Mike, you could easily fit several pounds. I am only doing one pound though,but my machine has an 8.7L capacity, and the one in Jeff's picture is 11.2L. I will definitely post pics, Shelly.

Edited August 17, 201115 yr by cetoole

@Colin: Please post pics of brisket when it finishes this fall.

Today, I learned that 11 hours at 134 is way too long to Sous Vidify a NY Strip.

Edited August 17, 201115 yr by VPI

134 degrees.

No, it cooked it perfectly. It just did so much Sous Vide magic that is got way too tender and kind of a weird texture. It should have been cooked for 2-4 hours max.

paleo (grain-free) meatloaf, sweet potatoes and sautéed spinach

Chicken and dumplings

Smoked bone in pork loin chop with something called java loves rub from a bunch of different pre made rubs I got for a b'day gift.

Quick chili

Canned tomatoes and black beans, ground turkey, sautéed onions and garlic, and home made chili powder (anchos and cumin, in a coffee grinder)

Meant to post here yesterday. This week Allison and I have been reaching into the cookbook for dinner every night.

This was Tuesday's meal - oregano and parsley-crusted tilapia with halved grape tomatoes and green beans.

This was last night's meal - lemon-pepper fettucine, parmesan broccoli, and sweet corn (with a decent malbec),

For you Sous-Vide fellas;

http://www.flickr.com/photos/ulteriorepicure/5305943594/in/photostream/

Looks pretty good. I am doing a North Carolina style Pork Butt BBQ Sous Vide and shortly thereafter fresh corn on the cob Sous Vided with butter/herbs.

For you Sous-Vide fellas;

http://www.flickr.co...in/photostream/

I have done beef short ribs for 120 hours, but they did not look that pretty. That said, I do not do tiny little plates of food, I am all about the large quantities of meat.

... I am all about the large quantities of meat.

Oh, come on, you're making this too easy!

city ham, not sous vide

from scratch macaroni and cheese, also not sous vide

From scratch, margherita pizza and Mediterranean flatbread.

Peter's visiting, so we got some prime NY strip steaks from Costco and grilled them on my Big Steel Keg. I have a perfect system for a much faster cook. Using a "Spider" lowering ring with a Big Green Egg 15" Cast Iron grid. Then moving it to a raised grid with diffuser underneath for the finishing cook. Awesome char, and perfectly even doneness. I ended up getting a Thermapen since it's so much faster to read temps, making it easier to cook different doneness for everyone. Cooked 4 steaks at once this time.

Then after the steaks were done, tossed some corn on the raised grid. Then removed the grid and cooked up some bacon while I was having the grill cool down. (takes forever to cool down even with the vents shut down completely).

And of course I cooked up two batches of bacon. One we all ate right away. The other was for dessert.

Chocolate covered bacon. It's cooling in the freezer right now. I blame Grahame and Peter. I'm really curious as to how it will turn out.

Edited September 5, 201115 yr by Edwood

Holy shit.

I have a new favorite dessert.

I would never have thought chocolate and bacon would go together so well.....

^ Excellent. Time for Phase II of ....

I trust Peter documented the victims

Yes, he just finished processing the pics as I type this post. Including the inferno engulfing the steaks before the Baconing.

The bacon grease goodness is cooling down, almost ready to pour it into a jar to save for future cooking. Mmmmm. Lardy goodness.

Nice... Bacon strikes again!!

Tilapia with fingerling potatoes, escarole, and lemon-pepper oil.

cajun red beans and rice