rotuts

@blue_dolphin will you be posting the lunch pics ? at least you were not on a freeway.

not in my area just yet a friend said he wanted to go w me to H-Mart ( the Korean chain ? ) not far awaay Id look for some there and bring home

Ive stored my knife collection along several MagneBars and one knife block I highly recommend the https://www.amazon.com/Wüsthof-7223-30-Wusthof-Magnabar/dp/B0000DJZ6G Ive used the generics after having two Magna's and at leaset those generics were just as good. the knife block had my collection of Globals which I now rarely use move on to WoodWhole w a friend. I use Watanabe and Granton knives , from Granton GB w the authentic Granton edge ( the cavity goes down to the blade edge ) http://www.granton-knives.co.uk mighty fine collection ( red handles , of course ! ) from them.

understood. but passing by your local supermarkets Meat Case would you see Pork Neck \ for sale in any form? probably not our loss for sure

yes I never got one Saline ie salt water ' like the Sea , not the Shore ' makes more sense to me thought id ask about a differefrent angle

the problem w the pork shoulder steaks ie Anna_N ref if that they have the ' 7 ' bone in them ie the scapula the initial pecan the others do not have scapular bone. so what happens to all those PorkNecks ? none marketed as such near me so from The Industry the majority of necks get ground up possibly for HotDogs. more efficient probably to grind them up rather than take the time to market and ship to butchers. sad Id lo try one

@Ann_T nice haul nice video why did you use heavily salted water?

when I think of Blade => I first think of the 7-bone where the meat is easy to see : its just below the scapula and has tendon down the middle in AnnaN's pic : that's the Blade Cut , under the scapula wish they had some pork steaks from the neck in my area to try.

i rooted around a little more : slices of pork neck this tranche for sale at an on-line cutcher a picture from this video : https://www.youtube.com/watch?v=zeB4YnURHL4

@chileheadmike interesting idea blade steak cut from a blasemroast only has two muscles this cut has many , so thought of the neck area.

interesting the OoniPro 16 " is not featured on their web site but they do have a cover for it further down , sold out. wonder if they stopped making this model ?

@Kerry Beal how did you decide on the 12 " https://ooni.com/collections/shop-all/products/ooni-karu vs the 16 " https://ooni.com/collections/shop-all/products/ooni-koda-16

its not David Letterman Deja vu all over again do you know this cur of meat ? Im fairly good at knowing the various cuts of meat. Ive never seen something lie this in ordinary Butcher cases in my area Im guessing neck so many small muscles your take ?

i can't quit envision the flame-guard where does it' sit ' in the oven ? what is it supposed to do ?

@JoNorvelleWalker how do you spell that Fr. word can't pronounce

@liuzhou please tell us more about this knife : very interesting shape ive not seen before how is it meant to be used ? ie that ship blade , uv so many others to choose from

"“It’s always going to be better than the frozen supermarket pizzas,”"

@Wait. Wot why not do a duck the way you did th chicken. no added smoke to the fire and keep the ducks in a pan , perhaps on a shallow rack so you can save the duck fat

@Wait. Wot your chicken lo0ks fabulous. how many hours ? temp goal for the cook ? what temp did you pull them off ? where was the probe : white or dark ? thanks for sharing this

@Wait. Wot do you plan to keep the temp in the oven stable , or use a natural decay ?

this is the sort of set up that could have one of those PID feed back loop fans that would control the temp of the coals to give you a temp at the grill grate.

@Wait. Wot looking forward to your neat loss curve over the next few hours do coals get a predetermined mount of air ?

are you expecting the chickens to cook for 4 hours in the ' oven ' using the thermal energy in the sides and lining ?

@Wait. Wot thank you for this pls post as you go along if you can.

i grew these . they are easy and fun to grow.