ScottyBoy

Awesomesauce! Very cool that it's a worthwhile addition for those of us with the full set. And it only took 2 hours today to get some people onboard with a pre order that weren't up to buy the big boy books.

Oh, what's this? A little desert in the end eh?

American cheese for days my friend.

It's been BBQ crazy in here! Freestyle rub on some 8 hour hickory pork butt, slaw and some sauce I made last week. I ate this too fast....time for a nap. Also messed around with glueing some Speck to a chicken breast.

Yup, did that in my last batch.

It's thrown in after letting the rub sit on it overnight so, cold...

Great ring this time. I lower temp and longer smoke while refilling every hour or so.

Modernist Pantry should study the MC books and offer a pack of all the random ingredients they use. I have found myself reading a recipe and coming up short on one ingredient here and there.

I'm a big fan of the chicken skin "cracker" method. Just bake the skin in the oven at 250 until crisp, dabbing off the fat every so often.

Ah yes, then I'm in for sure.

Any idea how big it is. This will be a lot easy to convince people to buy than the full version.

As long as there's a good amount of original content, I'm all in.

Hehe, that's a start to a very deadly night last night... Life threatening hangover right now.

Better round of ribs this time. 7 hour smoke at 200F. Rosemary brown butter smashed taters, simple salad. Solid meal.

Perfect ratio, it's all about the balance in the sandwich my friend. I had made the pastrami for the second time with Snake River Farms wagyu brisket but a total failure on documenting it. Everyone snatched it up too fast. The best I've had by far and I think I'll start another batch Monday

Wow I almost look like I know what I'm doing. Fantastic coat from Bragard Uniforms.

Percyn - No glueing required, I just shallow fried it at the end. I've been wanting to do this one for a while and it was great.

Chicken ballotine stuffed with kale, spinach, mushrooms, onions and sage. This thing was really good after 160F for 1.5 hours.

8cm This was just a last minute thing so I just tossed it in the water.

Look to the sous vide equipment thread for our thoughts on it.

I just dropped a chicken ballotine at 160F, having trouble finding a time. How long should it be in?

Oh this is a good idea, maybe I could get in touch. Try to trick them into thinking that I know what I'm doing!

I did the $59 for a ticket to a dinner here in SF. 100k already, this thing is getting funded for sure. I'll wait until the final product gets feedback and they come out with the second gen before buying.

Yeah I pledged since it looks perfect for taking on-site to a house instead of my SV Pro.

Yeah that's serious attention to detail