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Nice that both the snake and the flank steak roll were laid on the same tile for their photo ops! Probably added a nice top note to the flavor of the steak.

140 F for 4.5 hours and it was ready for searing- Ready for slicing- Nice and juicy- Dinner is served with home grown veggies except for the potato-

Todays lunch. 1 hamburger roll buttered and toasted Condiments and toppings as desired (mayonnaise, mustard, shredded lettuce, onions (fried), tomatoes, pickles, etc) 4 ounces freshly ground beef chuck divided into two 2 ounce balls Salt and freshly ground black pepper 1 slice cheese NOTES: 1- Total cooking time about 1 min: 2- There will be smoke. Prepare toasted bun by laying toppings on the bottom half: Have it nearby and ready for when burger is cooked. Preheat a large stainless steel sauté pan or stainless steel skillet over HIGH heat for 2 min. Place two 2 oz balls of beef in the pan: Smash down with a stiff metal spatula. (use a second spatula to add pressure) (smashed patties should be slightly wider than bun) Season generously with salt and pepper. Cook until well-browned and top is beginning to turn pale pink/gray in spots: (!!!about 45 seconds!!!) Using a bench scraper: (or the back side of a stiff metal spatula) Carefully scrape burger patties from pan. (making sure to get all of the browned bits) Flip patties and immediately place a slice of cheese over one patty: Stack second patty directly on top. Immediately remove from pan: Transfer to waiting burger bun. Add top bun. Serve.

Firey grilled Shrimp severed with a cool coconut/pineapple dip. Shrimp marinade: 1/4 cup Sweet chili sauce 1/4 cup fresh squeezed orange juice 1/8 cup Sriracha sauce 1 tsp Anchovie paste 1 tsp Sesame oil 1 tsp Green chili Habanara sauce (this can be substituted with other hot sauces for your degree of heat) Mix together and reserve half for a mid cook dunk. Marinate Shrimp for 30-60 minutes. Grill Shrimp direct with high heat. Dunk in reserved marinade half way through the cook. Sprinkle with shredded coconut just before serving. Cool coconut/pineapple dip. 1/3 cup Pina colada mix 1/4 cup Cream of coconut 1/4 cup fresh squeezed pineapple juice (some shredded pineapple is OK mixed in) Juice from 1/2 fresh squeezed lemon. Bring to a boil and reduce by half. Cool in the refrigerator. Just before serving mix in 1/2 cup of sour cream. Sorry no picture of the dip. Pineapple boat by your imagination - LOL.

Can anyone hear, "'Shrimp boats is a-comin' Their sails are in sight Shrimp boats is a-comin' There's dancin' tonight" ?

Here is the results of my flavor profile tests. Firey Coconut Shrimp served in a pineapple boat with wild rice and grilled pineapple. Preparing the pineapple. Even got to use a power tool. Prometheus up at about 500*. Grilled pineapple. Lets cook the shrimp. Dinner for me and Mrs skreef. This is my entry in a seafood challenge.

I'm sure that she really appreciated that!!

Nicely done Dennis

Normstar -WARNING!!!! If you have sugar in your rub, don't go over 325. It will scorch around 350 or so. If you are doing a true high heat shoulder, use a rub without sugar.

Thanks, guys. Yes, that is another thing about SV, if you are running late not to worry it will still work just fine

Dennis, I can feel you pain about the fat to meat ratio and the bones certainly would make it more difficult to deal with but the good news is that when fried it looks great and tastes wonderful. Thanks for posting those pixs.. Bone in is new to me and now I know that it exists.