Saucier

Mini Pack MVS 31 I use the MVS 31 from this site... http://www.chambersealers.com/chamber-s ... ealers.php Pricey, but commercial quality, and with a chamber sealer, you don't need channel bags. Our most used size is 6x9 more or less, would have to go check exactly, but the bags are like 175 bucks for 3000. We go through lots of them. The great part of this machine, is you can really pull a heavy vacuum on them, and the lack of air prevents freezer burn for a long time.. We also use it for sous vide cooking.

Bday HFB Dennis... Mine is less than a week, and its 50.... I feel the need for prozac and Jack Daniels already ;(

Dog & Pony show I have one at my house near Murrieta.. About 20 minutes from the March AFB on the 215 frwy.. I would guess Torrance is about 2 hours more or less.. Let me know if you want to look at this one..

Soaker I could see soaking for a precision oven operation like pizza as mentioned, or maybe chicken that you have timed and are really relying on even radiated heat... Other than that, it has always been my understanding that meat takes on more smoke when its cold then hot... Sooooo I fire mine up, get the coals kicking a bit and let er rip... I like to see all that oak & hickory smoke crawling up through the damper, because I know it passed through the pork on the way

Tried it I gave it a whirl... Used cider vinegar in my trial. Spatchcocked two chickens, actually halfcocked them .. Put marinade with chickens in vacuum bags and marinated under vacuum. Tried one chicken after 4 hours. Cooked 400 for 40 minutes, but wasn't quite done, had a hard time getting breast and thigh done at the same time. Still tasted pretty darn good. Let chicken two marinate for 24 hours (still under vacuum) and cut it into leg&thigh, wing, breast. 400 for 45 minutes, this time all done perfectly. Also enhanced flavor from longer soak. Thanks for the recipe!

Stoker Well, the two cookers don't reside together so wouldn't have a use for the dual cooker feature, and I like the wireless feature of the guru. It works well although not anywhere close to their advertised range specification

Answers Condo, it is an Autumn Nebula! Good eyes JD, yes in size, no in color.... This color is more of a desert friendly motif Now I have to decide if I can / will afford another guru, as with my luck I will be having a crowd for dinner and discover I left the guru at the other house! Maybe Dennis will throw one in LOL... They are pricey little beasts!

That is the Two Cooker Club! My new KK just arrived in our warehouse, where it will live for a few weeks before its voyage to Lake Havasu City AZ! No more Weber cooking for me there! Woo Hoo Dennis was very kind, he gave me the cooker for free! That pallet charge of his though, whew!

I kind of developed this one as a means to get rid of rib trimmings. I keep buying untrimmed ribs, and making St Louis out of them, I vacuum pack and freeze the trimmings and was looking for a good way to use them. Here is how it went! Red Beans & Rice 2 6 lbs or so pork trimmings water to cover 1 head garlic 1 hand full of carrots 1/2 bunch of celery or so 6 bay leaves 2 T black peppercorns 2 onions quartered Other veggies from veggie drawer, mushrooms, leeks, parsley what have you. This should end up yielding about 6 litres of stock. Round 2! 6 litres of stock made previous day. 2 lbs soaked red beans 4 andouille sausage 3 lbs or so pork meat from stock pot trimmings 1 lb smoked bacon or hamhock 2 onions 2 green bell peppers 1 head garlic 3/4 cup creole seasoning 1 cup Franks Hot sauce For stock take first batch of ingredients in large stock pot and simmer 5 or 6 hours. Strain and discard veggies and bay leaves. Strip pork meat from trimmings, should yield about 3 lbs. Refrigerate stock overnight. In the morning skim the fat off & discard. Return to stock pot and add second batch of ingredients, reserving the sausage. Bring to a slow boil and cook 4-5 hours to desired consistancy. If beans need thickening towards the end, remove a cup of beans and mash them, returning to the pot to thicken. Repeat as necessary. Add salt to taste (should take quite a bit if you don't use salt in your Creole seasoning). Adjust other seasoning as needed. In the last five minutes add the sausage, sliced thin on the diagonal. Its best to let cool & referigerate overnight to let it all meld together, but you can serve it right up if you choose. Make a pot of rice to your liking (I used gaba brown) and ladle bean mixture over it, enjoy with cold beer! (DJ trap) This makes a big pot, about 25 8 oz servings! Adjust it how you like! I usually vacuum pack & freeze servings along with 1/2 cup of rice for service later. Here is the Creole seasoning. This one is not mine, I stole it from the web. Creole Seasoning 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano leaves 2 tablespoons dried sweet basil 1 tablespoon dried thyme leaves 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon cayenne pepper 1 tablespoon celery seed 5 tablespoons sweet paprika A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level. Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. I like the old mortar & pestlel. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.

Forum I tried posting way long ago, but couldn't get logged in for some reason! IMHO, this place is about people as much as cookers, a BBQ family! Best of luck Tom, our thoughts are with you. Keep you chin up!

Sanny, you did hear that the first two new taxes are on yarn, and rabbit food, right ?

Re: And off to a nice start! Boy, what a load of crapola that is! This is not going to be fun... Pork butts and martinis for everyone..

