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We're increasingly conscious of what we feed our Chihuahua's so I recently got a 10 tray dehydrator to make biltong and jerky for them/us as there's so many horror stories of the additives in dog treats. Really impressed so far doing chicken, steak, and kangaroo jerky with all natural ingredients and it's amazingly simple to do. Still getting the biltong recipe down pat as the first batch came out a bit too dried, but I'm loving the dehydrator.
 
Schwarzwälder Kirschtorte for desert tomorrow. This is a torted cake.

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Leg of lamb on the grill, first time grilling a boneless. Could not fond a bone in around here.

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Sweet basil lemon mustard sauce for the lamb.


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Tom
 
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Tom, just noticed the RFX MEAT™ wireless probes poking their heads out...just curious why you're using 2 of them in the piece of lamb?

Also, who makes the cast iron grates for the Weber...they look pretty slick...Thanks.

I used a pair of RFX probes tonight to monitor the reheating of some chicken orzo I cooked last night. They sure do make cooking a lot simpler. 🙏 🙏
 
luvmytoolz said:
Mum used to make this as her special cake for any occasion as she knew all of us were absolutely mad for it! She used to use coffee essence and rum in the sponge layers. Miss this so much!
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This is the first time I’ve made the Schwarzwälder, made it just to see if I could pull it off. The sponge had a good crumb, it torted really well. We’ll find out tomorrow how it is. I made the traditional simple syrup with Kirschwasser.

Tom
 
Cheese said:
Tom, just noticed the RFX MEAT™ wireless probes poking their heads out...just curious why you're using 2 of them in the piece of lamb?

Also, who makes the cast iron grates for the Weber...they look pretty slick...Thanks.

I used a pair of RFX probes tonight to monitor the reheating of some chicken orzo I cooked last night. They sure do make cooking a lot simpler. 🙏 🙏
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We’ll start with the grates, my children got me that set of grates in ‘90 or ‘91 for my birthday. That kettle is from ‘78, it was one of the first purchases my wife and I made as a married couple. I now own 7 kettles (5 have cast iron grates), 2 SMB’s one being #45 of the 100 Weber sent out for market research. One of the salesman gave it to my father, I took possession of it when my parents age caught up with them. In 2024 I bought a Weber Slate griddle, the first “gas” anything outdoor cooking appliance I ever owned, great piece of equipment. Sounds crazy, but I’ve been cooking with Webers for over 50 years.

This company bought the grate company, well worth the money;

https://www.mjaik.com/collections/craycort

We don’t have the room or entertain like we used two so I have 3 of the kettles and the griddle set up at home.

On the Weber Kettle and Griddle groups I’m in on FB, they all got a kick out of me using the lid from a Smokey Joe as a dome on the Slate. There’s a Chicago Thin pizza under the lid (I have an Onni also).

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I got the RFX this week, kinda just playing with it. Also this is the first time I’ve ever done a boneless leg of lamb. I could not find a bone in around here. I made the mistake of using an email that is not iCloud connected, now I need to add an account so the Thermoworks app works across all my devices.

My wife has given up on trying to figure this out. She’s more confused over all the mixers and prays everyday the oven doesn’t die (she knows which oven I’d buy).

Tom
 
rvieceli said:
Happy Easter!

Tom which oven would you get?

Ron
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Wolf E series Professionals, a 30” steam/convection over a 30” convection. I was told all of the appliances in the Sub Zero/ Wolf brand are engineered/designed for a minimum of 20 years of service life.

With what we do I get to attend classes the distributor puts on weekly. I never knew how different cooking various items with steam was until I got to see it in person. When you do not want to steam just leave the steam mode off.

Tom
 
Thanks for the information on Craycort, Tom... 🙏

I've never grilled on gas as my grandfather used wood in a fireplace or a charcoal Weber...my father used a charcoal Weber and so I've always used a charcoal Weber...old habits die hard. 😀

Interestingly enough, my grandfather back in the 50's constructed a fireplace in his backyard to spit roast a pig and the chimney of the fireplace had a metal door and several wire grates inside where he could also smoke ribs while he was turning the spit, by hand, while roasting the pig.

I still have his Weber charcoal caddy that he purchased in the early to mid 60's.
 

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