tony b

OMG, you're as anal retentive as I am - ROFLMAO!! I used to do big charity dinners and would set up timelines like that to keep everyone on track. It does work, even though it looks super nerdy! Hat's Off to a successful dinner!

HURRAY!!! Awesome news! Please post some pics of Tatay back home and his (her?) first cook!!

I get the 3# bags of whole garlic bulbs at CostCo. Great deal, even if I don't make it through the whole bag before they start drying out.

One of the nicer things about living in Iowa - It's good to live where the piggies are!!

My thougths exactly! Best part of summer is grilled fresh corn on the cob (and homegrown tomatoes!)

Good luck! Thanks for the compliment, but I learned that technique here on the forum from the pizza man, himself - ckreef (KUDOs)!

Awesome, MacKenzie. I always have a jar in my fridge. I typically go a bit darker than yours, for a bit more nutty flavor. I do mine in the pressure cooker - whole, peeled cloves in oil in canning jars. Generally do 4 jars at a time. Lasts me months AND you get great garlic oil as a side benefit! Plus, they make great Christmas presents for your foodie friends and family if you get nice jars!!

Yeah, what he said! I never wrap any meats on the grill, veggies - sometimes; meat, no! Tried the "Texas Crutch" early on in my Kamado days and didn't like it. But, each to his own taste, as they say.

Awesome! I saw on their website, they show that you can do this with a vertical style FoodSaver, which is the kind that I have. So, looks like I might be trying this soon. At least it's only bags, and not another new kitchen gadget!! Now, my only problem is freeing up some fridge space for a month!

Have you done this before? I am seriously curious about these bags. I would like to be able to dry age steaks in my fridge.

Thanks!

Thanks! Hears hoping that you up and about and grilling again real soon, Ken!

Standard ovens are SOOOOO overrated! I put the space to better use in my kitchen remodel. I have 2 pot rack drawers underneath my cooktop. Top one for the cast iron pans, the bigger bottom drawer is for my stock pots and lids. And now it's the home for the Anova, too. I have a big custom made pot rack in the corner for my "every day" pots and pans. It's good to have blacksmiths nearby! They also made my grilling table on the deck.

I have 8 different tomato plants going and every one has at least one tomato in some stage of development, except that they are all still green! One of my pepper plants (Shishito) has a pepper that's about ready (they are eaten green), but the others (ghost pepper and jalapeno) are just starting to flower.

Maybe a kevlar jockstrap - LOL!!

Nice job on the pizza and good luck on that brisket. Couple of pizza tips - for a thin crust, consider cooking one side of the crust without toppings (plain) to just get it browned. Then flip it over and put your toppings on the cooked side and return to the KK, uncooked side down. Second, put your pizza stone on the upper grate and make sure to heat soak your grill for at least an hour to get the dome nice and saturated. This really turns the KK into a pizza oven.

Got that right! "Without chemicals, life itself would not be possible!"

I know you said that you don't do a lot of pictures, but you MUST take pictures of the whole piggie on the Tank!!

btw - Mine came yesterday and no Baby Mirrors were in the box, Thankfully!!

Yes I have and they are very tasty! I have a plant again this year. But, no tomatoes yet!

Kewl, but I don't break down sub-primals very often!

Yeah, I checked out their website. It was all I could do to not order any! But, they are on my Wish List for down the road (which for me, means like next week! I NEED HELP!)

Thanks MacKenzie. I truly look forward to your cooks when your KK arrives, as I know that they will be stellar!! As far as gathering up the energy to do dinner, it's called a Gin & Tonic - ha, ha!!!

I get the Dizzy Pig newsletter and saw pics from the last Fest. Just wish we could get them to come back over from the Dark Side and go with the KK instead of BGEs!!!

OK, MacKenzie - it's a throwdown! Had to do a sous vide steak for dinner after seeing that gorgeous photo layout! But, I have the upper hand in that I have a KK to finish my steak on - Ha, Ha, Ha!! Of course there's porn! Right out of the SV bath (125F for 3 hours), dusted with my house Cajun seasoning. Oh yeah, this is an 8 oz NY, on sale at my local grocery store for $4.99! Yes, $4.99 for an 8 oz Choice Reserve NY Strip. I bought 6!! Used the basket splitter, got the KK up to 500F in the dome. On goes the steak onto the lower grate. Didn't want to use the sear grate as this was a thin cut (~1/2"). Ready to come off the grill. Call it Din-din! Sauteed asparagus, twice baked spud, sauteed mushrooms with the SV jus, Marsala, and a ton of butter!, salad, crusty bread, and decent bottle of cheap cab! Up close and personal! Money Shot. This end was a little past Medium Rare and closer to Medium. The thicker end was a nice Medium Rare.