Decided to try some sous vide. Successfully cooked salmon and tenderloins so far. Since I vacuum seal leftovers, it's great for reheating frozen meats.
Going to do a Prime rib today.* Pulled an old cooler out of the attic and made a cooking container.
Set up out of the way in the laundry room. I plan to tell the family that I cooked the meal in the washing machine.
*prime rib pics in the prime rib thread later.
I did mine on my Vision kamado a couple years ago, but I have a Joetissorie. There is a guy who has done kamado cooking videos for years and now is branded with Kamado Joe - John Setzler. When I was first learning to use the kamado, I watched his youtube videos and learned a bunch.
I did two years with a rotisserie on my kamado and it turned out great. I'm intrigued, though, about getting a perfect medium rare end-to-end with sous vide. The flip side is getting a great crust after the sous vide.
If you ever question whether you're drinking too much - you are. The ability to address that issue, if at all, is probably what separates heavy drinkers from alcoholics.
I was checking the upcoming shows for Gary Clark Jr a few weeks ago. A few days later, a free show in the domain popped up on one of my feeds.
Weather sucked this evening, but my youngest daughter and I got a seat on the covered patio at the pizza place across the street.
I love that my 20 year old has good taste in music.