tony b

OK, this one was is a little bit better than the other one!

Please tell us you did the poach egg Sous Vide? They are just perfect - 142F for 50 minutes.

Nope, not a Cajun or a fly boy. Just one of those jokes that makes you groan more than chuckle, LOL!

Pooooochieee!

De Nada!

Since Bryan stated he wanted pics for Dennis to post on Facebook, you need to show some tiles and the logo on the front. I call those "Dennis' Money Shot". Here's an example.

Or worse, Guy Fieri!

Now just image how awesome it's gonna be when you get the "real thing" made with brown gravy!

Here's a test of copying pictures from another post. Hey, it worked! Bryan, all I did was put the mouse pointer on the picture, did a right clic and chose "Copy Image." Then I came over here and did another right clic and hit "Paste." Viola!

Ouch! That one hurt a little bit, Poochie!

Actually, it would be "Tony, that would be Canadian Bacon we're talking about, EH?"

Picked up a 2.5 lb piece of brisket today at the butcher. Grass-fed. Gotta try out the pink butcher paper! Will go on the KK tomorrow night for Saturday.

I'll take an egg MacKenzie with that homemade sausage of yours!

Welcome! Looking forward to pictures of the new grill in its new home and of those all important first cooks! As an ex-K7 owner myself, you will quickly discern the superiority of the KK to your old grill upon arrival. My old K7 is also at a friend's house now.

Gives me a great excuse to use the new pizza stone! But first, I have to bend out the handles on the upper grate so it will fit!

Nice! On my "to do" list, along with about 4 other cooks right now!

Thanks, but no Kroger's within probably 500 miles of me.

Pot pies are super yummy, too!

You must have a different crock pot than me. Mine only heats on the bottom, as the crock is removable for serving and cleaning, and the side walls are thin metal - structural only. So, it naturally has a temperature gradient from bottom to top. If your's heats the walls as well as the bottom, I can easily see how it works well for you. A buddy of mine has a similar crock pot to me and tried the PID controller. Didn't like the results and went out and got the Anova. Loves it. BTW - I've slow poached shrimp and sea bass in butter using the water displacement method in a large Ziploc bag with the Anova. Works great. Eager to hear how your fish comes out. I'm looking for an excuse to splurge on some lobster tails and try those!

Nice MacKenzie, but next time go old school Southern and make that Chicken and Dumplings! One of my childhood favs! Mom's was killer!

Headed to the butcher shop tomorrow to get a hunk of brisket. Shooting for Friday supper.

Love me some pork satay, so PB & Honey rub sounds right up my alley!!

New chef at the local brew pub just added Poutine to the menu - Look for my obit in tomorrow's paper, because I have surely died and gone to Heaven!!!!

Cheeks are so undervalued on just about every critter. Best Bolognese sauce that I've ever made was with beef cheeks in the pressure cooker! Hog jowls (aka cheeks) are pretty damned tasty bits, too!

One of my favorite sayings - "Show Them Love; Cook Them Tasty Food!"