bryan

Favorite cook for company http://blog.safetyfist.com/2009/08/true-deliciousness-bacon-chicken.html Are there more of this and the turtle cooks?

http://metro.co.uk/2015/04/03/how-to-peel-apples-in-seconds-using-a-power-drill-5133735/

/tinyfish- Now that is a positive post. Thanks makes me want to share.

Komoto-Kamato Achieving More Today With Tomorrow's Technology

Now thats a meal! She would love Joe Patti's Seafood in Pensacola.

Does Suer Jr come with a rotisserie? What is the Misses favorite cook? That really is a good looking unit you picked.

That is a piece of art. Great taste. Have you settled on a name? What will be your first cook?

Sorry My bad. Thanks for the correction.

Next time I plan to do 176=24h. My recipes call for 130-134 for med Brisket. Brisket for me was not editable at 130=48h.

The recipe I used called for 130=2d.

Hope you are not on Vanuatu Bch.

Is there a way to compute the lower temp. Example when the gril is 325*

Eggary - Sorry I can't help. Thre must be someone here that has your answer. Will you be taking pictures?

Yea I thought about the temp at the time but still tried the recipe.The boss is hiding it in stew etc.

Do you need the egg temps? I have them around here somewhere. My try at brisket (last Week) was a flop. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. I was no where those temps. Brisket was greasy to the palate. What temp was your water bath?

Well what I neglected to say is: I planted a viraty of citrus (7 trees)- TWICE All died. Just to cold in the FL panhandle I guess. But it did make a good story to offer you an orange.

I'll just run out in the yard and pull you one. (FL)

Have you done many of these? Well over the years. Wish I had this new SV unit. Was not available when I got mine. (Just couldn't wait.)

Yes- Normaly used for fence lines Etc... Came from Harbour Freight. $15 maybe $20. (also used to light KK) HF also had a smaller one.

I''m going to try some P-Tenderloins tonight. What else is cooking? Winn Dixie pork butts are on sale here. (3 days) $1.29 lb. Must go through line 3 times to get 6. Hate it when that happens.

OK. Have you tried the orange slicing?

Tony B - I am the one who was confused Thanks for the nudge. Feel free to sock it to me when I leave the door open. It's all about cooking and having fun while doing it. Good catch. Cook_Shack

Dennis - Sounds good to me. Up until now i have been a low and slow person. Given that What are youe suggestions for temp to clean the unit and Have you done any Tandoor type cooking? Thanks for the input I was feeling just a lot over my head.

Tony - No. Do a HOT burn. All the black will burn off to cement looking walls. I think this was in a post years ago. I don't recall the temp. Dennis probably knows. (no scrubing)

After the sv cook I ice bucket the cook and place in frig. When ready to finish I remove from bag, rinse, and dry. Then I use the weed eater to brown the cook. The meat is just right to serve and company has no idea how the cook was done. (The meat will be warm)