tony b

You'd better enter that!

Sounds like an excellent plan for the burn-in.

This might not be the best example, but I did a SV steak where I seared it on the KK first, then finished it in the SV bath (probably in the 125F - 130F bath temp).

That's the thing about SV cooking - the temperature is essentially the same throughout the meat. There is no gradient between the outside and inside, once you reach thermal equilibrium. There are charts for time versus temperature to make sure that the meat is safe to eat. So, yes, it is cooked at 124F, provided you do it long enough. One picture is worth a thousand words, as they say. Here's the time/temp chart. ChefSteps-SousVideReference - Time & Temp.pdf

I typically do my SV steaks at 125F for 3 - 4 hours, then a fast sear on the KK sear grate (typically 4 turns of 30 seconds each).

Just as miserable here, Ken. Today's a tad cooler, but back into the 90s over the weekend. Still planning to grill though. Cold beverages, indeed. Gin & Tonic weather, I call it!

@dstr8 Yeah, what he said!

Excellent. Love that color!

Looks cool, but I can't get any of the videos to play??

My Mom made killer fried chicken, but when Shake-n-Bake came out, we only saw real fried chicken on special occasions!

@Jon B. - +1

Pictures, my man, where are the pictures?? One of the "rules" on this Forum - no pictures, it didn't happen. I bought one of these pumps to do my Peking ducks. Only used it once, but worked like a charm. https://smile.amazon.com/gp/product/B000FE9CGE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Don't have a fireplace, so there.

I've done a lot with mine, from the obvious steaks to perfectly poached eggs (scrambled too), seafood is the best (especially shrimp). Played with mashed potatoes some. Stuffed pork chops and chicken breasts are great - the stuffing doesn't run out. Makes awesome fried chicken - SV cook it first, then bread and fry (you don't burn the breading trying to get the chicken done.) I'm also a homebrewer and use it a lot in the brew room to heat my strike water. It also makes a great whirlpool circulator (set the temp as low as it will go, so it never heats the wort, just helps circulate it around my immersion chiller.) It's one of the most used appliances in the kitchen/brew room.

If you were interested in getting the Anova SV circulator, you have until June 19th to save $30 on one. http://anovaculinary.com/anova-precision-cooker/?utm_source=01.+Primary+Marketing+List&utm_campaign=f71c6ac1a4-Anova_Father_Day_ROW6_14_2016&utm_medium=email&utm_term=0_f33347b916-f71c6ac1a4-100134741&ct=t(Anova_Father_Day_ROW6_14_2016)&goal=0_f33347b916-f71c6ac1a4-100134741&mc_cid=f71c6ac1a4&mc_eid=f20b46fd4c

Did that most of last week in Baltimore at the National Homebrewers Conference. Social Club area in the Expo opened at 11am every day and there was a major event every night.

Life is way too short. Never deny yourself if you can afford it.

If you ever figure out how to drink yourself thin, clue me in.

MacKenzie, you had me with the Oro di Parma. Had to look that one up on Google.

Love the Grill Floss. No worries about stray metal wires getting into your food and hurting someone.

Just ordered some of the koji rice from Amazon. Eager to try this.

Welcome to the Obsession. You are in for one fantastic ride. And, as Robert said, don't forget those all important pictures when it arrives. Also support the idea to get as many boxes of charcoal as the pallet will hold. I own a DigiQ-II and use it on a regular basis for very long cooks (> 4 hours). I just like the security blanket aspect of it, especially on an overnight cook.

What's the deal, Bosco? You were always one of the top cooks in the Challenges?

Not in my experience. The main reason for the reverse sear is to not overcook the steak. You hit the meat with the high direct heat first, then slowly bring it up to final temp. In the "traditional" method, if you don't start the sear at a low enough IT, you risk overshooting the final temps. Especially easy to do if the cut of meat isn't thick (i.e., less than 1 1/2" thick).