tony b

- 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!!

Good one, Doc!!

If you can't find it up there, holler at me and I'll ship you some to try, MacKenzie.

Need to do a couple more cooks on my yakitori grill while the weather will permit it.

Here's the link to get the TG from Amazon - http://www.amazon.com/gp/product/B00EIGV7MC?keywords=transglutaminase%20meat%20glue&qid=1445369780&ref_=sr_1_1&sr=8-1 Simply take your favorite tomato pasta sauce (homemade or jarred) then just add the vodka (a good shot) and some whipping cream (half & half, sour cream, plain yogurt also work) at the end, heat just long enough to bring back to simmering temperature, then serve over your favorite pasta. For dramatic flare, you can wait and flame the vodka at the end!

Preach on, Poochie! There are only a couple of dishes that I'll eat with tofu in them and they are both Chinese - hot & sour soup and ma po tofu, both of which have pork in them, too!

I've got 3 in secondary right now - copper ale, pumpkin ale, and a nut brown. They will go with the traditional bock that I brewed back in April and lagered all summer and a Baltic Porter that I made almost a year ago; they are for an upcoming beer tasting fundraiser event in November that I am hosting for a nonprofit that I'm on the Board of Directors. Thanks for the props, MacKenzie. You've inspired me to do many cooks here on the Forum!!

Don't you dare!!! Otherwise, I'll have to come all the way up to NS and slap a girl upside her head! Did you run the tomatoes through a food mill/chinois after roasting to strain out the skins and seeds?

The cheese out to the edge that gets nice and crusty is called "Detroit style" around here. That pizza was starting to look like a heart attack on a plate, ckreef! Serious pie!

Serious tease! But, congrats, reefs on the new family addition! Can't wait to see it in action!

Welcome, glad to have another homebrewer on the Forum!

I did most of my decking in Trex (no maintenance), and the corner where the KK sits was done in Iron Wood (won't burn and any scorches from stray coals can be easily sanded out).

Seeing that gorgeous marbling, I was shocked that they weren't Wagyu?

Hey, Bosco, your Anova arrive yet? I've lost track.

If he does, just make sure that you have a couple of cans of tomato juice handy to help get rid of the smell, or so I've been told. Fingers crossed, I've never had to try it myself! Get a mongoose, Doc!

I buy most of my Food saver stuff at Costco. A box of 2 8" rolls, 2 11" rolls and 20 premade quart bags is $35.

I put them together using an open mesh silicone mat called a frog mat. Works well. Bosco, the Italian sausage works well. I've also done a version with chorizo with mashed black beans and cotila cheese.

Hey, Doc, do you have your Grandmother's tortilla press?

Just part of the fraternal hazing, Bosco!

Tofu has it's place, but sorry, it's not a substitute for real meat. Especially when I can buy frozen boneless chicken breasts for $3.99 for 40 oz.

I'm still flabbergasted that your local home brew supply store doesn't carry it?

It's PBW - powdered brewers wash. A word of caution about using the metal scruffies, the wires can come out and get stuck in the grates and find it's way into your food. Just be careful.

Great looking cook, ckreef. Instead of tying up the chicken, try Transglutaminaze, aka meat glue. I've been playing with it and it makes some things like this much easier, in particular, wrapping things in bacon - no toothpicks or twine. Love to do vodka cream tomato sauce for pasta. I try to be healthy and use half-n-half with sour cream or yogurt.

Welcome Jon - love your avatar! Robert is right. Resistance is futile; just ask Bosco! Bosco, buddy, what's up with the free beer? Been holding out on me?

Sweet! I envy your baking skills, MacKenzie!