MacKenzie

Here's an idea for someone with big breakfast plans. Sous vide the whole package of bacon @ 147F for overnight or a few hours. It will then be cooked and tender. All that needs to be done after than is fry it up to crisp and colour it. I just did a few strips in the SV to test this out and the bacon is very good, nice and tender, melts in your mouth. I really did like bacon done this way. Breakfast this morning to taste test the SV bacon.

Shuley, I just bet they were delicious because that is just how they look, delicious.:)

Thanks, CC and Shuley. That sauce is hot and made locally called Pokey.

I like to cook more ribs for the sole purpose of have some left for another day. It's such a tasty and easy cook to drop the grilled ribs into the sous vide bath.

I agree with CC, 23 and 32

Stiles, I'm sure you will and a suggestion is to start early in the day, give yourself lots of time to vent .

That is some cook and fantastic eating.:)

twharton, what a get set of arrival pixs. Your KK is absolutely stunning, perfect colour to go with the brick on your house. I'd recognize those blue ropes any place. Gorgeous setting. You will have food that has never tasted so good coming off that grill.

Kevin, your brisket looks verrrry good and dinner looks very rewarding also.

Calling, SK

Izzy, I hope things settle down very quickly for you, your family and especially for your wife.

Steve, what an awesome cook. I love chicken and I sure wish I could taste those for real and not just in my imagination thru your wonderful pixs.

CC, he has already rolled.

Aussie, that is really long for our bacon. Interesting though. Thanks for the comparison.

Welcome to the club.

tinyfish, that rib dinner looks oh soooooooooo tasty.

Thanks everyone.:) It has been so long since I had nachos but it won't be that long again.

What a cook, and what result, perfect.:)

Steve, be prepared for a flood when you cut into that chicken.;)

I love the brisket pixs especially the wrapped one.:)

I had a big bag of tortilla chips and thought OK let's do nachos. Started to load the goodies- All loaded and ready for the KK @ 330'F On the grill. 30 mims. later and call them done. Plated. and with sour cream. I put that broccoli on especially for Tony B, B is for broccoli.

, well it would work for me.:) I love the brisket pixs especially the wrapped one.:)

Welcome, what a beautiful KK you have. It will give you fantastic cooks for a very long long time and I'm sure you'll enjoy everyone of them.:)

ck, you sure went all out for this challenge, good luck with the contest and that egg looks great. What a fun thing to do.:)

Steve, those ribs certainly look wonderful. Personally I would not use the ceramic heat deflector. I think it just slows down the heat sink process and actually I have never used mine for any cook. If you need the drip pan just set it on top of the lump basket of set it on a rack under your cooking rack.