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I can vouch for the Vamp too, as well as the Vesper. They make nice cocktails at Brasa.

Are we talking about pink lemonade mixed with five strips of bacon or are we talking about the bacon on the side? If it's on the side, I'm with you. Otherwise I stand by my previous statement.

Pink lemonade.

And they're off! For you folks not in the Seattle area I mailed out your packages today. You will shortly be receiving a pm or email in regards to the final cost which came out to $8/lb. For you Seattle folks we can arrange a get together on the Pac NW boards. I'm thinking Friday at Salumi? If you need it before then you'll have to come by and pick it up yourself or I'm sure we can work something out. Thanks so much to all of you! I started out with about 65 lbs of raw corned beef brisket and ended up with a little over 35 lbs of finished product. I have to admit that was the first time I ever weighed the meat before and after smoking. So I have to give a little apology because I promised 2 - 3 pounds per order finished weight and ended up with 1 - 2 pounds per order with the bulk of them around a pound and a half. For the folks who wanted about a pound, you're still getting about a pound. I should probably explain the above post. But I'll primarily do it with pictures; here's the pot we put the briskets in after we pulled and vacuumed them: Here's Batgrrrl cleaning up with a baguette: And here's the clean pot: Tomorrow I'll post pics of the final product and the "meat bucket."

Will it come with a temp probe and be programmable to turn off once the desired temp is reached? This functionality has been around since the 50's and I really wish they'd put it back in the new stoves.

Plates and chopsticks.

Most modern gas ranges that I've seen use an electric ignition, negating the need for a pilot light so you might get a new gas stove and you won't have to worry about the pilot light.

What haven't you liked about it? I've never done the traditional brisket but I do know that you need long and slow cooking to make brisket tender. I suppose a crock pot would work well especially if you let it go for 5 to 6 hours.

They were very tasty NSM, a little soft and gooey on the inside with a nice, almost crisp texture on the outside and all the while not too sweet, just a little to take the bite out of the chocolate. Good work!

And more than likely it'll be cheaper and better.

Tried something new tonight, breaded and fried with a spicy ponzu sauce. It's not quite as good as roasting but it's really, really tasty. I'm now about to throw some asparagus on the smoker.

Thanks Ben that's awlfully nice of you. Liza pm me your address and I can ship it out to you on Monday. Stone - In short, no. This is just a hobby that I have and I do it as a courtesy to the great folks here at eGullet. I have a small successful track record of vacuuming and shipping meat to my friends and family. They were the first guinea pigs and that went gang busters. It went so well I thought I'd start offering it folks at large.

That's awlfully down yonder. They don't take kindly to strangers in them there parts.

Two questions, if they use mechanically seperated chicken do they have to list it, and second, is this what gave you the food poisoning Jason?

Whew! All right, I'm no longer taking any more orders. So far I have 19! This will work out to between 60 and 80 pounds before smoking! Yeah meat!

Paypal or check/cash via snail mail.

Yes! I picked some Knorr pork and fish bouillon at my local Asian grocery store. But they're no big deal. If I have room on the smoker Friday or Saturday (possibly Saturday) I'll throw on the cabbage and asparagus.

Me too.

We'd be using only natural hog casings of the medium sized variety.

Just imagine being born in '73. You could actually BE thirty. Of course I would never be that old.

The fresh briskets come in 3 and 4 lb packages and when finished will be 2 - 3 lbs. Since shipping here in the states is $3.85, final cost should be between $15 and $20. Sorry I wasn't clearer above!

To the Candadian folks: $7 (US) flat rate global and it will get there in 5 days. This smoked meat is pretty sturdy and it's even more so in a vacuum sealed bag. I have confidence that it will make it to you. If it comes spoiled, I'd be happy to wave the charges.

Sorry CathyL, I don't remember which book but it has a history of Texas bbq and was written by a writer for the big Houston paper. I found the chapters on Mexican and African American cotton pickers and how they formed the shape of modern bbq styles absolutely fascinating. What kind of bouillon? Chicken? Pork? Beef? I suppose it depends on which meat you smoke. I also like the sugar idea and I'm thinking of adding some vinegar too to round out the flavor.

You bet. I've smoked onions, beets, bell peppers, hot peppers and corn but have yet to try smoking asparagus. I don't know how they'd turn out but I'm willing to give them a try. Since I'm smoking a whole bunch of brisket this weekend I'll give it a whirl. I smoked the beets because I had a vegetarian over for a big dinner where I was serving some rare smoked lamb. I presented them sliced on a bed of sauteed mustard greens with the same curried cream sauce just like the lamb. They looked alike and they even tasted good! I bought a book on smokers and smoking and it had a recipe for smoked cabbage that I've been meaning to try (maybe I should try this too?). Take a whole cabbage, core it and put in a stick of butter. Wrap with aluminum foil and place on a ring of foil for stabilization, smoke for 4 hours. Sounds good to me eh?

Good point Jim, I'm going to try that the next time I roast since I do hear a lot of dripping and at 400 I get a considerable amount of smoking from my oven.