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I had a huge cold smoker years ago.  Commercial size.  Overkill for the amount of food i used in it.  Gave it away.     I want it back now :(   Have a looksie at this Grant http://polyscienceculinary.com/products/the-smoking-gun

Been thinking today on natural smoke and sous vide and ways to do.  Trying this first.   I'm having a go at getting as much smoke into a bag as possible then sealing it.  PITA.  There will be an easy way or gadget to do it.  Mebbe a smoke gun :think: . Got a small piece of hickory smoking, made...

First go.  91% happy.   Not sure yet what needs to change re technique temps whatever.  Will sort that out very quickly.   Bar marked   Inside     It's so tender that the weight of the small piece on top deforms the bottom pieces muscle fibre integrity.

Just got this today.    Vacpro sealer     Two Scotch Fillets.  Nice marbling.   Tried out the new vac.  One steak for tonight and one for Saturday under real sous vide at 54 C. Found my chef's instant read thermometer and rediscovered (hidden in plain sight) my 10L (2.6 gallons) esky...

No trouble with leaky zip loc's?   Why not find a perm place for the chamber vac?  I would. So many uses.

Looks tasty.  What's the rub? Easy to add smoke post cook or cold smoke before.    What vacuum system are y'all using?

The Loose Goose for The Tb.   hand ground chuck and a chorizo sausage undermanhandled for extra looseness and juice.  Smash technique.     Topped with a metric shit ton of (Screw you boss :D) sharp cheddar     Damper bun, French's mustard, me fave hot sauce atm all smooched together with some...

Pretty sure they didn't have cows in Israel circa 33 CE.    But I could see the Big J eating a flat bread with slow smoked lamb, with something similar to tabbouleh and some crumbled goats cheese.  A cup of vintage 28 CE red and finished off with some figs and honey.   I reckon they ate better...

What sous vide equipment y'all using?   I just bought this. Screw the iCrap app.  Hope it holds up to +/- 0.5 deg C.   

Lunch.   3 hour slow simmered pork belly until the liquid reduces to zero then under the grill (broiler) to crisp up.   Spring onion, coriander (cilantro) pork belly drenched in lime juice, hot taco sauce, Spanish onion and rough chopped avacado.  

Two beef patties with 1/2 tbs Walkerswood jerk paste for a bit of warmth, salt and spice.   Toasted Turkish roll, beef patties.  Deglazed the pan with tsp of dill pickle pickle, added 2 fine diced dill pickles, 1/2 Tbs French's mustard and 1/5 cup cheddar cheese.  Off the heat until gooey.    ...

Times will vary.  Gotta eyeball the fish as it's cooking and know the right time to pull it.  First fry cooks the fish, oven helps release some moisture and final fry crisps up the batter.   Lol, just realised it's a revesre sear for fish and a fryer!  Damn you Boss and your new fangled ways :D

Thick cut of fish. Floured and beer batter coated then fried for 6 minutes at 150 C(302)  drained, paper towel and into a warm oven with the door just cracked for 5 minutes.  Finished at 190 C(374)  for 2 minutes.  Batter mix has some sugars in it to add to colour due to caramelisation.

I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...   I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(   Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:

The fry on what part of the meal?

G'day Bro's! Yeah, so the TB wanted some Kiwi fush and chups.  I r'member this from my local chuppy neext to my school when I was just a wee lad.   Got me some Kiwi beer from up north on the Big Island (South Island for anyone not a Kiwi) on the West coast.  Coal mining land.  That made up the...

Fush and chups might be on my lunch menu :D

Viscous: having a thick, sticky consistency between solid and liquid.  Interesting dog you have there.       :D

Minus the lettuce for me please.  Otherwise damn tasty lookin tacos.   Hope that green thingey is silicone and not plastic.

Bone in scotch fillet (Y'all mighta guessed by now I like this cut)   Dry rubbed with sea salt, fresh cracked black pepper and 2 dried and crushed birds eye chillies     Reverse sear.  In the oven at 130 F for 30 minutes. Rested 15 minutes. Onto a blistering hot CI flat top grill for 50...