Rack of pork. Spread with compound butter (garlic, rosemary, thyme, sage). 250degrees with apple wood smoke until 140 IT.

Reverse seared prime rib made in the oven.

Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.

Pan fried some duck breast (store bought)

Used the leftovers from the smoked rib roast for some beef barley soup.

Homemade ricotta gnocchi in semi-homemade meat sauce. Jarred sauce but homemade meatballs. . First time making the gnocchi next time will roll and cut them smaller.

I had another great marketplace find. Picked up this 827a Berkel 12” slicer for 100 bucks. Needs a little TLC but I think it is going to be great. This is my first slicer so cleaning and lubricating it will probably teach me a lot about it. It started right up and belt and motor seem solid. It is missing the slice deflector which I am debating if I even need. Also the tray gets a little stiff as it approaches the blade. It is getting much better after I added some mineral oil to the rod that it slides on. Hope this is OK to do. Could not think of another way to lubricate the bushings. Also there is an oil hole at the end of the rod which I’m not sure what I’m supposed to do with. I may need a new sharpening stone and could use new feet. But for $100 I don’t mind investing a little.

It has a Somewhat oxidized look to it, may be from something they tried to clean it with previously. Wondering if anybody has any tricks to shine it up. Was thinking maybe barkeepers friend but wasn’t sure.

Thanks again. This thing is awesome. Love the beer holders. .

Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.

processhead I do the same. Can appreciate the oysters flavor much better straight up. Love a good spicy cocktail sauce but I save it for shrimp. Enjoy.

Tex_77 great meal right there

OleSmokey looks amazing

Great question. Following along

Congrats everyone.

GWG8541
Found this recipe online (not my own)
1 quart chickpeas, cooked; or 2 15 oz cans

Simmer brine until sugar dissolves and pour over chickpeas and jalapeños. I let it sit for 24 hours.
2 cloves garlic
3 jalapeno pepper, sliced
3 strips lemon peel
2 tsp salt, kosher
1 tsp cumin
1 cup white wine vinegar, or distilled vinegar
1/3 cup sugar
pinch turmeric

I topped it off with some more vinegar to cover everything.

Decided to try a recipe I had found for quick pickled chick peas (garbanzo beans). Came out great.

salmonmaster that looks great. Hadn’t considered using the sous vide for London broil. How long did you let it go for and was it tender?

toys4dlr nice setup and product.

twilliams dayum that looks good