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For a lot of people who aren't a fan of lamb I always ask where they had it. If it wasn't from a nicer restaurant or someone who really knows how to cook I suggest they try it again. I've found often people who don't like lamb because it's so gamey have only had overcooked lamb, had quite a...

That looks great! Great job on the chili! Daum

This weekend Kate really wanted some lamb and we decided to give a leg of lamb a try roughly following a serious eats recipe. We made a marinade of EVOO, garlic, pepper, salt, and lemon juice. The lamb hung out in the marinade untied for about 1.5 hours then I tied it back together trying to...

Great thanks!

That looks great! Mind sharing the recipe? Daum

Thanks will have to keep my eye out for some cheap meat and give it a whirl! Daum

That looks great. @Bob or Cliff any chance you could link me the recipe? Thanks! Daum

That looks like an amazing time! Great looking pizzas. What dough recipe did you use for that? Daum

Haha, those were actually just from cutting the string that tied it to the bone. I used a meat slicing knife to cut it! Daum

We had part of an old prime rib roast that I found last Christmas for 5.29/lb and had frozen. I've wanted to try to do it on the rotisserie for a while and decided last night was the night. I took it out of the fridge ~4-5 hours before I cooked it and seasoned it with salt, pepper, and fresh...

Did this last night, it was really pretty amazing the difference in taste. Probably my favorite way for flat patties. Haven't tried it with a thicker grilled patty. Daum

@GreggP - If you are just copying the link from your google photos it gives you basically something called a preauthenticated link. They are just valid for a short time and i had this problem before. You need to first share the photos and make the links public then you should be good! hope it...

Those look amazing, great job! Will have to be cooking up some of those soon! Daum

Bill - how does the texture of the meat from the sous vide with grill finish compare to doing it straight on the grill with a reverse sear? I have a sous vide but each time I've used it (haven't done steak) i always am a bigger fan of the texture of the meat from the grill cook. Also, that...

Ah interesting. I like the salt taste but in the past I've just done a rinse/rub under cold water. I'll have to do with fill/slosh and dump technique a few times. Going to start up a batch of Canadian bacon for New Year's day eggs benedicts later today...and maybe some bacon if costco has a...

I've been making Bob's Bacon Made easy for a while and sometimes it comes out a little saltier than I want. I know I can rinse/soak it better to lower it. I've seen people here do everything from a quick rinse to even soaking for 10-30 minutes. Was curious what you do? Daum

Thanks Russ!

Congrats on 36 years! What temp did you run the grill, am curious on trying this soon! Daum - - - Updated - - - Congrats on 36 years! What temp did you run the grill, am curious on trying this soon! Daum

The spit bird ended up being a 16.5 pounder. It took 3.25 or so hours, to breast at 165, thighs were 182. Daum

So a follow up, everything ended up turning out really well. Friday after picking up the third turkey and brining/defrosting it while I went to work during the day, it decided to leak all over the fridge. When I got back after work on Friday ready to start making pies realized there was liquid...