MacKenzie

That was the same boat I was in Aussie and now I'm doing 2 in a row.

Can't wait to see it, Aussie. Bacon brisket sounds yummy.

Bruce, keep your fingers crossed for tomorrow's roast.

Thank you, Grant. I have another one to do tomorrow.

The transformation has taken place and the pastrami is just out of the sous vide bath. First slice - Second slice - Can't wait until tomorrow when it has cooled. I did bump up the temp. from 136F to 138F and took it out of the water bath after 49 hours, seemed to be perfect texture and tenderness.

Interesting tourist info, Dennis.:)

I've been wanting to do this for some time now and the weather is miserable, rain and wind all day, so what better way to pick up my spirits.

Tyrus, lot's of great cooks in that post and they all look delicious. I guess you won't be going hungry for quite some time.

Aussie, that is going to be soooooo goooooooooood.

I believe the PolyScience received only 3 stars because it is a workhorse without the bells and whistles of Bluetooth, WiFi, etc.otherwise it would have been top rated..It is the most durable. If you click on the "read our review" button for the PolyScience Creative you will see this. I won't be getting the Joule any time soon as the Canada ready version won't be shipping until March 2018.[emoji4] I must check out the YouTube videos you mentioned. Thanks.

I just wish you didn't live so far away.🤠🤡[emoji4] That us going to be a memorable cook. [emoji7]

Tyrus, I do have a poly science. Actually when I bought it none of the others were on the market. There were no free standing ones and I didn't want to be confined the water bath type. I thought it was too limiting. I am kind of eyeing the Joule except not sure I like the idea of having to have my phone or tablet handy. It is the only way you can control it. Still thinking.;) BTW, I can always use some good luck, thanks.:) Tony. I am thinking about smoking it after the sous vide process is done.

Thanks, Bruce, you too.[emoji4][emoji4]

I bought 500ml, which is about a pint. [emoji4]

At least that is my hope. I saw this piece of corned beef in the grocery store and thought I might be able to do something with it. It has been washed out with 4 water changes over a period of 11 hours. Dried off and ready to add spices. In the SV bag. Vacuum sealed. In the SV bath for the next 48 hours. Come back in a couple of days and see how things are going.

If it doesn't I can always leave it to someone in my will.[emoji44]

Bruce I am hoping it will last for the rest of my life.🤡[emoji41][emoji4]

I had to mortgage my little 16.5 inch KK to get this sauce.

My Red Boat is sailing to my door as I write.

Aussie, this is the official recipe but I did substitute my homemade tomato sauce for the canned tomatoes that get pureed any way. http://ruhlman.com/2013/11/macaroni-beef/

Aussie, that dinner looks extra tasty especially so since I love watermelon.:)

Needed a quick meal for supper so out came the air fryer and leftovers from a previous grill cook, some frozen fries. 16 mins. later and it's plated, added nothing to anything just put them in the basket.:)

Looking very pretty.[emoji4][emoji4][emoji4]

Bruce, you know how I hate that fishy smell/taste but that is not present in the dish. Red Boat is only $35 on Amazon Canada, you are getting a real deal, Bruce.

I would be happy to eat those.