rotuts

@Duvel many thanks for reporting on you trip. for a summer I traveled w my family England , Scotland, both Irelands i particularly enjoyed the demolished Abbies . well kept grounds very quiet Remains. I was also taught how to drink Scotch . by an Earl no less I was 17. didn't really care for it. it did help w the Cold. in August

I used to make pancakes from AuntJ's buttermick , in the box. Im in : this was at Tj's Ill use it as my reference mix. water and an egg Ill look for BRMill this weekend @ Marketbasket.

not so much joking : Pizza ? Potatoes ? Crusty Loaf ?

@Anna N Ive had one than one wood stove stacked , split a bit of the wood for years that Top part would have been very very interesting.

@Anna N Excellent ! some of the details have already been worked out ! we will catch up no doubt . re: the fat on that duck : is it Excellent ? what's it like ? our will be for sure and we are going to do that Duck Prosciutto thanks !

@Anna N that duck breast looks fantastic may I hear a little more about it ? duck , at some point , is going to be a specialty of the WHPS ( Woods Hole Pellet Society ) \market Basket has Fz whole duck Maple Leaf I recall from Canada !

@Norm Matthews I liked the Ck + Canned soup reminder I used to use cream of mushroom soup + reduced dry red table wine and bake CkBr's and some time thighs loved it. Ill try it again soon.

@weinoo what is Heritage Meat ? GF lends itself to SV more than Just Pan in my book as its inherent tougher-ness is neutralized. then the pan sear from almost cold.

@weinoo that steak , and plate of food look delicious. NY Grass must be fattier than in N.E. wouldn't see that sort of marbling w GF NE Cow.

Ive become quite a bit more interested in Costco Meats. ie : you go there , you get your quality cut in a three pack. and its good stuff . there is the jacquard system , which in the past I had the impression you co8uld get the Non-J'd Im interested in the cry-vacd items , for use w the WHPS ( a pellet grill ) if you go to Costco to buy meat : what sort of cry packs do you get ? when you do get something : what have you gotten in the past ? and what sort of prices do you look for ? many thanks .

Wow. my kind of thread. indeed , Im sure Id enjoy a good quality mix and eggs and butter : got those then I remember Bob's Red Mill a lot of their items @ MarketBasket https://www.bobsredmill.com/shop/mixes.html?whole_grain=1 Ill look for these . thank you for the idea.

@Tri2Cook your question re : High Heat Grilling on a pellet grill is an interesting one this might prove helpful . it's a little long winded : https://www.youtube.com/watch?v=eQqTVWPGgiQ the WHPS was going to try using the GrillGrates over the ( open ) firebox for high heat salmon grilling. but have not received a report yet. personally Ive used the grill grated on a 3 burner Wewber for some time Vertical chicken , bup to 6 at a time. the issue w chicken is fat dripping down to the ' flavor bars ' ( Weber defectors that cover the gas jets ) and they prevent flare ups , so doing the chicken that way is a now brainer Im not sure Id use GG for an expensive steak , any heat soiurse Im not a fan of grill marks per se its a mark that essentially is a burn mark. Id rather have uniform color for high heat grilling . the visual mark doesn't mean much to me. if high heat grilling works well on the Yoder Id try a 3d party ( Weber replacement small grill --- circular ) instead , or usage a charcoal chimney. again th Yoder is not a trivial purchase an Im pleased Im involved in using one.

@Marlene this ribs look perfect Id bet , bt the curve of the bone that they are baby backs big ones the WHPS , will look into those soon I hope.

Katie Meadow I agreed oysters , raw I did have O.R's at http://tadichgrillsf.com/menu-page/#menu Im not name dropping , they were superb and I gulped them down so I guess its where yogurt them

@@Duvel goose in Germany runs .... ?

@Duvel wow '' Gänseklein (intestines, necks and other bits and pieces from the goose, available in 750g packs here locally). '' can't get that here , nor a goose love the idea , of each eso the 750 kms. and looks tasty.

@lemniscate are those those pomegranates ? do you have a tree ? a pic ? the P is something I might have paid more attention to back then. in the Bay Area where I lived , perhaps a week or so later than The Berkeley Bowl ( and outstanding place , back then never figured out what to do w them. P syrup you bet .

I believe the Yoder is in a different class than the Traeger and you get what you pay for this model is updated ( at some point ) different diffuser plate w removable door for his heat different igniter system more accurate PID etc check the price and the weight of the i9tems involved I got the system w the ' competition ' wheels much easier to move around and the mid size its all about that extra space 800 sq inches for the YD480s 1070 sq inches for the YS650 s there is a third party shelf that slides all the way out w a second shelf that fits over so its 1/2 size or full size depending what you want to do https://smokercarts.com/640-shelf-combo/ this is a serious purchase its going to be used a lot. esp in winter w the blanket on it. Im very pleased so far. I wound not ' over buy ' but you are not going to trade in a smaller one for the medium then there is this : https://www.yodersmokers.com/pellet/the-ys1500s-pellet-grill/ 1500 sq inches . bit no winter blanket ! I get the pellets https://bearmountainbbq.com/collections/frontpage from NH. No tax ! very pleasant 30 min trip sunday morning no traffic come to 15 USD // bag when buying 10 or more I can easily fit 20 in the back 1/3 of my Highlander they load it up , my friend unloads it.

