Tyrus

Looks great on the plate....there is always next time.

You got that down pat or better said," you can do it blindfolded." What the heck is jam wood! Must be aromatic. I'll do a google search.

Great cook, well planned and beautiful results as the pic show. Lucky husband!

You dropped the pizza, you have to go to confession, the 11th commandment, thou shall not drop the pizza.

Did you eat that whole pig? nothing left? Nice bark, and tender middle, very nice.

Good times, good food, the great outdoors, short sleeves and a sunny sky....have fun.

Pizza and heat deflector is what came in my 23

Now ain't that a great lookin soup, or should I say bisque, bouillabaisse, or vichyssoise. Whatever, it's all..magic, as usual.

Ain't it the truth, ain't it the truth!

No doubt. Will be watching the mailbox as well as my dogs.

Thanks Toney, I will try. Recently purchased a book called, " The Essential Sous Vide Cookbook." It gives all the starting points for time and temp for a variety of meats, veggies and more. Chicken wings were my latest experiment, sous vide in sauce { whatever you prefer } then off to the grill for a little crisp and color. Taste is fine because it penetrates, you can always kick it up a notch at this point. And by the way, I purchased the purple crack from Australia for $133 at the 2.2 lb level including shipping. Now I won't be keeping it all for myself, it is Christmas, and I thought it may be welcome to some in the family as gifts [ those that are obsessed backyard chefs } so, I am now standing by the mailbox to ensure no package thief get it.

Looks good, a country meal. Did a few pork pieces this week also in the sous vide and seared. A new toy just learning, hope to approach your expertise someday.

Thanks, that'll work

I am a big Bloody Mary fan, and I am always looking for an edge to cut to the chase of a good presentable DRINK. Toney puts it in beer! Yum! Beer is food, never discount that. I'm just lookin for something different and you made a great presentation as to how it works. It may be a few dollars more expensive than regular as peppercorns are but, I think it certainly is worth the try

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