tony b

Loved the pics of it in the other thread, MacKenzie. Will have to experiment with the cheeses that we get here, as I've never seen any of those before. But, living next to Wisconsin, doesn't hurt when shopping for cheese!

Another crazy good cook from MacKenzie, but we've come to expect nothing less! Love the color on that pork tenderloin. Yeah, Bosco, sous vide cooking is amazing!

Looks OK to me, Poochie! Yeah, tell us about the sour cream base. Never heard of that one before? I've done CYM, Mayo, Olive Oil, but never sour cream.

Hey, at least there's some fruit in there! Kinda healthy?

I won't even show you my single malt collection - it's twice that big! But, it was accumulated over several years, not all at once like the bourbons!

Yes, Dennis' woodworking skills are even better than his grill-making ones, if that's even possible to believe! tinyfish, that is truly one beautiful set-up! I bet if you aimed everything right in bright sunshine, you could do fusion energy experiments on that stainless table top!!

Nice to hear that you're back in the saddle, Bosco! Can't wait to see some more of those great cooks of yours! Hang in there, your KKs will be here soon!

HURRAY! Way to go, KK Crew!

I figured "fireworks season" was over. Glad to have you back on the Forum, Doc!

I know, "Resistance is futile!" Just trying to get budgetary things back into order first. Was kinda extravagant on my Bourbon Trial vacation last month. I am officially Bourbon poor!

Will definitely try this one out!

And, put your grinder in the fridge to chill it beforehand as well.

I want the little Briner for doing pork belly/bacon, corned beef/pastrami, and maybe whole chickens. The large one would be a storage issue, given that I'd probably only use it once a year for Thanksgiving turkey. Hear yah, MacKenzie. I can do the same here in my garage in the wintertime. Only worry is keeping critters (raccoon and possums) out of it! Hence the reason it goes in my garage and not outside on the deck. The thing I like about the Briner is the insert that holds the food completely submerged. Yeah, you can use things like an old plate and brick, but the Briner just looks so much easier.

Hence the reason that it's a major PITA to run a real, full-on BBQ pit restaurant - seriously long hours (early morning ones, too!) and backbreaking labor. I'd never do it!

Killer, Bosco. One of the reasons that I don't jump in over at the KG challenges; you guys over there are insanely good! Those roses scream for ice cream - French vanilla with a caramel drizzle!

Nice one, Poochie! Would have loved to have seen how those wings came out, as I've never seen anyone skewer them like that before. I bet it helps crisp them up that way?

Still desperately trying to hold out on finally buying the roti basket, but not sure how much longer I can take pics of these great roti chickens!!!

No, Doc, never bought from World Spices (yet!) I'm a big Penzey's guy (that's where the Berbere came from) and my Ras El Hanout is from Zamouri. Some of the Zamouri stuff can be purchased through Amazon, too.

That mixer does look like Dennis designed it, MacKenzie! Price point is about the same, too!

Briner is a couple of bucks cheaper, but charges shipping ($13), whereas Fruita doesn't - but you have to buy wood, too. Not a big deal for me, as that's where I get almost all of my smoking woods.

Be careful what you wish for ckreef! Now that the Mrs knows how to use the KK, she might not need you around anymore!

Amen to that, Poochie!!

Waiting for my next smoking wood order from Fruita to get their brining bucket. http://www.fruitawoodchunks.com/briner.html

Quick, Bosco, before she changes her mind!

I'm down with Churches' chicken, big time. Bojangles is OK, too. But ain't none around these here parts!