tony b

Very creative pizza, for sure.

https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html I was a mega-fan, have watched all his TV shows over the years religiously and own several of his books - his "les Halles cookbook" is a staple in my kitchen. I was hooked after I read Kitchen Confidential. I actually got to meet him in the airport here in Cedar Rapids many years ago! I asked him "What the hell are you doing in Iowa? It surely ain't for the food!!" He laughed and just said "book signing in Iowa City."

FWIW - I'm in the Guru camp (DigiQ-II). Owned mine for many years and the only issue I've had is to replace a burned out probe.

@tekobo Now that's a blue steak, even by my standards! Next time do the double experiment and sous vide first. I think you'll be amazed at the results. Nice looking duck, Tangles!

WUSS! No backing out now, Bruce!

Powdered Brewers Wash (PBW). Found at homebrewing supply stores/online. A good soak in hot water/PBW, everything basically wipes off with a damp sponge. Great for the rotisserie baskets/OctoForks, etc. that have lots of hard to reach spots and sharp edges.

That was a one-time-only dispensation. It was NOT meant to set a precedent for future owners to sleaze out of posting uncrating pics!!

Hurray for Sinbad!!!

Fingers crossed!!!

WOW! That's going to be sweet!!

Just ordered mine. I have 2 different Maverick/RediCheck model thermometers and both are a PITA to synch and set up. Plus, one of them has one of the dumbest design flaws I've ever run across - you have to open the battery compartment door to turn it on! Yes, the on/off switch is inside the battery compartment. Needless to say that after several open/close cycles in use, the tab that holds the door on broke off, so it's been held on by electrical tape for several years now.

Nice. What do you have planned for them?

Sorry to hear about your crappy weather, MacKenzie. Ours went from unseasonably hot/humid last week, to very nice over the weekend. Perfect, as I had a dinner party on Saturday night and the predicted showers held off (except for a couple of sprinkles), allowing us to dine on the deck. It's a dinner group, with themed dinners. Saturday's was Australia - needless to say that Aussie wonderful gift of spices and rubs went to good use! Being the host didn't afford me time to take pictures, except here's the pre-game shot before the guests arrived. I did the rack of lamb with Bush Lamb seasoning. The other guests supply the other courses. Apps were "shrimp on the bar-bee" with lemon myrtle/purple crack rub & coconut/lemon myrtle/chili dipping sauce. Nice kale salad with mango and chick peas with a vinaigrette dressing with guandong jam. Side dish of roasted veggies with Bush Spices. Dessert was a nice strawberry trifle with lemon myrtle whipped cream. And beside oil cans of Fosters, we drank a lot of Yellow Tail wines, too! A big shout-out to Aussie for making this fun dinner possible - Cheers, Mate!!!

Textbook loaf!

Normally just wait it out, but if it runs too long and starts to challenge dinner time, then I'll crank up the temps to clear the stall.

Go for it!!! If you sous vide first, then sear on the KK, you'll kill 2 birds with 1 stone!

Drum roll, please!

Will be interested to hear the final cooking time on it?

Ain't that the truth!

I'm liking that rib cook, Aussie!

Very nice indeed. Excellent virgin cook. And the 2nd dog looks sweet, too. However, withholding yummy KK scraps from them is just cruel, especially after they had to smell it cooking!

Truer words were never spoken!

to both of you for really tasty looking cooks!

Depending on what temp you're cooking it at, I'd plan no less than 12 hours, more likely 14 - 16 for an almost 13 lb full brisket.