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I'm glad it worked for you! Im guessing you didn't find it too salty. I'm impressed that it worked even with the skin wet. I've been drying off the skin as much as possible before sprinkling the baking powder/salt mixture, so you taught me something. By the way, it's Wilbur.

I might be home alone this evening but I'm starting up the grill for a nice dinner. First time I tried this, it is bacon wrapped chicken sausage meat. Served with baked potato and garden fresh spinach. Plated. The internal temperature was 189F and you might think it would be dry but it sure wasn't.

A lot of SV cooking is done in the danger zone, 40F-140F and so one needs to stick to certain tried and true techniques to avoid problems that may cause food poisoning. I'll mention a couple of things. There is a limit to how thick the meat can be in order for the transfer of heat from the water to the centre of the meat is done in a reasonable amount of time. When cooking is done you need to cool the bag and contends in ice water if they are not going to be eaten immediately. The reason for that is the contents are in an air tight bag, ideal for the growth anaerobic bacteria. Done correctly it is a wonderful technique but it needs to be done safely. Personally I would only do ground beef that I had ground myself and never from the store as it is very likely to have a much higher bacteria count than beef I've ground from a roast. These things and others apply to veggies as well as meat, etc. Again, that's my 2 cents:)

My 2 cents is it's not worth the futzing it would require.. If you can afford the delivery on a KK.. You can buy an Annova at $199

Drill hole thru lump and stack on rod. Dennis's product cures the stack problem with ease. I have fought the temp down super low. See else posted on forum. With the gas attachment how low can you go? I don't know this wont work that's my problem. We can try just might work. Could open up a new method.

You would have to have something to catch the water just in case there was a leak or it could be a disaster for the grill, that's my 2 cents:) Something else is you want to maintain the exact temp. you would not want it to go up or down from the set temp. even a couple of degrees will make a big difference in you steaks appearance. I just don't think it is practical and in the water bag the water is continually circulating to keep the entire contents at the same temperature. The circulators are coming way down in price and for the convenience is well worth the price. That's my 2 cents

Nice meat Question.. I understand if you are cooking on your egg with the tiny wire grates what the grill grates does for you.. But if you have 3/8 stainless rods why use the grill grates? As you were creating grate marks, I can't imagine the aluminum could hold as much thermal mass/heat as the much denser stainless.. I'm guessing those aluminum rails would cool off quickly..