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Rocky

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Which reminds me its time to place your Holiday orders from Costco!

View attachment 67498
Wow! That is only just under $91 per pound! What a freakin' deal! Or, and this is only a suggestion, you could just run an IV of rendered fat into your artery and by-pass all the work.
 

mainshipfred

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After considering everyone's comments I decided to go with a ceramic kamado. The next decision was which one. I'm probably going to go with a Kamado Joe Big Joe II. The gasket, hinge and the fact it comes as a complete unit rather than ala carte swayed my decision not to mention I thought the quality was better. The problem is there is none available. Well there was one at a place that also had a BGE XL and a Primo 400 but they wanted too much. I can order one from Costco for $1700 but when you read the reviews the only bad comment is they take a lot longer than the advertised 2-3 weeks to get. There's a used 2017 in Raleigh NC for 1K and comes with a rotisserie and a WIFI temperature controller but it's a 4.5 hour drive each way. I'll pull the plug by Friday on which to get.
 

Boatboy24

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After considering everyone's comments I decided to go with a ceramic kamado. The next decision was which one. I'm probably going to go with a Kamado Joe Big Joe II. The gasket, hinge and the fact it comes as a complete unit rather than ala carte swayed my decision not to mention I thought the quality was better. The problem is there is none available. Well there was one at a place that also had a BGE XL and a Primo 400 but they wanted too much. I can order one from Costco for $1700 but when you read the reviews the only bad comment is they take a lot longer than the advertised 2-3 weeks to get. There's a used 2017 in Raleigh NC for 1K and comes with a rotisserie and a WIFI temperature controller but it's a 4.5 hour drive each way. I'll pull the plug by Friday on which to get.
 

geek

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Well, not that much cheaper, at Costco $1,600
But at the warehouses they usually drop the prices considerably.

 

sour_grapes

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Koji greens (which are like tatsoi) and leeks sauteed with sesame, soy, and red pepper; orzo cooked risotto-style, with scallions and cilantro; green beans with Cambazola; and Coho salmon marinated in soy/lime, then pan-seared, and served with a beurre-blanc sauce (rice vinegar and ho-made Vidal white wine). All washed down with a WE Eclipse Chard.

(I took a picture to show that the salmon was not overcooked, despite the hard sear, but the picture turned out very blurry!)

IMG_1154.JPG
 

Boatboy24

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I know this is the food thread, but I figured those of us who frequent here have an interest beyond just what the members here are cooking. I just watched the "Chef's Table" episode with Dario Cecchini on Netflix. Awesome story about a guy who wanted to be a Vet, and ended up being a butcher and restauranteur. Check it out.
 
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