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salmon.

i've been mostly pretty pleased with the ziploc. given their cost i think it's a real effective product for medium-term storage.

should work fine!

don't try to rush things. butts will very often 'plateau' at 180 or so for HOURS before creeping up to the 195-ish range. and as kevin says, they're done when they have the consistency of warm butter, not when they reach some magic temperature. looks great though, and thanks for making me...

what david said.

looks great! i love beans.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary N: ...Just like the term Delmonico is sometimes used for ribeyes. Delmonico's was a steak house in New York city that popularized this cut I...

the blanket idea is brilliance

an amazing looking cook, larry. next time i'm in c-ville i'll drop off a few 6-packs for ya!

did you do the eye at a higher temp? i'm thinking of doing one tonight in the 300-325 range.

we were in scotland a few years ago and we were getting lunch at Atholl Castle (what a GREAT family name: "Have you met my brother-in-law? He's an Atholl!" ) and my wife got a bag of chips to go with her sandwich...she didn't realize they were haggis flavored. the look on her face when she...

i just go to philly to eat at geno's

lots of laphroaig!

whoa nelly, lovely looking!

that really is a nice color

if you belong to costco they sell the double butt cryos.

thanks! (not that anything edible could possibly go that long in my house without me chomping down )

how long would you say they'd keep in the cryo pacs, kevin?

that is awesome!

you're right on that, joe. quite tasty for $8 or so here in nj