Good Morning Sweet Aeroforce100, and thank you very much for kind comments and morning company!
If you go into my "Black Tip Shark Carpaccio" thread (I think that is currently in my signature here) you will see a 'quickie pic' of my MINI smoker.
Meanwhile, happy Sunday to you and thanks for watching my video indeed!!!! I'm really grateful that you are here and have enjoyed your contribution tenfold!!!
And Jeramy, you fabulous foodie, THANK YOU as well!
That 'system' you speak of, sounds really perfect to get the flavor, in tandem with the moistness, of other meats, and just perfectly right!
And YOUR "reverse tuna," sounds absolutely incredible!
Years ago, I had to conduct "balsamic tastings" to sell the heavy hitters that had been aged 75, 100, or 200 years (sampled over coffee ice cream, rugged hunks of Parmigiano-Reggiano, or poured into hollowed out plump strawberries) and am grateful to say that I did sell many a flask.
Indeed, that quite syrupy allure, does lend some very fabulous stuff to one's said meal. Your recipe must therefore so TRULY be incredible!!! And I just love reading your posts about "all things food."
Cheers to today and to tremendous things!!!! - Leah