MacKenzie

Did 2 slabs of pork back ribs, sprinkled with garlic and pepper then let sit in fridge overnight.On the KK at about 180F with some apple smoke. Over the 5.5 hour cook I let the temp. rise to 225F. Here they are at the 3.5 hour. I sprinkled on a commercial spice rub. 5.5 hours and I'm calling the ribs done. Internal shots- Thick end and as you can see a lot more moist. The thin end ribs were devoured for supper along with another one of those super sweet sweet potatoes.

Beautiful, ck.

The prize is, everyone sends you all the junk treasures they have found.

Awesome looking rolls, Firemonkey.

I've said it before, I get my inspiration from the good folks on this forum.

Thanks, everyone I don't do steak nearly enough but then again I saw that about burgers every time I grill them.

Jon, you must have gotten an inside tip from Dennis as to the colour he sent to tomahawk. It looks great, has that nice warm feeling.

That must have been a memorable meal for sure.

kjs, those are two fantastic looking cooks and I'm sure they both will be fantastic tasting too. The bacon looks nice and lean.

What a great way to relax, there is something about watching the flames.

EGGGARY, no I haven't tried Challah. Speaking of inspiration, thanks for that :)

Thanks, Hogsfan, it tasted wonderful to me☺☺☺

Yes, I much prefer eating steak that I know is fully cooked and with the SV method I get steak that is also tender and fortunately I am very happy with the flavor. My goal is to have whatever I'm eating properly cooked.

Oh, yes, I could add some of those goodies to change the flavour:

For me it's a case of wanting to eat meat that I know is fully cooked. When I used to do lots of steak with the Hibachi and I loved them. I cooked them closer to well done and as you can picture the steak was not as tender as one might like. With the SV I have tender meat, easy on the jaw, and I do like the flavour. It is a particularly good method for tough cuts to make them tender. I often do not even sear SV steaks. I use the SV to make yogurt, some fish and scallops. The fish and scallops are to die for. SV may not be a technique that you will like.

That doesn't sound like a fair comparison at all. I'm not promising the flavour of butter, sour cream, Boursin cheese and half and half, just creamy potatoes.

Oh, that's great, Tony. tinyfish, that's sous vide for you and just think, it is really fully cooked, all the bugs are dead and I can still have that nice red interior, gotta love it.

Thanks, the fries were made from frozen bought fries and they look better than they taste. I need to use them up, may I ship you some?

SVed tenderloin steak for 4 hours at 132F then put in on the lower rack on the KK to sear. All seared and ready to plate. Plated. Inside the steak looks like this-

I'm not surprised that all the excitement, all the unwrapping and the tension surrounding the delivery have left you exhausted. A nice recovery meal will taste wonderful.

I love that shot. ☺☺☺

That's an awesome feast you are having, Tony. ☺☺☺

That's where I bought mine☺

Sure looks very tasty, great idea.

I heard that Dennis is shutting the forum down for the next two weeks for house cleaning, too bad Bosco won't be able to post his cooks.