@liamsaunt I don't recall seeing or thinking about a fried egg on a crafted pasta dish before . egg yolks you bet Im keeping that in mind thank you .

Ive been having a Yoder on my mind for quite some time. This is the time , and that's the place . we do need a YoderCam to pan the cook area , see what under the lid every 3 hours probably not ' Live: inside the Yoder right now ' etc. PS this Yoder has a name The Eagle , as my friend emailed me th first pic on the pallet "" The Eagle has Landed """ you bet ! also N.B. : it has a high quality dial indicator on the R . A bit historical , in the BT//WiFi age w 6 channel temps ecording . but a vital addition as Im more of a dial Indicator person . the thermal blanket also had a hole so this instrument can be used at all times. very classy

Its an exceptionally nice place . Im pleased for my friends. the butcher block inside is a butcher block table you can guess the dimensions from the first pic. that's a large chicken , and the larger AppleWatch. the Yoder is very very heavy and seems very well made. for me and my friends : the right thing at the right time at the right place .

Im placing this in the cooking section , rather than the Kitchen Consumer selection , as this is more about Cooking w a pellet grill , than types of pellet grills. some time ago , way back when , i began to be interested in a pellet grill. \Id seen many BBQ competition shows , three entrants using their own rigs , and well experienced having successful local BBQ buineses pellets interested me , as , properly PID'd , much of the fuel source was being worked out for you by your rig. nothing agains a real deal off set stick burner but I wasn't going to stay up all night feeding it, as i wanted to take that variable out of the equation . There was the small Traeger , which I almost got but wanted to go w a Yoder , Fast Forward. ; times have changed . Im significantly older in terns of stiffness , etc. and now have an Indoor Cat , MC. he escaped twice early on , but I was able to go get him , inspite of 20 F and a foot of snow. Id not be able to do that now. and Id have to place him in Detention a downstairs bathroom , when I went in and out . I do this routinely for Recycle day Soo : introducing the WHPS : Woods Hole Pellet Society located in WH , MA at a friends . Im the Chief Theoretician my friend ( His place ) is the Chief technical Officer : he does the cooking , and maintenance. I get to kibutts all I want , until he changes his email address and phone number. the Setting : the YS640s , as delivered about 10 days ago : all 418 lbs. removed from pallet , which took some doing : after the burn in : 350F for at least an hour , the first cook ; Spatched chickens : as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F : skin was crispy , the chicken was very moist. my friends wife commented that this was the best chicken she ever had. and this is a family that has traveled \and paid attention . they said the chicken had a wonderful light smokiness , delicious not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke. pellet grills are said to offer smokiness on the lighter side. you want more smoke ? you use a pellet tube . noted w the brisket. next brisket , Costco Choice ( they didn't have prime that day } about 13lbs trimmed. brisket w a pan to renewer some fat from the trim. , and a smoke tube , essential if you want to add extra smoke. the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours. at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours I think this is the point the the B was wrapped in butcher paper. rested ( unsure of how long ) : rub was salt and freshly ground pepper and granulated garlic I have not tried this. my friend was delighted w it . moist , tender , smokey. today he will try high temp grilled Salmon , on some GrillGrated that were extra this model has a removable square piece of steel , over the fire box on the L that you can remove ( when cold ! ) and get direct grilling over that L afrea on the grill grates. we also have the blanket , the SS grease trap ( for the from ) and two SS sold shelves that slide ofver the two shelves you see in the picture. this is not a minor item , and you need a keen interest , outdoor space not too far from the Beverage Area and some funds and the time to put it to good use w the best meat you choose to afford. Im very pleased my plans as the Theoretician is to make the WHPS the epicenter of Duck . outside Duck , vertical Duck , spatched duck etc. for videos , I highly recommend "" Rum & Cook "" he seems to have given his Yoder , and pellets in general a great deal of thought : https://www.youtube.com/watch?v=X3h_KluRy5g&t=394s https://www.youtube.com/watch?v=w9E8NriQ0sM also for those inclined for this sort of thing ( not really me ) there is this sort of info for y0ou iPhone. we also have : https://www.thermoworks.com/signals/ in red of course.

@Duvel Id like to hear a bit more about those particular sausages : did you hang them up at room temp ? a little cooler ? were they raw at that time ? how did you cook them ?

thanks ! 500 cc ! Ill keep that in mind and Im sure it was , and is very tasty stuff : ie you didn't need to make the broth , seasongs so could do a few more things far more woh your time the pork roll etc so Kudos your way .

@Duvel so , does this stuff make a big bowl ? 4 at least ? @ 2.75 USD Im interested in the Bowl Size.