Tyrus

As I was reading your post I remembered my rotisserie is at the door. Oh merry Xmas. Cheer up pal, there's only the up side now. You lucky, man

You have your hands full and full of life

Thanks Bruce, a snowball at the top of the hill rolling down. Just meaning from now till game time.

You are definitely a player, your knowledge and history unquestionable and true the best team has to win......but forgive me if I ......to be continued

Yah! You may be on to something good.

Sure, no I wouldn't say anything approaching that. More like confident. But let's keep it peaceful..kinda sorta Cheers

Geeez, I thought that was a secret message. Better check my account.

Shhhhh. I got one on the line.

Good, but I don't anticipate on losing either. Whatever is within my reach and if I have to reach out a little further, no problem. Let the game begin.................................................................................................a week away

Yes. When in Tahoe we visited a Jerky store that sold jerky from all kinds of exotic meats. Some were tough and hard to chew, dry and overall made my jaw muscles ache as we drove down to Palm desert on 395. Well, about halfway we came across another Jerky store in the middle of nowhere in the desert, bikers all over the place, we later found out that it was a popular stop. You know you can't pass up a something like that. Bought some more and this was easier to chew. They all had the common denominator of preservatives so to make a long story short....you can do it at home

R u a betting person? Oh, it always makes things interesting when something is on the line. A friendly bet.....if the Eagles win I send a spice to you from the states { suggestions are welcome } and if the Pats win a spice from your area you deem favorable. Nothing more nothing less. One condition, don't tell Dennis, this may be considered like on line betting. OK

Looks brand new, hope somebody sees this and jumps on it.

I forgot, Teriyaki works really good too with brown sugar added, gets deep into he meat. 1/8 inch slices are recommended. If you ever try, go for temps 180-200 degrees and keep the meat towards the center, the outside perimeter has a tendency to blacken. Wood smoke is good too and use a deflector. Good day

New to me but, if it works let us know. And on the other side, my condolences.... I was hoping a Drew Brees vs Tom Brady match up in the Super Bowl would be the game. Unbelievable. Stefon Diggs, David Tyree...who would have known

Oh ya, they did a brisket of enormous proportion. Very convincing and they made it look sooo tasty, if I only had half the luck. Oh well, still looking for the holy grail. The perfect cook that is. Good luck also

Happy wife, happy life.

I watched a video on you tube titled "sous vide everything", and in one of their segments of which they have many they did a brisket. I follow their understanding of imparting a smoke flavor first is because it's when the meat is most apt to absorb the flavor. Trying to do that later would be difficult if not impossible. The first few hours are when the meat takes the smoke, that's all. My sous vide brisket was good and tender along the point but fell shy on the flat. So that's why I'm interested in yours, to see the results from a variation in one step. I'm new to sous vide but already have done some log cooks as beef ribs and then braised them on the KK with good results. The brisket is one piece of meat that is difficult, at least to say in a sous vide. If you hit it out of the park your the winner. Good luck. Check out the video anyhow it's entertaining.

Go for it, it will be a great addition to the killer area you already have.

Good luck, recently did the same but did the smoke first for 3hrs. Interested in seeing your results and what you think

Bottom round

Bottom round, but you can a London broil or sirloin. I go with something in between because the object is to dry it out somewhat and that toughens the meat. I don't cure the meat as they do wit chemical in store bought brands, gone in a week or two

Looks good, can I have mine grilled?

I like to have a supply beef jerky in the fridge, it gives an excuse to open it's door whenever I pass by without the guilt associated with it, it's such a good snack. Did a low slow cook of about 150 for 2 and 1/2 hrs then brought it up to 200 to finish. I cut the meat a little thicker and soaked them in Iron Chef Sweet chili for a few days then finished with an additional amount in a storage bag. The sauce is very good, sweet with a little heat, and is great on wings too. The KK maintained the low temp with no problem using lump, although I didn't think that was surprising. That is one of the pleasurable advantages I do enjoy about my KK. There would have been more to show if it wasn't for the plate thieves.

Look real moist and unusually meaty and that's a good thing. Enough there to feed an army as they say. Well done.