tony b

Oh, I forgot to mention another favorite thing to use the SV for - fried chicken. Yes, FRIED chicken. You cook the pieces in the SV bath first so that they are completely done. Then, you just do your breading after taking them out of the SV bath and put them into the fry pan just until the breading gets nice and crispy. No worries about overcooking the breading to make sure that the chicken is thoroughly cooked inside. And, you can go a bit hotter on the oil temp to ensure a good crust - less greasy, too.

It is exasperating until you finally get it to stop. Fingers crossed, I haven't had a problem with my last 2 rotisserie cooks.

@Gnomatic - by George, I think he's got it. Use the single square motor shaft and avoid the Loctite fix needed on the adjustable one. I did some playing around with my cradle and shafts. There's definitely a preferred orientation - swap ends of the basket and see if you can avoid using Loctite on the basket shafts. I was able to, but I really had to tighten down on the right side one connecting to the rotating bushing. The left end shaft that goes into the spring plate has enough circumferential play in it that it doesn't unscrew as easily as the right end does. Best advice - practice on it cold, using a 5# bag of potatoes/onions, until you're comfortable that you've got it nailed - spin it at least 15 minutes. Nothing worse than thinking you've got it fixed, only to have your next cook go south again, because it just took longer to unscrew. Not a lot of fun trying to get everything out of the KK and put back together after everything is hot!! (My 2nd attempt at a rotisserie chicken - the right hand shaft had unscrewed and driven itself so hard into the rotating bushing that I almost couldn't get the entire assembly out of the grill!)

Scored some nice pork belly at Costco this week. Will be trying my hand at bacon after the Thanksgiving holiday.

Excellent choice of beer, too! What's in the anchovy spread?

As another Anova owner, I'll chime in, too. I use mine a lot. Makes the best shrimp - perfect. There's a whole section in this Forum dedicated to SV cooking. Check it out if you haven't already. And if you're still in the market, there's a Black Friday special on Anova's right now - Precision Cooker Bluetooth for $99. Best price I've ever seen it for. Here's the code for it - anova2-4bttb393.

Haven't tried Dominator yet. Have a brisket point on the KK as I type this. It was rubbed with Black Ops.

LIke the saying goes, Scars are better than tattoos because they come with more interesting stories!

Me, too!

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

Winter has arrived here on a speeding freight train called Argos. Steady 25 -30 mph winds, with gust upwards of 45 mph. Temperature is supposed to drop over 20 degrees by morning. Out first hard freeze of the season. Low tonight of 29F. High tomorrow won't break 40F. The only good news is that the snow is staying north of us.

It happened almost 30 years ago, but I still remember it well. And Yes, I don't want to experience that every again!

Cute pooch!

I've been on a deck that experience a structural problem. Fortunately only the center anchor bolt failed and the deck only dropped about 4" in the middle and didn't collapse completely. Good thing, as it was about 12 ft off the ground. It did scare the living crap out of all of us (about 30 people) on the deck at the time though. Didn't stop the drinking either!

Last we heard, Ken (aka Ceramic Chef) has been trying to startup a new business venture, which has kept him away from posting. Hopefully both Ken and Wilbur will be back to posting soon.

Glad to hear that he's doing OK. Hey, Wilbur, post some food porn, dammit!

Like the man said, and I am always reminding myself - Gravity never loses! When I had my deck built (back when I had the POSK), I had that corner of the deck specifically reinforced for the load and I used ironwood for that corner of the decking (it's one of only 2 woods that won't float and it doesn't support combustion - it will smolder but not flame.)

The red is "permanent," and much more difficult to remove, so if you think that you'll want to shift the rotation points from top to center (or vice versa) at some point, you'll want blue Loctite.

Great news, indeed that there's no apparent nerve or tendon damage!! Just don't stay on the oxy for too long. It works, but it's nasty stuff!

It's a popular spice in Indian cooking. They are seeds that look like small beige rocks that you'd use in an aquarium - seriously! They have a taste similar to maple syrup. In fact, the cheapo supermarket pancake syrups use brown sugar and fenugreek to get their artificial maple flavor.

Definitely gotta try the chimi ribs.

Definitely do some cold test runs (use a 5# bag of potatoes), spin at least 15 minutes to check to see if everything stays tight. You might still need the Flexbar (or blue Loctite). As you've noted, reversing the motor spin isn't the panacea for this problem. It generally takes 2 or 3 different fixes to solve the whole problem.

FWIW - I had to bring my 23" through the house to get onto my deck. I have a split foyer, so the KK needed to go up 8 steps from the garage to the living room. I built a 3/4" plywood ramp. Took the top off to help with not only weight, but to lower the center of gravity a bit. Five of us (3 pulling on ropes from the top of the stairs, and 2 of us pushing from below) got it up the steps without any hassles. Also, use a big cargo strap and not the handle to secure the ropes. Two of the guys carried the lid out. Lid goes off and on easy/peasy, just like Dennis outlined.

Can't wait to try the pressure cooker eggs. I just scored a small electric one (4 qt), as I really wasn't looking forward to dragging out my stove top 8 qt one just for a 3 minute egg cook. MacKenzie - what's that on the egg - red pepper and leeks? And of course, those buns look stupendous!