“There is little to no need to rest meat that has been cooked sous-vide, in my experience, because there is no temperature gradient.”

“There is little to no need to rest meat that has been cooked sous-vide, in my experience, because there is no…

“maintain stable temperatures.”

“maintain stable temperatures.”

Does it plot the temp vs time? That would be a fantastic feature. Additionally being able to “label” the probes the in the app would be cool (i.e. 14 lb shoulder, 12 lb shoulder, ambient, etc.). Also, which model did you get exactly? I might pick this up for my friend as a housewarming gift (I can’t use most of these…

Does it plot the temp vs time? That would be a fantastic feature. Additionally being able to “label” the probes the…

Or a Texas Crutch depending on one’s personal preference. I personally avoid both for Pork Shoulders if I can, but nearly always use a crutch for brisket.

Or a Texas Crutch depending on one’s personal preference. I personally avoid both for Pork Shoulders if I can, but…

Ohh I don’t disagree with your sentiments. I just think there’s a lot better examples out there. Your sous vide system being one of them (although being able to monitor the temp while away might be convenient for long cooks).

Ohh I don’t disagree with your sentiments. I just think there’s a lot better examples out there. Your sous vide…

My thoughts exactly. It’ll be a cold day in hell when I take the temperature of a steak I’m grilling. Grilling whole chicken? Maybe, and definitely when I’m smoking. It’s too easy to ruin a pork shoulder.

My thoughts exactly. It’ll be a cold day in hell when I take the temperature of a steak I’m grilling. Grilling whole…

“it works well with my iPhone!”

“it works well with my iPhone!”

This is actually VERY practical for those of us that use a smoker. There’s period during smoking that’s called the “stall”, in where the temperature randomly reaches a temporary plateau (below what you need). It stays there for an unspecified amount of time, and then randomly continues on its merry way. The stall can…

This is actually VERY practical for those of us that use a smoker. There’s period during smoking that’s called the…

That fixed wing range quoted is merely a KPP (see the second source). It’s my understanding that It has yet to be met (and may never considering the adoption of Griffin).

Well said!

I wonder what a system like this would look like on radar. I mean, unless it’s a distributed network, would a system even detect it as aircraft. It’d be a single return than nothing. No heading, no speed, just a quick flash then it’s gone. Now a widely distributed network might be able to “track” it, but even then the…

The problem is their range. You’re getting your shooter a lot closer to the threat than you have to with a Hellfire or Paveway. Same problem with the Griffin (although to a slightly lesser extent). The other issue is their performance against moving targets. They’re not terrible, but the Hellfire’s speed eliminates…

“Or is it just ‘this is a legal and acceptable way and everyone else is doing it’ type thing?”

Just scrub your fingers with half a lemon. Capcaisin is an oil and the acid cuts it.

Washing isn’t enough. It gets under your nails. A Thai chef once taught me a trick that’s saved me many a times. Get a half of a lemon and scrub the shit out of your fingers with it. Capcaisin is an oil and the acid cuts it easily. I also cut my nails after eating hardcore NHC (not exaggerating).

“my acid reflux means I have a particularly low tolerance”

Endorphin rush. That’s why you eat it. It’s a literal high.

Wings, that’s where they get you. NEVER do a spicy wing challenge! It’s a con. You might as well rub the wings all other your lips before starting because that’s where they’re killing you. I’m a strictly boneless challenge kind of guy (or sandwiches).

Hungarian Hot Paprika and cayenne powder in measurements that look more like flour measurements in a baking recipe are how you get to that level of heat. It’s amazing. I made some Nashville Hot Chicken sausage a few weeks ago, and I used half a can of Hot Paprika. It was awesome!

It’s really difficult to explain to folks that don’t like spice, but it can be a literal high (endorphin rush) when you eat something that spicy. Giri touches on it briefly in the story. It’s really addicting.