MacKenzie

Wait for it, wait for it Burgers are cooked but need a little sear to finish them off- Cheese burger on a "Teaser Bun" Cheese Burger-

Delicious, Tony and that corn looks wonderful too. I love corn on the cob

Keep dreaming, tinyfish

Tony, that looks like a great dinner, nice and moist lamb, plus there appears to lots left for another time

Tony, that is why I made these this evening. I've been out of bread for a few days and too busy to make any so I've been eating hot dog rolls, hamburger rolls until I forced to do something about the situation

I thought I'd pull a Dennis and post teaser pixs. You just know what will show up in a couple of days after seeing this I actually have a baker's dozen from the recipe

Even better, Dennis

CC, another new gadget, some of us do love our gadgets and I think one will come in real handy inside and out 5698K, I'm with you on the gas stove, love it

Tony, lots of great flavor on that plate, yummie yummie

Ceramic Chef, what a fantastic cook, everything just looks sooooooooooo tasty

Perfect

Thanks, CC and CS

tinyfish,thanks. It was noticeable but not too strong. The chicken was Blue Goose chicken. I'm not sure if you are familiar with it but it is a natural type and every time I have it I've been impressed with it.

Thanks, ckreef, it works great although these drumsticks were pretty small, almost 2 small to work in the rack. It works for wings too but I've never done wings on it. Guess I should, eh

Thanks, GoFrogs, I do like a little zip

Marinated some chicken drumsticks in Sriracha sauce for a few hours and then put them on the grill @350F. Served with frozen fries that were baked in the oven. The chicken was tender and very moist-

Dream on, Go Frogs

I needed something with some spice this evening so TPR on a hot dog bun with some jalapeño, onion slices, cheese, mayo and sriracha sauce hit the mark. I think Taylor Pork Roll is a local thing from Maine. It is cooked in a Sous Vide bath and looks much like bologna but sure doesn't taste like it.

Oh nooooooooooo, I gave credit to the wrong person, sooooo sorry wilburpan but I still stick to my statement "another meal that I would thoroughly enjoy except it's not mine it's yours :"

ckreef, another meal that I would thoroughly enjoy except it's not mine it's yours

ckreef, that is a mouthwatering pizza, awesome, I certainly could enjoy a few slices

dstr8, thanks I hope you are enjoying your travels and that soon we will be seeing what you are grilling

For me I'd say pretty much but then you get a new and just as wonderful flavor. Between the grill and SV I would never put anything in the fry pan to cook again. Even in the middle of the winter there is no way I'm going to the fry pan.

Ask any question you'd like, that's how one finds out things:) The texture will be basically the same but you won't have the smoke flavor, not from the Sous Vide process but when you sear it on the grill after being cooked via SV it really is to get the colour that one expects to have for the steak or whatever. There are basically 2 ways to kill the nasties in the meat one is high temp and fast the other is low temp and a long cooking time. SV will tenderize cuts of meat that you might not want to grill and make them very tender and tasty. Another big advantage for me is that you can put the meat onto cook knowing that it will be ready in 3 hours but something comes up and you don't have the rest of the meal ready and need an other hour or so before you can get things ready- no problem with SV just let it go for the extra time and things will be just fine. I was never a fan of meat cooked and still red in the centre but with SV you have the confidence that while the steak looks medium rare and has that texture it is safe to eat. I have only just barely touched on the topic there is just soooooooooooo much to it. I've been doing it a few years now and would not want to do without my SV controller. It's not just form meats, poultry or fish either. Get a properly SVed egg and it will be like no other egg you have eaten. Between the grill and the SV I never cook my meat, etc. any other way. There is a lot to learn because you need to do things in a safe manor. There are tables for determining the length of time to SV and the temp. so that things are cooked safely. The time depends upon the temp. of the water bath and the thickness of the meat, type of meat being SVed/ I have just given you the tip of the iceberg. Let's see what others add:)

ckreef, money shot or not that dinner looks awesome