tony b

I did 4 prime filets in the sous vide last weekend. When I put them up in the freezer, I put butter and some seasoning in the food saver bags. Then, I just took them out of the freezer the day of, put them straight into the water bath for 3 hours and finished them on the lower grate. My guests raved about them. I wish that I'd have done this before, but I usually like to be more spontaneous with my preps. I have an idea that I want to try - take out the protein from the freezer and cut just the corner off the food saver bag, melt some butter (or use EVOO, depending on the prep) add seasoning, then inject it into the bag. Put it in the fridge to solidify. Then re-vacuum the bag and into the water bath.

I used to judge CASI chili cook offs around here, back in the day. I get almost all of my chili powders from Pendery's. Great stuff.

AWESOME!!! A Master Class in mechanical machine design!

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

Understand SV technique. What I was saying was some proteins can start to breakdown in texture if left if the bath too long. Since this brisket is already cooked, the amount of time before the breakdown begins will be shorter than what's published in the guidelines.

Nicely done. Well, at least you took the rubber do-hickies off the temperature probes! Yeah, timing on brisket is always problematic. If you start too early in the evening, it reaches the time to wrap in the middle of the night. If you stay up late to start it, you get to the wrap at a good time in the morning, but you finish too early (as in your case.) If you start it first thing in the morning, it's not ready by dinner time. No win situation. I'm eager to hear how the sous vide solution works out. My only concern might be it could affect the texture (mushy) if it sits in the bath too long before serving?

@Basher - lucky pooch! Tasty bits for him/her. Interesting cook, Tekobo. Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F. Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn.

No, it's not. It's a "kamado," but made by another company - one with a very bad reputation. Besides shady business practices, the grills were well known for shedding their tiles in large sections and crumbling apart in general. I owned one before I got my KK. Mine held up surprisingly well, but it eventually succumbed to cracking issues (the top hat crumbled apart where the rods went through to the spider bolt. Many of the previous owners refer to them as the POSKs (Piece of sh!t kamados.) This one looks in surprisingly good shape. I don't recall them making a model without legs though? How's the interior? Any signs of cracking?

Dinner was a nice salad made with grilled nectarine (rubbed with Pineapple Head) and chicken breasts rubbed with peach rub and sauced with Peachalicious sauce. Added some sautéed green beans, cherry tomatoes, and roasted almonds & pepitas. All over a bed of arugula and baby spinach. Made the vinaigrette with the oil from roasting the nuts/seeds, with peach white balsamic vinegar. A nice glass of pinot grigio to go with - makes for a tasty summer dinner.

For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits. The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce.

So sorry for your loss, Bruce. 💐

I'm not a "hipster," so not a big Hamm's fan.

Probably. But, if I won it, not sure if I'd ever cook on it - LOL! I have a baby Grill Dome that's been sitting unused on my deck for a decade.

Just did a CS rib. Here's the post. I left out the rub component - CYM with Sucklebusters 1836 and Dizzy Pig Crossroads.

You'd have thought that they'd have dreamed this up a long time ago! https://www.msn.com/en-us/foodanddrink/restaurantsandnews/green-eggs-and-hamm-s-promotion-offers-a-free-grill-to-innovative-beer-enthusiasts/ar-BB17vUSr?ocid=msedgdhp

Red Eye would normally be a beef rub, because of the coffee component. Aussie is well known for mixing up rubs and proteins in strange combinations. Totally OTB! Yeah, Swamp Venom will "get your attention" if liberally applied. Glad that the mash-up rub came out well and the family dug it.

Welcome to the Obsession! Can't wait to see the pics of the uncrating and first cooks!

Touché! Yes, more corn for dinner last night - surprise! Trader Joe's Herb and Savory chicken thighs (1st time trying them, will be added to the shopping list for sure! A very "Greek" flavor profile.) Direct, 325F, hickory & apple chunks. Sorry, I'd pulled the corn off before realizing that I'd not taken the on-the-grill shot yet - DUH! OK, here's the corn! More duck fat spuds in the airfryer. More of a Greek salad with the gifted tomatoes - no feta, so I went parm. Nice Vouvray.

Taking lessons from Aussie on mixing up rubs & proteins??? LOL!

As foretold - more corn on the grill. This time accompanied by a country style rib. Indirect, 275F, smoker pot with hickory and apple chunks. That's Dinosaur's habanero sauce slathered on for the last 20 minutes. Rib pulled off at 175F IT. Still working on that bag of tomatoes, so another caprese salad & crusty bread. Tri-colored pasta with garlic/parsely/basil butter sauce. Capped off with a nice Pinot Noir from TJs.

All great looking cooks ya'll. Now I'm hungry again and I just finished up lunch! @Basher - gotta get you drinking better beers to compliment your great cooks. As a brewer, NEVER trust a beer in clear or green glass - almost always "skunked." Hops REALLY don't like UV light. Why do you think that they put that silly lime wedge in Corona beers - to cover up the smell/taste of a beer gone bad. Best choice - on tap: 2nd choice - cans; 3rd choice - brown bottles.

OMG - how many people were they trying to feed?? That's a LOT of BBQ! Love all the different setups for doing the cooking. I'm sure a good time was had by all!

Looking forward to hearing the results, Basher. More local corn (expect to see a LOT of cooks from me featuring the local corn for as long as it lasts!), Prime filet kabab, with orzo in butter scallion/garlic/parsley sauce. I was gifted a large bag of homegrown cherry tomatoes, so it was a nice caprese salad last night with crusty bread to soak up the dressing for a rustic bruschetta. Corn on the half grate and kebab on the lower grate. Direct, 325F (dome) with post oak and mesquite chunks.

Fruita wood is top notch. You can't go wrong with them. Been using their stuff for years now.