MacKenzie

Hogsfan, it was the mess on the floor that made me look for another method of cleaning the ashes out and I came up with this method. There is no mess and 3 or 4 scoops with the can and into a waiting ash bucket is all that it takes.

ck, that is absolutely stunning. I'd love to be at the table. It looks so juicy and tasty.

I have an ash removal system that comes in various sizes, is inexpensive, easily replaceable and comes with a bonus inside. I like to scoop my ashes out from the top into an small ash bucket, no mess outside the kk.

Welcome, no worries your BBqing on the KK it will match those beautiful machines you do.

Tinyfish, you are going to have some wonderful smoked meat sandwiches.

ck, sk, did I tell you how much I like your new KK addition.

It's all diluted down with the brown ale, the chicken stock and a whole lot of whipping cream. This not the kind of soup that you have a lot of, a cup will be enough, it's so rich. I suppose I could have added red food colouring, I don't think so;)

Made a batch of roasted tomatoes for tomato soup and it smelled so good I did a second batch. Ready to add the tomatoes, onion, bay leaves and thyme. In the pan are olive oil, chili pepper, garlic, salt and pepper. Here is one batch all cut up and ready for the grill. and last night's batch. Today's batch on the grill- Roasted around 400F until well reduced. Add some whipping cream, chicken stock, brown ale and simmer 15 mins. Blend until nice and creamy. Then dress it up with olive oil, basil, croutons, cheese- And a little of my bacon, might as well go whole hog;)

As long as it is the vegetables that are staggering that is fine;)

Perfect

CK, Sk your new grill is stunning, love it, love it. :)

Please hurry......

Syzygies, interesting article, thanks for the link. I laughed out loud when I read the bit about using the Dermal to open the egg. Not saying that I wont' be trying that because I probably will. I've tried many a technique for SV eggs and by far the simplest and quickest is the one I just posted. As you mentioned the trick is the yoke and the white done. These eggs are so addictive, it's that creamy smooth texture that does it. My biggest problem is the eggs I get are sooo fresh the membrane is not easily separated. I could store a dozen for a couple of weeks and see how that works.

Delicious, ck and those veggies look oh so tasty.

ck, you are going to have to have a Grand Opening when all is done.

That one is going to be hard to beat, tinyfish:)

Holy smokes, tinyfish, you are on a roll tonight, awesome dessert.

tinyfish, wow, those look good and that smoke ring is awesome. When I was at the grocery store today I saw a nice package of short ribs and it is now in my fridge. I plan on SVing them so I'm not going to get that smoke ring:(

I have a press but I used my 2 hands and a rolling pin too

There are some very important things that need to be read for safety sake. I started with Douglas Baldwin, but that is a few years ago. His book is called "Sous Vide for the Home Cook" and after Tony's recommendation I bought Modernist Cooking Sous Vide Made Easy. You will find a lot of Baldwin's book on the web that you can view for free.

tinyfish, do you have your SV yet? If so try these eggs, they are beyond description:)

I knew it was different and now that you mention it I see the glass half full. BTW my glass is half full too, soon to be empty:) Next time I'll have to add the diced tomatoes and toasted slivered almonds.

Did this two days in a row and the eggs turned out perfect. All of the white cooked and the yolk was nice and creamy. Start with eggs at room temperature, SV exactly at 167F, set the timer for 15 mins (this is Important). Remove the egg and place it in cold water for several seconds. This morning's egg- The pixs don't really show how creamy the yoke but if you taste one you will never forget it and white also tasty. Yesterday's breakfast.

Thanks, PJ, I never thought about using pesto until Tony posted one he made. I will be doing that again.