tony b

"Nuke that meat!!" will become the new house cooking slogan, ha, ha!!!

Seriously tasty looking treats there, MacKenzie! Making me hungry!

Bronto Ribs, baby!!

What a monster! Can't wait to see the finished product!

Like Prince - now we have to refer to him as "The KKer formally known as Cookshack!"

Glad to be of service! You have the technology to make this, now just go off and DIY!!! Yeah, 35 years in the business will do that to yah! It was a great job and I had a pretty successful career; but, boy was I glad to retire! Been retired 2 years now and don't miss it at all.

TY to all. Trust me, it was as tasty as it looked! I hear yah, MacKenzie. This was "imported" corn from FL. Our local stuff won't hit the roadside stands until late July. Nothing better than fresh picked corn. That, and homegrown tomatoes; THAT's summertime, baby!!!! One of my tomato plants is already flowering - can't wait!!!

That's our girl!!!

Tonight's dinner was a 16oz bone-in ribeye (aka Cowboy). In the SV bath @ 125F for 4 hours, then onto the lower grate of the KK @ 500F dome. Of course there's porn, I mean, corn, too! Right out of the SV bag. On to the KK. First flip, nice grill marks going. Resting, while I finish up the sides, including mushrooms with the SV jus. Full plate shot - Grilled corn on the cob, twice baked spud, mushrooms, side salad, dinner roll, and a nice Tempranillo to go with it all! Up close and personal. Money!

More like Clash of the Titans!!

Sorry Frogs, but I just couldn't stop laughing, as all I could think of what old Amos & Andy routines!

WOO, HOO!!! Gotta see pics of that virgin cook next!!!

You're looking at a retired Nuclear Engineer here; yeah, I mightah got it! MacKenzie - those were the names given to the two Atomic Bombs dropped on Japan to end WWII. Bryan, where did your Dad work - Los Alamos?

Hey, I try my best! Sounds like you're in need of an adult beverage! I'm off to start dinner (cowboy ribeye in the SV since 2pm), but first a cocktail! Oh de-ah! I do think my malaria might be trying to act up. I'd better go drink me some quinine tonic, with a little gin mixed in, you know, for good measure!

But, "You ain't nothing but a (chow) Hound Dog!"

Pictures! Don't forget the pictures!

For a lot of my sauces, the protein "curdle" doesn't interfere all that much, especially if you're adding something like a Dijon into it. My problem is that I'm almost always just cooking for me, so there's not a lot of jus in the bag. If I did the paper towel strain, I'd lose about half of what little there is (couple of tablespoons) to absorption by the towel - wouldn't be worth the effort.

Sounds like the perfect gadget for the Weber crowd.

Sounds like you exorcised your demons for sure - KUDOS!

With the side tables on it, it reminded me of "Blue Angel." Oh yeah, and the cook looks seriously tasty, too!!!

Much Better!!

A tip on using the Guru - your top hat damper should just be barely off the seat, regardless of your desired grill temp. Let the Guru fan force the air through instead of the usual nature draw. With that 20 cfm fan, you shouldn't have any problems moving air through that tiny gap. However, on a windy day - there's an adjustable damper in the nozzle of the fan, close that down to almost closed if it's really windy out; otherwise, when the fan's not running, the wind blowing across the top hat will vacuum drag too much air into the KK and your temperature will go up above your setpoint. The Guru can't bring the temp back down, it will just stop running; you'll just have to close it down and wait for the temps to decay back naturally, which can take a while depending on how much above the setpoint the temps get and for how long. Learned this one the hard way - on a very windy day, the grill temp went almost 50F above my setpoint before I noticed. Cook was over before it came back down to where I'd set the Guru. Didn't ruin the cook (pork butt), but it did cook faster than I was planning. Moral of the story - while the Guru makes long cooks easier, it isn't foolproof, as this Fool found out!!

Sorry Cookie, but boiling would remove all the alcohol, so what's the point in that???

on using the jus from the SV bag. Makes a great addition to a pan sauce or to sauteed mushrooms!

Ever swapped out Thai fish sauce for the anchovy paste?