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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.

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.

It turned out great . after the rest. and sliced. . and served with a bit of salad . Outback kamado Bar and Grill

Nice Chook, MacKenzie, as Aussie would say - LOL! Are those cranberries in the bowl? I know it's not beets, as they are hiding on the plate in the back (didn't think that I'd spot them back there, did yah?)

Slice up the pastrami this morning. It is very juicy and I love the texture. There is about 2 pounds so that should make a few sandwiches.

Yum I started curing one yesterday .my butcher sells brisket bacon Outback kamado Bar and Grill

That looks delish have not done a whole bird in ages Outback kamado Bar and Grill

Thanksgiving came a little early and I had some pics of Chicken eggplant parm and a Pork butt. Love the schredded butt on nachos and cheese with a couple of beers on game day. Sorry, no money pics, once the fork is in the hand the camera is forgotten. I've got to have better discipline.

Hi Bruce, Well, it took 4.5 hrs, slow at first around 250 for 2 hrs then up to 350 for another 2 hrs to 165 internal temp. That was a 20.5 lb turkey. By the way, the wife always gives the leftovers away....so sorry

Wow can I have some? Looks great how long to cook the turkey?

Yum yum! Mac that looks delicious, Great photos

I needed to make a visa run to Bangkok and while browsing thru meat counter in Bangkok these unusually thick cut bone in rib eyes won me over.. The vacuum packed two bags of crushed ice so they were flat plates and then vacuum packed the meat between them like a sandwich.. Great service. Can wait to cook this.. the one I grabbed was 3.2lbs!! The were labeled: Australian Wagyu MS 5/6 Dry Aged 6 weeks Prime Rib

I'll have to remember to add some Purple Crack to my Santa Maria rub on my next tri-tip.

Oh yes you do, Aussie! btw - how are doing on supplies going into your BBQ high season? Time for a shipment from the US?

I love tri tip, especially for entertaining. I'm pretty good at cooking it too!

Definitely a nice choice of meat, bet it was good.

Aussie, that is going to be soooooo goooooooooood.

Aussie that looks great, looking forward to the finished pics. I cooked the best tri tip I ever ate on my KK. Don’t eat it all at once lol

Got a nice sized chook mixed up some carrot,Brussel sprouts,spuds,and some red onion. mixed up some butter with this rub i got from ckreef . spached the chook and put the butter mix under the skin and on it goes. . this rub crisps up the skin so well . .I wrapped the chook to rest and gave the veggies some parmesan cheese ..looking good..the chook loved the rest in butchers paper chopped upand served check out the crispy skin you got to love being able to get some nice bark Outback kamado Bar and Grill

So for my birthday, way back in July, my parents got me a gift certificate to SRF. They knew I was excited about to but couldn't bring myself to spend that kind of money to find out (hubby let them in on this). I wanted to try the petite gold rib cap, but they were sold out. I had to wait for it to come in stock again. It took months. I ordered it the day they had it again along with a prime cowboy steak. I scheduled the delivery for about a week later and was so excited. On Friday I got an email that the delivery was delayed. I thought no big deal. Then I got another email that it had been delayed to the following day but that there was dry ice in the package so it would likely be ok. My hopes were pretty low, and it actually took until after noon on Saturday for it to arrive. All of the dry ice was gone. My cowboy steak was still mostly frozen but the rib cap was thawed but cold right next to the steak. (I'm pretty sure since it is a thinner cut). I let customer service know that it arrive and that I was pretty sure it would be safe to eat, then set about preparing it that night since I knew refreezing would compromise the quality of the meat. I was so scared I would mess this up. I seared on the sear grate with a cast iron griddle and ghee. Seasoned simply with salt, pepper, garlic powder, and a touchy of cayenne. oh man this was the best steak of my life. My husband said it put the French Laundry to shame since I used a small amount of wood smoke. So so so good. Then, two days later, I get an email from SRF that since they guarantee that the meat will be frozen or partially frozen, that they will refund my money or send me another one! This is even through I told them that the meat was cold enough that I thought it would be safe! Excellent customer service and now I'm so excited that I get to cook another one!