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=[ grantmichaels' skunkworx thread ]=



This is my thread. There are many like it, but this one is mine.

My thread is my best friend. It is my life. I must master it as I must master my life.

My thread, without me, is useless. Without my thread, I am useless. I must fire my grill true. I must shoot my dishes straighter than my enemy who are trying to outshoot me. I must shoot food before it shoots me. I will...

My thread and myself know that what counts in this war is not the dishes we fix, the noise or pots clanging, or the smoke we make. We know that it is the hit dishes that count. We will hit...

My thread is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its photos, its visitos and its banter. I will keep my thread clean and ready, even as I am clean dirty and ready. We will become part of each other. We will...

Before God, I swear this creed. My thread and myself are the defenders of my cuisine. We are the masters of our enemy. We are the saviors of my life.

So be it, until victory is America's and there is no enemy, but peace!​
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So as not to have to endure people's interpretations of the rules, I'm squatting in this hole, where there are no rules whatsoever. Feel free to share in this thread, there are no rules here. Be free.
 
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One heck of a quesadilla there GM, very nice.  Big fan of the skins on potatoes too, so much flavour, and believe it or not they are good for you!!
 
Drinking a collaboration brew from 8 wired and renaissance in New Zealand, a moody 7.5% scotch ale to get my evening going.  Ange is making cauliflower and bacon soup, it is amazing. We all know how bacon makes everything better.  
 
You have peaked my interest…… 
 
So..
 
hints?
 
Going to have to have another pouch of that insane brisket tonight ...
 
I think I'll mix up a re-creation of Musky's aioli and have it on one of those tasty onion buns w/ some quesadilla cheese and that ripe beef tomato ...
 
Just for Booma, I'm going to see if I can't manage some sous vide while I'm testing my new brew kettle apparatus ...
 
148F is on the low end for a mash temp, but it's perfect for cooking a some sous vide chicken breast =)
 
#twobirds
 
I've been thinking about the duck sliders ... which I was going to do on the baking steel kettle-pizza lid/griddle ...
 
I'm not sure that I want to do that this time ...
 
I think I'm going to make an inside out cabbage roll in the juicy lucy category ... caramelize some shredded cabbage and mix w/ some herbed rice burger stuffing ...

The other option is a cheddar burger w/ "mcrib" filling (boneless rib and bbq sauce) inside it ... that's what I'll do if I don't feel like cooking tomorrow. I'll sous vide the pork ribs for a day or two, pull the bones, and crisp em up in Benton's and then stuff the burger w/ some boneless rib and bbq sauce inside it ...
 
Unless I change my mind again, between now and tomorrow ... which could easily happen.
 
I've never cooked a juicy lucy before, actually ...

In other news, someone should pick up an Anova while they are $50 off for Father's Day ...
 
The email listed the promo is "LUVDAD" ...
 
http://store.anovaculinary.com/products/anova-precision-cooker
 
There ya go, Booma ... factor out the shipping to AUS by using the rebate ;)
 
 
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