Reverse seared prime rib made in the oven.

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

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.

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

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.

One last hurrah for the pulled pork in this burrito. Time to portion it out, vac it up, and freeze what’s left.

Halloween charcuterie board for costume party. First attempt at a charcuterie board. I think it came out pretty darn good. But definitely much harder than it looks in the videos I watched to get me to this point.

Pan to oven chicken thighs. And Asparagus.
And some drumsticks made into chicken pops for the kids. First time trying this presentation and they ate it up.

Put the cannon to work again.
Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.

Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.

This hat is awesome!! Thank you guys!!

Steamers!!

Also had some crabs. Didn’t cook those myself but ate the shit outta them.

Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.

Saw the pic above about stuffed cabbage/pigs in a blanket/golumpki and felt like having it. Went to work and someone was talking about it and the next day someone had it for lunch. Took that as a sign and made some of my own today.

Smoked some pork shoulder cubes on the gasser.

Mississippi Roast.

Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.

Pulled pork, homemade slaw, and some broccoli.