

Excellent experiment, ckreef! Thanks for doing this. Adds to the total encyclopedia of KK knowledge!

Tony, Tony, Tony!!! Nothing beats burnt ends - total meat candy! But, to make them out of beef ribs - insane!!

Well, I was inspired to try cold smoking some cheese to give away as presents. It was a rainy day yesterday, so I thought that would help with temperature control. Boy, what an experience. I have not struggled with something that much in a long time. I lit one large piece of lump and 2 chunks of cherry wood in the basket splitter with the coal/wood in the front of the grill, placed the heat deflector onto the basket handles, and put the cheeses (1/2# chunks of med cheddar, xtra sharp cheddar, mozz, and pepper jack) onto the main grate shaded towards the rear. Had the top hat opened a couple of turns and the lower vent dial on the largest hole. Checked the dome temp after 30 minutes, had hardly moved off of "zero." Great, I thought, But, when I opened the lid, there was also hardly any smoke being generated. So, I took everything out and lit the wood in a second spot with the propane torch. Took off nicely and the temps hardly moved again. 30 minutes later, it was out. Removed and re-lit everything - again, but opened the left dial about a quarter turn open and closed the right dial off. Smoking well and temps weren't jumping up, but went up a little. Reminder, I'm doing all this in a drizzling rain, so not much fun at all. Came back 30 minutes later, out again! Now, I'm getting pissed off - been at this almost 2 hours and not making any progress whatsoever. Added 2 more chunks of cherry wood. Lit up everything, opened the lower vent to half open, opened the top vent 4 turns. Off she goes, smoking like a banshee. Watch the dome temp, crept up a bit and stopped around 80 F (guessing, as it was still not on scale on the dial), so I got a little antsy and shut the top vent back down to 2 turns. Came back 30 minutes later, stlll smoking like crazy, temps had moved up a bit more, so I opened the lid to check on things, and the cheese had softened and was slumping on the grates. Pulled everything off and let them cool down. Nice smoky flavor, but ugly as sin to look at. Most of the cheese chunks look like a Salvador Dali still life painting!! Hence, no pics! Vacuum sealed up the cheese and still going to give it out. Clearly has that "homemade" look - LOL!! Patience has never been one of my virtues and it clearly was a factor here. Will definitely try this again, but it's going to be a while!

Nice parfait, MacKenzie! Glad to hear that the SV reheat went well.

Ken, roast a chicken and make a big pot of Jewish Penicillin!

Let us know how the SV reheat thing works, MacKenzie. I like that idea, so hoping it works out (sounds like it should!)

Killer looking Shrimp & Grits! Love the presentation!

Far and away, go with the Anova from the wife. Rest of your family can cover the others - if you've never used Dizzy Pig rubs (they are great!), I'd get the sampler pack.

Paybacks, Poochie!!

Love my Anova, Firemonkey. Yes, they are a bit pricey, but I use mine a lot. Steaks are just the beginning. Only way I cook shrimp anymore. Makes perfect poached eggs. I think the corned beef brisket came out better than using the pressure cooker - sure it took 2 days in the SV bath, but it was more tender than the pressure cooker version.

But, MacKenzie, I bet you can still add some of those components after the SV to amp up the flavors! Or, as in your case, adding lots of yummy gravy over the top works for me, too!

Thanks, Tony! My problem is blur, not lighting. I was resting my elbows on the back of the dining room chair and I still got some blur in the plated shots.

It is pretty amazing, isn't it. The beauty of a SV steak!