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I've seen them at HD. We usually use whatever Sam's has on sale.

I think the 60's would like a word..

Do you do anything to the MS seasoning? I usually hit mine in a mortar and pestle to open up the spices a little more. Some brands are too chunky IMO. Edit: Never mind, I can see your pics.

I've done em on the Vortex.

The corned beef was easy to slice and the texture was perfect. I guess it depends on the quality of the corned beef. These ( point & flat) were Vienna beef brand. We did one in guinness for 24 hrs ( really good ) The issue with doing brisket is finding a vac bag big enough. You can get the XL...

That's a beauty!

I've SV corned beef briskets before. There are a bunch of different times/temps doing a search. Basically take it to just shy of your target temp and finish it in the oven/broiler/ grill. And if you want to try BBQ, https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

Depends if they are cut from a butt ( shoulder) or from the loin Former does fine L&S or grilled while the latter is best done grilled. You can tell the difference by color when buying, Former is redder, latter is pale. Good eats either way!

Looks like a 18" I'd buy it for a fin!

Yep, I dumped them in a plastic colander and let them drain. I have a big Rubbermaid tub with lid that I add the breading and toss the chicken in, Works well.

Legs are $0.99 lb Thighs $ 1.29 lb. I should've bought some legs and lollipopped them.

How about a 1 or 2 burner camping stove ( Coleman ) or an electric induction burner.?

Steal of a deal!

First time I tried the KFC with a buttermilk marinade and added paprika. I'll do that from now on. Super moist, great flavor and the color with the crispy skin was right on. Color me, Sold!

Same here, you just need to open the tank valve slowly. Burp it at first.

Family pac marinated in buttermilk S&P and smoked paprika for half a day. Used some Frying magic breading.

Should look good when mounted.

#1 1 large egg 1 1/2 c. buttermilk 5 t k salt divided fresh ground black pepper 2 lbs chicken tenders In large bowl, whisk egg, buttermilk. 2 t salt and a few grinds of pepper. Add chicken, cover and fridge at least 2 hrs or overnight. #2 2 1/2 c. AP flour 1/2 c. cornstarch 1 1/2 t paprika 1 t...

Good info!

I've burned about everything in my Smokefire EX6 with no jambs. Pellet dust, crumbled pieces, no problems. Just have to watch the pellet feed ramp occasionally for a void.