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Well, this one seemed to be getting repeat recommendations so I started with it. (Also pre-ordered the November revision of Peterson's sauce book). What an interesting read thus far! I keep skipping from sauces to dairy to spices and all over the map.

I had made a post about trying my hand at a demi glace-ish reduction, and one fellow recommended a book by James Peterson: I don't know that I have a go-to cookbook for anything, to be honest. I'm looking for recommendations from people who are more skilled and knowledgeable than me...

Thanks for the advice. My next logical step on the learning curve is obviously to learn how to make some sauces out of my reduction. I've been tentative to try anything before I have a modicum of knowledge in this area so I am cramming. I'm going to aim for a bordelaise to begin with.

Thank you for the advice. I'll heed it next time. (I also talked to my friend, a butcher, and he is opening a slaughterhouse in the next few months and will have veal bones to spare. I'll be sure to use veal next time).

Thanks for the comments, advice, and corrections. I appreciate it all. I'm far from a cook and any insight that actual chefs are willing to share is invaluable!

Follow up, it set up nicely and seemed to work out. Next step, try some sauces...

Put the remaining liquid through a fine sieve and into containers and it's in my fridge now, hoping I will have two blocks of demi glace in the morning in gel form. If it works I'll scrape the remaining fat off in the morning, cut it into portion sized cubes, wrap each cube in plastic...

Reduced the liquid down to ~3 quarts, put it in an ice bath and skimmed the fat.

Put it all in a 24 quart pot with 10 quarts of cold water and deglazed the bone pan. Simmered slowly for 20 hours and then removed and strained the bulk of the solids.

Put beef bones and oxtail as well as mirepoix coated in tomato paste into the oven at 450, cooked both until browned.

To be honest, I'm not sure Sleep. This is my first time trying to make it and I'd never really heard of it prior to this. (I'm not a cook). I took pics, I'll post my process.

Hi guys, I have a 24 quart pot on my stove at home right now and it's simmering 10lbs of beef bones and oxtail, as well as some coarse carrots, onions, and celery. My recipe called for veal bones, on account of the higher collagen content of them, but I was unable to procure any so I used...

I put mine on legs and oil all sides. Then I continue to oil the top until it drips through the bottom. Honestly, on a 2" thick block it only took a day or so for it to be saturated.

Only trouble with the really big boards is that I have to do the primary glue up in two stages so the pieces fit through my 13" planer.

The mineral oil and beeswax seems to be doing the trick nicely. It's been a week or so and it seems waterproof. Nice to have a big end grain piece to cut on, I made it quite big and I find myself using it for all my prep, cutting and otherwise. Made a second smaller one this weekend for my...

I just finished up. I coated it with straight mineral oil until it dripped right through, and then just coated it with a 4:1 mineral oil/beeswax mixture. How long do you guys let it sit before you buff it out? Also, am I ok to use a plastic scraper to remove any thick blobs of beeswax? I...

Thanks. I sanded 40, 80, 120, 220. It's about as smooth as I can get it, much finer and I was scared that it might begin to burnish. So the mineral oil/beeswax mix is just put on as a final coating?

Real old company, I can't remember how old but he told me it was from a number of generations before himself. Right on the banks of the Mississippi.

Purpose built. Castle Stoves is the name of the outfit. The owner, Tim, is or used to be a judge on the pro BBQ circuit. I gave him a roundabout itinerary of my three week road trip through the south and he gave me a list of BBQ joints that did not disappoint! Heck of a good guy.

I got a fellow in Quincy Illinois to make me a stainless table for mine. (It gave me an excuse to spend a few weeks driving through the southern US and sampling BBQ. :) http://i291.photobucket.com/albums/ll299/Evilsportszx14/20140507_193213_resized_zps7rdbu1c2.jpg