Tyrus

Thank you, that I will try. Made the inquiry but, unsure as to quanity for personal use. A kilo is 2.2 lbs, that's alota pepper.

The same happens with brisket at around 170-75 and when it does I wrap mine in the grocery brown bag, does a good job of soaking up the grease also. The pork butt is Aluminum foil for me, six a one or half a dozen of the other... it don't matter, whatever your comfortable with. The results with a blindfold on is not going to be dramatic.

Nice turkey Dave! I citrus brined mine recently, it may be something you would think of next, it gives a slight citrusy taste to the meat, nothing offensive but, pleasant. They always do well in the KK, it's like set it and forget it, and everyone loves you for makin such a nice bird. But the love is fleeting, it wears off...until your cooking up something in the KK again and magic, your back in the saddle again

That's funny,...I recently looked up Purple crack because of Aussies posts and found a kid out California smoking some purple crack in a bong. Supposedly it's a pleasant smoking pot, he was enjoying the experience. However, I am interested in the spice Purple crack also, and hope to find it on one of my journeys. Do you think Whole Foods may have it?

Delish!

I was at the Stop and Shop grocery today and saw the turkducken for $48.50, never have I seen it before. Mysterious, things come in threes. I picked up a nice pork tenderloin. Hey Wilbur, by the way, you don't happen to have a horse named Ed, do ya? Good to see you back also, I have read your past posts and found them interesting and entertaining

I like the look, and it looks like a fine Thanksgiving meal. Hey, tried to hack your account but, was unsuccessful. I'd do better with your password

That's one pretty nice looking KK. Like the color and pebble.

Happy Thanksgiving, don't eat too much.

Welcome! I'm sure all your cooks will be well received at the dining table using the KK. Happy Thanksgiving!

I like salmon also, and that one looks exceptional. I also like the antiquey serving platter, make a nice presentation

Shop vac for me, nice and clean

Boy! That looks good. I'd come to that restaurant any day. Good work.

Hi Bruce, Well, it took 4.5 hrs, slow at first around 250 for 2 hrs then up to 350 for another 2 hrs to 165 internal temp. That was a 20.5 lb turkey. By the way, the wife always gives the leftovers away....so sorry

Macys.com is selling a Crux sous vide for 72$ regularly sold for 144$. It doesn't have the wifi and that's good for me so, tomorrow I'll take the trip and make another plunge. I'm beginning to think it's a hit or miss on quality, who knows, it's not like buying the KK so, take a chance. It does have a two year warranty. Roll the dice, will see. Anyhow enjoy the brew!

Thanksgiving came a little early and I had some pics of Chicken eggplant parm and a Pork butt. Love the schredded butt on nachos and cheese with a couple of beers on game day. Sorry, no money pics, once the fork is in the hand the camera is forgotten. I've got to have better discipline.

Definitely a nice choice of meat, bet it was good.

That looks great but, your bumming me out, the weathers turning cold and that's a fine summer meal. As you said, were slippin into darkness. Enjoy

That meat came from Texas, Dennis. Check on the back, Made in the USA. Bon Appetit.

I bought the Souvia brand after looking over the comments about it on Amazon & I gave it a go. Unfortunately, things didn't work out as planned. I haven't bought a second because I was waiting for the return shipping and refund. Now my brother, is on his second Anova, the first one had a failure with the pump and Anova covered it. The second Anova is experiencing a similar problem with the circulator motor again but, hasn't fully died. I'm stuck because as I looked over the reviews for the Poly it only received 3 stars. The Joule may be my course of action however, it is becoming a process. BUT as you know I'm retired and research time is an investment I have plenty of. Oh, and if Mac is reading this... I saw a video on YouTube under {sous vide everything] where these 3 Spanish gents {friends}, did a 14 lb brisket but, they did the smoking first for three hours and then placed it in the sous vide double bagged later. They also do a comparison of 4 sous vides under three working uses and I found it helpful. If you haven't seen them...they are a trip.

The spices look good, I am also anticipating the cook. Recently jumped on board with the purchase of a sous vide but when I emersed it in water and made the necessary settings the darn machine kept climbing in temp, and wouldn't shut at the set temp. I sent it back and will order another kind, I see you have a poly science. I read somewhere that the owner of this company collaborated with the inventor of sous vide cooking in order to make his version of the cooker. Anyhow I may order one of theirs and try again. Good luck, although you probably don't need it

It's a hit or miss with some store bought stuff and the Trader Joe closest to me is in Foxborough Ma. I'll keep it in mind, thanks.

Thanks. I will make this for Game Day, " Pats vs Oakland " in Mehico this week. Very appropriate, can't wait.

Looks appetizing. Mexican? Definitely worth trying, please advise on the spice to the meat.

Looks SIMPLY delish. almost sous vide like the way it's evenly pink and presented. I could eat it.................no problem.