mliebs

Looks llike it's cooked to perfection.

I never even heard of a Sous Vide until I joined this forum, now I couldn't live without it.

Do you have a picture of it on the grill?

Mine leaks a little smoke but the temperature stays stable. I have the Kamado Classic II and this is how mine fits.

That's exactly what I was thinking. The meat looks incredible. Did you buy that online or somewhere local?

This grill is killing me. I'm gaining weight (10 lbs no kidding) and feel like I'm getting addicted to cooking on this thing. Anyway, between the grill and Sous Vide, making dinner is getting too easy. I'm cooking stuff on the weekend, vacuum sealing it, freezing it, and then reheating it with the Sous Vide. I can't believe it took me so long to discover this. I added a few pics of the prime rib from last night and a picture of some baby backs and twice baked potato that went from the freezer to the table in about 2 hours.

looks good, is the skin crispy.

No problem, let me know how you like them. I'm getting ready to start some myself in about 30 minutes.

It's basically a red wine mushroom sauce. I found the recipe online and it turned out pretty good. Here's a picture of the pan a few minutes before they were finished and the recipe. 1/2 stick of butter 1 whole sweet onion 4 green onions 4 cloves of garlic 1 lb of sliced mushrooms 1 1/2 cups of red wine (red, burgundy, or merlot). I've used all three little salt and a little pepper Melt the butter and then add the onions. garlic, and mushrooms. Cook on med to med high heat until everything is cooked down and turning brown Add the wine and reduce until your desired texture/thickness Add salt and pepper to taste (I usually add pepper without salt)

These are my thoughts exactly

Those drumsticks look fantastic. I'm seeing quite a bit of bread being cooked on the grill I may have to give this a try.

Very nice. I have zero creativity.

The first one was done yesterday and the second one was done on Sunday. The first dinner was a ribeye, homemade twice baked potato, and asparagus. The second one was some type of ribeye cut without the outer portion (not sure what it's called), lobster medallions, and burgundy mushrooms. Since I bought this grill my meat consumption has at least doubled.

I close my bottom vent and open the top a hair (maybe a 1/16, or 1/8 at the most) and so far it's been working out pretty well. In the morning I just close the top vent and put the cover on it.

I'm really curious to see how this turns out. I can't get over how big those cuts are.