tony b

Great looking salmon, Davey! Put my bird in the brine bath last night. Planning 3 days in the brine, then overnight uncovered in the fridge to tighten up the skin for the big cook on Turkey Day!

Here's the one on the Big Bad 32 posted by CeramicChef. Been prodding Dennis to retro this concept to the 23 for the rest of us. It has varying sized holes, so you just dial it to the size hole for the temperature you want - easy, peasy!

I am so sorry to hear of your loss. As a widower myself, I can empathize with what you are going through. Hang in there, my friend.

Killer looking burger, Wilburpan! I'm a big fan of "drunken beans." The booze depends on the style of beans - chili beans get tequila, Cuban black beans get rum, baked beans with brown sugar/maple syrup get bourbon! About the only bean dish that I don't add booze to are my Cajun red beans and rice, because they get beer!

When I picked up the POSK at the trucking company's loading dock (home delivery was super expensive), I used a U-Haul truck with a lift gate. Worth every penny!

Have to be honest, I've never bought from this company, so can't vouch for quality. Just stumbled across them in Amazon. I have bought product from these folks, mostly boudin and andouille, but their turducken seems to get good reviews. http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html?limit=all

And if you can't find them, or are looking for something a bit more off the beaten path - there's always Turducken! http://www.nolacajun.com/fresh-foods/turduckens Or go boneless - http://www.nolacajun.com/fresh-foods/turducken-rolls

You are a Prince for rescuing them and keeping them safe!

Thanks for that tip, Dennis. Not that I ever had any plans/desire to remove my firebox, but good to know nonetheless! (btw - that's not in my copy of the User's Manual.)

Prepped my dinner salad with it last night. Did a decent job of cutting veggies right out of the box, but a couple of strokes on the steel and it sharpened right up. Think I'm gonna like this baby!

Saw this knife on Amazon and thought "What the Hell, Go For It". It arrived today and I was blown away by how nice this knife is - hefty, beautiful wood handle, and fairly sharp right out of the box. Will be using it to prep dinner tonight, so I'll let you know how it does in action. But still, for the price, one of the nicest knives I've run across. http://www.amazon.com/gp/product/B00MOOUHDU/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Good one, Doc!

No worries, mate (as they say down under!)

Good suggestions there, CC. Never thought about putting it back in the freezer. I usually prep my butts and briskets the night before and put them back in the fridge, taking them out at the last minute.

I agree that the new manifold is pure genius. Been trying to convince Dennis into making a version for the OTB-23, so the rest of us can take advantage. I'd be happy with the single dial with the holes in it to swap out for my regular draft door. (Hint, hint, Dennis).

Piece of advice to another fellow Midwesterner where it gets damned cold in winter - take out your thermometer and bring it inside. It gets cold enough here that it will "under range" and throw off the calibration. Which reminds me to go take mine out, too! This cold snap sneaked up on us!

We got 4+ inches of the white stuff last night, and it's like 8F with the windchill outside, so my a$$ is staying indoors. Making a pot of chili for dinner. Got ambitious and drug out the meat grinder and course ground half of the bottom round roast, cubed the rest. Simmering away after my 6 dumps of chile powders. Normally, I'd fire up the KK and grill some sirloin to toss into the chili pot, but like I said, too damned cold today! Nothing better than a bowl of red on a wintry day!

Hi, Larry! Where you been son? Been a while since you last posted. Hope all is well with you?

Here's a copy of my post about the sliding lid for my cambro box. No need to cut holes! http://komodokamado.com/forum/topic/4991-chicken-legs-thighs-and-breasts-cooking-in-sous-vide-bath-how-to-grill/#entry46596

Hey Dennis, any updates on when the new web page and on-line store will roll out??

I have the original Anova model. Used it more than I thought that I would, actually. LIke Dennis said, it makes a great tool to go with the KK.

Second that Doc! My "go to" is Penzey's. Also, one of the reasons that I love the Dizzy Pig products is their freshness. Check out a local company here near me (Iowa) - Frontier Spices. Lot's of organics. I rarely buy/use powdered garlic, but their's is off the chain good! When I buy in bulk, I break the product down into manageable portions and vacuum seal them. I try (emphasize "try") to remember to put dates on all my smaller jars so I know when to toss them and get new. Rule of thumb - ground spices are good for about 6 months if stored well (away from heat and light), whole spices are good for a year (or more, depending on what it is). Good "lesson learned" - tossed out almost half of a 4 oz jar of cardamom pods because I thought they were "old," only to find out that they keep pretty much indefinitely - costly that one!