tony b

Gorgeous! Hope mine for NYE comes out nearly half that good!!

So, how did the skin come out? Color looks spot on! Nice Job!!!

Hurrah, Cookie! Someone was a good boy this year!! MacKenzie's suggestion for poached eggs is a good one. See my post from last night with the shrimp cocktail (127F bath for 20 minutes). Wait til you do your first steak. You won't look back!!! But, whatever it is, let us know how it came out! Here's a nice book with the basics, that I highly recommend. http://smile.amazon.com/gp/product/0991050177?keywords=sous%20vide%20cookbook&qid=1451072130&ref_=sr_1_1&s=books&sr=1-1 Here's a nice chart of time/temperature for a lot of different cooks. ChefSteps-SousVideReference - Time & Temp.pdf

That was homemade sauce, Charles. I admit that I wimped a bit and started with ketchup (usually just start with tomato paste), so I added a bit of tomato juice to cut the sweetness (I've also used Bloody Mary mix in the past, but be careful about its high salt content). Then add jarred grated horseradish, Old Bay, wasabi powder, Worcestershire sauce, roasted garlic paste, and gochugiang (Korean fermented bean and chile paste) (Instead of the last 2 items, you can use Sriracha sauce). Mix and let it set for several hours for the flavors to blend.

LIke your idea of "dessert," Charles!!

Awesome! Look at that bark! I scored one of those prime briskets at Costco this week, too! Mine was a 15#er. Couldn't beat that price with a stick!!! Separated the point and flat, and cut the flat in half. Vacuum sealed and in the freezer. This was my second prime brisket from Costco. First one was excellent! SCORE!!!

Hey, believe it or not, we got a dusting this morning, so it's officially a White Christmas here! Yeah!!!

Honey, in my book, it's Noon somewhere!

Kewl!

Here's the money shots of the SV shrimp cocktail! Merry Christmas, Everyone!

Details - what did you do differently? Why do you consider these "failures"? We'd love to help, but without info, kinda flying blind.

Lovely. Just keep it there as long as possible.

Let me know if it worked for you.

Will do. Mine is for NYE, so it will be another week before I can post the results.

Wonderful news, Dennis!! We are all so happy for you and the KK gang! To all the Forum Family - Happy Holidays and the Happiest of New Years!

Merry Christmas, Everyone!!

I like all of their steak rubs. Of the new series, I like Bayou-ish. The Jamaican is my least favorite; there are better rubs out there for Jerk, plus I prefer the wet pastes (Walkerswood, The Shizzle, Boston Bay), Have fun exploring them, Cookie!

Thanks for sharing the OOPS. They are every bit as helpful as the winner cooks! Will bank this info for next week's Prime Rib for NYE. Glad to hear that it was still tasty though.

MacKenzie, if the water ring isn't too bad, you can usually get rid of it with a hairdryer. Done that after many a dinner party.

Must be something new for the BB 32s. No brackets on the basket handles of the OTB 23s.

You'll be fine, Jon. Like tinyfish said, it will just finish a bit faster than otherwise. No harm, no foul. Just have the cooler ready to pack them away, if needed. They'll hold for hours in there. Merry Christmas, Everyone!!

I need one of those clocks!!!

Front door will be open anytime after 3pm for cocktails and final dinner preps! Could use a helping hand, MacKenzie!

Pictures, tomahawk66!!! Don't forget the pictures! We want to see how this turns out!!

Chicken is the one thing that I haven't done yet. But, this has it high on my list to try soon! Like MacKenzie mentioned, I LOVE shrimp done SV. Planning on doing a batch for Christmas Eve dinner tomorrow night. One bag for peel & eat (just sprinkled with Old Bay and/or Plowboys Fin & Feather), and another bag for scampi (lots of butter, powdered roasted garlic, splash of white wine, and parsley in the SV bag, to go over pasta alfredo, with a side of sauteed spinach and a bottle of bubbly).