Leaderboard

So, my brother in law came over from Australia via India...hadn't seen him in 15 years. Had to do something special right? 5# pork loin, fat cap on and trimmed, Steven Raichlin's lemon herb paste recipe (perfect imho), 2 ouces of Parm Reggiano grated in, rolled then wrapped in my own cured and applewood smoked thick cut bacon, smoked at 225 with apple and cherry for 1 hour, then ramped to 375 for 1.5 hrs (about 1/2 to get to temp)... Served on Foccacia rolls with caramelized Vidalia and a chipotle anchovie olive spread... ..and a Belgian beer or three

Oh, I forgot to mention another favorite thing to use the SV for - fried chicken. Yes, FRIED chicken. You cook the pieces in the SV bath first so that they are completely done. Then, you just do your breading after taking them out of the SV bath and put them into the fry pan just until the breading gets nice and crispy. No worries about overcooking the breading to make sure that the chicken is thoroughly cooked inside. And, you can go a bit hotter on the oil temp to ensure a good crust - less greasy, too.

Wow, heavy equipment injuries are never pretty and that is a perfect example. Get well soon!

Last week there was a post about ways to keep the rear gas port door from popping open from the air blast created from the silicone gaskets. We had a little pow wow and came up with this.. Pretty slick eeh? We bad.. we bad.. If demand we'll make up a bunch of these threaded rods so users can upgrade their rear doors.

I started curing 4 boneless pork chops for 4 days and then forgot the day I should smoke I was going to be away and that's not all! I washed them out and then went to bed forgetting to take them out of the water, they were soaked for 2 hours more than I wanted, yikes. As if that wasn't bad enough I left town on the say that they should have been smoked. We are on a roll here. Today I smoked them and here they are- They are moist, tender and very tasty, talk about luck.

For those that do http://www.instructables.com/id/Get-Grilling-Faster-with-Canned-Wood/

Fair enough, but you can adjust the time and temperature to change the texture. It takes some dialing in to find what you like, but I have no doubt you would have found a time/temp that turned out great for you. It might have cost you several hundred dollars in chicken breasts, but you would have got it eventually.

That's exactly the problem I had when I first tried the roti! So I might reverse the spin on my motor so the left side shaft would be the side that might unscrew, since it should be less prone to develop the problem from the jump .... but I probably will still use the Loctite to ensure the basket doesn't unscrew and jam itself in the cooker like before.

At one point, I thought I had it all figured out where neither of the inside pins would unscrew, but the motor pin was still unscrewing. So I cracked open the motor and flipped it, and one of the inside pins started to unscrew. I flipped the motor back and the other inside pin started to unscrew. I just put locktite on everything. When the cook is done, I still have to pull the motor and spin the basket in the opposite direction a few times to get the pins back in so I can pull the basket out.

@Gnomatic - by George, I think he's got it. Use the single square motor shaft and avoid the Loctite fix needed on the adjustable one. I did some playing around with my cradle and shafts. There's definitely a preferred orientation - swap ends of the basket and see if you can avoid using Loctite on the basket shafts. I was able to, but I really had to tighten down on the right side one connecting to the rotating bushing. The left end shaft that goes into the spring plate has enough circumferential play in it that it doesn't unscrew as easily as the right end does. Best advice - practice on it cold, using a 5# bag of potatoes/onions, until you're comfortable that you've got it nailed - spin it at least 15 minutes. Nothing worse than thinking you've got it fixed, only to have your next cook go south again, because it just took longer to unscrew. Not a lot of fun trying to get everything out of the KK and put back together after everything is hot!! (My 2nd attempt at a rotisserie chicken - the right hand shaft had unscrewed and driven itself so hard into the rotating bushing that I almost couldn't get the entire assembly out of the grill!)

Haven't tried Dominator yet. Have a brisket point on the KK as I type this. It was rubbed with Black Ops.

Wed. I went to a get together that was had a craft theme. At the end of the night we came home with a bag labelled KRAFT. When I opened the joke was on me:) The pork was fantastic and so were the veggies

Variety is the spice of life.:) I love my SV machine. Fantastic for fish, scallops, making yogurt, creme brule, warming up leftovers, SV eggs(if you get it right) are out of this world. I would do without the microwave in a heart beat but not the SV, no comparison. As Jon mentioned it is great for doing boneless skinless chicken breasts, so little effort needed and a lot more flexible on the timing, if you run over the time, no big deal. Like any new tool one needs to work at it and learn how best it works for what you want to do.

I've used Oakridge Dominator quite a bit on ribs. It's a sweet rib rub and my family prefers it. I prefer rubs with a bit more heat, but Dominator is very good.

We use our SV on low fat meats like boneless skinless chicken breasts and pork tenderloins with dry rubs & marinades to get the flavor into the center of the meat and then do a sear to give an extra taste dimension. We love our SV !

If you order from Oakridge direct and use code brethren10 you get 10% off I believe. So if you get someone over here to order they can save a bit more

Just ordered thisSounds interesting I also got this looking forward to trying them both will have to contact them and see if they can get some summertime peach. Both of them sound like they will go with everyting. I scrapped booked the pics as the site would not let me download lol. the Oakridge was 21.95 and the Jon Henry was 12.95 plus 9.50 for postage totall 44.40 should have just paid ckreef lol Sent from my SM-P600 using Tapatalk

Love my Anova SV. I use it for different foods and results. Not to substitute ... but to augment. Although I use it on thick steaks I have found I value it more for veggies (potatoes!) and seafood. Like many kitchen tools it is not absolutely necessary ... but another tool in the toolbox for different results.

Thanks for the thoughts Susan! It was 50 years ago for me Never saw a Kamado there but sure saw a lot of lump charcoal.

No truer words ever spoke

Just remember that whatever you pick may look nice on the computer, however, it will be even more spectacular in person. The internet just can't capture the beauty of them in person

That definitely was a serious injury and you are pretty lucky, it could have been worse. If you can still feel it and the muscles try to move it then you will recover, maybe not the same as before but it is survivable. My doctors look at my medical record and say, "Wow, you have recovered from quite a lot" and I can tell you that I cannot pass the metal detectors nor the radiation detectors now BTW, how did it happen? A speedy recovery to you.

This cracked me up. With it getting colder outside I knew it was only a matter of time. Check out the upper temperature. Obviously not what the tiles on the outside read but they are comfortably warm.