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Ken, save the moment. I'm ratting you out to the Guru site. Let the haters get their knives ready! 😱

My family has been out of town all winter. I try to stay fit and eat clean. I exercise to be able to pig out on BBQ. In 2 weeks I begin my spring and summer BBQ expeditions. First to Hogs for the Cause in New Orleans, Then Memphis in May, followed by the Big Apple BBQ Block Party in June. At this point I am in survival mode. I live off of protein and vegetables. I use my sous vide to prepare lean chicken and pork tenderloin for all week. Then comes the weekend and CHEAT day.....Enjoy. I did. Habenero chili pepper in both rubs. Porcini powder and Woosty powder in the beef rub. Otherwise pretty basic. pork 215 for 6 hours. Beef 215 for 9 hours. I know many feel temps are forgiving, but I really believe the lower and slower the better....ala sous vide.

I like my ribs to be tender but with some chew left. I don't like the meat for fall off the bone but I do want it to be able to be pulled off the bone

It's always good to have a safe place to speak your mind!!🙈🙉🙊 Sent from my iPad using Tapatalk

Hey buddy I'm reading this, better put your flame proof suit on - LOL Yea you would have been toasted - LOL

Thanks, CC:) de Buyer pan are steel pans that heat quickly and evenly and once seasoned are stick free. They are made from 99% iron, de Buyer Mineral pots and pans don't have any chemicals or coatings. Do a web search and you will quickly see what all the fuss is about:) They are beautiful and easily seasoned.

Wilbur - I like Smaug so much better than Toothless! LOL! Smaug. A name fit for a KK! Toothless. A name for an Akorn! LMAO! That felt so good! I can say that here and not get flamed! In fact, that felt so good, I need a moment and a cigarette!