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If she would have brought her sisters over to help supervise I would have felt like a state road worker - LOL

Not only was she supervising she also took to the shovel and filled back in the holes I had dug

Flipped the breaker off on the pond electricity. Dug up the wire, reconfigured it a bit then reburied it. Made a couple of temporary connections so I could turn the pond back on. There will be an outdoor electrical outlet/box at each of those posts. Won't install the electrical boxes until the very end.

Yeah well I know I like dizzy dust and curry-ish so far

Wow. Have you tried them? If they are as good as they could be I am going to wish I invented that!

Yes, they had a problem with Bell but I'm don't have Bell. I just ordered the Joule and it should be here by May 5th.

Susan looks perfectly comfortable "supervising!" LOL!!

With all these chook cooks I needed some Road Kill.spatched it. went sth African with the rub really like Ina Paarmans rubs .used some braai@grill on the bottom...then put some homemade garlic butter under the skin..then some chicken rub .this will definitely be in my next care package lol...and on it goes..and ready love the bark the chook rub gives..and chopped up ...nothing will compare to how juicey a chook cooked on kK is.and plated with a simple side was not that hungry . Outback kamado Bar and Grill

Says the guy who just bought the entire set of Dizzy Pig rubs and is struggling to find ways to try them all!!

Did you notice that we have a dedicated thread in this Forum for Sous Vide cooking? Lots of good stuff posted over there. In particular, several "experimentation" threads where we played around with some stuff - some worked, some didn't, but they were fun adventures, nonetheless. I like to do my shrimp to what the book calls "sushi medium rare." Not totally raw, but just set in the center - 122F (50.0 C) 15 - 35 mins. I generally go for 20 mins for large sized shrimp, and bump it up 5 minutes if they are jumbo size. If you want them slight more done, "regular medium rare" is 132F (55.6 C) for the same time.

Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page.

Yeah, of everything that I've done SV so far, I've found that seafood is the most time sensitive of anything, except maybe poached eggs. But, I think it's the best way that I've ever found to cook shrimp - just stay on top of the cooking time and they are fabulous!

Looks like it’s starting to shape up pretty good.

Very nice Bruce. Must have been a great time.

I'm getting a little more accustomed to beets. My hubby loves them but now I am starting to like them in salad.

What more could you want from a Supervisor.:)

I'm pretty it's just a firmware and software update, not an actual physical one... I've looked at his website... I'll look again at his book. The time factor is what I was most suspicious of on the mushy lobster... it said thirty minutes thawed, forty five if frozen - I went forty five, but the tail was partially thawed... Thanks, Tony...

That’s awesome Bruce! I look at the aqua duct and think I would totally run across that thing. Then I scrolled back to the first picture and thought not a chance.

I was going to predict that you wouldn't prefer the Pineapple Head of the 4 rubs on the chicken. It's a nice rub, but definitely has its place. But with the extra sugar and cinnamon in it, about the only protein that I've used it on has been shrimp, mostly it's been fruit and veggies.

A quite normal reaction IMHO!

Here are a few pictures I took of my trip. Sorry about the Resolution I had to take pictures of the pictures LOL. These first two are of a aqua duct in Spain, that thing was really high. The second is me crossing it. The lady I was with was fearless she ran along just one side like it was nothing, after she took the picture I got back in the water. The next one is a nice shot of the Sphinx and the pyramid. The next one is picture you don’t see to much of the sphinx it’s the back side. That next picture was taken in Spain of an old Roman amp a theater. The next one is a picture of emperor Khufu‘s Sarcophagus it’s in the largest of the Pytamids I don’t think the public is allowed inside anymore,but back in those days I was lucky. The last photo is one of my favorites, if you look closely I am standing on the top of the pyramid with my arms outstretched. This is a step pyramid and the third largest at this site. There was a fox living on the pyramid. Actually you are not allowed to climb the pyramids but I cheated and did it anyway. Hope you like them .

Enjoyed a simple Saturday night dinner. Wagyu flat iron steak and fresh asparagus from the farmers market. Used a couple of the new seasonings I got from World Spice. "Montreal" on the steak, for the asparagus I used "Voodoo" with olive oil and butter oil. Really turned out tasty. Yes, we like our asparagus well charred...

Cooked a t bone, roasted vegetables, yabbies and prawns. The family was getting hungry so I had to put on the rest of the food on the grill. Don’t laugh at the next photo. Just shows that bonfire and alimac made the right choice on the 32 [emoji3] Family enjoyed the outcome. Sent from my iPhone using Tapatalk

lol....reminds me when i asked Lynn our kiosk lady at work to make me a tuna sandwich with beet and onion......she pulled the same face

Went and bought my "counter top". Almost a perfect size, I'll have to cut 8"-12" off the far pointy end. Nice and rustic and no issues putting hot CI items down on it. Best part only $23 Beech Tree Supply, Warner Robin's, GA. A totally awesome landscaping supply company, I'm just not into landscaping. Sounds like too much work to me - LOL

I hope to Hell that they don't - would be an abomination before all that is Holy in the foodie world!!