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Wood Kona Sweetwood Blend Temperature 102C Probe Target 65C Keep Warm 60C Smoke Level 5 Smoking time was about 3 hours. I pulled the meat when the probe reached 63C. I finished the shoulder in the Anova for an hour at 62C and 80% relative humidity.

Like @rotuts I use the terms interchangeably.

@dcarchinteresting - I had never heard of that before.

You do need to maintain so degree of plant control. A higher power fence charger can actually kill / burn plants that touch the wire. For deer control there is 3D wiring method. dcarch

My keriting chilli plant is going crazy and now we're going away for almost 2 weeks. I'm not worried about the plants dying (automatic watering) but what's going to happen to all those chillies on them? And no one around to hand pollinate the new flowers.... Oh well - we'll see in mid July!

Sort of. My parents had hosta beds that the deer LOVED. My father and I put electric fences around everything but we constantly needed to maintain them as the plants grew because the leaves would touch the wires and create a short (especially if rainy). Plus the beds were maybe 10 feet in diameter and the deer would always try to jump the fence to get into the interior... many times with disastrous consequences.

Electric fence works. dcarch

Nice!

When we lived on 5 acres in Northern Virginia we called our hosta, "deer caviar." How did you manage to beat Bambi to them 🦌

We had Mongolian Beef tonight.

Seared scallops with mushrooms and mashed sweet potato: Mash boiled sweet potatoes with butter and heavy cream. Sear mushrooms in ghee with a sprig of rosemary and remove. Sear scallops in butter with rosemary and remove. Deglaze the wok with Shaoxing wine, add heavy cream, and reduce. Season with S&P. This was the "last meal" for our house guest. She had the choice of this or keema. I think she chose well (even though I love keema).

Bumper crop of cherries this year. We have two trees, both of which have been "pruned" by deer so the branches start about 8 feet above ground. Fortunately we have fearless, agile daughters and sons-in-law who have no qualms about climbing the very tall orchard ladder. The pictued cherries are from one picking by my daughter. She wants to make brandied cherries for Christmas gifts. The rest of the crop will be divvied up between family, friends and neighbours.

Seared duck breast over pearl couscous salad. I am cooking duck to medium these days as I get more tender meat than when rare. Maybe it has to do with the duck I buy here in AZ.

Ive previously posted my ' Linguini w fresh Campari tomatoes ' several times: before inhaling the dish , it looks like this : it looks a bit like a ' standard ' linguini dish , but its not. I thought Id add a 1/2 way pic , showing how this dish is different : there is a lot of ' sauce ' , if that's what you want to call it. I make it this way , on purpose as this ' sauce ' is exceptionally delicious . the other Linguini dish I make " ' Linguini w Pork Ragu ' iPot ' ' has the same sort of sauce , again on purpose. waiting for much cooler days to more of each.

Another quick, before kid activities dinner, somewhat sloppily plated. Seared Yellowfin tuna with a sesame crust over noodles with stir fry of Chinese water spinach (new green I had wanted to try for a while and bundles were on sale at the Asian market) and a picture of my wok. Cause I like my wok.

in my area , pork shoulder is the same as the butt. pork shoulder , as mentioned above is called picnic shoulder this is a ref w good pictures : https://www.americastestkitchen.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder butt is much tastier . to solve the tenderness issue Ive SV'd butt first , then GE'd the meat Ive shown is also called ' country style ribs ' sold w bones or not the versions I look for @ MarketBasket are boneless , and I think higher up from the ribs into the shoulder that sold whole is Butt. as an example of ' Pre-GE-IDS " : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 the Pork : this is how MarketBasket markets the pork I look for " Pork Butt Bonelss Souther Style Ribs " I have no idea why this is ' souther style " and im fairly sure this is ' boneless ' as its cut from the Butt well above any ribs looks like this on The Plate ; its ' dark meat ' pork . I look for the dark cuts , not the lighter cuts , which come father down the pig and those lighter pieces of meat are Loin . avoid loin . tough . flavor less. ready for the desalted bacon I use , to keep the surface of the meat moist : these pork terms will vary by area and store to store in the same area . in my area , MarketBasket is the only one to sell Butt , butchered like this . and its not in the pork section of the meat counter all the time. some times the ' label ' has 50 % white meat loin. I wait for 100 % dark , on the next visit.

Even better (and traditional in Singapore, Malaysia and Indonesia) would be steamed rice cakes called lontong.

@JoNorvelleWalker its not so bad. 1 ) I line them ( Im still on drip pan # 1 ) w parchment paper , the brown version . I take my time doing this, as the paper needs to extend above the lip. 2 ) I pour out the liquid in the pan , melted fat and jus which still reasonably hot . I save this. I dispost of the parchent paper. 3 ) I let the aluminum pan cool over night , and remove any congealed fat w a spatula , as i try to keep fat out of my drains. 4 ) then using the hottest water i have , use a nylon brush to wash out any residual , then the cooper ' scrub-by to clean a bit more result : its clean . just has some ' restaurant char ' the king you see on well used restaurant pans. N.B. : nothing semi disposable about it. good for 10 - 20 more experiments. w the parchment of course. P.S.: Im also using the GE-IDS at initial temps of 200 F these days. a lot less char. the char you see probably came from initial experiments starting @ 225 F.

@JoNorvelleWalker I know you didn't ask me but here is what Food Network has to say: When to Use Pork Butt Because pork butt has intense fat marbling and a concentration of connective tissue, it can endure hours of cooking. Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you’re looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew. Pork butt can also be roasted or made into ground pork or sausages. When to Use Pork Shoulder When you want the meat to hold its shape when sliced or chopped, opt for pork shoulder. Pork shoulder can be roasted whole and sliced, like ham, or braised and sliced or chopped before serving. It can also be cut into chunks for stew or chili recipes. Since pork shoulder is sold with the skin on, pork shoulder is also your best bet if you’re looking to obtain a crisp skin (although you can trim the skin if desired). Pork shoulder can also be used to make ground pork. I much prefer the butt.

Grilled satay chicken with peanut sauce. Jasmine rice and cucumber-mint-peanut salad to go with it. I think coconut rice would have been even better but I got lazy.

I've found pork shoulder to be luscious bits of meat interspersed with intractable connective tissue. Last night I cut some of the shoulder for a sandwich. Some bites were wonderful. Some bites I couldn't bite. Enjoying tender meat will take a modicum of knife work. What other cuts might work better? Pork belly? @rotuts how do you clean your disposable drip pan liners? It sounds like a messy job unless you put them through the dishwasher.

I understand that. What I was referring to was where it says "Sold and shipped by Sierra LLC". Looking at the dimensions, the generic one is slightly different but that should surprise no one. That way, it isn't an exact duplicate. As @rotuts pointed out, they certainly look the same. I'm still lusting for one, but I'm sure not buying anything from a company I can't find any info one, especially given the $$$ involved.

I suspect "Generic" is exactly the same GE Profile from a different seller. It even says "Profile" on the corner, same as my unit. If another company used the name Profile, GE would most likely see them in court.

Toby himself flagged Eliot (and that passage), but he also invoked Bernard De Voto: Link here.

Indeed -- from The Waste Land, part III, The Fire Sermon Oh, and a couple of weeks ago, Kumiko won the James Beard Award for Outstanding Bar.