scubadoo97

I usually smoke them along side of the trimmed ribs and either just enjoy them as is or further pan cook them to get a carnitas like texture

Just checked this thread. How can you not like every thing that's been posted over the last couple of days. Just outstanding meals everyone.

This post and responses to it have been moved from Cooking axiom or not? On pressing burgers while they cook. LOve smash burgers.

My wife and I had this discussion not long ago. I asked if it was okay to do a dip and flip. She said NO!

Wow that sandwich looks killer!

Did you make au jus?

I personally don't like the elastic texture of deli roast beef. I'd say you should stop while it's still good. Give me tender over elastic any day

Looks fantastic. Enjoy!

Wow, great selections and prices.

Maybe a little maggi sauce will work in the au jus

You beat me to it. But in my mind I was envisioning a restaurant employee blasting it table side.

This is an interesting device. At this point I'll wait to see how the reviews turn out after it's been released. The gas issues concerns me but with adjustments I see where it can be set to not go too low as to lose the flame but that will effect cooking at very low temps. Anyway kudos on a new device that certainly has application

Same here

Grew up with two refrigerators and have always had two. Doesn't everybody?

I've been doing SV BSCB weekly and slice them up for my son's lunches for the last two years. He likes it better than deli sliced chicken or turkey which is fine by me.

I have no love or hate for Eater and thought the video was okay in that it talked about using fresher whole bean coffee, better grinders and better brewers. All things which are accepted in the quest for better coffee and let's be real, the general populace doesn't give a shit as can be seen by the number of k-cups and the cans of Folders sold

I would think if you were interested in making great coffee you would be one that would be drinking filtered water anyway. I guess it was understood and didn't have to be mentioned

I was thinking the same thing.

For me it's the opposite. Our pull out shelves are overflowing

I've been cooking at 160 x 6-8 hrs. Haven't played around with varying the temp too much

Thanks Dave. I do something similar but with a higher salt brine, closer to 10% salt with dark brn sugar. I do refresh it in water prior to storing away to form the pellicle. I also use a cold smoke generator and smoke for 2-3 hrs.

I'm a big believer in using a pressure cooker for stock

How do you make your lox Dave?

The avocados look bigger than the average Hass variety.

BKEats, homemade ice cream sounds great This should get you jump stated on the pastrami Was lunch today on good rye with Swiss and grilled