tony b

Nice looking cluck, MacKenzie. Won't it be a pain to add (or remove) the veggies with the roti installed?

Thanks, PRippley!

So? What's the verdict on the new "special ingredient" on the rub?

Thanks. Can't wait to experiment with the next batch. I think that I'm getting really close to what I'm looking for.

Thanks. I thought that the electrician separated the counter outlets onto different circuits during my full kitchen remodel a few years ago. I know that he added several new circuits, but one was for the under cabinet lights and the new recessed spots over the sink and another for the over the cook-top microwave/vent hood. I thought all the new outlets on the opposite side of the kitchen were on a separate circuit, but that's where my counter-top convection oven is, and I've popped the breaker several times when it was on while the Anova (or my deep fryer) was running across the room. So, now I have to stagger all the bigger electrical loads from running at the same time. PITA.

Gonna be just fine! What's in your rub, or it is a "secret family recipe?" You got a great looking bark with it.

Nice looking bird, Rak! About to cry "Uncle" and order the roti basket. Been holding off until I got Xmas bills paid and see what my tax situation looks like. Definitely my next "toy" for the grill.

OK, back on track with this thread. Did another batch of SV fried chicken for dinner tonight. Plus, I tried doing the green beans in the SV, too. Took some juggling, as they aren't done anywhere near the same temps. Chicken was @ 148F, green beans @ 183F. And, to top it off, I had to juggle cooks between the SV circulator and the electric skillet (where I fried the chicken) to keep the breaker from tripping. Like I said previously, will never fry chicken any other way from now on. No more worries about burning the crust trying to get the chicken fully cooked. The green beans suffered from the juggling act. They only got to stay in the SV bath for 20 minutes active, then another 20 minutes soaking, as I had to plug in the skillet to heat up to fry the chicken. They were a bit crunchy. Still tasty, but I'll reserve judgement on SV veggies for another time when I can do it right.

Here's piling on, Charles! Some leftover chinese pork noodles (take out), with SV poached eggs. Did the 165F for 15 minutes, 30 seconds. Starting to figure this out. Warmer temps means firmer whites, longer time means firmer yolks. This one was OK, whites are getting where I want them, but the yolk was even firmer than the last one. So, next trial will be 165F again, but for only 15 minutes.

Love me some Sculpin, but can't do the Grapefruit Sculpin - interferes with my meds.

Love Alton! Great vid, Jon! OK, Bosco, here's the one up. Got this burger at the Atlanta airport a few years ago! It's a pulled pork, bacon double cheese burger with grilled cheese buns.

Measure twice, cut once! Mock-ups work great. I'm 5',7" and use a shop vac with drywall filter, so I don't have to climb in the KK to clean out the ashes. YMMV

If anybody out there is sitting on the fence about buying one of these beauties, you'd better get your order in before this show airs, or you'll likely find yourself well back in the queue and waiting extra time to get yours!!

As we engineers like to say, "Perfection is the enemy of 'good enough'."

Thanks, all. It was seriously tasty (highly recommend that Lane's rub)! Leftovers for breakfast, as promised. SV eggs @ 164F for 16 minutes. Pretty damned close to "perfect". Mix of creamy and runny yolk, and the whites were set better, but could be just a tad tighter. Could eat them with a fork, but the spoon was still easier. Oh, and this time, I took MacKenzie's suggestion (Thanks!) and took them out of the SV bath and into a bowl of cold tap water for about a minute before breaking them open. So, I'll tweak this a tad more - 165F for 15 minutes, 30 seconds.

Thanks, PRippley, and the beer wasn't too shabby either!

KILLER!

What a nice thing to do for your neighbors. I am sure that it was appreciated. And, nice pile of meat, too!!

Nice, Jon. That picture is definitely one for Dennis to post on the Facebook page to show how much food you can actually put on the 19" TT.

Did a nice T-Bone in the SV bath (125F for 2 1/2 hours), then cranked up the bath to 183F to try some broccoli (20 minutes). I've not done veggies before, so this was a first. Broccoli went into the bag with some lemon-infused olive oil, pat of butter, and seasoned salt & white pepper. It got finished off in the broiler with some Parm sprinkled over the top. Texture was a bit softer than I'm used to (I normally steam it), but the flavor was good. The T-bone was finished off on the KK, using the split basket and sear grate, with a chunk of bourbon barrel wood. This was a sample test of the Lane's BBQ steak rub with coffee and chiles (Ancho Espresso), along with my reference of Sucklebuster's Steak Seasoning. Lane's was awesome. The Sucklebuster's is pretty good, but came in a close second - they are just very different flavor profiles. Next time, I'll pair up the Lane's with Dizzy Pig Red Eye, so it's more head-to-head. A couple of quick pics. The outside temperature has started to drop again, so I didn't take any on the grill, just plated. But, I did use the SV juice from the steak to finish the mushrooms. Winner! Money. Oh, and I didn't polish off the whole T-bone (2#), so some breakfast leftovers to pair with another SV poached egg experiment!

While that might work for firming up the whites, MacKenzie, the yolk is already too firm for my liking. I want a runny yolk, or at least mostly runny. Will keep on experimenting.

My eggs are from a local supplier, so they don't vary much in size. The shell color does though - various shade of brown. However, I am on the look out for Grade AA eggs, as I hear that they are head and shoulders above the standard Grade A eggs. Charles, your "perfect" poached egg is readily achievable - 142F for 50 minutes. I'm just trying to find a shortcut, as 50 minutes is a long time for cooking breakfast. But, I'll use that time/temp for poached eggs for supper (think carbonara) when I have the time. If you do want to get that picky about small variations in egg size, there are SV calculators that can factor that in to the time/temp equations. I hear the clock counting down to you finally ordering an Anova, Charles! You know you want one! Just admit it and buy the damned thing all ready! LOL

I'm still buying, but at least it's artisan from my local butcher. It's pretty good, but I know mine will be better. I laugh, as it's "no nitrates added" bacon, but uses celery juice to claim it's natural. I'll stick to pink salt and not play those games. Not a big fan of botulism.

Serious looking pies, Rak. Looks like you didn't skip a beat moving up to the KK. And, the extra 50F didn't seem to hurt anything.

Nice looking cook, Tony. Love the butcher paper technique.