onewondershow

I bought my kj from costco which is my favorite store. I know lots of people abuse the return policy but I can't ever bring myself to do something like that. I bought my vision from costco as well. If it wasn't for costco return policy I would not have taken a chance on the vision. That grill changed my life. Now I have 3 kamados and I'm an addict. I look forward to seeing the upgrades in the future.

I love my anova. My wife much like your has really taken a liking to it. It's basically fool proof especially for lean proteins.

I love my anova. It really does let you do some interesting cooking. The biggesxt thing I use mine for is roast beef. 24 hours and it's like butter.

I now cook on a KJ classic, vision classic and a mini green egg.

Wow fantastic looking cook .

Not sure about the theme as I use the default but you should be able to set the text size in your browser. I either pinch zoom or set it in the setting menu.

Home made chili is great but in a pinch Wendy's chili is pretty good on some nachos.

I've had my classic for 3 years and have had nothing but great customer service. Laurie has helped me several times always with in 2r to 48 hours of my initial contact.

I have a vision classic and kk classic. The kj is clearly better made than the vision. Don't get me wrong my vision is a fine grill just not as well made. That said the cover from vision is very heavy and thick compared to the kj cover.

We have fios 50/50, we use ooma for the phone which is free except for the taxes so it costs maybe 4 dollars a month. We still have tv thru fios but it's the smallest package available because my 75 year old mother lives with us and she's not going to learn any system besides turning on the cable box lol. I never use the cable except baseball games. If my mom didn't live with us we'd stream everything. Te only reason we have a home phone is incase my son needs 911. I didn't want him or anyone to have to find a cell phone in an emergency.

This is so true. Same thing at bjs if 3 people are in front of you it's slower than 10 at costco.

We love meat loaf around here. I think the bad rep also comes from to many people making dry meat loaf covered in thick brown gravy. When I was a kid my mom made a great meatloaf. I had friends who wouldn't eat it at home but would at my house. My wife learned from my mother how to make it so it's become a staple here.

I use only one most of the time.That said I'm very happy having not only having the ability to do 2 diffrent temps but also for the extra room. I sometimes cook for a week or two. Just recently I smoked two pork butts over the weekend and used the other one for grilling lunch and dinner at much higher temps. Several times over the summer we have a large group of friends and family over so it's really nice to have the extra room.

They only blade tende cheap tough cuts. They are clearly labeled. I have never gotten sick from it. I use a jicard at home which does the same thing and have never gotten sick. Not only does it break up tough tissues it let's the marinade pent rate the whole piece. This works great for London broil. Oh an I cook mine to medium rare everytime.

My costco does not have them. That said they have fantastic meat,cheeses and other products for great prices. There return policy is awesome. Some of the best buys besides meat and cheese are latex gloves, paper goods,aluminum pans, cell phones (3 month price protection). Get there better membership for 110. Regular club memberships is 55, executive is an additional 55. With the executive you get extra perks and benifits but best of all is the 2% cash back every year. If the check you get is less than the $55 upgrade fee they will refund you the diffrence. So the executive membership either

I've tried Tapatalk and don't like it. I set my phone to get the desktop version instead of mobile version so the forum works just fine.

Whatever is on sale as long as it's decent. Even on sale I won't buy stuff like cowboy lump. Here in NY lump is very limited especially different brands. So far I have tried frontier(bjs), RO(home depot/walmart, KJ (road show @costco), Cowboy(lowes/walmart), Big green egg(I won the bag and a mini). KJ is the best so far from what I've tried but to be fair the big green egg bag looked like it lost a fight. It was taped up all over and leaking.

I have to disagree with you slightly. I think it does matter because the lower the cook temp the more even the cook. What I mean is using a lower temp gives you a better more even pink with less gray. This is part of why sous vide works as well as it does for steaks. That nice even pink all the way across. Don't get me wrong at 350 you will still get a nice steak but imho not as good.

Sous vide steaks have become a favorite in this house. You just can't beat that perfect doneness with just a crusty outside. Sent from my SM-N910V using Tapatalk

I had the same thought lol. I do know someone who had to go to the doc because he used Nair in a private spot and had a bad reaction. My friends and I couldn't stop breaking his ...... for months.

Looks awesome. Any idea how much this will cost for those of us who would like to replace the current vent?

Im going to the road show today if all goes as planned and will be stocking up on some mighty fine lump.

Pork loin, pork tenderloin, whole chickens and top rounds from costco are all reasonably budget friendly and can be just awesome. I find the biggest thing is to just check the circulars. The combination of sales plus my vac sealer saves me a fortune. There is a local chain in my area called king kullen that has an excellent meat department for a supermarket. That said there prices are very high but when they have a sale on London broil for holidays like memorial day I will buy 40 or 50 pounds and vac seal before putting in the deep freaze. Now with the Sous vide it's even better because I can

Sorry double post

I like all the cuts mentioned but I have to say London broil is a favorite in my house because it's cheap. That said it's really good if cooked right. Simply from a price perspective we have London broil more than any other steak during the course of a year.