tony b

Killin' me, MacKenzie. In self defense, last night did some nice Iowa chops (extra thick cut pork loin chops) sous vide (5 1/2 hrs @ 126F), then seared off on the KK. Finished off with a baked whole Johnagold apple wrapped in applewood smoked bacon and au gratin potatoes. I had company, so I didn't want to hold up dinner taking pics - sorry! My guest was suitably impressed though. Will definitely being doing those apples again while they are still in season!

Shop vac arrived yesterday on schedule. However, it's raining today, so not a good time to test drive it on the KK. Forecast for the rest of the weekend is better, so I'll likely test drive the vac tomorrow afternoon. Thanks for the tip, Cookie. One of the nice things about this particular vac is that it's designed to handle warm coals, too. Not that I plan to test it out intentionally; just a nice "safety net" feature.

Is there a difference by doing it this way? Just asking, as I've never heard of spatchcocking a chicken from the breast side before?

Awesome!

Bad Poochie, no biscuit!!!

First off, sorry, no pics - I was lazy today! Did some lamb loin chops in the SV bath today - only 2 hours @ 126F for rare. Then a quick pan sear afterwards (like I said, it was a lazy day, so I didn't fire up the KK for the sear!) Seriously good! I highly recommend it.

Sweet!

A "second" on the tienda.com site. If you want to toss out some serious coin, they have whole Iberico hams, with the hoof still on it! Will only set you back about 5 Franklins for the lower grade!

Just scored a prime grade, full packer cut brisket at CostCo today for, get this, $3.79/lb! No sh!t!!! If I had more freezer room right now, more than one would have come home with me today! I broke it down into 3 pieces - separated the flat & point, then cut the flat into 2 pieces. One of the flat pieces will be going on the KK on Sunday to try the hot/fast method. Pics to follow!

Doc's point was that he's willing to trade off early "bad smoke" for the loss of cooking heat by waiting until the "good smoke" starts. I'm in Doc's camp on this one. If I'm worried about the quality of the smoke, then I use my smoking pot. YMMV.

Sorry, couldn't resist that one! Poochie must be having a bad influence on me - !!!

Downside of the new Forum software, Doc - old threads like that don't work anymore. Too tedious to go map the old to the new. This might jog a memory, Doc - http://komodokamadoforum.com/topic/3385-low-temp-slowwwwwww-eye-round/?p=34712

Can we start calling you Peter Piper??

Huzzah!

Google search turned up Bed, Bath & Beyond as about the only place to find Crock Pot brand enameled dutch ovens. http://www.bedbathandbeyond.com/store/product/crock-pot-reg-7-quart-oval-cast-iron-dutch-oven/3257191

No, Doc, a new variety of porchetta - instead of wrapping the pork roast in a skin-on pork belly, he did it with ribs - INGENIOUS! Hat's off mhzeman! I am soooo stealing that idea!

Sick, Benton, that's just sick!

Sorry about the Cubbies, man. They are in a deep hole!

I basically use a plastic juice jug that I cut open on the bottom as my dust pan and use an old paint brush to push the ashes into the jug. While it works, it's not very efficient. So, I scored the shop vac. Should arrive tomorrow. Grill needs a good clean out, so we'll give it a test drive and report back.

That's about the right difference between dome and grate temps. Most of the time on the Forum, we are giving out dome temps, unless we say otherwise, since not everyone has a remote thermometer to measure grate temps.

I should have, but I went on and ordered the shopvac (and 2nd filter) that Homepro01 recommended.

I was in the Chicago-land area over the weekend, as we had a touch of frost. Got home yesterday to see that we must have gotten some (or close) here, as a lot of my plants on the deck had damage, including 3 dead basil plants (they are uber sensitive to cold air).

One of the 2 best SV cooks that I've ever done - the other being shrimp (OK, maybe the butter poached sea bass!) My inspiration to try SV eggs was a famous pasta dish = Pepe e Ouvo - think carbonara without the meat.

Eager to hear what you think of Kenji's book. I like the Modernist Cooking one, since it has all the time & temperature tables in the back for the different foods/cuts. http://www.amazon.com/gp/product/0991050177?keywords=sous%20vide%20cookbook&qid=1445371706&ref_=sr_1_1&s=books&sr=1-1

- Doc!!! I'm sold on Franklin's tips - trimmed, butcher paper @ 165 - 170F, and finish @ 203F. I did my last one at 250F, but will bump the temps up for the next one to around 300F. Never done one that hot before, so eager to try it. I know that if you recommend it, Doc, it has to be good!!