Temps I get hot spots in mine too, but found most temp control even using the guru involved how many places I lit the lump with the lighter, and how far open the top damper is. If you are having trouble coming up to temp, open er up... If you are having trouble over temp, close er' down... Makes a surprising difference.. I don't normally "heat soak" mine either.. I load it with lump/wood.. Light it, load the product on it, and bring it up to speed like that. (except searing obviously). I am of the school that the product takes on smoke @ cooler temps.. So in my mind the longer it is in there at low temp the better. I like to see nice smoke rings! (

Mmmm yeah Mmmm yeah Condo, that is going way out there !!

Chix tits Well, whilst at the local meat joint today, I was looking to get 50/50 ground beef/pork to make curry & rice for a family deal. I asked the meat kid if he could do that and he said yes. I was pleased and told him I would like 3lb. He takes 3lb of ground beef and hands it to me? I asked what about the pork? He asks someone else and comes back and says the ground pork is pre-packaged out front? I am starting to wonder if we are speaking the same language here. I said I wanted it ground together. He points to the ground beef in the meat case AND ASKS ME IF THAT IS GROUND BEEF ! This is how my day started LOL.... I bought a small butt and a chuck roast and figured to grind it my ownself...... Sheesh... So then on to chicken. I prefer to smoke split breasts bone/skin ON. Of course none to be had. They instead had the politically correct boneless skinless chickencrats style. I have always avoided this, fearing it would change my sexual orientation and give me an avid fondness for Julie Andrews movies I decided what the heck, and bought some, and then came home and looked up FM"s brine here. I copied it for the chix tits, and brined four hours, lowered the temp to 350 (indirect) via the guru at grill level and cooked to 168.59 internal. (42 minutes) Have to say they were darn tasty and prolly easier for lunches the the boned style. So BRAVO FM, good brine! Have to go and find my Sound Of Music DVD now.. Later!

Bait & Switch Just get an old Weber Kettle, put some old bologna in it, rub the outside with bacon grease and let them go at that

Re: Broken Lid Dennis, this is very similar to picking a wife. You simply CANNOT make an informed decision without a photo from the rear to verify strap placement!

Skitts Skitts, did someone give you the memo? As a newby, you have to provide first class airfare and accommodations to your place for the first cook. Applies to the first ten members to welcome you and say HOWDY.. BTW,,,, Welcome... and HOWDY!

Re: Door I was more thinking about a flex linear shape charge (Pentaerythritoltetranitrate).. Makes doorways to exacting specifications in milliseconds! No need to waste time

Door Sanster, do pry all that moulding off, I will let you borrow my door stretcher!

Woah Woah... This was friggin GREAT!! FM you were right! Bye Bye Brisket!! What an awesome cut for the KK. It pulled just like a butt when done, but less fat. I only ended up with a couple handfuls at worst... Started 16 lbs, ended 9lb6. That mustard slather is a super bark maker too. The bark was tangy and flavorful. You would not be able to tell its mustard at all ( I don't like it). I didn't let my wife see me prep it, and after the first wonderful bite of bark I queried her as to what she thought it was done with, and she would not believe it was mustard LOL.. I have read some think that brisket has a "beefier" flavor, I would submit this is more likely peculiar to the particular roast you have then the cut in general. This roast had a deep beef / oak flavor to die for.. The beef flavor was singing a heavenly trio with the oak & mustard slather. Also reading some think that low & slow is not necessary, I would further submit that this down home flavor, the one that makes you close your eyes a little and grin (even when alone) is specifically derived from the low & slow process as opposed to high heat. Kind of like a glass of Gentleman Jack in a crystal glass. It can be made fast too, and its passable... But there is room for improvement I will be doing more of these in the near future! My wife suggested if she showed up at work with one of these, she might get promoted! LOL

You didn't read the directions You are supposed to have a water glass full of Jack Daniels on your first cook. It gets rid of the jitters, keeps you from sweating the small stuff, and you won't notice the lil factory smell on your fist cook... Sheesh folks, read the directions!!!! RIGHT AMPHORAN ?

Sanny The pic you saw was not the right one, Image shack is acting up.. The one posted now is correct for your drooling pleasure... Our guests canceled out last minute... Wanna come over? We will prepare the guest suite for an overnighter if you want.. Lil martini action too!!

Well, I had to try this chuck roll thing... I got a 16 pounder from Sam's Club. It looked pretty lean. I put it on at 8:00 last night @ 200. Slathered with mouse-turd and sprinkled with Tony's was the only prep done. 12 hours later it was at 152 or so. I cranked it up to 260 or so, and 230 it was @ 190. Pulled it off, gave it a foil shirt and a terry cloth jacket in an igloo coffin for a 4 hour rest. Have not pulled it yet... Will disclose the results. Here is what it looked like coming off the cooker..

Re: 3 probes in one butt.. Well, there was not much variation in that cook, but I am doing a chuck roll today, and there is 6-7 degrees difference so it is a factor. I use more than one sometimes, because you might be getting an odd reading due to being in a pocket of fat, or against a bone you can't see. With the BBQ Guru, the first port gives you your pit temp clip, and one temp probe, port two gives you two more probes, you can use in the pit or in an ice chest in holding products or whatever. I use the version that has the remote control and love it. It is a pricey little toy though. For grins, I spent 35 bucks or so, and got a fitting I could fit into the bottom of a Weber kettle when camping. Pretty funny to have a 650.00 draft controller hanging on a 70.00 bbq It does become the talk of the camp or Rv resort depending on where we are. Everyone wants to know why there are wires going into the bbq, and what the little fan goiter is BTW Dennis, are you getting the emails I sent you? I am not getting any response? Maybe I am getting shipped to the junk file ?