Pequod

The same amount that is in the preferment. Same for the liquid. Watch the video that I linked for you above. It explains everything.

I use preferments all the time. Take a look at this: https://stellaculinary.com/cooking-videos/stella-bread/sb-009-converting-any-bread-recipe-sourdough

I'd buy one!

True that!

I've used Oakridge Dominator quite a bit on ribs. It's a sweet rib rub and my family prefers it. I prefer rubs with a bit more heat, but Dominator is very good.

I have an Anova SV. It's useful as a time management technique. You can hold foods in the water bath for a long time. I tend to use it more for veg than proteins. Let them cook in the water bath while I'm grilling the meat. Otherwise, I agree that it isn't a substitute for grilling or smoking. I've seen those articles about making sous vide "smoked brisket" and asked myself why? Much easier to just smoke a freakin' brisket than to torture it in a water bath. Sous vide reminds me a lot of when microwaves first became affordable in the 70's. There were all sorts of cookbooks and promises that it would replace your oven. Now everyone uses it for reheating leftovers and popcorn because that's all it's really good for. That, to me, is sous vide.

Thanks! It all came out VERY well. Yup, love my back yard. I live in a zoo -- the Northern Virginia suburbs of Washington, DC. We needed an oasis to preserve our sanity, so when we found this house we pounced on it. Unfortunately, as the leaves fall we can start to see neighbors' houses on the other side of the creek that runs through the woods. But we also see more deer and foxes. The dog is Kodi. He's old and super-friendly.

This is my November Guru entry for the "Let Us Give Thanks" challenge. My niece's family -- all eight of them -- will be out of town for Thanksgiving and Christmas, so today is our holiday celebration. We started yesterday with the sourdough. This is a 78% Hydration dough with 30% whole wheat flour and 10% of the entire flour coming from the starter. Here it is after mixing and before the folds and overnight bulk fermentation. Today we did final shaping and into the bannetons for proofing. We baked these in the oven because the KK was busy with other things. A dark chestnut. Just right for this loaf. Early this AM we put the pork loin into a brine of apricot nectar, water, garlic (lots), salt, and sugar. Recipe from Adam Perry Lang. After eight hours, we mixed the rub, and then rubbed up the loins. Onto the KK, using the cold smoker with apple wood chips. Need more pics of that KK: Meanwhile, I prepare the glaze of apricot preserves, cilantro, garlic, and lemon juice. Next, I'm making the prune, rum, chocolate cake. Recipe from Milk Street Kitchen. The prunes, rum, and molasses after a short turn in the microwave. The mixed cake into the springform pan, then into the oven: Out of the oven: Our guests arrive, and Kodi gets re-acquainted with my grand nephew. He's wondering whether this little dude is a puppy or something he can eat: Next, use the indoor grill to pre-char a cedar plank: The pork loin comes off the grill. And the Camembert goes on after cranking the temp to 400. Still cranking apple wood smoke: Finally, everything is ready: Satisfied customers:

Is that with the smoke pot? What rub are you using? Details!

Sad news. Best wishes for speedy recovery. Hope all is sorted out smoothly.

Soaking my cold smoker in PBW today. The water is already pretty brown after two hours, so hoping for good results tomorrow AM.

I don't have the 32 (yet...planned for spring), but I do have a 23 and love it. The answer to your Tenderloin question depends, of course, on the size of it, but I'd guess you'd prefer a 32 for that.

Carne Crosta is hands down the best thing you can do to a steak. I did a head to head comparison with Lanes ancho espresso, and prefer the Carne Crosta by far.

True story: my 16 year old daughter started telling me about drop bears one day and swore they were real. She said they were even listed on an Australian government website, and she showed me this: http://australianmuseum.net.au/drop-bear Took about a day of my explaining Aussie humor to her to convince her this was a joke. Still...Look up and Live IS my motto!

Oakridge is awesome. My favorite commercial rubs. You can look up individual rubs here: https://www.oakridgebbq.com/

I think I'm going to give my cold smoker a PBW bath this weekend. That looks grate! (Not misspelled)

Looks great! Good idea with the deflector.

Just one heads up on the Smoke -- the included meat probe is the type with a bend that won't pass through the probe port on the KK. You need to order a straight penetration probe -- or two if you want to use it to probe two meats at once.

The Thermoworks Smoke will have a wifi add-on available in 2017, but isn't there yet. It has a 300' range even without, which is sufficient around the house. What I despise most about the Maverick is how hard it is to set and use alarms. I don't bother using this feature because it is too hard to use...and I have advanced degrees in engineering! Ridiculous! The Smoke addresses all of the deficiencies of Maverick with Thermoworks quality.

I like it a lot. Similar in functionality to a Maverick, but much better built and MUCH easier to set up alarms. Using again today. Here it is in action. Not much to see. Was actually making a short video of the smoke from the smoke pot.

The KK will definitely be working hard through the holidays!

Herb crusted, boneless four pounder. Just awesome. Also did another loaf of sourdough, in the oven this time since the KK was busy spinning.

I've been using a meat slicing knife on mine and know what you mean. While it works, a slicer would make quick work of it.

Took you long enough, but you made the right decision! Congrats! Those matte black pebble KK's are truly stunning. Can't wait to see yours unpacked and cooking.

True that. Soooo good!