tony b

Looks like the KK of ceramic rice cookers. Nice, but expensive.

Awesome, Ken! You will have almost as much fun playing with the Anova as you do with your KK. It is amazing what you can do with it. While doing steaks, short ribs, briskets, etc. has been outstanding, it's the seafood and eggs that have totally blown me away! I won't cook shrimp or poach an egg any other way now!

For those that don't parlez Francais, it means "Each to his own taste." I'm all about the bold flavors, ask any of my friends that have eaten some of my cooking. My fav saying in the kitchen isn't "C-I-L-L de white people," for nothing. Last year's batch of hot sauce. A mix of Red Savina and Ghost Peppers. Fermented with garlic and carrots, then cut with 3 different vinegars.

Yer killin' me, Reef!

Reef, please!

At those kinda prices, it better go a long way!!

chacun à son goût, as they say, Doc!

Yah, mon! Have some jerk chicken and bammy, with a couple of nice cold Red Stripe, for me while you're there, mon. Freezing rain and snow for the next 3 days followed by single digit highs and negative number lows! Long range forecast doesn't have us above freezing for at least a week. Cry me a river, Charles!

I often take my stuff out of the freezer, season it, and into the vacuum bag; then straight into the SV bath. Big second on MacKenzie's suggestion to save the SV juices. They also make a great addition to sauces or if I'm doing a steak, to some sauteed mushrooms. A touch of Dijon mustard helps to break up the coagulated material when added to the mushrooms (more visual appeal than flavor issue).

Knew it!! Hey, at least you didn't put broccoli on it, too!!

Not cheating by any means, Brett! We all use commercial rubs on this Forum. My pantry is stocked FULL of them. I do whip up my own stuff occasionally, but even then, I often start from a commercial rub (or two) and "help it out a little." Never run across Douglas' rubs. They look interesting. My "go to" for roasted chicken is Plowboys Yardbird.

You threw that ketchup on there just to tweek me, didn't you, MacKenzie! Sriracha would have been much, much better!!

Congrats! Can't wait to see the pictures of the grand uncrating and that all important virgin cook!

Charles, you're gettin' crazy on us, man!

I'll let you know how well I like mine when it come, so you can decide if you really want one at "full price." I toyed with the copper option, but kept it simple being my first Kickstarter. If I like mine, I might order the 128 oz (double growler) one in copper.

You, my dear, are a baking goddess!!!

If the crate hasn't been picked up yet, you might still be able to pick up the phone and call Dennis to add some Coffee and Coco Charcoal to that shipment!

The upper rack also does double duty as the sear grate. You flip it over and set it on the handles of the charcoal basket to sear steaks, etc. It puts the meat mere inches above the coals. Does a really good job. So check with Dennis and see if you can retrofit one.

One of the cardinal rules here is that the second thing you buy after your KK is a new, bigger belt!!

Only thing to add to your list, Rak, is max out the number of boxes of CocoChar and Coffee wood. Cheapest shipping you'll every get.

Hey, at least the POSK #7 still has its tiles!!

Tasty looking cluck you got there! What rub did you use?

Charles, give in to the Dark Side! You know you want an Anova, just like you knew you wanted the KK. Another major tool in the cooking arsenal. You won't regret it either! MacKenzie, we need to play with this a bit more. I think there's a happy median in here. https://www.chefsteps.com/activities/the-egg-calculator According to this, I should cook mine @ 70C (158F) for 16 m, 49 s. I'm thinking 17 minutes is close enough for government work!

I have my fingers crossed on another Kickstarter delivery, hopefully later this month (uKeg). They are actually in production - albeit about 8 months behind schedule!