tony b

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?

Like I posted elsewhere, Dennis really appreciates those shots of finished food while still on the grill - his "money shot" that he can post on Facebook to show off real cooks on the KK by actual users.

Nice job, beautiful color on that chicken!

Those are the real "money shots" for Dennis, as he can post them on Facebook to show off the grills in action by real users. Stone crab claws - really? Seriously? You suck! I haven't had stone crab in years! One of my all time favorite foods. But, it sounds like you earned a nice treat!

It uses standard CO2 cartridges. Good for you, Bryan (formerly known as Cook Shack)!!! It's a slippery slope. My Dad was a binge drunk most of his life. His idea of "vacation" was to stay passed-out drunk on the couch for a week.

But, make sure that you use a very fine filter, like for doing drywall sanding, or you'll end up with ash dust everywhere.

De nada! Idea was a riff on a dinner I did back in the day where I deconstructed a pasta puttanesca using whole grilled sardines, with a black olive & caper tapenade and grilled tomato slices. Drizzle of good fruity EVOO and dust the whole thing with Parm/Regg "snow" (superfinely grated). It was Amazing! (if I do say so myself)

True. The downside of searing before is that you lose the crust; the flavor's still there, but the texture's not. Have you ever done BOTH - before and after? Might have to experiment with that one.

Wouldn't think of doing any lo & slo cook without it. LOVE IT! Had mine for a very long time - actually bought it for my POSK back in the day.

I'm a backer of this kickstarter for the uKeg Growlers. https://www.kickstarter.com/projects/growlerwerks/the-ukegtm-pressurized-growler-for-fresh-beer?ref=nav_search It was a cute "parlor trick," but frozen beer goes flat as soon as it's opened. Not tasty!

Like I said earlier, Welcome to the Obsession! We LOVE to talk about our grilling adventures - we're all foodies here!! Go Bonkers!

Even RJ, the owner of the POSK company, would put out info on how to free a stuck damper, so it was just "par for the course" with that design. (Notice how Dennis uses square ACME threads to avoid that problem!). Another option is to use a propane torch to heat up the threaded rod from underneath until it spins freely. Then apply a good lubricant, WD40 or even Vaseline. I used both methods during the time I had my POSK. As noted by Cookie, just don't exert too much torque trying to spin the top free, or you risk breaking the neck of the lid where the bolts go in. Good Luck, you're gonna need it (seriously!)

While it has all that yummy intramuscular fat to keep it juicy, does it still have all the collagen that would need a low and slow cook to break down? Not having ever had access to a waygu brisket (you still suck!), I'm just speculating. Since you cut it into 4 sections, you can experiment and let us know how it all comes out (the least you can do!).

I want one because sometimes, as it gets dark, it's really hard for me to tell if I have the vents fully closed on my draft door. With these "half moon" designs, it shouldn't be any question.

Next time, do a deconstructed Cesar salad. Grill the romaine and, if you can find whole fresh anchovies or sardines to grill, Bonus! You can also grill fresh lemon halves for the dressing.

Get a basket splitter for your KK, that way you can do quick, high temp sears without blowing through a lot of charcoal. It also helps getting to sear temps faster, since it forces all the airflow through the one side. Works great! It's OK to quick smoke/sear meat BEFORE doing an SV cook, but I wouldn't over do it. The main point of SV is to evenly cook the food to the desired temperature/texture. If you did 90% of the cooking on the KK and just finished it in the SV bath, I think you'd be missing the point, But, I've never done a cook this way, so what do I know?

Ditto!