Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:)
The donair meat was from the freeze as was the pita bread so this was a quick fix.
Pita bread, donair meat, melted cheese, greens, salami, tomatoes, just made donair sauce and sliced red pepper.
Plated.
Shuley, I also have the same problem. I have only had it on the 16inch KK. I have not used the spit rod on the larger KK yet. I can't help with the solution as I have not figured out why it is happening but just about when I think I am not going to get the rod out I get more determined and it does let loose and I am able to get it out. Yes, I have shortened my rod by grinding a little off the end but just do it little by little as you can't put it back on once you've ground it off.