MacKenzie

@ Pizzaiolo, don't let my title fool you.

Thanks, Tyrus, it won't take you anytime. There is some reading one has to do at the beginning on the sous vide method of cooking to make sure it is done safely but once that is under your belt it is all good. I did a 4 hour light brine on the pork steak. I find that helps a lot.

Thanks, Bruce, I am sure there is enough to share.

I thought I'd make a sous vide pork steak dinner and finish it on the KK, looking forward to a great sear, etc. The day slipped by and I didn't start the bread until about 6:00PM and by now it is pitch dark outside. The pork steak has been in the sous vide bath since about 2:30 PM at 138F. Well by the time the bread was baked I wasn't going to start the KK for a sear so ... Add a little cultured butter for more tang.

I am sure the delivery person will be as interested in seeing what's in the grate as much as you will be, but maybe a few green backs will help him to take it down to the destination. [emoji4]

That was smart, you will be there for the delivery.

Those are two very tasty looking pizzas, Smokydave.

Smokydave, the turkey looks delicious.

Now, that is a cook to remember and retell knowing you are not alone. Yes, the butt will pretty much always do a stall around that temp.

ROFL, thanks, but I sure would enjoy a fine meal there. [emoji4][emoji4][emoji9]

While I am on the cranberry kick here are this morning cranberry orange lemon muffins. Just out of the oven. Preparing for the taste test. Ready, set, go.

Looking tasty, Aussie.[emoji4][emoji4]

No, it doesn't taste like black pepper, it is hot and has a clove like taste.

Exactly as Tony, said, I do get a hint of clove when doing a finger test, wet your finger, dip it into some ground crack and taste.

I just check and Canadians only get 10% off also + 50% of the cost of Meater for postage. Guess I'll wait for the block.:)

Tony, you have to move to Nova Scotia, where you will learn the finer details of life. You cannot have a hot chicken sandwich without peas, no way.

Lots of leftover chicken, just what I wanted. I always look forward to chicken pie and a hot chicken sandwich after doing a chicken roast.

It certainly is looking very good from here and the good news is you accomplished the feat. Next time will be better.You know the rule, "Never give up."

Looks like we are all going to Rob's for dinner. [emoji4]

Maybe the thermometer is reading the cold from the turkey???? One must win, never give up. LOL I hope the beer helped.

You are going to be thrilled with this cooker.

Bruce, what a picture perfect you and your daughter cooked. Fantastic colour.

Happy USA Thanksgiving. Enjoy all those very fine eats and stay safe. Pequod, that turkey is looking beautiful.

ColoradoRick, I would be inclined to raise the temp. 350F or more, that's my 2 cents.