mk1

Will do!

Not to totally derail the excellent Peking Duck cook thread but you can also use the whippits to make a sous vide cooked scrambled egg fluff....among other alternative uses.

I think the whippit idea is a good one, especially with a small plastic hose......

That is absolutely awesome. Seriously.

I use a Digiq. Works great for long cooks. I don't bother if it is less than 8 hours. But as you said the sleeping certainty is nice.

Hmmmm..... the dangers of being quoted. Insulin levels do matter and the pattern of caloric intake definitely effect them. I am pretty sure I never said a few beers with your carbs Dennis. For those attempting to lose weight and retain lean muscle mass, a program of high protein, low fat, and low carb is good, with frequent small meals and a strength training program if your health will permit. A "cheat day" does help your body from adjusting to a routine, but does not consist of 4000 calories of pizza and beer. To lose one pound a week, one must run a 500 calorie per day deficit. Muscle burns calories even at rest. Early morning weight training is considered best as our natural testosterone levels are highest then. You can lose weight many different ways, this one is quite effective. The key however is not to consider this a diet. It is a way of life. After reaching your goal weight you can add a modest amount of carbs back to reach a steady state. The biggest plus to a low carb diet is the decreased hunger stimulus from the lower insulin levels. Americans have the most expensive healthcare as we take the poorest care of ourselves. Doctors cannot fix this. We all control what we put in our bodies.Now we are allowing our children to be obese before puberty. I would encourage everyone to consider portion size as a critical part of your way of life. I am off my soap box, and apologize if I have offended anyone.

Thanks for the interest all! This was a festival rather than a competition. That said there was an amateur competition, but we don't qualify.

Another great adventure with my BBQ family! 3 days of cooking, eating, and drinking with great country music down by the river. I reckon we served 5000 meals

nice!

This sounds good to me! Has anybody tried this yet? What shape are we gonna make these? sausage shaped?

I agree. The effect is minimized by being fully heat soaked. At that point your sidewall and lid contributions are maximized.

Just to be clear, when I did my super slow super low brisket I did not foil. I do not foil on low and slow briskets as I want the best bark. That is in my opinion the best part (point bark, mmmmmmmm) and the problem with the hot and fast method. I have done several hot and just don't like it as much texture wise. I also put my probe in the flat for doneness, and put the point back on for a couple of hours YMMV

I am pretty sure a Jonah is not the same as a stone crab. They are all pre-cooked at the fishery and now out of season. http://myfwc.com/research/saltwater/crustaceans/stone-crabs/faq/

I have done a 24 hour brisket at 210-215 before. Unwrapped the whole way. about 18 -20 pounds as I recall. Came out great.

wow!!!!

looks great!!!! I am hungry...again

Looks great! When I am not eating BBQ, I mostly eat super clean. Pork tenderloin in the sous vide is my main staple. I don't think there is a meat on the planet that benefits more. It is essentially fat free, so can dry out otherwise.

Happy Memorial Day, have a good summer! And best regards and thankful thoughts to all military and their families.

Nice!!!

Thank you all! I love my events. I am doing 5 or 6 this year and will try to keep up the posts. My BBQ family (Ubon's) is awesome. They have quickly become my second family. Great group of people. If anyone wants to join the fun let me know, and we can hook you up!

My invite seems to be lost in the mail......NICE JOB!

Great trip. Our shoulder came in 9th. Chris Lilly came 1st but no Grand Champion this year. The Shed won that with their hog. GO Team Ubon's of Yazoo City

congrats!!

Thanks everyone! Off to Memphis tomorrow for a little competition Q!!! We will compete in Pork Shoulder. Go Ubon's!!!! Wish us luck......

As the title says....had a bit too much belly to go in the cure. So.....Maple Syrup Smoked Pork Belly and Beef Tenderloin Sliders: