mk1

Outstanding! Congrats!!

I love it....All great uses!

I vote for getting a Vacmaster or other vacuum sealer so you don't need to OD on the larger cuts.

As a working father of 3, who also does all the cooking, I routinely freeze packets of pork and brisket for quick dinners.

Then simply pop them defrosted OR frozen into the sous vide water bath and return to the desired temperature without further cooking.

sounds perfect to me

My name is M.....ex British Secret Service

That is what I am talkin about.....

Nice shop. I love tools.

NICE! 

Ribs on the KK is one of my faves to wow guests....

That looks great!! 

I noticed your thermometer at 650...fess up. That is your charcoal basket. (sorry, couldn't resist)

For sliders! Porcini mushroom powder encrusted. Mushroom and sweet onion topping and Portobello and leek side with corn on the cob too.

With chocolate peanut butter milkshake for dessert.

excellent!!!! I will be making some of that soon myself!!!

Oh , btw, I wrapped the skin around the shank after rubbing, to hold moisture in, then took it off in the last 3-4 hours for bark.

And it was saved for my dogs....bark for the barkers!

me too!

9.5 pounds. 13.5 hours at 235 and it could of gone a bit longer but the children were hungry. Slider buns, cole slaw, and vinegar based red sauce

Accompanied by the the super fancy cornbread made with Jiffy mix and a can of corn....

Nice! Dibs on the burnt ends!!!!! Just sayin'

That looks great. A well balanced meal with the chocolate dipped peanut butter. If I were you I'd call him/her back in and operate on something different. Tell 'em you like the 2016 Lamborghini. 

LMAO

Wow, I guess it wasn't just a patient that was grateful:)  

You KNOW It!!!

I have a drawer with cards and letters that I will never discard. This one is gone already. To my waist.

Decadence last night - not off the KK....gifts from a grateful patient..... caviar and white truffles

Followed by chunky peanut butter dipped in chocolate

So good I had to share the pics

just spiced as you like them then breaded and grilled. Just had a little leftover homecured bacon to use up!

And a little home dipped chocolate fruits

The charcoal is a home run! Can't wait for the other flavors!!!!!!

It is easy to light, burns hot and leaves relatively little ash. I can't wait to try it on a low and slow mixed with coco char.

I just did this last night....let me check on the residual fuel this evening. 

Thanks everyone!

Thanks Dennis. It is a home run!

In a word....Fantastic

pics from my instagram @mkslf1990 if you are interested in BBQ, fitness, and the sky

The cook was 2 prime 30 day dry aged bone in NY strips . My usual 2 inch thick cut.

Sous vide for 90 minutes at 129 followed by a 700 degree sear on the new charcoal. It picked up a great flavor.

If I could buy just the point, I would....

Although it is not hard evidence, virtually all of the top ten teams in Memphis inject....and those boys have a metric S**T Ton of experience!

I have, and it is unclear that the myth was truly busted. Read the final paragraphs closely. Our cookers are nearly airtight. Especially for a low and slow. So while you are looking you are losing moisture. I have felt the humid hot air come up from my briskets. Also, it basically says while you are looking you are not cooking so keep it to a minimum. And if you are not fully heat soaked in a KK the return to temp can be very long. Much longer than those graphs indicate. It is very dependent on the amount of charcoal lit and airflow. That article over simplifies. As does the expression itself. But the fact remains, when the lid is up the temperature drops, and cooking slows.

IMHO....I like to think about these things a little

If you're looking you aint cookin'