tony b

You're killing me with that grilled cheese sammy, MacKenzie!

Yeah, they were very modern in style.

I've seen Old Hickory knives, but never owned one. At $17 a clip, a set of 10 would get pricey! Yeah, non-serrated steak knives are not the norm anymore. I have a nice set of Cutco, but they are serrated. Quick Amazon search found this set from Chicago Cutlery, who make good knives. Maybe you can get them Downunder? https://smile.amazon.com/Chicago-Cutlery-1134937-Fusion-Pieces/dp/B07L3LBSV4 This set looks really nice, but a bit pricey, but it's only a set of 8. Not very familiar with Dalstrong, so I can't say much about their quality. Good reviews though. https://smile.amazon.com/DALSTRONG-Steak-Knives-Folding-Block/dp/B07ZJPXZDL

I haven't done any extensive work with them yet, so we'll see how they stack up to hand fatigue and comfort.

Well, I did it again. Another Kickstarter knife set. Different guy, but the same idea - Japanese style knives made in Germany. He's only making paring knives, which is why I went for it, seeing as I have a bazillion Chef's knives already! They finally arrived yesterday. Sorry for the dirty cutting board. I didn't realize it was schmutzed until after I took the picture. Nice feel to them and they were pretty sharp right out of the box - paper test. I did give them a quick stroke on the steel and good to go! I didn't have the heart to dirty them yet, but soon!

True!

My "non Super Bowl" dinner (I watched the Puppy Bowl instead - Go Team Fluff!! - ha, ha!) - nice Bavette steaks from Porter Road, 2x baked spud, sautéed mushrooms, steamed broccoli, olive bread and some chimichurri sauce.

Definitely a "must" for the shrimp & grits!

Makes you wonder though, if it can't hold temperature stable and on setpoint for sous vide, how well a job does it do on it's other "regular" functions??

Indeed!

https://www.amazon.com/Refrigerator-Magnets-Lovers-Office-Decorations/dp/B01NGZQHJ1

I was definitely put off by the high price, despite the recommendation from Brock.

Another key, they should be "stone ground" grits. A bit coarser, more texture, than say, polenta.

So, the InstaPot isn't "magic" after all!

Nice use of the half grate.

As intended! 😁

While there is an aspect of this "wet bulb temperature" phenomenon going on, most old school BBQ'ers are spritzing their meats to improve the smoky bark. Smoke particles stick to wet surfaces better than dry ones. I seriously doubt some old BBQ'er was sitting out by his smoker doing calculations of wet bulb-to-dry bulb temperature differences to calculate his cooking rate/time and determining optimal spritzing intervals! LOL! To give a good visual representation of what I'm alluding to, you only have to look at a Mollier diagram, which is what engineers use to figure out relative humidity from wet bulb and dry bulb temperatures. Enjoy!

Yep, what she said!

Yes. Here we call them "Denver" ribs. I've done them a couple of times. They are very good, if you can find them. They tend to be a bit on the fatty side, more like a spare rib than a back rib, as they are from the breast of the lamb.

Probably because it's too complex a concept for most of the lay public to grasp. Wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed. At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature) and it is lower at lower humidity. It is defined as the temperature of a parcel of air cooled to saturation (100% relative humidity) by the evaporation of water into it, with the latent heat supplied by the parcel. A wet-bulb thermometer indicates a temperature close to the true (thermodynamic) wet-bulb temperature. The wet-bulb temperature is the lowest temperature that can be reached under current ambient conditions by the evaporation of water only.

Nope! One of my "go to" beers at the ball game/hockey game. (fyi - homebrewer here and official beer snob. LOL!) btw - nice job on that brisket!

Just curious - Do you get any "burnt oil" flavors in the food? What about creosote build up on the dome from the burning oil? Just trying to sort this technique out from using "charcoal lighter fluid," which NO ONE here would ever be caught doing!

Excellent looking venison. I'd eat that!