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Not currently. We're looking to try to move here soon and building, just trying to figure out where we're going to end up. My home will have a big covered patio area and outdoor kitchen. Until then, I'm at the mercy of the weather.

Is it raining there in Austin? It's pouring here in Houston and I'm trying to time my window to cook my duck out on the grill. Had no clue weather was going to be so bad today.

Now I know not to ever buy a traeger, thank you, sir.

Man, post some pics. Interested to see how it all turns out.

@Lanx what are you making this year. I'm going to try something new and see if it works with roast duck. Gonna roast a pheasant, too, since the duck isn't huge, and I want leftovers.

You are, especially if you enjoy seafood. Out of that stuff isn't an everyday meal, just like the snow crab, but when I do get a chance to have it it's simply wonderful. Growing up in New Orleans though, I guess I was spoiled with having access to crawfish all the time, and plenty of great...

Cooked the last bit of the sale snow crab last night. Turned out even better this time, managed to get a lot of smoke on everything, and even smoked the garlic butter. Going to pick and clean the leftovers and make a hot crab dip. We typically make a batch during the holidays for an appetizer...

Remember GURU!

Does it come with a seasoning pack or something? If so how many ounces? I'd imagine it should be enough you just need to make certain to apply the seasoning underneath the skin as well as in the cavity, and then let it get enough air flow while it dry brines in the fridge. Never hurts to add...

@Bruuce man I'm sorry I've been posting these.... .... Inconsistently. Sorry I missed the last couple of rounds of the tournament. Here you go buddy:

Second round begins, will Patches survive?

That's what we do for duck, just with more Western/ French flavors. I've got one sitting in the freezer right now which I think will end up doing next week. I'll do the Peking duck dry out method, blow the skin off the carcass with an air compressor type shit, bathe in an aromatic liquid, air...

Americans grill their stuffed lobster, they don't put it in a microwave. Steaming, boiling, or baking is acceptable, but seafood of any sort does't get nuked... Especially lobster.

Samurai man vs someone I don't remember...

Dung Eater fight:

I think that's going on the list for future meals. I got a few older steaks in the freezer that I need to use up, and I think that's a prime candidate. Thanks.

Are you making Philly's or some kind of wok concoction? That just seems like a lot of work to maintain that type of equipment. I use the freezer & sharp knife method. I don't use ribeyes or any steak thin sliced that way often enough to warrant buying a deli slicer. I mean I guess if you...

Should of added some cottage cheese in my Alfredo sauce, apparently some people can't resist it....

Yeah, ribeye is my favorite if I just want a steak, but I really enjoy some of the different cuts out there normally used for things like fajitas and what have you, and if you treat them like a regular steak, the difference in flavor depending upon that muscle really is surprising at times. I...

Wife and myself's anniversary was the other day, and I always make a seafood pasta, first meal I ever made when we started dating. Ended up turning into a surf and turf with a piece of Waygu inside skirt steak. Grilled all of the shrimp and scallop, too, with herbs, wine, and butter. Was...

Most one sided fight so far. Could be a contender.

Should be a good one

I use a similar method for pearl / regular onions, just swapping out the vinegar for whatever wine I have on hand, splash of Worcestershire, and a little bit of herbs fresh or dry. Little thyme or a sprig of rosemary just gives it a bit more balance. Finish with a tablespoon or two of butter...

Sorcerer battle.

Aww shit, should be a good one.

Hey buddy, don't be spamming this thread with shit that might get people excited about news for the DLC and dash their hopes and dreams, and refresh that hope. That's my job...😉

Do you think making a smoothie with some whey protein would work, or does it need to be from meats and such? Reason I ask is I figured having at least one of those in the morning or midday or something might be an easy option, considering the cost of meat in this day and age.

Had to go look.

Probably a whole can of paste for a big pot of gumbo, those are 6ozs right? I think it might give you that flavor profile you're looking for, while rounding out everything. We've been buying the stuff in the tube out of the Italian section, and I find that even when I'm making things like...

One option is to just add a bit of tomato paste instead of canned tomatoes if you want that brightness / acidity. Just an easier way of getting the addition of a tomato flavor without having to worry about reducing all of that liquid. Typically would want to add it when you're softening your...

Creole typically has the addition of tomatoes. I think it's that mix of Spanish and French.

Awww!