MacKenzie

I am so glad that the site is up and running. It is gorgeous, the pixs of the grills are beautiful and the whole site is easy and friendly. All in all a fantastic job

I just finished eating my smashed cheese burger in time to post. Started by grilling some bacon on my new Cabalas bacon rack. Cut the bacon in half for the burgers. Next step is to do the smashed burgers- Building the cheese smashed burger- Slice some previously smoked cheddar cheese. It would have been nice if I had remembered to put the bacon on the burger before I had eaten 3/4 of the burger The bacon rack worked very well, I did turn the rack 180 once during the cook but never touched the bacon. I don't think I even needed to do that one turn. The rack is heavy duty stainless steel and I liked the way it cooked very much.

CC, what a fantastic cooking lesson for your nephew and it couldn't have been any more successful. Beautiful meal, well done, pat yourself on the back BTW, it looks and has the texture of med. rare but little does he know it is fully cooked.

Cook_Shack, you did fabulous with your pix:)

mk1, those are tasty looking ribs on that grill and looks like sausage too, all great eating

That must be a fantastic feeling

GoFrogs, nothing gets between me and my food

You are a tough teacher!

Cook_Shack, it sounds delicious and I'll put it on the short list, thanks

Join the party

CC, sorry to say but I had the most beautiful thin sliced pork tenderloin sandwich at lunch time. Next time. It was so good I'm thinking seriously about SVing another for sandwiches.

Can anyone hear, "'Shrimp boats is a-comin' Their sails are in sight Shrimp boats is a-comin' There's dancin' tonight" ?

ckreef, that is fantastic Good luck!

Thanks, Cook_Shack, next time

Exactly, I think you will be so glad when you get your KK, I know I will Just think what the cost will be spread over 20 years or more that will help

I know what you mean about the Canadian dollar. It is killing me too. I've had a 21 inch on order and it is on a ship heading my way to Nova Scotia. The 21 inch has a high top where the 23 inch does not so that will give a lot more height to get a big chicken/turkey in for roasting. I don't know how many 21s are out there yet as it is just new, perhaps Dennis might be your best bet for the answer to your question.

Thanks, guys. Yes, that is another thing about SV, if you are running late not to worry it will still work just fine

It is sort of although a lot of items that appear on the US site don't appear on the Canadian site and sometimes the cost is up by more than 50%. I have seen things doubled, I think the last item was a simple cheese slicer and it was more than twice the price on the Canadian site.

Dennis, I can feel you pain about the fat to meat ratio and the bones certainly would make it more difficult to deal with but the good news is that when fried it looks great and tastes wonderful. Thanks for posting those pixs.. Bone in is new to me and now I know that it exists.

140 F for 4.5 hours and it was ready for searing- Ready for slicing- Nice and juicy- Dinner is served with home grown veggies except for the potato-

Dennis, breakfast is long gone, where are the pixs of that bacon all sliced up and frying?

Holy smokes, did you ever smoke that bacon, Dennis. It looks awesome, simply awesome

But Tony, I have to buy Amazon.ca

SV halibut is also wonderful

There was one more piece of sirloin steak in my freezer from Oct.2012 so sous vide that today and here's dinner- It was in the bath at 132F, 8 hours, eek, a whole lot longer than I planned. It was still wonderful, take a look at this close-up view of the texture -