CeramicChef

Tony, that would be Canadian Bacon we're talking about about, right?

Welcome aboard! Congrats on your new KK. I have a KK BB 32" myself and I love it. I'm certain you'll love yours as well. They are incredible cookers. I'm looking forward to seeing the uncrating ceremony pics and really looking forward to seeing pics of your cooks. Again, welcome!

Tony - you've taken the burger to a whole new level! Kudos big guy!

I can see Egg MacKenzie on the menu tomorrow morning!

If the motor is spinning in the wrong direction, open the case and change (swap) the two power (not ground) wires. That changes the direction of the motor's spin.

I'll try. I'm so busy lately getting my new venture off the ground I've met myself coming and going 4 times so far this week! My entry will be simple. And imminently edible!

Craig - you can set up the KK BB 32" just about any way you want. And I'm fairly certain Dennis will sell you any grate configuration your heart desires! But my main grate is a single unit that spans the entirety TheBeast. There are splt grates further down, but my main is like every KK ... solid as a rock.

Small - thanks. I've only seen SV with circulation.

Kroger's? What is a Kroger's?

MacKenzie - wow, what a sumptuous treat that must have been! A treat for the eyes as well as the tummy. Kudos! One quick question ... I've always put my biscuits on top of my casserole after its good and hot and let the biscuits bake there. As good a chef as you are, how come you didn't do the same? I know you have a reason and I'd like to learn. Thanks in advance!

Small - your forgetting that heat transfer to your roast in a turbulent medium is much, much, much more efficient than that in a stagnant medium. Furthermore, you'll have really problems with even temperature distributions in the SV medium, i.e. water. Near your element, temps will be much higher than on the far side of the roast. The reason you have a turbulent medium is because the equations of heat transfer demand such in a sous vide application. For a large roast, you're simply asking for trouble in a stagnant medium. I've seen folks try and do what you're proposing and it never ends well. Just a very little induced turbulence is the way to go. The only way to go. You're simply never going to fool Mother Nature!

Paswesley, those are some gorgeous looking butts! Seems to me that peanut butter rub turned out very nicely! Can't wait for the money shot(s). Kudos to ya.

Down here in this part of the world, I think I'll be strung up if I use anything but white country gravy with lots of pepper!

Charles - just in case Mrs skreef wakes up in a foul mood due to some unspecified indiscretion on your part, have you been practicing the basic Duck & Cover?

I, like Robert, have the CyberQ and it's a quality piece of hardware. I bought it to do turkeys for my church last Thanksgiving. It was insurance. I use it on just about every low-n-slow cook that I do at this point. The CyberQ was literally plug and play out of the box. Easy peasy and that's the way I like it! That said, I could get along without it just fine. The temperature stability of the KK is such that a temp controller is really just a nice adjunct to my KKs and their cooks.

MacKenzie - I think I'd eat that in a New York second and ask for seconds in a split second and never feel embarrassed! Beautiful money shot. Kudos, kudos, kudos!

My Dad had all the college degrees but he rightly said Mom had all the brains. Dad was smart enough to keep Mom really happy all the time. Mom was smart enough to keep Dad really happy all the time. How come I never learned that lesson? It would have saved me a couple of divorces and LOT of money! I've got a lot to (re)learn.

The hardest 4 years of my life were 3rd grade!

Yeah! That pickup truck full of pennies should be arriving any day!

Poutine, huh? Never tried that. But it does sound interesting! Gravy goes really good with everything! Count me in.

Paswesley - butts with a peanut butter and honey rub .... Now that's sounds really interesting! I'm not a big fan of peanut butter, but a peanut butter rub sounds really like something I could throw a tooth at. You've got on gorgeous setup there. And Mable is absolutely gorgeous! Can't wait to see the pics of these butts on a plate.

Charles - I'm not a big fan of toast, but I'd eat that toast in a second and be begging for more! Gorgeous color on those preserves. Kudos!

Charles - you've done it once again! Bravo!