MacKenzie

Jon, that artichoke dish looks wonderful but I'll have to take your word on the rib eyes but I'm sure it was tasty.

Tinyfish, those ribs look wonderful, I just wish they were mine.

Tony, now that you ask, I did that today and it worked fine. The real test will be months from now when I take a package out of the freezer although I don't anticipate problems. I saw no difference in taste just the temp. of the meat. I set the SV at 130F. I probably could have gone a little hotter for a short time. I'll throw in dessert for you too - I had a pie pumpkin that I needed to do something with before it spoiled so I made pumpkin butter, some coconut whipped cream, put them together to get pumpkin pie parfait.

ck & sk, I guess we know what you need to do this time next year.

Your DIL must have been thrilled with her birthday dinner.:)

I just finished vacuum sealing some of those pork ribs and will freeze them for a later date. I'm thinking I'll just be able to drop them into a Sous Vide bath, heat them up and have just off the grill flavoured ribs. That's my plan anyway.

Thanks everyone, it tasted good.

Good one, Cookie thanks. CC, nope your Beauty is still safe in your yard but I'm not sure for how long.

No, that's a new one on me.

That would be cheating, CC.

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.