tony b

Charles, you need to show Susan some videos on how SV works. It's not exactly "boiling the food in water." It's just the medium we used to transfer heat into the food and has zero impact on how the food tastes. It's what's inside the bag that counts!

Definitely do some SV - sushi rare. It will be amazing. Trust me! Sous Vide Tuna Times and Temperatures 'Sushi', Rare: 100ºF for 10 to 20 Minutes (37.8ºC) 'Sushi', Medium Rare: 129ºF for 10 to 30 Minutes (53.9ºC) Medium Rare: 132ºF for 10 to 30 Minutes (55.6ºC) Tuna belly needs to be seared at high heat to get all that yummy fat happy! Just be careful and don't overcook it. Depending on thickness, probably only 15 - 20 seconds a side on the KK sear grate (or cast iron skillet).

@dstr8 - excellent. I've had clams on pizza before, but never as chowdah! Sounds great. @MacKenzie - sounds like a great plan for the SV fish broth!

May not need to get that extreme, unless you want to? Believe it or not, my local supermarket carries it every year. Just scored a nice filet about a week ago. Check you local fish monger.

I have a bunch of ramekins of various sizes. I use most of the smaller ones for my mis en place, but have a few larger ones for individual casseroles. Is this size big enough, or are you thinking larger? https://smile.amazon.com/Norpro-260A-Porcelain-Ramekins-Set/dp/B000SSTNLG/ These are bigger, but a tad pricier. https://smile.amazon.com/Culinary-Ramekin-12-Bowl-Set/dp/B008XS1OKQ

Hurray, meat pics!!! Looks seriously tasty, Ken!

MacK, get a nice piece of Alaskan Copper River Salmon. It's in season right now (limited season and it must be line caught). Stuff is amazing. You won't eat other salmon once you taste it. The color is a brilliant orange, not that faded out pink stuff they try and pass off as salmon in the supermarkets. I've done it SV, with a lemon slice, a little S&P and some fresh dill in the bag. Glorious!!

Go Cyclones!

Bruce, I normally just use a 5 qt stock pot for my SV cooks, which are usually small. There is a "low level" alarm and shut-off switch in the Anova, so you need a vessel that will submerge it to above that level, with extra room for evaporation. It's easier in the newer model with the adjustable height clamp. I have the older model with the fixed clamp. For a bigger cook, like beef ribs, corned beef brisket, etc. that won't fit in the stock pot, I have a bigger Cambro box and lid (which has a sliding top). Picked them up on Amazon. https://smile.amazon.com/gp/product/B0001MRVN6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 https://smile.amazon.com/gp/product/B002NQB63E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Yeah, can't view the pictures either?? Link sends me to pitmaster @ amazing ribs, but nothing shows up?

Great news, indeed! You should get the User Manual shortly, as Dennis is pretty prompt at getting those sent out once the shipment is underway. I'd send you a copy of mine, but I own an older 23" and don't know if there are differences in the content for the 32" BB. If there's anything in particular you are concerned about, just ask here. That's part of what the Forum is for.

Thanks all! It was a very tasty bird indeed. Ate one of the leftover breast pieces last night on top of my dinner salad after golf. (Too tired to cook.) I'll try one with the basket splitter down the road. I'll also do one with Charles' infrared shield. As a first-out-of-the-shoot cook, I wanted to do this one as straight-up as I could.

Wish we were that careful in this country. Look at all the invasive species we've introduced into our biology as landscaping plants (Japanese wisteria), erosion control (good old kudzu!) and pets (ask the Floridians about all the pythons loose in the Everglades!)

Still waiting on that indoor plumbing thing to catch on there, too, I bet!

Nice set up. Can't wait to see what you boys throw on the grill for the break in party! Post pix, pls! Welcome to the Obsession!

That close-up shot of the sandwich is MONEY. That's your entry shot in the Challenge. Well done, sir!

@_Ed_ - Take MacKenzie's advice and set everything up cold and run it for about 15 minutes with some weight (at least a couple of pounds) in the basket. I used a 3# sack of onions. You'll know right away if things are going to go south on you. Depending on what issues you may have (hopefully none!), the fixes can be as simple as swapping the shafts on the rotisserie basket so they don't unscrew. Yes, there's a Left/Right to the threads. If the motor shaft unscrews, you might have to put some blue LockTite on the threads to get them to hold. Last alternative, is to reverse the spin on your motor. I posted the instructions on how to do that in the Maintenance thread of the Forum. Good Luck. Let us know how it worked out.

You're just too much, MacKenzie. Fresh pea shoots from your garden, seriously?

I finally had the time to try a rotisserie cook after all the trials and tribulations of getting this thing to work right! Had to do a whole chicken. Injected with Butcher's BBQ Rotisserie Chicken marinade and rubbed the skin with baking powder and kosher salt and let rest uncovered in the fridge overnight. Just before going on the KK, I brushed on some oil and dusted the outside all over with Yardbird rub. Into the rotisserie basket and onto the KK, preheated to 300F (final target was 350F for the 1st hour and 400F for the last 30 minutes or until done). Smoking pot with one chunk of pecan and two chunks of peach wood. Just about done. I noticed a lot of smoke in the grill. When I checked, I saw that I had leaks around the lid of the smoker pot. Never have had that happen before. No harm, no foul in my book. Done. Had been on the KK for about 1 hour and a half. Breast was 155F IT, legs were at 175F. Let rest for about 10 minutes while I finished up the sides. Plated with some cheese risotto and sauteed yellow squash, zucchini and mushrooms. Have to say that it was one of the best chickens that I've ever done. Seriously tasty. Skin wasn't quite as crispy as I wanted, but that's a tweak for next time. Maybe a tad more time on the KK at the higher temp.

Didn't think you were that much in the Dark Ages in OKC, but sounds like I could be wrong!

Plating shots are just stunning! You should seriously go Pro. You're that damned good, girl!

Looks like money from here already, Charles! Nicely done. @CeramicChef - Ken, I hear yah. But, it seems a bit off kilter for a Guru Challenge, where it's usually all about the recipe, not so much about the technique.

Who said that they were just for breakfast? We had a local pub that did pizza for a while and it was a standard on the menu. One of my "go to's" there. Alas, they swapped out the pizza oven for a smoker, and are now doing BBQ. Decent, but mine's better, so I don't often go there much anymore for the food; beer selection is great, though! btw - the trick is to cook the pizza w/o the eggs and then crack them on top right out of the oven. The residual heat will set the eggs just enough to firm up the white, but leave a nice runny yolk.

@CeramicChef - corn was tasty, but not the good local stuff yet. Won't start seeing that until late July. Driving out in the countryside yesterday, corn is only about 2 ft tall right now. Remember the old saying - knee high by the 4th of July. @bryan - no, it didn't. Hence, thinking it might have needed an extra day. @ckreef - I toyed with an actual side-by-side cook, but I've cooked these TJ steaks a few times now and have a pretty good feel for what they taste like and their texture. One of the reasons I chose this steak for the trial, is that they are a bit on the chewy side, but have great flavor. What would be fun to do is a sirloin, cut it half, do one half with the koji for 3 days and second half just plain, dry aged for 3 days. Cooked side-by-side. I've done bigger steaks in the fridge for up to a week and like the way they turn out. Been meaning to try the UMAi bags, but haven't broken down and ordered any yet. So many things to try, so few meals!