CeramicChef

Those certainly droolicious ribs if I ever saw some! Kudos!

tiny - CONGRATS! This is a wonderful day for you and your family! Beautiful pics of a beautiful KK! Stunning. Simply stunning! Everything is all white, new pristine. Let's get that burnin on the elastomeric over and done with and then throw some great steaks on at the end and celebrate! I couldn't be happier for you!

tony - that cook ain't money .... IT'S BANK! Gorgeous money shots! Now my stomach is growling and I'm drool like the fool I am. And it's all your fault! So a retired nuclear engr, huh? That explains everything! LOL! You are one seriously smart dude. Quantum Mech whipped mt like a rented mule. Kudos!

I think those names are Da Bomb! LOL! Sorry, Rob, I just couldn't help myself. I like those names!

+1^ That would have been a riot!

Here is a link to a list of Dragon names. http://en.m.wikipedia.org/wiki/List_of_dragons I kind of like Eragon. That's a kind, fierce, blue dragon.

+1^, LOL! tony, that just cracked me up! Thanks, it's been a tough day.

Paul - that shot of the sear is just beautiful! Great grill marks and a wonderful money shot! Kudos.

Bryan - WOWZERS! Buddy, you got real grit. I stand in awe. Really.

Guys! Boiling isn't going to do a dadgummed thing! Ethanol boils at about 175°F as I remember and that low temp isn't going to do a blessed thing. I say bury it at sea, salute, and then drink it's twin brother!

It's great technology and I like the concept, but I'm not a buyer at $60. I can just about hit Med Rare just about 99% of the time at this point in life.

Yeah, ckreef! I'd be licking my fingers and lapping at the plate to make certain I got every last morsel! Kudos and congrats!

Killer money shot! Very nice cook. Kudos!

Montana - those are some really sweet looking chops! Love the grill marks. Kudos!

Frogs - in that single pic you captured the essence of a successful rib cook! That is what every rib cook aspires to be. Perfectly done. Kudos!

tony - as a matter of fact I have done the before and after sear. I really do like just the sear after the SV. Both really didn't seem to do anything, at least to my taste buds. I'll just stick with the after SV sear. And use the au jus for a little bit of heaven to to grace the cook!

Tony - it only takes one time with a standard filter! LOL! Been there did that ... ONCE!

Bryan - it takes a BIG man to admit in a public forum that you have a problem. I'm impressed. Congrats to you for taking that single biggest step. We're your friends here, so anything, and I mean anything I or we can do to help you, please let us know. We're here every step of every day for you! Congrats for today and every day in the future!

I'm glad you like that Mundial. It's the best I've found for smashed burgers. Enjoy!

Ok, tiny! Its time to really get the waiting over and done with! I gotta see pics of your KKs arrival, its unbundling, and first cook! I'm really looking forward to this. I couldn't be happier for you tiny!

bryan - I've never tried. I have a SodaStream, the carbonate beverage producer, and I've never thought about trying that. I think ice crystals would have a hard time adsorbing CO2 as the lattice is pretty much closed. I know water readily adsorbs CO2, but I'm just not sure about ice. Where are my old Chem Engr profs when I need them? LOL!

Davey - I'm looking forward to this.

Tony - You've hit the nail squarely on the head. Frozen/slushy beer is a good idea of you could keep it carbonated!

tony - I've done Sous Vide cooks with sears done both before and after the SV. At this point my guests and I much prefer the sear after the SV part of the cook. I think it's the solid Maillard crust that makes the difference.

I've never used fig as smoking wood. Could be very interesting.