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I certainly can understand, I wouldn't normally want pink chicken either except I know the procedure for this chicken and the temp. readings. The first bite reminded me of ham. Trust me I am not one to take chances with my food, I do want to know that it is cooked properly. I can just imagine the first SV meal you presented to your family. Probably the entire meal was spent explaining why it is safe to eat. I can still remember the evening I invited a friend for dinner. We had SV beef tenderloin and you just know how red that was and my friend is one who cooks things to death, steak well done person. She is now a convert. Before that I had gave her 2 SV chicken breasts and explained that they should just be put in a pot with water around 140F and allowed to warm, do not boil. Guess what she and her husband decided to boil them. Tough as nail when they were done messing with those chicken breasts.

I finally got some buddies to help me move my new grill onto a patio in progress. Doing the solvent heating as I type. This is is going to be fun! -Winston

This recipe was for a whole chicken but since I didn't have a fresh one I used boneless skinless chicken thighs. Taken from Ruhlman’s and Polcyn – Charcuterie Brined the chicken in: 4 l water 350 g kosher salt 125g sugar 42g pink salt 18 hours in the brine and then 2 two hour soak outs. Set KK for 225F and add the chicken. Smoke for about 1.5 hours. Next brush with the glaze. Glaze: 250 ml of good whiskey 125ml of maple syrup 50g of dark brown sugar Pinch of cayenne. Simmer until it is reduced to almost half a cup. It should be thick and syrupy. When IT is 160F brush with glaze again and remove from the grill. Plated. Interior of chicken-

We made a rack of lamb for Easter dinner. It was a classic preparation. Start with a rack of lamb. I made a rub by combining fresh chopped garlic, salt, black pepper, rosemary, thyme, and a little bit of red pepper flakes. I made it into a paste by mashing it in a mortar and pestle. I also added a little olive oil. I can’t emphasize how good this technique is. You’ll extract much more flavor from your herbs and aromatics with this technique compared to a food processor. And it’s way easier to clean. I spread the paste on the fat side of the rack, and found that I didn’t make enough. So I made more. I put the rack in Smaug, indirect at 300ºF. I left it there until the internal temperature hit 125ºF. Then I took out the deflector, put the searing grate in, let the fire get real hot, and direct grilled the rack along with some asparagus. Note that I put the bones over the asparagus. This was to keep them from burning, without having to go through wrapping the bones with foil. This is the part where I had a near disaster. I tried grilling with the fat side down, and then the rosemary/thyme/garlic crust started peeling off. I managed to salvage most of it. Here are the money shots. My wife made mashed potatoes and roasted cauliflower. It was delicious. I actually think I could have let the IT go to 130ºF. I like beef medium rare, but I think lamb is a bit better if cooked to medium. For next time, I could use any tips for getting the paste to stay on the fat side better.

This is really annoying. Rob

Results of Lamb Cook GREAT !!!! I went with 300 degrees, direct, on the Rotisserie, I dropped in 3 chunks of Apple wood. Weight was 6.4 pounds. I cooked. 2 hours 15 minutes. I should have stopped at 2 hours. In fact, the last 20 minutes I bumped heat up to 325 to speed up...not necessary. 300 for 2 hours would have been great. i was concerned the heat would char it but it did not at all. It was reddish brick color on outside, and the inside was medium, not really medium rare at all. Everyone loved it. Pre seasoned from Costco, probably Pappy's Seasoning...or it looked like it. Very tasty...oh I added a few sticks of Rosemary thought prior to cook....dropped the unused Rosemary on hot coals at beginning to give it a Rosemary smoke,,,,that lasted all of 2 minutes...it sure smelled good...the Rosemary . Do it again for sure.

I'm going to wait on the 84" OMG model. I want to cook an entire side of beef on a rotisserie! My understanding is the rotisserie motor for that model will utilize a 357 V8 with appropriate reduction gears. This will also be equipped with the necessary gantry required to lift any one of the 17 different grills to access the charcoal basket. Speaking of the charcoal basket, the 2000lb fill limit will allow the 84" OMG to run non-stop for up to 30 days without refilling. I'm also lead to understand that the opening mechanism will actually use the repurposed hydraulics from retired space shuttles, if I'm not mistaken, the front landing gear specifically. Other innovations include teak stairs leading up to the new man walk that allows access to the grilling area. The addition fire suppression system may require the installation of a plumbing stand pipe to provide the necessary pressure to operate the 10 included stainless steel sprinkler heads. Be sure to check local codes. The shipping may be a little higher than normal based on requiring the entire shipping vessel be dedicated to carrying a single 84"OMG. But on the plus side, delivery should be quicker since the ship won't need to make all those annoying stops to pickup or drop off other cargo! There are also unconfirmed rumors that the 84" OMG may actually distort the surrounding gravity field, but again, that is unconfirmed. We believe that rumor was started by other manufacturers who can't comprehend the scale and quality of this prospective competitor. Happy, early April 1st!

Nice write up here.. Ocean Home write up