MacKenzie

Brunch, what a treat that must have been, delish. I have SV eggs more often than all cooking methods put together.

The gas normally just escapes through a little hole between the tiles/pebbles if there is gas in there. You know for searing you just have to get a good hot bed of lump burning, no need to heat the whole KK up to searing temp. I like my pizza just over the 500F but less than 600F. I hope some of this helps. Some day you'll experience all of this for yourself.

Jon, I think it is a carrot tree on top but all I know is I want a slice of that cake. It just looks sooooooo delicious. Great job, sk.

Creech & Chong, it's done.

No, nothing else needs to be done, Rak, except you may want to check that the thermometer is reading correctly. Just boil some water and use the thermometer to see what the reading is, 212 F and you are good to go, unless you are quite a bit above sea level. I was nervous about the burn in and like the others said, it's not that bad. Relax, I realize that is easier said than done but it's true. Control that temp., start early in the day, go slow and it will be fine.

Awesome, tinyfish. That brisket dinner looks soooooooo delicious. and the colour is fantastic.

Very tasty looking, ck, that plate has my mouth watering.

Ck, interesting idea, it's lovely that you post these experiments, thanks for that.

All the Best to Everyone for 2016

Lots pf great things to sample for that dinner.

Tony, I love Ritz crackers:) Never thought of crushing them but now that you mention it I will be trying them.

Tomahawk, it looks like your pulled pork was a real winner. With all those tasters I doubt you have any leftovers.

Wow, Tony, I'll have a plate of that, thank you very much. Looks awesome.

Thanks, everyone and especially to Tony for doing the ground work. You couldn't get a crispier crust and it stayed that way for the entire meal.

Jon, those pixs made me smile from ear to ear and I'm You can see the devil in those eye. What a fun family.

Poochie, sounds wonderful and my advice is get those invitations out in a hurry as it will take some of us quite some time to get there.

Jon, have a safe car delivery. Great pix of your 3 very beautiful daughters. Love those dresses and you have a tree to match. Perfect planning. Now the groom, that's another story........

Cookie, I just used a pan on the kitchen stove. It didn't take long at 375F - a couple of minutes.

Ever since Tony posted his fried legs and breast chicken recipe I've wanted to try it. I had some wings in the freezer. This is what I did: Recipe: 150F SV bath: Wings 2.5 hours Dusted with flour, and spices Dip in beaten egg with Frank’s hot sauce. Coat with Crushed Corn Flakes. Deep fry at 375F for 2-3 mins until golden brown all over. Ready to fry. Fried and plated with some thick cut fries. These wings were every bit as good as Tony said.

I think Jon maybe busy playing the part of "Father of the Bride" so perhaps we should let him off the hook this time.

ck, those pork rounds look grrreat.

Cookie, great looking dinner and it must have kept you busy. Neat way you did the fish. All worth it though.

Tony, just finished the test and it was 220F for boiling water here at sea level. A minor adjustment and it is spot on 212F I am good to go. BTW that quiche tasted even better today.

ck, you have more of those fantastic chops, lucky you.

Tony, thanks for that thermometer tip, guess what I'm going to do as soon as I finish here.