tony b

I, personally, don't see a need for it. That's one of the beauties of SV cooking, is the uniformity of the temperature internally after several hours (steady state). The outside is the same temperature as the center. There is no thermal gradient to cause the "carryover" IT increase with normal exterior cooking methods (i.e., grilling or roasting). Once removed from the bath, the center temperature of the meat can only go down. That's the second big benefit of SV (to me anyway) is that it really hard to overcook food and is very forgiving on cooking times. As long as you don't overdo the high temp sear (typically 1 minute per side), the interior should stay pretty close to where it was coming out of the bath.

Sad, but true. Often "experts" get so caught up in their own hype; they lose perspective. That would be the death toll for any scientist or engineer. You gotta be able to keep an open mind and take criticism. I'm too, a big fan of both Alton and Cook's, for precisely those reasons, they do complete work. I will check out Serious Eats. Update: Liking the Serious Eats website. Thanks for the tip, Wilbur!

Thanks, CC. Fascinating - cool mashup of ag science and culinary: http://animalscience.tamu.edu/academics/meat-science/ It sounded like one of those "made up" degrees to give someone more street cred than they deserved. Especially given the commercial nature of the website (pimping commercial BBQ smokers). Learn something new everyday.

Hey Kravnh! You haven't posted in a while. Glad to hear from you! You are absolutely gonna LOVE your Anova when it arrives. It does live up to the hype. I've never seen the need to cool meat cooked SV before searing (assuming it's an immediate step and not prepping for another day). I just pat off the surface to dry it, maybe sprinkle on a little more rub, then onto the KK (or CI pan) for a quick sear. Unless the cut is very thin (like 1/2" or less), I wouldn't worry about the IT going up much. But, just to be on the conservative side, I usually SV at about 5F lower than what I want my final IT to be to account for any carryover from the grill. Have fun with it; play around and see what works best for you. Can't wait for your future posts about your adventures.

OK boys, don't be tempting me with another BBQ "toy." I've accumulated too many of them already!!

You are absolutely correct. It is an addiction (along with hot sauces) and I have the pantry to prove it! I got burned by the "double order" a few times. Now I make an effort to do inventory BEFORE ordering, just to make sure.

Almost all homebrewers use thermally insulated coolers to mash (steep) their grain, typically at temperatures similar to sous vide cooking. So I'm not surprised the technique could be converted to a simpler (cheaper) method for SV cooking. But, it will only work for those cooks that are short (a few hours). You couldn't use it to do a brisket or other cut that needs many hours (>24 hrs) in the SV bath to cook. I've never attempted veggies in the SV bath, other than to use the hot water after another SV cook to quick blanch broccoli and asparagus. So I see the point. OK, I'll bite, what's the basis for this assertion?

http://www.genuineideas.com/ArticlesIndex/sranoxring.html btw - where does one go to college to get a "master's degree in Meat Science??"

Did you buy the Pepperidge Farm puff pastry shells or did you par-bake and cut out the inserts from sheets?? Good luck in the Challenge.

Super looking ribs. I, too, am curious about using Yardbird on ribs? Did a rack yesterday with a blend of appox equal parts Oakridge BBQ Secret Weapon, Billy Bones Competition, and 3Eyz. The rub flavor was pretty good, but I overcooked the ribs (got busy and didn't check them often enough near the end). Bend test practically broke the rack in two. Bark was tough, but the interior was still juicy. Hence, no pics. Not worthy. But the dogs got some tasty nibbles of the tough bark, so somebody was happy with this cook - LOL!

I've found that most of the pics that post smaller, expand to full size when you mouse clic on them. I just use the full editor upload feature.

Love me some lamb and that one looks seriously yummy!!!

Great write-up and pictures, Wilbur (see, I remembered!) I will admit upfront that I am a fan of Amazing Ribs, in particular for debunking a lot of bad info out there on grilling/BBQing. In their article, they talk thinner vs thicker cuts and the difference marinading makes between the two. Ribs aren't that thick a piece of meat, so I wouldn't be surprised if there wasn't a lot of difference between your dry rub and marinaded ribs. But, in the long run, it's what you like, not what is "correct." We're cooking food here, not building rockets to Mars.

I've started using a small tripod, too, which really helps, but there's still some jiggle in my pics sometimes when I push the shutter button. I'm just using the Nikon Coolpix P60. The 10 second delay helps.

Sorry to hear that, man! At least this one isn't walking away with most of your stuff in a divorce settlement! Good thing you bought Beauty, as you'll be doing smaller cooks now.

It's all 3, at least in most states!

I'm lazy sometimes. Plus, I was hungry as all get out, so I didn't want to futz around taking pics. Gotcha! I just respond with folks' forum names, unless I know it's OK to use their real names on the forum.

MacKenzie, do you use a remote shutter button, or use the delay timer? I ask because all your pictures are perfectly focused - every minute detail stands out!

Guess I'm not getting what's to be gained here over using an immersion circulator? They are super simple to use and damned near foolproof. Plus, what MacKenzie said about the food safety aspects.

Hope you vacuum seal them. Okie summers will bake the ever living crap out of them in the garage if they aren't in the beer fridge (assume you have one of those in the garage!)

Well, here's the results of last night's chicken. Sorry, no pics this time. This worked out great!! Thanks for the tip, Wilburpan! I did an overnight marinade of a breast and leg quarter in Jamaican jerk paste and dark rum. Didn't dry them off after coming out of the zipbag - left them wet. Made the sprinkle of 1 tsp baking powder, 3/4 tsp fine grained sea salt, and 1 tsp of dry Jamaican jerk seasoning (Dizzy Pig). Just dusted the skin parts heavily. Onto the KK @ 375F for an hour. Crazy crispy skin, even though it started out wet from the marinade! Will definitely be doing this routinely from now on on all chicken cooks!

Me, too!

Crazy! However, I'd rather have the Mustang golf cart. How cool is that!!

ckreef, those are my favorite app at the local Vietnamese restaurant. I could go broke eating them!

Perfect fluffy omelet, MacKenzie. That takes some mad kitchen skills to pull off!