MacKenzie

Fantastic colour on that butt. It is going to taste delicious. Yummy.

Little did Dennis know when he created that heat deflector what we'd use it for. LOL

It was not as spectacular as I was hoping but I would still put it on tray with some cured meats, fruits and olives for a taste treat.

A couple of unexpected combinations of tastes for me today- 1. Toast with honey and a sprinkling of crushed fennel, the fennel balances out that extra sweetness of the honey. 2. Some cheddar cheese, dipped in honey and dunked in freshly ground coffee.

No, I don't expect to see any difference, Tony, and actually I only planned a 48 hour cook for this one but it just wasn't convenient so it went a little longer.

Thanks, Tekobo. That might be a good way to characterize it. It was tender and next time l will see how 48 hours works @ 137F.

Sous Vide boneless beef ribs are done after 51 hours @ 137F. Smoked before putting into the bath.

Wow, you are going to have lots of tasty meals, can't wait for the pixs.

These days one always needs to check the Amazon price against several other places before buying. Wasn't always this way but it has been like this for the last sevreral years. Quite often the item can be found cheaper at another business.

I made some homemade spaghetti today, this time I upped the amount of ground wheat berries just a little, almost 50% of the flour was fresh ground Durham wheat berries. I planned to sieve the flour but forgot, tasted awesome anyway. KK meatballs, bought sauce and fried mushrooms topped the meal off.

More important to have a tasty meal than a nice pix.

Tekobo, that is such a generous and though-full offer and much appreciated. Thank you. It is inexpensive enough that if you send it as a gift there will not likely be any extra charges. When you find out he final cost, taxes. postage, etc. I will send you enough to cover it. If it works out and is not a big problem for you that would be great but if it turns into a pain not to worry.

When I check the Amazon.ca site the dimensions are not the same and the price is nearly $100, actually will be with be over that with the tax. Crazy.

Tekobo, everything is looking delicious and it seems you even have a nice smoke ring on that lamb.

My spicy breakfast, pepper and chili on the egg and cumin on the honey on the toast to balance out some of the sweetness, and a side of tasty KK bacon.

Aussie, I can see that juicy goodness in your pix.

The Costello Cheese is smoked, vacuum sealed and it will rest for weeks if not months (and out of sight).

Boneless beef ribs are smoked and into the sous vide bath @138F for 2 if not 3 days.

Actually this thing cuts much better than a hatchet but that is a great idea about the tongs. Thanks for that tip.[emoji4]

Wow, Steve, what a dinner and what a breakfast, awesome. Those sizzling videos are music to my ears.

I finally figured out how to cut those blocks of wine barrel wood that I have without cutting my finger off with the hatchet. Smoking some Costello Tickler old cheddar and some boneless beef ribs. Ones the ribs are smoked they will go into a sous vide bath.;)

Thanks, Steve. I do love those OctoForks.:)

What a great way to celebrate, Alimac. And maybe a few beers you say

Alimac, how precious.

I tried to find them in Canada but haven't located that size yet.