Recent cooks again

[Gary London]

Been a while but here are some recent cooks of mine.

Got myself a "Vortex" and what a simple but great bit of kit.

Overcooked due to an exciting football (aka soccer) final

Got my butcher to debone a whole chicken than stuff it with meat from a couple of his Italian sausages. Then had to roll and tie it for an indirect roast.

Then a Primerib roast. Expensive cut of meat! Followed Meathead method and it cam out very well.

Final searing

Thanks for looking.

 

[Bob H.]

The Italian sausage stuffed chicken sounds like something that I will have to try. Nice cooks!

 

[Pat G]

Dang Gary, everything looks great!

 

[ChuckO]

Amazing cooks Gary, good to see you posting, always a treat

 

[Robert-R]

All your cooks look great! I'm partial to that prime rib.

 

[Barb D]

I'd take a plate of each of those cooks. Man you did a fantastic job.

 

[Cliff Bartlett]

My gosh Gary, it all looks spectacular. From those delicious wings to the Rib Roast finale... absolutely amazing. Excellent photos as well.

 

[Rusty James]

Fine looking presentation, Gary!

A butcher de-boned a whole chicken? Do butchers even do that here in the states anymore?

 

[Timothy F. Lewis]

Most "stores" have no clue what real butchering is, they mostly cut "boxed" meat. If you are lucky enough to find an old school butcher, they can provide great products, I'm not sure I'd have my butcher do the chicken, I can shmooze my brother into that! Or learn from the "Jacques Pepin" YouTube video, it's a very handy thing to know.
Just chatted up my local guy about some "Pichaña" caps. He says he'd "need a little lead time but, it's doable!"
I like Eric! His dad, Ernie, was a real old school guy, I think he may have cut back his hours or even retired. Have not used them as much lately, too busy for the extra side trip.

 

[Rusty James]

I spent four years in the grocery business during the 1970s, and I well remember seeing the ceiling pulley racks leading from the cooler to the meat department, but even then, they were cutting boxed meat. Chain grocers must have stopped butchering beef carcasses, in-store, in the 1960s.

I was offered a job cutting meat, but I declined due to the cold temps in the butcher department. One apprentice accidentally ran his hand in a band saw one morning, and flayed it open pretty good. Of all people, I was asked to take him the hospital, alone, in a town where I didn't even know the right road to follow. The poor guy had enough of saneness to direct me to the hospital even though he was crying in agony. Years later, he climbed the ladder to become a store manager. He was a hard worker.

Oops, getting off topic here.

 

[Alber AL]

I can't choose just one... all of them are perfect. That deboned chicken is cool and tasty.

 

[Robert T]

Gary what a nice bunch of meals! Everything looks delicious! Great job!