Tyrus

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.

I guess you do, and the results are impressive. For comparison sake and curiousity, I recently had some guests over and purchased 14lbs for $64 dollars. It was cheaper to buy them in bulk, does it compare favorably to prices where your from.

amazing brisket, amazing board

Nice bacon Mac. Coincidently I have one in the fridge now butttttttttttttt, not as pretty as yours.

Timing is everything!

Bruce, I did a 20 lb turkey last year in a citrus brine, and I thought as well as my guests, that it was real good. I think your speaking of a hotel turkey when you mention turkey breast, meaning the rib cage, white meat only. The flavor imparts a light citrus taste and if your interested a google search of citrus brine turkey will start you off. Then again, they're all good, variety is the spice of life. 165 temp as Robert mentioned were serve you well

That time of year, and that looks inviting. Delish! Can I ask about the SS basket and chicken wings.? Do you have better luck with the skins browning and not sticking because they look amazing ? Thanks

Good luck! Don't know what has the better lines, your KK or the car.

They say the sous vide prep makes a steak just like that, perfect, and that's what your photo represents. Really nice job. My brother has been doing this type of cooking for a few years but, I'm reluctant to enter the field. Seems to me that anything going to long at such a low temp for a long period of time will be forgotten. It's not like set it and forget it, it's more like set it and remember it Anyhow, it musta been tasty, and by the way I was pickin up branches and raking leaves for 3 hours after that storm.

Next time place a can of gas there, that'll send'em for a ride.

That looks like a piece of meat off a dinosaur, huge, how many LBS. Trick photography? Actually no trick as to how it looked afterwards, very nice, congrats.

Looks tasty, a fresh pasta sauce can't be beat. Flew over Nova Scotia last week returning from Germany and I thought I saw that KK smoke. Your always cookin up somethin good.