mk1

LMAO... I will take mine in a 42....

More sous vide steaks....

The bone in had slightly better flavor. Both amazing!

4 hours ago, 5698k said:

What was your team name?


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We are Ubons out of Yazoo City Mississippi. 

Thanks everyone. 

Next stop WCBCC at Memphis in May

Raised 1.3M dollars for kid and their families fighting pediatric brain tumors.

94 teams, 4th place ribs

Awesome!

Vera (Waters) 1:38 

Does anybody here remember Vera Lynn?
Remember how she said that 
We would meet again 
Some sunny day?
Vera! Vera!
What has become of you?
Does anybody else here
Feel the way I do?

Pink Floyd The Wall 1979

The Tesla is quite fast in "Ludicrous" mode, but doesn't have a 295 mile range when going 0-60 sub 3 secs....

Also the Porsche 918 Spyder does 0-60 in 2.5 seconds. It is a hybrid gas electric.

Several others beat the Tesla as well. Bugatti Veyron,  P1 McClaren come to mind

Dog looks excited.....

I am not trying to be difficult, but what does this add to the cook?

On 2/12/2017 at 4:05 PM, DennisLinkletter said:

I suggest you buy your spices to make your rubs FRESH at a place like http://WorldSpice.com  The difference between pre-ground and fresh is dramatic. I'm guessing 80% more aromatic.  They will grind for you when they ship or send them out whole so you can grind yourself before you sue them ,

Or even before you use them....

I agree with Dennis

since you went whole hog, I say cook a whole hog!

Nice!

Twice baked truffled potatoes, mushrooms in a red wine reduction and green beans to complete. 

It was slow smoked for 6 hours at 180 to 250. In case you wanted to know. No sear at all.

#andahappynewyear to all of you.

50 day dry aged prime rib. 10 pounds 5 bones, cooked with a quick sear in the oven the smoked at 250 for 3.5 hours

Awesome!

2 hours ago, ckreef said:

Have you taken her to a race track yet?  I know Atlanta Motor Speedway has days where you can run street cars around the track. 

 

So the car came with a heavily discounted tuition to the Ron Fellows driving school in Nevada. It was an amazing experience. I drove the identical car to mine. In some ways it is better to beat up someone else's ride.

Still loving her!

Thanks everyone!

Happy Holidays

I, too like it for chicken breasts. Additionally, short ribs are a different animal with sous vide. Completely different. I like them both ways.

Further, lobster meat is unmatchable out of the sous vide. 

Other than that, I do use it to have steaks ready to sear, while preparing the rest of the food for a dinner party. Very convienent.

Those would be my main uses after playing with it for a few years.

Oh, I also use it to defrost and warm up leftovers without further cooking. Mostly brisket and pulled pork, sometimes ribs.

I routinely cook whole tenderloins on my 23. If they are really big I fold the tail over and pin it with toothpicks. This keeps it from overcooking as well. The 32 would be better for large parties. The 42 better still!

I have cooked a brisket and 9 racks of ribs at the same time on the 23 tho...

I am in!

I just saw this thread. Great stuff. I never stir. I can tell when my ash needs cleaning by how long the KK takes to get up to temperature.

I routinely get a few bags and a box or two of coco char between cleanings.

Your food always looks great!

It was a whole packer. Albeit a smallish one. I think 12-13 pounds trimmed.

I don't really pay attention to times much, but I cooked the whole thing indirect at 250, wrapping after about 5 hours on smoke. Pulled at 200-205ish. Like buttah....

2 hours ago, pesto3 said:

Looks good! What did you inject it with?


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I don't inject my briskets. Thanks everyone for the kind words!

I will just leave this here.....

20161030_192150.mp4