Under 130 is in that danger zone and cannot pasteurize. What are you cooking?

Chuck Roast.

It's running again and will go for another 22 hours or so before I serve it tomorrow. At 132 degrees, that should be plenty of time.

With that big a slab o' meat, I don't expect the internal temp of the meat dropped much at all. At 132 I'm above that pasteurization threshold and it will be in there for enough time (especially after already being in there for about 18 hours at 132) to be clear of any microbial issues.

Yeah, you should be fine.

Those grits look amazing.

Thanks. They were. That was my hope. My wife and I neither one like grits.

Turns out, we don't like bad grits.

Did you cook them with milk? I like to use half milk and half water when making grits.

Butter, caramelized onions, 2 c. milk, 3 c. water, 1 c. Yellow coarse grits. Started in the Dutch oven, then moved to a slow cooker. The low and slow makes them really creamy. Finished with more butter.

Man, I really couldn't have been any happier with how that turned out:

I threw turned the heat up to 135 after I pulled the roast to give it a pat/rub before searing and tossed in a lobster tail with some garlic and butter. Left that in there for 45 minutes.



I made a pretty simple rub of rosemary, thyme, salt, black pepper, garlic powder and minced onions. I put the rosemary, thyme and onions in a mortar and ground the hell out of them before mixing with the rest and applying liberally. Gave it one minute over oak charcoal per side and served it:



I have no earthly idea how to plate, so I apologize for the exceedingly basic layout there. Jalapeno cheddar twice baked and some roasted broccoli with a Thai chili glaze.

I really am amazed by how well that worked. It had the perfect feedback in that it wasn't a mushy mess of beef but was tender enough that a butter knife was more than enough to eat it...from a shitty ol' stringy chuck roast.

Freakin awesome....

Just thought I'd throw this in here. Supposedly a great deal.

Anova Precision Sous Vide Cooker = $129 after promo code LUVDAD

http://store.anovaculinary.com/produ...ecision-cooker

Slickdeals thread about it:

http://slickdeals.net/f/7882261-anov...e-shipping?v=1

New cooking methods ... sous vide
 

This may be the time I get the Anova. Just for clarification, the code should work for the One, which is a better appliance, but doesn't include Bluetooth. The One has a stronger pump. Not sure why anyone would care about connecting a sous vide to their phone.

I am confused...this one looks like it does have the bluetooth...what better appliance are you talking about?

http://images.tapatalk-cdn.com/15/05...1143b7953d.jpg

I'm confused too lol.

New cooking methods ... sous vide
 

Anova makes two models: The Precision with Bluetooth; and the One, with a stronger water fan. The code works for both models for $50 off; the One is the better sous vide device, and it's only $20 more expensive.

This is the original - http://store.anovaculinary.com/products/anova

No Bluetooth, stronger motor, which means it can move more water. $20 more, code still works for $50 off.